Pastry "Granddaughter"

Category: Confectionery
Granddaughter Cake

Ingredients

Meringue from Kievsky cake
proteins 125 g
Sugar 145 g
Nuts 90 g
Flour 30 g
Cream mousse
Yolks 4 pcs 70 g
Sugar 50 g
Milk 220 g
White chocolate 200 g
Cream 33% 400g
Sakh. powder 2 tbsp 40 g
Gelatin 16 g
Milk 60 g
Cooley banana
Bananas 300 g
Peach compote 100 g
Starch 10g
Gelatin 6 g
Water 40 g
Gel dye 2 drops
Ganache-based jelly glaze
Cream 33% 80 g
Chocolate 75% 80 g
Gelatin 6 g
Peach compote 60 g
Bananas 220 g

Cooking method

  • Cooking meringues
  • We ferment the proteins at least overnight. Beat with some sugar.
  • She took cashews this time. We chop with a knife.
  • Mix all dry ingredients: flour, some sugar, crushed nuts.
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  • Add the dry mixture one spoon at a time to the whipped egg whites and mix. Mixed by hand with a spatula.
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  • We spread the protein mass on parchment.
  • Baked in a frame. Frame size 27cm X 18cm X 1.5cm.
  • Baked at 1500 1 hour 15 minutes
  • In the finished form, the meringue turned out to be 2.3 cm in height
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  • Cooking cream mousse Bavarian
  • Products that we need for the cream
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  • Pour milk over gelatin. Let it brew and dissolve it.
  • This time she took white chocolate icing. Melt the glaze.
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  • Beat the yolks with sugar.
  • Heat milk, but do not boil.
  • Combine milk with whipped yolks, stirring constantly.
  • We boil this mass until thick.
  • Add melted chocolate icing to the warm mass. We mix.
  • Add the melted gelatin to the cream. Cool the cream slightly.
  • Beat the cream and add it to the cream.
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  • Making a banana coolie
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  • Purée bananas with peach compote. Add a couple of drops of dye.
  • Boil the puree with the addition of starch.
  • Soak gelatin and dissolve.
  • Add to the boiled puree.
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  • Mirror glaze based on ganache
  • Heat the cream, but do not bring it to a boil.
  • Add chocolate. Stir until it is completely dissolved. Cool it down.
  • Soak gelatin in water and dissolve it.
  • Add to the ganache, mix.
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  • Collecting cakes
  • We put the meringue in the frame.
  • Pour some of the Bavarian mousse on top. Cool down
  • Peeling bananas. Cut into pieces and put on mousse.
  • Fill with the remaining Bavarian mousse. Cool it down.
  • Pour the banana coolie on top. Let's freeze.
  • Cover the top with a ganache-based mirror glaze.
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  • The last photo, filled with mirror glaze, was taken from the second time when I made the same cakes, but slightly changed the recipe. From the first time there is no photo for some reason.
  • Cutaway cakes.
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The dish is designed for

weight in the form 27Х18Х2.3 cm 2 kg

Note

She made these cakes for the birth of her grandson Danilka.
It turned out to be a very good combination of nut meringue with banana.
The grandson did not get it. Daddy ate it very quickly.

m0use
This is the approach to the birth of a grandson, grandmother !!! Extraordinary beauty! I'll lie here a little in a swoon, while there is free space, I think people will soon catch up
Rada-dms
That's it! Let them pick up epithets, but I have no words from admiration!
Olga VB
Quote: Husky
She made these cakes for the birth of her grandson Danilka. It turned out to be a very good combination of nut meringue with banana. The grandson did not get it. Daddy ate it very quickly.
Lyudochka, with the birth of Danilka's grandson!
And now you have the opportunity to blackmail your dad: if anything, immediately threaten that you will tell your grandson how he ate all the pies that were not prepared in his honor
Granddaughter Cake
Antonovka
Husky,
Lyudochka, grandmother, with an addition to the family! The cake is excellent !!!
PS: How our grandmothers went together
kolobashka
Husky, Luda, congratulations on your granddaughter!
Great cake!
Ilona
Lyudochka, how interesting! And immediately a couple of questions arose!
Did you chill the meringues in the freezer before pouring the mousse over it and then immediately into the freezer too? Or does the mousse set so quickly that it does not have time to soak the meringue?
As for the glaze, Lyud, the glaze should be applied in a thin layer, and not as an independent filler layer. (This is me here "being clever", because I also rummage in this direction on the sites of different eminent persons and pick something in the kitchen))
Syuzi
Husky, Ludmila, thanks for the recipe !!! I join in the congratulations!!!
Husky
Syuzi, Irina, I did not really understand? Thank you for what?
Ilona, no meringue, I did not cool it in the refrigerator. She laid out (she laid out the mousse, since it was quite thick) mousse on the meringue and then she was already sent to the freezer.
While I peeled the bananas, cut them, took a picture, the mousse had already completely grabbed and I was able to put the bananas on it. When I laid out the second part of the mousse, it almost set at room temperature, so the layer is not so uniform. I have already smoothed it with a palette. I put it in the freezer while I cooked the banana coolie.
As for the glaze layer. Maybe you need a thin layer, but I did as I did. I covered it with glaze on the second day, after I had completely collected the cakes, because on the first day when I was collecting the cakes, I was told that my daughter was being discharged from the family home. It was only the third day and I didn’t count on it. I had to drop everything and deal with the discharge. Well, and covered with glaze when the grandson was at home. But I’m just adapting to the new role of grandmother and trying to somehow combine the kitchen with the lisp of my grandson. So I finished the cakes and covered them with icing when I had time to do it.
But by the way. My pink layer turned out to be very thin, since I had the icing from the previous recipe and there was not much of it. She stood frozen in the freezer. It thaws perfectly and is covered without sacrificing appearance and taste. But the next day, moisture appeared on the glaze. The cakes were already just in the refrigerator. I understood that as under the glaze there was a layer of coolie, but there is still enough moisture and the layer of glaze was thin, then it turned out what happened.
The chocolate glaze layer was thicker. There was no liquid on the surface.
Girls, thank you all for the congratulations !! I'm happy!!
julia_bb
Husky, Lyudmila, I am delighted, my grandmother did her best! Congratulations on the addition to the family
Lerele
Husky, I congratulate you on your grandson !!!!
So I envy, I really want to be with the baby, maybe it will come true
Loksa
HuskyDo you need a granddaughter? , I'll bookmark, what if grandchildren will appear? someday. I noticed these pastries with one eye for a long time: girl_cleanglasses: in another topic!
gimal
Oh, what wonderful cakes! So immediately I wanted to cook, there was time to find it I join in congratulations !!!
Ilona
Lyudochka, I'm generally surprised when you managed to make any cakes at all? And they are not just any, but whoa! ))
Ilona
Here, Luda, girls! To anyone interested, it may be useful, I found about glaze on Maria Selyanina's blog:

"As I said, any glaze is poured onto a frozen product (ie, glaze is not lower than 45-47 ° C and not higher than 50 ° C). To get good, glaze should never be taken back to back, there should be a lot of it.

Before using it, you must definitely strain it through a fine sieve. It should not contain undissolved / unheated parts, air bubbles, etc.

The correct glazing surface is already 50% successful. The surface cannot be rough, uneven. Therefore, the cakes are collected "upside down", laying down dense polyethylene. When the cake is taken out of the freezer, the film is removed immediately, without ceremony, with a quick movement so as not to spoil the surface. Only then the glaze will lay down correctly, it cannot hide flaws, as is commonly believed.

The cake is placed on a wire rack, placed on a baking sheet, poured over with a lot of glaze and ...without fail, one clear gesture is carried out with a spatula on the surface (like Nicholas in the top photo) to remove the excess.
What for? The glaze should be just a thin decorative coating, a small plus, and not a full-fledged layer. If you see glazes stretching in thick layers, this is illiterate.

The remaining glaze is collected and stored in the refrigerator until the next. times, in a hermetically sealed container and cling film over the glaze to avoid chapping. "
As for the temperature, it's only strange, everywhere I find information about 35about and Mary.

fomca
Ilona, have you been in the subject with chocolate cakes for a long time? And in the classroom?
NataliARH
Lyudmila, congratulations on your GRANDNICH! excellent cake, golden grandmother!

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