Cake "Musical"

Category: Bakery products
Cake Musical

Ingredients

Biscuit "La Gioconda":
powdered sugar 150 g
almonds (ground to flour) 150 g
chicken egg 4 things
chicken protein 4 things
flour (sift) 40 g
salt - a pinch
Impregnation:
strong natural coffee (75 ml for impregnation and 25 ml for cream) 100 ml
sugar 75 g
water 125 ml
cognac 4 tbsp. l.
Ganache:
chocolate black 250 g
cream 35% 250 ml
cognac 2 tbsp. l.
Oil cream:
yolks 4 things.
sugar 160 g
water 85 ml
butter (good quality) 200 g
Mirror dark chocolate glaze:
chocolate black 130 g
cream 35% 200 ml
gelatin 6 g
Decoration:
marzipan 75 g
some dry yellow dye
chocolate black 20 g
sprigs of fresh mint

Cooking method

  • The preparation of the cake can be divided into 2 days, on the first day, make decorations, cream and ganache, and leave the rest for the second.
  • Ganache:
  • Cut the chocolate into small pieces. Heat the cream to 90 "C and place the chopped chocolate in it, let stand for 2-3 minutes and stir until smooth, add cognac and stir again. Set aside in a cool and dry place. Before adding it to the cream and applying to the cakes beat with a mixer.
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  • Impregnation:
  • Stir sugar in water, bring to a boil, set aside and let cool. Mix with 75 ml of strong coffee (I have espresso) and cognac.
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  • Biscuit "La Gioconda":
  • Mix and sift almond flour with icing sugar.
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  • Beat eggs at room temperature with a mixer.
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  • Continuing to beat, add the almond mixture and beat for 5 minutes.
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  • Add flour and stir with a spatula.
  • In a separate container, beat the whites with salt until soft peaks, without ceasing to beat, add sugar and beat until stable peaks, combine in 2 steps with the almond-yolk mixture by folding from the bottom up and in a circle.
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  • The finished dough flows off the spatula with a ribbon.
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  • Place half of the dough on a 38x38 baking sheet lined with baking paper and spread evenly over it 1 cm thick.
  • Bake preheated to 180aboutFrom the oven until light golden brown. When pressed, the biscuit should spring. Focus on your oven!
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  • Turn the finished biscuit onto a clean sheet of baking paper and remove the one on which it was baked. Bake the second cake in the same way.
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  • Oil cream:
  • The oil should be at room temperature.
  • Boil sugar syrup to a temperature of 116-118 degrees C or until sampled on a "soft ball".
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  • While the syrup is boiling, beat the yolks on medium speed until whitening and expanding.
  • Pour the prepared syrup in a thin stream along the wall into the yolks, which do not stop whipping. Beat until mixture has cooled to room temperature.
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  • Increase the whisking speed by gradually adding butter in small portions.
  • The mass should be smooth and uniform.
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  • Divide the cream into 2 equal parts. Add 4 tbsp to one. l. ganache and beat with a mixer.
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  • In the second add 25 ml of the remaining coffee and beat.
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  • Assembly:
  • Cut each biscuit into 2 parts, trimming the edges evenly. I made it a frame. I got 4 identical cakes.
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  • Place the cake into a rectangular frame. Soak abundantly.
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  • apply 3 tbsp on the soaked cake. l. ganache and refrigerate to freeze.
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  • On the frozen ganache, apply a thin layer of half of the cream with chocolate.
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  • Cover with the second cake layer. soak and grease 3 tbsp. l. ganache, let it harden and apply all the cream with coffee.
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  • Cover with the third cake layer. Soak, lubricate with 3 tbsp. l. ganache, let it set and apply the remaining chocolate cream.
  • Cover with fourth crust. Saturate and apply the remaining ganache to it. Place the cake in the refrigerator.
  • Mirror Chocolate Glaze:
  • Soak gelatin in cold water.Heat the cream in a saucepan until it boils, add the pieces of chocolate, stir well to completely dissolve the chocolate. Squeeze out the swollen gelatin and dissolve it in the chocolate-cream mixture, gently stirring with a spoon and not lifting it high so that bubbles do not form, if this happens, hit the pan on the table a couple of times. Cool the glaze to 40 "C (warm on the lips). Strain through a sieve.
  • Pour the icing onto the frozen cake without straightening it, you can slightly tilt the dish with the cake, the icing will lay in a beautiful layer by itself. Place in refrigerator and allow to solidify completely.
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  • Marzipan decoration:
  • If you do not have ready-made marzipan, then prepare using the link that I will give below.
  • Sprinkle the marzipan flattened into a cake with dye and knead it in your hands like plasticine. All actions are best done in thin medical gloves so that your fingerprints do not remain on the marzipan. We carry out all manipulations on a sheet of baking paper.
  • For a larger rose, roll up larger balls 7-9 pcs.
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  • Pinch off a small piece and roll a cone out of it, this will be the core of the rose.
  • Cover one ball with a piece of baking paper and straighten into an oval and pin around the core.
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  • We do the same with the remaining marzipan balls, making them a little larger each time. We also sculpt buds. Twist the edges of the petals and straighten them with a toothpick. Store such "flowers" in a dry and cool place, because in the refrigerator marzipan damp and begins to cry.
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  • Decorate the cake just before serving. How to make a chocolate spiral, I explained in the recipe for the cake "Raspberry euphoria" Sprigs of mint can be sprinkled with powdered sugar.
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  • Ready cake
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  • A piece
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  • Almond paste
  • Cake "Raspberry euphoria"

The dish is designed for

12

Time for preparing:

120 minutes

Cooking program:

oven

Kara
I have a deja vu I have this recipe (this one, with the same pictures) has been in the bookmarks for many months, I even baked the mona lisa on it repeatedly
HERE
olesya555
And I'm in the same state))). I just wanted to ask questions about the glaze 😊
AnaMost
I just stuck to the screen ... the master!
natapit
olesya555, Kara, Girls, I downloaded it wrong ..... I'll fix it now!
Chuchundrus
: bravo: so exquisitely simple, no words
natapitYour recipes are admired
: mail1: please sign up for fan club natapit,
natapit
AnaMost, ChuchundrusThank you girls !!!
AnaMost
NataliaOh, my mothers! .... it has become even more beautiful and tasty than ever! ... Honestly! I will bake as soon as I come to myself!
Kara
Bookmark another masterpiece!
natapit
AnaMost, Kara, thank you very much! Cook for health!
Bul
How beautiful it is! I can imagine how delicious! I am delighted!
natapit
Yulia, thank you very much!
kavmins
brilliant !!!! an amazing masterpiece ... !! thanks for the beauty!
lisa11441
What a gorgeous cake, I really swallowed my tongue, thank you for the recipe ...
natapit
kavmins, lisa11441, thank you very much!
Arka
Natasha! Expensive! Welcome back!
What a delicious cake you are back with!
I missed you
natapit
Nata, Thank you! and I missed ...
Elya_lug
natapit, nice to see you again!
Olka I
At night, watching this :-) saliva splattered the whole screen :-)
natapit
Elya_lug, Olka I, Thanks, girls!
NataliARH
Natalia, thanks, I'll try to repeat it someday!
Penelopa
Another interpretation of the classic French cake Opera ...
Slastena
Natalia your performance is excellent, and yesterday I did this masterpiece with cream there were dances, but I won it, I put together the cake, covered it with icing, the icing made half the portion, my cake turned out to be small, although I did everything according to the recipe, but the icing in the morning looked all in the cracks what's wrong
natapit
Quote: Slastena
but the glaze in the morning looked all in the cracks what is wrong

most likely the point is low-quality gelatin .... sorry. of course.....

HAPPY BIRTHDAY!
Slastena
Natasha I bring thanks and everyone appreciated a piece of cake despite the cracks
Cake Musical
Leronika
Natalia, hello! Thank you for your wonderful recipes! Everything is always clear and very tasty! You are a talent !!! Thank you!
I have a question about glaze ... I have repeatedly prepared a mirror glaze with gelatin in the composition using various recipes. It always turns out, in the sense of its appearance, but it always reaches for a knife when cutting, which naturally spoils the appearance of the cake. It is advised to cut with a dry hot knife, but this does not always work ... How does the glaze behave in your recipe?
Leronika
And I also want to ask you)), can this cake be used as the first floor of a two-tiered cake? Or is it better for the second? Soon both my son and my birthday, I want not to make two cakes, but to make one two-tiered one)), this idea has been in my head for a long time. But I still can't decide which is the first tier, which is the second ... The fact is that I have never made two-tier cakes, I really want to try to cook ... I think there are some secrets that I do not know, and therefore I am a little afraid ...
natapit
Leronika, such glaze is cut exactly dry hot knife! It is better to place this cake on the second tier, it is very tender and the top will flatten it! Thank you for your kind words and good luck !!!
Ilona
Quote: Chuchundrus
please sign up for the natapit fan club,
I have been there for a long time))))) Died for centuries !!!! I also love Tasha cakes, but she has not exhibited for a long time.
marian82
How beautiful it is!
povarenokza
natapit, and a biscuit can be baked alone, for example, using the whole dough? How does such a biscuit behave in this version - bake it whole, and then cut it?
povarenokza
I baked this cake strictly according to the recipe, I suffered with the cakes, my oven severely dried them on one side, no matter how hard I tried. But, despite this torment, the cake was a success. MEGA DELICIOUS !!!!!! I love all the chocolate cake options, this cake is oooooooooooooooooooooooooooooooo delicious. I take note of the cream of this cake and I will improve the baking of ideal cakes)))) Natasha, THANK YOU VERY MUCH for the recipe !!!!
Nikusya
Can you clarify? The recipe does not indicate the amount of sugar that needs to be put in the whites when whipping ... Now I am making this cake and is frozen

P.S. I took 35g. as in the Opera recipe, but now I think it will be a bit too much in proportion.
natapit
Nikusya, just came home from work! It's okay, I think and sooo hope that you succeeded !!!
Nikusya
Quote: natapit

Nikusya, just came home from work! It's okay, I think and sooo hope that you succeeded !!!

In general, the cakes are baked, very tender and smell delicious. Tomorrow I will cream and glaze, and the day after tomorrow I will be able to report on the taste. But I also hope that it shouldn't be too sweet.
Zmeika
People know how to decorate cakes. When will my artistic taste visit henny-and-and-and-and
Wiki
I have a question. The recipe says
In a separate container, beat the whites and salt until soft peaks, without ceasing to beat introduce sugar and beat until firm peaks
What sugar? The ingredients contain only powdered sugar in an amount of 150 g, which has already been combined with almond flour
Mix and sift almond flour with icing sugar.
natapit
WIKI, 35 g sugar

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