Cake V8

goddamn .. Natasha, this is such a high condiress art that ... I fancy to admit, but I didn't read the composition (there is a whole sheet of it), I just looked at the pictures and they were enough for me.

I read there in the glaze that gelatin should be soaked correctly .... tell pzhalst to the dense gophers, but what is right, eh?

Malecular is HOW ??

While Natasha is gone, in a nutshell about molecular cuisine.
Molecular cuisine is a branch of nutritional science related to the study of physical and chemical processes that occur during cooking.
When preparing food, proponents of the "molecular kitchen" take into account the physicochemical mechanisms responsible for the transformation of ingredients during cooking. In particular, one of the postulates is that the temperature of the cooking is more important than the duration of cooking to achieve the desired degree of cookiness of the product.

Liquid nitrogen, dry ice, rotary evaporators, and other things make a kitchen molecular. The dishes are created as a tasting, as entertainment or a taste attraction. There is no purpose to eat your fill. This is a delicate gastronomy.
For example, green tea and lime mousse in liquid nitrogen. This is a ball of mousse that is squeezed out of a can onto a spoon, poured over with liquid nitrogen, sprinkled with Japanese matcha tea powder, and sprinkled with the essence of lime leaves, flowers and fruits. It is similar in firmness to meringue, but instantly dissolves on the tongue, leaving a light and refreshing sensation. This is such a perfect ice cream - not a drop of fat and a concentrated flavor.

Foams (they are called espums), mousses, balls, spheres attracted my attention. They are a wonderful decor for a pastry chef. Natural and delicious jewelry. I agree - this is the avant-garde, but in fact, natural and natural. Molecular cooking is expensive. But you can get by with quite affordable devices for beginners and make a miracle. Well, chemistry must be remembered. : girl_cleanglasses: And I'm still that gopher.
So dear gophers and hamsters, the molecular molecule in the kitchen is an interesting thing, but too little for the gluttons.

Dissolve gelatin according to the rules - in the sense - according to the instructions. The bags are usually written. I began to write this way because many varieties appeared.

IN HOW !!! This is the removal of the last tired brain !!! Natasha, I bow before you! This is with 3 me, then the kids still do small pieces ??

Natusik, hello! A hundred years have not been written off with you! And I don’t forget you. I am writing here, because I want to repeat the V8, so to speak to work on the mistakes, otherwise the first time I did it at the dawn of my hobby for confectionery. Thank you for such a detailed master class !!! I will do it for my daughter for 3 years. I miss you

Sveta! You surfaced! : feer: I saw your debut. For the first time, it was gorgeous !!

Girls, now everyone is wondering what kind of opening, but where? )

It will be somehow immodest in Natasha's topic to upload a photo of her cake

Natasha, I want to whip the cream in Chantilly cream as in the original, but I just don't understand how and when to introduce gelatin. Maybe you know?

Light, just like the recipe. Dissolved gelatin will be added to hot sweet cream. Cool and beat. I did it as in the original.

Natasha, I'm sorry! Did not see. I am a rare dumbass And I also received a link from you, but did not understand anything there .. Do you have a mailbox that I wrote to before?

Somehow immodest it will be in Natasha's topic to upload a photo of her cake

How is it not modest? If the cake is according to the same recipe, then it is just right! If, of course, this is a different cake, then do not put it in this Temko.

Do not judge strictly))) For my daughter's birthday, I will work on mistakes.I want to make a beautiful chrysanthemum, but what Natusik did is beyond my power

Dachshund, Sola22, well, then you have to go get a medal !!! I remember we promised her to the riskier to repeat this recipe!



P.s. Well, a pie does not roll off the shelf with such a cake!

Thank you for the medal I have not received this yet))
And at the expense of the pie: I heard from many, and I myself think so that more often you want a good old bun or something else made from yeast dough than an exquisite cake))) For me, in general, such cakes are not so much a delight in taste as a satisfaction of ambitions in terms of cooking a large number of processes)) In general, the more layers / processes, the more interesting I am))))

Wow!!! A process for the sake of a process, but the taste did not suit? Did you bake it for so long, but did it not seem tasty to you?

Aha! That's right, for the sake of the process))) And about the taste: this is another reason to repeat it, because then I made it as a gift to my niece and tried it after a certain amount of alcohol and could not taste it to the end. The guests, of course, were delighted)) I never think about whether the taste is worth the effort, since it is a joy to me.

No, well, I still don't understand, did it turn out tasty or not? Although ... although what am I asking, if Natasha has honored him with her attention, then it must definitely be tasty and delicious.

Delicious, delicious !!! Yes, and I decided to repeat it when I saw him at Natasha's.

Natusik, I hasten to express my HUGE gratitude to you for your post about V8! If not for you, then you would not have dared to do it again))) Now we have already tasted it in full! OHHH! Well, it's worth all the effort and expense !!! A quick photo)) There was not enough time for the chrysanthemum)) Thank you, Natasha !!!

Well, the cut. Only on the table I managed to take it off)) I was satisfied with everything myself, only the crunch did not connect well with me and crumbled, but this did not darken me a bit)))

[Sola22]

Sola22, well done, delicious cut, and layers, class !!!

[Sola22]

Sola22what a fine fellow you are !!!!
Ilona, ​​bring a medal or, better, an order, you promised !!!
And I saw only a chocolate twin cake in the first photo, what kind of cake?

Girls, thank you very much !!! And the chocolate cake is Tanzania from the same Zumbo. By the way, he had more fans)) Not everyone can immediately understand the taste of real vanilla)))

No, well, yo-mayo, there were people who repeat this!)))) I'm tired of reading the list of ingredients, but here to do it!)) Finally! My impenetrable admiration for you!

Oh thank you! The process itself is just interesting to me)) I already wrote about this ..

Ilona, ​​bring a medal or, better, an order, you promised !!!

Natakh, so I kind of gave out a medal !!! So I don't have enough medals! ish dispersed how !!! But the cake is good!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281660.0

And the chocolate cake is Tanzania from the same Zumbo. By the way, he had more fans))

Soooo! So who will exhibit Tanzania now ???

Thank you!!! Especially for the medal of Something, but I haven't had one yet)))

Natakh, so I kind of gave out a medal !!!

I saw Ilona, ​​but I thought that I needed to add now - issued to such a forum member

Nuyuyu, as it seems to me, we have no more brave and ready for such feats, and we, alas, will not get confused whose medal is here! ))

Come on, girls. I'm still that pastry chef

He's not the one, but Tanzania's recipe, like a true pastry chef squeezed!

I can only share a link. But I think that it is inappropriate to refer to another culinary site here? .. The cake is sooooo delicious, noble! But for chocolate lovers. (and what are NOT amateurs?)

Oh ... how is it just a link? You baked it, we all see !!! Let's make out the recipe) Let's not lag behind !!! And chocolate, even Mega-chocolate is yum ...

A masterpiece and only !!!!!!! And basic recipe and repeat
Definitely bookmarks and everyone from home for three days, so as not to interfere with creating

AAAAAAAA, this is a brain explosion, you need to get together, be patient and do it. I also liked Tanzania, but somehow it seemed easier to me than the V8. Or you can ask for a reference for a chocolate orchid.

So Natasha also has an MK on a chocolate orchid) Tanzania is in fact a little lighter than Angel's. Fewer layers.

[Anna 80]

Or you can ask for a reference for a chocolate orchid.

Anna 80, look here: Chocolate orchids and Chrysanthemum white chocolate

Thank you very much, otherwise I didn’t realize what to look for on the forum. Tucked into bookmarks.

I read the recipe like a detective.
I'm just culture shock! I can’t come to my senses.
It seems to me it's easier to fly into space ...
Of course, I will never accomplish such a feat.
It's even scary to ask: can it be tried somewhere other than Australia?

You can, as you bake, then you will try

Nooo, I'm weak! ...
Can you do it yourself?

gyy ... yes, I don't even know, because I was going to get ready, and then one thing, then another ... Immediately, that would have to grasp for half a day! But someday I will definitely do it. Natasha's everything is delicious. I've been convinced more than once. Everything worthwhile.

[Tasha]

TashaI beg you, please tell me how much water and sugar you need to take for making light caramel, which is for glaze. I wanted to do it, I prepared everything, and suddenly ran into such simple ingredients. And for one. In your program, in glaze, "glucose confectionery" -40 gr. This is glucose syrup or dry glucose. Thank you in advance for your response. If you get a good glaze, I will unsubscribe.

[simon5]

simon5, glucose in the form of syrup, not dry in any way. But Natasha is now shivering here, unfortunately very good. complicated. Just ask Sola 22 for now, she baked it too, can you find her and she will tell you? Although not a fact either.

Natasha was on the site yesterday, they are in the process of moving!

It's good!!! Finally I made up my mind !!! I understand how I don't want to, but already without options: (((

Please tell me how much water and sugar you need to take for making light caramel, which is for glaze.

If still relevant. Under the recipe in Russian, there is a recipe in English and in it you can find the missing ingredients for the glaze:
Vanilla glaze
9.5g gelatine leaves
60g cold water
40g glucose liquid (40g glucose syrup)
35g water (35g water)
250g caster sugar (250g sugar)
400g thickened cream
1 vanilla bean, split, seeds scraped
150g miroir glaze (specialty cold-application patisserie glaze)
7.5g titanium dioxide (white colourant, powdered)