Cake coffee and chocolate pear with Dor-blue cheese "New Year's sky"

[Biscuit]

Cake coffee and chocolate pear with Dor-blue cheese "New Year's sky"

Category: Bakery products

Ingredients
Biscuit
Wheat flour	110 g
Sugar	125 g
Egg	1 PC
Dry red wine	150 ml
Cocoa powder	35 g
Soda	1/2 tsp
Salt	pinch
Ground coffee	1 tsp
Jelly with caramelized pear
Pear	1 PC
Butter (I have coconut)	15 g
Sugar	40-50 g
Gelatin	3 g + water for soaking
Natural ground coffee	1/2 tsp
Coffee impregnation
Water	3/4 cup
Sugar	1/2 cup
Natural ground coffee	1/2 tsp
Cream1
Bitter chocolate	200 g
Cream 33-35%	150 g
Cream cheese	200 g
Cream2
Cream cheese	300 g
Cream 33-35%	100 g
Powdered sugar	100 g
Add Dor Blue cheese to the interlayer in pieces	30-50 g
Ganache in oil
Chocolate	100 g
Butter	50 g

Cooking method

• For the dough, sift dry ingredients and mix well with a whisk

• Mix soft butter at room temperature with sugar and beat with a mixer for 4-5 minutes until it increases in volume and a fluffy, light mass is obtained. While whisking, add the egg.

• Add part of the dry mixture to the butter and egg mixture and mix quickly

• Add half a serving of dry wine and mix well

• Add another part of the dry mixture and mix

• Pour in the remaining wine, mix and add the rest of the dry mixture. Stir gently until smooth. Put the dough in a prepared form and put in an oven preheated to 180 degrees. Bake for about 50 minutes. Check readiness with a wooden skewer

• Cool the finished biscuit a little in the form on the wire rack, carefully remove from the mold and cool completely on the wire rack. Then wrap in plastic wrap and refrigerate for several hours or overnight

• Prepare jelly with a pear in advance: soak gelatin in water, peel the pear, cut into small squares. Place together with butter and sugar in a saucepan and place on the stove. Sprinkle with ground coffee. Simmer until pears soften

• Remove the saucepan from the stove. Squeeze out the swollen gelatin (if it is leafy), add it to the pear mass and mix well

• Cover the required shape with cling film and lay out the pear jelly. Place in the refrigerator or freezer to cool

• Prepare coffee soak: mix all the ingredients in a saucepan, put on the stove and boil for 3-5 minutes

• For the first cream: heat the cream until hot and add chopped chocolate to it. Wait a few minutes and stir well. Chill a little

• Beat the cooled ganache until smooth.

• Add cream cheese

• Beat until smooth.

• For cream 2, place cream cheese, icing sugar and cold cream in a container and beat until a homogeneous, tender and airy mass is obtained. Grind Dor Blue cheese into small pieces

• Remove the cake from the refrigerator and cut into four thin cakes. I started the assembly from top to bottom, that is, put the top cake at the very bottom. Smear the cake with impregnation

• Apply chocolate cream, cover with a second crust and coat with impregnation

• Apply cream cheese cream on the cake, spread the pieces of Dor-blue cheese evenly, press them a little into the cream and cover with the third cake, coat with impregnation

• Apply chocolate cream to the cake

• Put frozen jelly on the cream (I have pieces of coconut oil visible on the surface)

• Put chocolate cream on top of the jelly and cover with the last cake. Put this whole structure in the refrigerator for soaking and infusion. It was night for me.In the morning, cook the ganache in butter for leveling: melt the chocolate (I took the black one) in a water bath, cool a little and add the butter, cut into pieces. Stir and beat well on the highest mixer speed. It turns out a homogeneous and plastic cream. Apply it to the surface of the cake and put the cake in the refrigerator. For decoration, I dyed a little cream 2 in blue shades and lined the cake with three colors

• I filled the top of the cake with mirror glaze and decorated with mastic stars
• 
• Incision
• 

The dish is designed for

6-10 servings

Cooking program:

Stove, oven

Note

The cake turned out to be very tasty and very chocolatey. The Dor Blue cheese added an interesting spicy flavor!

The recipe is taken from Julia Small's website. Many thanks to the author!
Only she offers to take the classic chocolate biscuit. I replaced it with another chocolate one, which is my favorite lately.

Lenchik, what a beauty and deliciousness you have on the New Year's table
It's all decided, I'm starting right now to save money for a ticket, I'll meet the next New Year with you

Congratulations on the start of the second hundred

Helen, a very unusual cake
Can I give you some tips?
It is better not to whip the cream with cream cheese together, it will stratify at once. It is better to whip cream cheese separately, cream separately, then gently hands Mix both masses. Powdered sugar can be added to any of the masses, but not to the general one.
And even if the cheese is turned into a homogeneous mass in advance and added to this cream, it will be much tastier and more tender.

I'm sorry honey that I got in

Congratulations on the start of the second hundred

Thank you!

I'm starting to save money for a ticket right now, I'll meet the next New Year with you

What wonderful prospects!
As an option - we take a cake for the New Year in Vietnam! We will greet you with a cake under a palm tree!

Can I give you some tips?

Advice from you is always great! And not two, but much more! I

It is better not to whip the cream with cream cheese together

Once I saw a video about whipping together (and before that I whipped and mixed separately), tried it several times and liked it. Therefore, I wrote it in the recipe.
I'll take a closer look at whipping this cream

Once I saw a video about whipping together

I even know who Julia is doing well, I completely trust her, but here it is better to play it safe. I have tried so many times to save time and avoid unnecessary dirty dishes Indeed, sometimes everything goes according to plan. But a couple of times afterwards I danced lambada with exfoliated oil. Of course, it can be reanimated by cooling it down, then beating it again. But this is definitely more confusing and longer in time. Therefore, it's better to do it right right away. Well, yes, I'm such a bore

Well yes, I'm such a bore

So it's good that you check everything thoroughly, and then you come and share your best practices. Thank you!

a couple of times then I danced lambada with exfoliated oil

I once went through it on custard Such a waste of time ...

[Elena]

Elena, the cake is just space! Very unusual: blue cake with blue cheese AND "pithy": dry wine with mold cheese in one vial cake met) Please tell me, is this piquancy of cheese in the cake - is it very recognizable?

Lenusya! The cake is awesome, I'm not afraid of this word!

Special thanks for the biscuit recipe, because I made a cake dough with wine for a German competition, I really liked it, but I didn't think to extend this experience to a biscuit!

The cut impressed and made you bookmark the cake immediately! Good luck !!!

[lady inna]

lady inna, Innochka, Thank you!

the piquancy of the cheese in the cake - is it very recognizable?

I think it depends on the number and size of the pieces. The author's recipe was 50 g. I weighed and decided that 50 g is a lot for me, because the cake was for guests too, and not everyone understands the piquancy of noble mold
So in my version, 30 g of cheese did not feel much. Everyone ate, and children too, and with additives. Maybe the chocolate has hammered everything ... When leveling, I so heartily walked on the sides with a ganache. Even my daughter, an ardent fan of chocolate, said - well, sooo chocolate (like, too much). And it was delicious for me

dry wine with mold cheese in one bottle (cake met)

Yeah You could have poured champagne into pear jelly



Rada-dms, Olga, thanks!
Yes, I really liked the biscuit. He is more gentle than 1, 2, 3, although I loved him very much
I hope you enjoy the cake too. But if there is a lot of chocolate, then you can only layer it with cream cheese on cream.

[Lena]

... and not everyone understands the piquancy of noble mold ... Everyone ate, and children too, and with an addition.

This is the most important thing) Otherwise, I want to surprise some guests, but at the same time not to disappoint others))
Lena, thanks a lot for the answers. To begin with, I will definitely test the biscuit recipe: I have never baked a biscuit with wine, and with such a decent amount of it. Very interesting.

[Inna]

Inna, I also did not bake before And the taste was pleasant even to those who do not drink wine at all. So, there are enough positive reviews about the biscuit.

Whoa! What a cake! Space. And in the cut, straight and dug her teeth.

[Volgas]

Volgas, Svetlana, Thank you!
I wanted New Year's, but a creative thought accidentally led to New Year's sky

Elena, I was very interested in your biscuit on wine, but there is oil in the description of the preparation, but not in the recipe itself. Can you specify the amount of oil?

Lena! very unusual cake! intrigue inside and out! well done, what did you share
I couldn’t even dream up about door blue !!!!!
I'll add on my own how we do cream cheese courses:
1. Whisk the cold cream cheese on a low speed, adding the powder a little. whipping is more like stirring, I put speed 1 on the cache.
2. after the cheese acquires a creamy structure, pour in cold cream and stir a little more, adjusting the amount of cream to the desired thickness

I always made cream cheese like that, very quickly and not troublesome. as soon as the cream has become tender and smooth, stop whipping.

I think a cream with whipped cream is also a good option, it will be more airy in structure. but both options have the right to "life", you need to take into account the purpose of the cream: for the interlayer, for coating, for filling eclairs, etc.

Oh, what a fabulous Tooort !!!!
And how did I overlook such a miracle ?!
Helen, this is not just a cake, this is a masterpiece!
Yes, yes, that's exactly what it is! What a handsome man, and already tall, you see, like a tower!
Oh, you can't take your eyes off!
Thank you, Lenus, for the beauty and masterpiece in the masterpiece!

[Mila confectioner]

Can you specify the amount of oil?

Mila confectioner, lyudmila, as I overlooked ... Sorry I was in a hurry ... And now I can not fix it. This recipe uses 115 g of butter. Here I made 1/2 serving of biscuit.
A full serving goes in this recipe

Mousse-chocolate herringbone (Elena_Kamch)

but both options have the right to "life", the purpose of the cream must be taken into account: for a layer, for coating, for filling eclairs, etc.

aprelinka, Lenochka, too I think so Recently I did as you describe. Nice and airy cream turned out
Thanks for sharing!



Rituslya, RitochkaThank you for being so highly rated!
I tried to the New Year's table
I was offered to name it "New Year's Sky in Petropavlovsk-Kamchatsky"

Leeeeen, write the address urgently, me.
Helen, you are great! Misha is lucky - both clever and beautiful and cooks so that you lick your fingers!

[Ritulya]

Ritulya, well praised ...
Fly, I'll prepare another Heaven for your arrival