Cake "Berry Peas"

Category: Confectionery

Ingredients
For berry confit:
Berry puree	200 g
Sugar	taste
Gelatin (for gelatin)	6 g
Water	30 ml
For fruit confit:
Apricot puree	200 g
Sugar	40 g
Gelatin	6 g
Water (for gelatin)	30 ml
For mousse:
Milk	130 ml
White chocolate	150 g
Lemon zest	1 \ 2 pcs
Cream 33%	250 g
Gelatin	10 g
Water (for gelatin)	50 ml
For glaze:
Sugar	200 g
Water	150 g
Gelatin	8 g
Water (for gelatin)	40 ml
Form 14 and 16 cm

Cooking method

I saw a photo of the cake somehow and somewhere. And I liked the design very much - we will do it, but with minor changes. Berries here you can take any and any color. Combine apricots with peaches 50 to 50. I just had apricot jam - I didn't add sugar.

Bake a biscuit according to your favorite recipe in a 16 cm mold.

For berry confit, pour gelatin with water and let it swell. Punch the berries (I have a cherry) with a blender and rub through a sieve. Add sugar and boil until completely dissolved. Add the swollen gelatin to the confit and stir. Cool to room temperature.

Cover the bottom of the 16 cm mold with cling film. Put on a board. Using a teaspoon, apply free-form pea drops to the bottom of the mold. Put in the cold.

Wrap the bottom of the 14 cm mold with cling film and place on a plate. Pour the rest of the mixture into a mold and place in the freezer until lightly set.

For the fruit layer, pour gelatin with water, punch the apricots with a blender and rub through a sieve. Add sugar and boil. Add swollen gelatin - stir and cool slightly. Pour onto the berry layer and remove in the cold until it solidifies.

Pour gelatin for mousse with water. Bring the milk to a boil. Add the zest, cover and let it brew for 15 minutes. Melt the chocolate. Heat the milk again and pour it into the melted chocolate through a strainer. Melt the swollen gelatin and pour into the chocolate mixture. Stir well and cool to 35 gr.

Whisk the cold cream until soft peaks. Add the chocolate mixture in portions. Stir until smooth.

Take out the form with frozen drops. Line the sides of the mold with tape. Pour some of the mousse on top of the drops, put the frozen berry-fruit confit on top. Pour the remaining mousse over the top and sides of the confit.

Cut the cake to a diameter of 14 cm.Place it on the mousse and drown it a little in the mousse. Cover with foil and put in the freezer until it freezes completely.

For neutral glaze, soak gelatin in water. Pour sugar into a saucepan and add water. Boil. As the sugar dissolves, boil for another minute. Remove from heat and add swollen gelatin. Cool to 30 gr.

Remove the finished cake from the freezer, free it from the mold and film. Transfer to a stand and cover with glaze. Allow excess glaze to drain. The cake will be placed in the refrigerator for defrosting for 4 hours. Decorate as you wish.