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For the top, separate the egg whites from the yolks and sprinkle a little salt over them.
Mix the egg whites, then gradually add the sugar and lemon juice.
We need to get a strong meringue that will stay fixed on the walls of the bowl, if we try to turn it upside down.
Remove the mixer from the bowl and add a spatula.
Add the yolks and lightly incorporate them into the egg whites, mixing them with a spatula, from bottom to top.
Sift the flour together with the cocoa and baking powder.
Generally I don't put baking powder on the cake tops, but this time I chose to add more cocoa and I thought it was necessary and a little baking powder.
Grease a cake form, detachable, with a little olive oil and spread the composition on the counter in it.
We place the biscuits as they fit and press them to penetrate the composition.
Bake for 35 minutes at 180 degrees, or until it passes the toothpick test.
After extinguishing the fire, leave the countertop in the oven for 5 minutes, then we will let it cool, on the balcony or in the pantry.
Remove the top from the mold when it has cooled, not while it is hot, as it risks spoiling its shape.
Cut the top into two parts and syrup one part with the juice from the peach compote, and the other part with the juice from the pineapple compote.
For the cream, break the chocolate into pieces and put it in a bowl with the liquid cream and a little salt.
Put the pot on the fire and mix in it until the chocolate melts, then let it cool, first on the balcony, then in the refrigerator.
After cooling, mix the cream vigorously until it becomes frothy.
Set aside 1/4 of the cream and keep it for decoration.
The cream will be slightly thin, but we will fix it along the way.
The fruits from the compote, drained well, are divided into two parts.
We leave the most beautiful ones aside, and we will put the least beautiful ones in a blender and turn them into puree.
Add the puree over the cream and mix well.
Hydrate the gelatin in a little water, then melt it on a steam bath and add it over the cream, mixing vigorously to incorporate it evenly.
We put it directly hot because nothing happens if we mix it quickly.
The fruit from the compote, stopped, we will cut them into smaller slices and we will incorporate them in the cream, but we also stop for a few decorations.
Wallpaper the cake form with foil, place the first part of the countertop in it, spread the cream on top and cover it with the other part of the countertop.
Shape in the fridge for 30 minutes, then gently open the detachable part and place on the edge of the cream, pineapple slices.
We tighten the detachable ring again and shape it in the fridge until we decide to decorate the cake.
For the garnish, we mix the stopped cream with the mascarpone, to make it stronger and with the help of a posh we form roses above the cake.
We form a rose and with slices of peach let everyone see what fruit I used :)))))))
It's a tasty and good-looking cake, but it's not too sweet, because my family doesn't like desserts that are too sweet.
In the idea that my recipe will use you as a source of inspiration, I wish you luck and good appetite!