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Caramel and chocolate cake on bird-cherry sponge cake

дата: апреля 11, 2015

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Champagne and forest berries mousse cake

Macarons 150 g almond flour 150 g powdered sugar 55 + 55 g egg whites (room temperature) 150 g granulated sugar 50 g water 1. Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of liquefied egg whites and pour them over the mixture of icing sugar, ground almonds and mix thoroughly into the almond mixture. 2. Combine granulated sugar and water in a heavy-bottom saucepan. Bring the water and sugar to boil at 118 ºC. When the syrup reaches 115ºC, simultaneously start whisking the second portion of liquefied egg whites to soft peaks. When the sugar reaches 118ºC, slowly pour hot syrup into the eggs and continue whipping mixture until it reaches stiff glossy texture. 3. Scrape the meringue onto the almond mixture and incorporate with a silicone spatula. Mix until you have a homogenous batter that runs from the spatula in a thick ribbon. 4. Spoon the batter into a piping bag fitted with a plain nozzle. Pipe rounds of batter about 3.5 cm i...

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