Cake “Three wishes. Curd and chocolate cake “Three wishes Cake 3 wishes
This cake has unique taste, which you will remember for a long time.
Products:
For the poppy layer:
1.Poppy - 200 gr
2. chicken egg - 2 pcs
3. Sugar - 4 tablespoons
4. Raisins - 25 g
5. Nuts - 5-6 pcs.
6. Candied orange peel - 1 tbsp
For the curd layer:
1.Cottage cheese - 500 gr
2. Sour cream - 2 tablespoons
3. Vanilla pudding - 1 pack
4. Candied orange peels - 3 tablespoons
5. Raisins (preferably dark and light) - 100 g
6. Chicken egg - 3 pcs.
7. Sugar - 5 tbsp. spoons
For the chocolate layer:
1. Chicken egg - 4 pcs.
2. Flour - 8 tbsp. spoons
3. Dark cocoa - 4 tbsp. spoons
4. Soda - 2/3 teaspoon
5. A pinch of salt,
6. Sugar - 6 tablespoons
For cream:
1. Sour cream - 200 gr
2. Instant coffee - 1 teaspoon
3. chicken egg - 1 pc.
4. Flour - 1 teaspoon
5. Sugar - 4 tbsp. spoons
6. Butter - 200 g
How to make the Three Wishes cake:
Grind cottage cheese with sour cream and sugar. Add eggs, candied fruits, pudding and raisins. Grind everything until smooth.
This cake was inspired by a ring baking pan. With three teardrop-shaped holes, it suggested something special and unusual. While still holding it in my hands in the store, I already imagined what exactly my cake would be like: berry and flower. Each piece will represent its own image: raspberry with rose, blackcurrant with violet, blackberry with lavender. Essentially it's three different cakes, which are combined into a single beautiful pattern.
Light and airy, with a bright taste and a unique image.
Ingredients:
Biscuit "Giaconda" with unpeeled almonds:
110 g almond flour
125 g powdered sugar
150 g eggs
20 g butter
95 g egg whites
15 g powdered sugar
30 g flour
250 g milk
50 g sugar
100 g yolks (6 pcs)
10 g gelatin sheets
250 g cream 33%
200 g raspberries
3 g gelatin
200 g blackberries
3 g gelatin
Blackcurrant jelly:
200 g black currants
3 g gelatin
Essences:
rose essence (or rose water)
lavender essence
violet essence
Decoration:
candied rose petals
candied violet petals
dried lavender flowers
1-3 blackcurrants, blackberries and raspberries each
Preparation:
Berry jelly:
Soak the gelatin (in three different containers) in cold water and let it swell.
Sort and prepare blackberries.
And black currants.
From each berry, select 50-70 grams and set aside. Puree the rest in a blender, separately.
Take 3-4 tbsp. l. berry puree and heat in a small saucepan. Dissolve gelatin in it and mix with the rest of the mixture. Stir in the reserved whole currants. Pour into a small container lined with cling film.
Do the same with the rest of the berries. Puree, heat some, dissolve the gelatin, mix with the rest of the puree and whole berries and pour into a container.
You can also simply place the berries on top of the puree.
Place all containers in the refrigerator until completely frozen.
Gioconda sponge cake with unpeeled almonds:
Preheat the oven to 230C.
Place the unskinned almonds in a coffee grinder or food mill and grind into flour.
Place the mixture in a mixing bowl almond flour and powdered sugar (125 g). Pour in half the eggs and beat for 8 minutes.
Add the remaining eggs in 2 additions and beat for 10-12 minutes. Pour some melted butter into this mixture and whisk.
Beat the whites with powdered sugar(15 g).
And add them to the first preparation.
Sift the flour through a sieve and mix gently.
Then add the remaining butter and mix again, from bottom to top, being careful not to disturb the airy texture of the dough.
Line a baking sheet with parchment paper. Distribute over its entire surface biscuit dough in an even layer.
Bake in a preheated oven for 8-10 minutes.
Turn the finished biscuit over onto the prepared surface and remove the top layer of paper on which everything was baked.
Let cool completely.
Use your cake mold to cut out the required biscuit pieces in duplicate.
And set it aside for now.
Pour cold water over the gelatin and let it swell.
Heat the milk almost to a boil (85°), pour into the yolks mixed with sugar. Stir, pour everything back into the saucepan and, stirring constantly with a whisk, bring the mass to 85°. Remove from heat and dissolve gelatin in it.
This cream (English) is very delicate, the main thing is not to overcook it. Keep in mind that even when removed from heat, the temperature of the mass will increase, and at 86° the yolks will curdle. Therefore, you should immediately put this cream on a cold water bath(it is preferable to add ice to the water) and, stirring, cool until room temperature. Then strain through a sieve.
Divide the resulting cream equally among three bowls. Add your own essence to each - rose, violet and lavender. In order not to get confused later, you can add a little color berry juice or food coloring - pink (for raspberries), blue (for blackberries) or purple (for blackcurrants).
Whip the chilled cream until stiff peaks form.
Mix the whipped cream with the crème anglaise that has cooled to room temperature.
Assembly:
Line the mold with acetate or cling film. Place the pan itself on a small cutting board covered with parchment paper.
Trim the sponge so that it is 0.5 cm smaller than the holes in the ring.
Place it on the bottom, in the center.
Fold the cream mousse into three piping bags, without nozzles. Cut a very thin tip and, starting from the space between the sponge cake and the mold, fill it with cream. Then cover the sponge cake completely, 1-1.5 cm in height.
Take out the jelly, cut out “drops” equal in size to the sponge cake. Place each one in its own cell - raspberries with roses, blackberries with violets, blackcurrants with lavender. Place the sponge cake on top again and mask everything with the remaining mousse.
Mash the jelly that you have left after cutting out the required shape with a fork (if you have berries, then especially carefully) and place it on top of the Bavarian mousse. This can be done either with a teaspoon or from a pastry bag. Carefully level everything out.
Place in the refrigerator overnight.
Decoration and serving:
In the morning, remove the metal ring and carefully peel off the acetate film.
Place several whole berries on the wide part of the cake - you can change them in places for contrast, you can have your own for each taste. Sprinkle with lavender, candied violets and roses.
I'll show you in more detail:
Blackcurrant with lavender:
Blackberry with violet:
Raspberry with rose:
In cross-section it is no less interesting than in its entirety. Due to the fact that the sponge cake is made with unpeeled almonds, it has a grainy structure and is slightly pockmarked. A layer of jelly with whole berries looks great and the flashy colors are smoothed out by a delicate creamy mousse.
Store in the refrigerator until serving.
Enjoy your tea!
- Grind the cottage cheese with sour cream, add candied fruits, eggs, raisins and pudding, grind everything thoroughly until smooth. Steam the poppy seeds, grind with nuts three times in a meat grinder. Add candied fruits, sugar, raisins and eggs to the poppy seeds, mix.
- Chocolate mass: beat eggs with sugar (5-6 minutes), carefully mix with cocoa, flour and baking powder. Transfer the mixture with poppy seeds into a paper-lined form, then curd mass, pour chocolate mixture over everything. Bake for 40 minutes (190 degrees), remove from oven, cool.
- Turn the cake over onto paper sprinkled with sugar and remove the paper from the top layer. Cream: mix sour cream with sugar, egg and coffee. Boil the cream in a water bath until it thickens, cool. Then add butter and beat with a mixer until fluffy.
- Cut the cake in half. Place one part of the cake on a plate (poppy side up), brush with cream, then place the second part of the cake (top side down). Decorate the chocolate-curd cake “Three Wishes” and refrigerate for a while to soak.
