Ingredients
3 prepared the base for cake
800 g frozen berries
500 g sour cream
700 g sweetened cream
2 packets of gelatin (total 20 g)
300 g powder sugar
300 ml juice blackberry, chokeberry or strawberry (juice for dilution in relation 1:13)
1 vanilla
4 tbsp rum or cognac
5-6 tbsp of blackberry jam
Photo added on
Photo author
Aliana
Method
Beat the sour cream with 200 g of powdered sugar . Melt gelatin in 500 ml water. Mix cream shattered with 500 g cream and 1/3 of gelatin. Add vanilla and beat. Leave to cool for about 20 minutes. Mix remaining gelatin with blackberry juice and add frozen berries - gel to the required workability jelly immediately. Make syrup syrup with 100 g of powdered sugar, 200 ml water and brandy. Shape cake by alternating - soaked base, jelly berries parfait. Last top coat soaked base with blackberry jam and decorate with whipped cream (the remaining 200 g). * The book is made of white chocolate, not marzipan. Four pages. Previously I made a model of the page folded in the middle of cardboard covered with baking paper. Chocolate are melted in a water bath or in a microwave oven, followed by the application of the model with a spatula - two or three layers. Allow to harden and come off of paper for baking. Pages are glued to each other in the middle with chocolate spread. Decorate with sugar flowers and figurines - again glued with chocolate spread. Inscription and additional touches are black melted chocolate, but with a lower temperature - almost before hardening to not melt pages.
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Difficulty
Average
Tested
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Comments
Great cake, Marina. Congratulations. And like a recipe and decorating I love.
Congratulations on the cake. Can you share how the book was made?
Thanks for opinions. The book is made of white chocolate, not marzipan. Four pages. Previously I made a model of the page folded in the middle of cardboard covered with baking paper. Raztyapya chocolate in a water bath or in a microwave oven, followed by the application of the model with a spatula - two or three layers. Allow to harden and come off of paper for baking. Pages are glued to each other in the middle of chocolate. Decorate with sugar flowers and figurines - again glued to the chocolate. Inscription and additional shttrihi are black melted chocolate, but at low temperature - almost before hardening to not melt the pages.
The most I liked the book, Bravo, Applause!
pureed fruit, added 200 ml of water and passed through a strainer. To glaze them took me in '20 gelatin. Parfait for '10 I left a lot of parfait and fruits. I mixed them and got 3 cups 150 g great fruit cream :)
Uaaau straight stunning, amazing decoration of cake. Larkspur, makes me *hid* hat. I can not believe that coverage is a real relief. And all the cover is stained by hand !!!
Rally, this is the most magnificent decoration that I've ever seen!
Thank you, Marina and Nelly :) was very hard, but worth every minute effort - boasts several new orders are my reward, and the smiling faces of friends :)
Rally, THIS IS UNIQUE! Congratulations on your most talented!
Thank you, Desi :)