Layered cake with soft mousse pears Lucy

Submitted by enr on 02 Aug 2014
50 g of dark chocolate hazelnuts
2 ready bases
1 cup mashed pears
250 ml liquid pastry cream
50 g of powdered sugar
1-2 tbsp liqueur taste optional
1/2 tbsp lemon juice
10 g gelatin
1 pinch salt
# For ganasha:
100 ml liquid pastry cream
100 g of dark chocolate
In bowl mix the puree of pears, lemon juice, powdered sugar, a pinch of salt and 1 tbsp of fruit liqueur, and put on the stove. Stir until the whole is homogenated. Then add soaked in advance in a little water and gelatin was stirred until dissolved in the paste, being careful not to boil the liquid. Once everything is ready leave to cool slightly. Meanwhile, stir the cream into a suitable container. Pear puree is added to the cream, stirring well. Add finely chopped dark chocolate with hazelnuts and optional about a quarter crushed ready cake base (I pre izryazoh my bases with diameter 23 cm, used clippings and a little third base, which was in the package). The mixture is stirred with a spatula or wooden spoon carefully to keep vazdushnosta her. On the one base is distributed cream mixture. Is not required for cakes or ring shape with walls falling, the mixture is thick enough. Smoothed and from above is placed second base. Countries are smoothed. In saucepan warm the cream and just before a boil add the chocolate. Pulling from heat and stir until chocolate is melted. Optional can add 1-2 tbsp butter. Cake pour ganasha to get chocolate pendants. Decorate optional.
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02 Aug 2014