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Pink berry Charlotte with white chocolate

Pink - not by the color and the word "rose".

me there are already several people have asked to lay out a cake recipe from the previous post .
As I have already written to the birth of my daughter wanted something air, white-red-pink, with a subtle taste of her favorite white chocolate and fruit.

A fault in the idea of this cake unsuspecting Nastia- bebinsky from Rome. Before Christmas she sent me a completely incredible chocolate - white chocolate with the aroma of roses. The combination dear to my heart. Anastasia, thank you! At first I tried to make it a reality in truffles for New Yea, I liked it now my turn to cake.

In fact, this cake - the twin brother Mohitovogo. So if someone needs pomotret as it looks inside - have a look. At this time a piece of photo I do not.



(Photo cuinera_catala )





proportions give a 20 cm (for me it was double the amount, Cake 26 cm in diameter).

on the cake with a diameter of 20 cm:

200 g savoyardi (I use a purchase)

Biscuit:

3 large eggs
100 g of flour or 80 flour 20 corn starch
150 g sugar

Impregnation:

70 ml of water

50 g sugar 30 ml rosewater

Mousse:


250 ml milk 3 large eggs (separated into whites and yolks)
100 g sugar
12 g gelatin
75 g white chocolate
50 ml rosewater
250 ml cream (33%)

Berries (strawberry, cherry, raspberry), rose petals, ribbon for decoration.


Process:

Biscuit (better bake it in advance, at least for a day): Separate the whites from the yolks. Beat the white yolks with vanilla and half sugar. Beat whites until soft peaks form, add the remaining sugar and beat until the "hard" peaks. Beaten egg whites gently mixed with the yolk mixture (before I added the proteins in the last turn, and then been reading Food gurus and decided to try the opposite. Liked it.), Add the flour, previously mixed with starch and sifted 3 times, all stir until smooth, cautiously, "top down".
Pour into a greased form (I still spread the bottom of the baking paper), baking in a preheated oven pre (!!!) 25-30 minutes. at 200C.
Biscuit to check the readiness of a match, remove, cool on wire rack.




Impregnation: sugar mixed with water and rose water, put on fire, boil 3-5 minutes.

Mousse:

mousse made on the basis of English cream.

milk with rose water, heat 1 / 3 of sugars. Bring to a boil. Beat egg yolks with the other 1 / 3 sugar. A thin stream pour the hot milk to yolks, stir, return to the small fire and cook until thick.
in hot cream to add pre-soaked and отжатый желатин (намного удобнее листовой), все размешать до полного его растворения. Добавить нарещанный на мелкие кусочки белый шоколад. Снова все размешать before its dissolution. Allow to cool to room temperature, stirring occasionally, to mousse is not frozen ahead of time.

whipped cream, gently add in the cooled mousse.

Protein whip until soft peaks form, a thin stream pour the remaining sugar and whip until stiff peaks. Carefully stir in cream.

assembly.

Perhaps - the most artful moment. I use paper acetate, embed it in a circle in the ring for a cake. Since construction will not lose the "commercial" look, when shall the ring (instead of the ring can safely use the top of the demountable form in which the baked cake).

Korzh cut into three parts. Lower part of the pack in prepared by the ring around the edges to "fix" savoyardi. Biscuit how to impregnate (the best brush). Top with 1 / 3 mousse. Repeat with the remaining parts of the biscuit. Put in the refrigerator to freeze for 1-2 hours.

Decorating and pour jelly (berries, I smeared a thin layer of jelly, so they do not potreryali its fresh form at the time of filing on the table), I prefer to have a frozen cake.


We here have no problem with savoyardi, so I often use purchase-. But their calm You can make yourself.
3 large eggs 100 g flour

150 g of sugar Sugar powder


Prepare biscuit dough. In tight plastic bag cut corner (1 cm), otsadit sticks height of 10 cm on a baking sheet lined with baking paper. Sprinkle with powdered sugar, bake at 200C 10-12 minutes. For Charlotte it's best otsazhivat sticks close to each other at a distance of 1-1,5 cm, so will "crown", which is much more convenient uspolzovat than individual biscuits.


this time I replaced the gelatin in mousse on agar-agar. Do not do it! Mousse is not frozen as it was laid, and although in the end kept the cake form, and even swam at room temperature, it was not like the way I wanted.


Here's a cake turns out.