Corporate cake "Moscow": da girke-girke. "Moscow" - a cake tare da kwayoyi da kuma takaice madara

Dawo da duniya ãdalci Moscow: cake, da girke-girke na ce wadda muka ba a kasa, ya zama wata alama ce da Rasha babban birnin kasar.

Dukkan abubuwan da ke cikin duniya (birane da ƙasashe) suna da kayan zane na "alama", mai mahimmanci a duniya. Yi hukunci a kanka: New York da cheesecake, Paris da Melfei, har ma Tula da gingerbread! Kuma Moscow ba kome ba ... A wannan batun, an gudanar da gasar jama'a, inda dubban daruruwan mutane suka yi kokari wajen cin abinci da kuma zabar girke-girke mafi kyau. Bukatu masu muhimmanci da mahalarta sun wadannan: rarrabe dandano da affordability da girke-girke cake "Moscow" a gida zai iya kawo wani dan kasa na kasar. Tabbas, wasu wurare sun bambanta kansu da samfurorin da ba'a iya samuwa a kan ɗakunan ajiya na Rasha, amma a cikin wannan labarin za mu nuna dukkanin zaɓuɓɓuka, ciki har da mai nasara - watakila kana so ka ci gaba da gasarka, shirya da dandana samfurori.

Pretender No. 1. Exotics

Haka ne, yana da takamaiman. Haka ne, zamu nemi abubuwan da aka gyara. Amma yana da darajarta - zabin da aka ƙayyade na ƙayyadadden ƙwaƙwalwar da zai dace, zai faranta wa dukan masoya na sutura. An shirya girke-girke don cake tare da diamita na 21 cm da yin la'akari 1.2 kg.

Biscuit:

• Gura fata - 50 g;
• Sugar - 165 g;
• Almond crumb - 10 g;
• Kwakwa kwakwalwa - 35 g;
• Gida - 10 g.

Jelly:

• Rubbed raspberries - 160 g;
• Sugar - 20 g;
• Gelatin cikin zanen gado - 10 g.

Mousse Exotic:

• Puree na 'ya'yan itatuwa (mango, abarba, ƙaran' ya'yan itace) - 400 g;
• Gelatin cikin zanen gado - 10 g;
• Cream tare da mai ciki abun ciki na ba kasa da 33% - 150 g;
• Gura fata - 45 g;
• Sugar - 45 g;
• Ruwa - 20 g.

Cooking

Abu na farko da za a yi shine biskit.

• Preheat tanda zuwa 160 ^° C
• Rufe takardar burodi tare da takarda burodi.
• Whisk da sunadarai tare da sukari har sai tsayi.
• Mix da gari, almonds da kwakwalwan kwakwalwan kwalliya, yalwata ga squirrels da aka yi da yalwa da kuma haɗuwa da kyau.
• Yi yada kwasfa biskit a kan takardar burodi, ta kasance da'irar da diamita 21 cm.
• Gasa har sai an yi, zai ɗauki kusan minti 12.
• Cikakken sanyi.

A halin yanzu, an yi gadin biskit, za mu shiga cikin sauran kayan.

• Don Berry jelly, jiƙa gelatin a cikin ruwan sanyi na 5 da minti.
• Mix raspberries tare da sukari, zafi a kan karamin wuta, ba barin tafasa. Da zarar sukari ya ƙare gaba daya, shigar da gelatin. Re-gamuwa da homogeneity.
• Zuba cikin taro a cikin mintimita 18 in diamita kuma sanya shi a cikin injin daskarewa har sai an jaddada jelly.

Kuma a yanzu muna shirye-shiryen gadon!

• Mix sugar da ruwa, kawo zuwa da zazzabi na 120 ° ^C.
• A cikin tasa daban, tayar da gina jiki.
• Kada ka daina whipping, zuba a cikin syrup mai tafasa. Dole ne ya zama meringue mai girma da kuma m.
• Soak gelatin cikin ruwan sanyi don minti 5.
• Dumi mashed m 'ya'yan itace har zuwa 70 ^o C. Kada tafasa!
• Add da gelatin a cikin puree da kuma hada sosai har sai santsi. Bari shi kwantar da hankali.
• Whisk har sai m kirim mai tsami.
• Cuga ruwan kirki a cikin ruwan sanyi na farko, a hankali a rudar da spatula daga kasa zuwa sama, bayan haka ya kara launin fata maras lafiya. Sake samun daidaituwa.

Bari mu fara taro tare.

• Ka sanya soso mai soso a cikin nisan 21 cm, sanya gishiri mai tsin-tsami puree a tsakiyar. Cika lakaran da ke waje, matakin.
• Cool cake don tsawon sa'o'i 3, sa'annan ka cire shi daga cikin ma'adin kuma ka yi aiki.

Bidder No. 2. Almonds da raspberries

Wannan "cake" na "Moscow" mai mahimmanci (girke-girke tare da hoton da aka gabatar a kasa) bai zama nasara ba, duk da haka muna bada shawara sosai don shirya shi, kamar yadda hadewar ɓauren raspberries da almonds sun sami nasara sosai. An shirya girke-girke don cake tare da diamita na 21 cm da yin la'akari da 1.4 kg.

Biscuit:

• Gura fata - 275 g;
• Sugar - 195 g;
• Almond gari - 195 g;
• Alkama na gari - 40 g.

Cream:

• Milk - 90 g;
• Yolks mai yalwa - 75 g;
• Sugar I - 105 g;
• Butter (82.5%) - 40 g;
• Vanilla sugar - tsunkule;
• Gura fata - 50 g;
• Sugar II - 105 g;
• Ruwa - 135 g.

Jelly:

• Raspberries - 175 g;
• Puree rasberi - 85 g;
• Sugar - 35 g;
• Gelatin cikin zanen gado - 10 g.

Tsarin Berry:

• Puree rasberi - 100 g;
• Sugar - 15 g;
• Gelatin cikin zanen gado - 5 g.

Shiri

Duk da dandano mai ban sha'awa, wannan kyauta ba a zaba a matsayin mai nasara ba. Cake "Moskva" (girke-girke mataki-mataki da Muka ba a kasa) ya kamata kunshi a kalla akwai kayayyakin, da kuma almond gari za a iya samu ba a kowane shop.

Kula da biskit.

• Yi tunanin tanda zuwa 180 ° C kuma rufe murfin buro da takarda.
• Whisk da sunadarai tare da sukari har sai tasoshin kullun.
• Mix almond da alkama gari, a hankali ƙara zuwa sunadaran, blending tare da spatula daga ƙasa zuwa saman har uniform. Ya kamata ya zama lokacin farin ciki, taro iska.
• Sanya kullu a kan takarda burodi a cikin nau'ikan 4 da iri guda na diamita 21. Idan ƙarfin tanda ba ya ƙyale yin burodi da yawa biscuits a lokaci guda, raba abubuwa zuwa kullu cikin rabi kuma shirya sabon sashi don kowane mataki. Na gode da wannan ma'auni, furotin bai fadi ba, kuma biscuits sunyi girma.
• Sanya zanen gasa a cikin tanda kuma gasa mintina 20 kafin launin launin fata.
• Cikakke kwakwalwar da aka gama da cire su daga takarda.

A halin yanzu, almond shorts sanyi, saukar da jelly

• Soak gelatin a cikin ruwan sanyi mai yawa kuma ya bar minti 5.
• Mix raspberries da mashed dankali a cikin saucepan, ƙara sukari da kuma kawo wa zafi kadan zuwa zafin jiki na 85 ° C. Sanya a cikin tsari - sugar ya kamata gaba daya warware.
• Ƙara gelatin zuwa ga taro na Berry, ya motsawa sosai har sai an narkar da shi. Sanya jelly a firiji na tsawon sa'o'i 3.

Yanzu, kula da cream.

• Zuba madara a cikin saucepan, ƙara vanilla sugar zuwa gare shi kuma kawo shi a tafasa a kan zafi kadan.
• Cikakken yolks tare da sukari na zuwa homogeneity. Kada ka daina motsawa, ka zuba yolks tare da madara mai tafasa, ka haɗu da juna har sai sunyi kama da juna, ka zubar da taro a cikin saucepan ka sake sa a wuta. Dumama zuwa 80 ° ^C, cire daga zafi da sanyi bari.
• Mix da ruwa a cikin saucepan da kuma sukari II, ya sa a kan wuta da kawo zuwa da zazzabi na 120 ^C. Duk da yake syrup da aka dafa shi, whisk to taushi gina jiki ganiya.
• Kada ka daina karkatar da launin fata, sai ka ƙara ruwan dafa shi. Nauyin zai kara sau 3. Beat har sai an sanyaya gaba daya.
• Whisk a raba ganga da man shanu. Ƙara ƙarami a hankali, duk lokacin da kake samun daidaito. A ƙarshe, a haɗuwa da ƙwarƙashin kwai, ɗauka daga ƙasa zuwa sama.

A ƙarshe, taron ƙarshe.

• Yada wani cream da chilled rasberi jelly a kan daban-daban confectionery bags.
• Sanya na farko da gwangwani a cikin mintuna 21 cm.
• Matsayi da'ira da jelly a juya, juya su har sai kun cika dukkan sarari.
• Latsa cream tare da jelly.
• Sa'an nan, sanya cream tare da jelly.
• Latsa shi tare da ƙira na uku.
• Sake mataki tare da cream da jelly.
• Danna shi tare da taƙiri na huɗu.
• Sanya musa da cake a cikin injin daskarewa don rabin sa'a.

Yanzu kana bukatar ka yi ado da cake.

• Don zuba, gelatin da yawa cikin ruwa.
• Mix gishiri puree tare da sukari, saka a kan karamin wuta kuma ya kawo zuwa zafin jiki na 85 ° C. Jira a cikin tsari - sugar ya kamata gaba daya warware.
• Ƙara gelatin zuwa ga taro na Berry, ya motsawa sosai har sai an narkar da shi. Refrigerate jelly har zuwa 35 ^{° C,} zuba su a cake surface da kuma sake sa a cikin injin daskarewa zuwa zuba.
• Ready cake cire daga cikin mold, idan da ake so, za a iya ba da launi tare da almonds.

Pretender No. 3. Pistachio da ceri

Ya kasance "cake" mai tsami sosai. Kayan girkewa, abun da ke ciki, samfurori na samfurori da fasaha mai gina jiki - duk wannan abu ne mai ban sha'awa a cikin harshen Faransanci maimakon makarantar fasaha na Rasha. Alkalin da kanka: idan a kowane kantin sayar da za ka iya samun pistachio manna? Amma cake yana da dadi sosai! An ba da samfurori a kan wani cake tare da diamita na 21 cm kuma yana auna kilo 1.2 kg.

Biscuit:

• Gura fata - 90 g;
• Sugar - 115 g;
• Almond gari - 35 g;
• Alkama na gari - 55 g;
• Cherry seedless - 65 gm.

Berry sauce:

• Cornstarch - 10 g;
• Gelatin cikin zanen gado - 5 g;
• Sugar I - 20 g;
• Sugar II - 20 g;
• Cherries ba tare da rami - 220 g.

Pistachio Mousse:

• Milk - 80 g;
• Sugar - 10 g;
• White cakulan - 160 g;
• Gwai yolks - 30 g;
• Gelatin a cikin zanen gado - 3 g;
• Pistachio manna - 20 g;
• Cream tare da kitsen abun ciki na akalla 33%, aka zuga har zuwa tuddai - 345 g;
• Kwayar kayan lambu mai duhu - 1 digo.

Biskit tart:

• Butter (82.5%) - 30 g;
• Alkama na gari - 30 g;
• Sugar - 30 g;
• Pistachio manna - 5 g;
• Man shanu mai cin nama - 15 g;
• Kwayar kayan lambu mai duhu - 1 digo.

Shirin matakai daga mataki

Don biski, shaye da tanda zuwa 165 ° C. Rufe takardar burodi da takarda burodi.

• Whisk da sunadarai tare da sukari har sai tsayi.
• Mix alkama alkama da almond kuma janye shi a cikin squirrels. Yi amfani da hankali daga ƙasa zuwa saman har sai da santsi.
• Saka bishiya bisuki a kan tanda mai yin burodi a cikin wani sashi da diamita na 21 cm, daga sama yadu da ceri a ko'ina.
• Gasa na mintina 20 har sai uniform. Cikakken sanyi.

Muna buƙatar miya.

• Jiƙa mai yawa da ruwa tare da gelatin.
• A cikin saucepan, hada da ceri tare da sukari na kuma zafi shi har sai an cire ruwan 'ya'yan itace kuma sukari ya share gaba daya.
• Dama da ceri daga ruwan 'ya'yan itace, ƙara zuwa karshen da sitaci da sukari II, a hade da kyau.
• Sanya rukin sauté tare da cakuda-ceri cakuda a kan wuta kuma ya kawo ga tafasa, yana motsawa.
• Cire daga zafi, ƙara soaked gelatin, Mix har sai kama. Ƙara ceri zuwa miya kuma ba da damar cakuda ta kwantar da hankali.

Shirya kayan ado a gaba.

• Don ƙyama, sassaukar duk samfurori don daidaituwa - ya kamata ka samu gurasa mai daɗi.
• Preheat tanda zuwa 170 ^C. Cover kwanon rufi da yin burodi takarda ne gaba ɗaya yayyafa crumbs kuma gasa minti 10, stirring lokaci-lokaci.
• Cool gaba daya.

Muna wucewa zuwa gadon.

• Soak gelatin a cikin ruwan sanyi.
• Narke farin cakulan a cikin wanka mai ruwa.
• Zuba madara a cikin saucepan kuma kawo wa tafasa a kan zafi kadan.
• Cikakken yolks tare da sukari har sai santsi. Ba tare da tsayawar motsawa ba, zuba yolks tare da madara mai tafasa, a hankali ka haxa da homogeneity, zubar da taro a cikin saucepan kuma sake sa a wuta. Dumama zuwa 80 ° ^C, cire daga zafi, shigar da sharkaf gelatin, pistachio manna, fenti da kuma narkar da fari cakulan. Yi hankali tare da dukkan abubuwa har zuwa homogeneity. Gyara da kuma cika gurasar da aka yi.

Muna tattarawa!

• Saka da bishiyoyi na ceri a cikin siffar 21 cm a diamita, daga sama yada yadu.
• A saman miya, sanya cakuda ganyaye, matakin da ya dace.
• Ko da yake ya yayyafa farfajiyar da ƙwayoyi. Cool cake don 3-4 hours, sa'an nan kuma cire shi daga cikin mold da kuma bauta.

Da mai nema № 4. Chocolate da Strawberries

Haɗuwa da cakulan da strawberries sune maɗaukaki, har ma Moscow ta yarda da ita. A cake, da girke-girke abin da za mu ba a kasa, ba ya zama mai nasara, amma yana da kyau. An shirya girke-girke don samfurin da diamita na 21 cm da yin la'akari kilo 1.1.

Biscuit:

• Qwai ba tare da harsashi - 145 g;
• Ciki foda - 15 g;
• Sugar - 90 g;
• Alkama na gari - 75 g.

Cream:

• Cream tare da mai ciki abun ciki na ba kasa da 33% - 315 g;
• Cakulan shinkafa - 205 g;
• Cognac - 8 g;
• Strawberry sabo - 75 g;
• Gwai yolks - 40 g;
• Gelatin zanen gado - 5 g

Glaze:

• Chocolate m - 150 g;
• Gel don rufe wuri - 100 g.

Kuma yanzu ainihin girke-girke! Moscow bai zabi wannan cake ba, amma yana da darajar gwadawa.

Shirin abincin

Yi tunanin tanda zuwa 180 ° C kuma rufe murfin buro da takarda.

• Qwai da aka harba tare da sukari har sai fure.
• Mix da koko tare da gari, shuka zuwa qwai kuma a hankali ku girgiza spatula daga kasa zuwa sama don kada taro ya warware.
• Sanya biscuran biscuit a kan takarda a cikin nau'i na 3 kamar diamita na 21. Idan wutar lantarki bata yarda da yin burodi ba a lokaci guda, raba abubuwan da za su zama kullu cikin rabi kuma shirya sabon tsari don kowane mataki.
• Gasa da wuri don minti 10-12 har sai an dafa shi. Cikakken sanyi.

A halin yanzu, abincin yana cikin tanda, mun fara shirya cream.

• Gelatine jiye cikin ruwan sanyi.
• An narkar da cakulan madara a cikin wanka mai ruwa.
• An zuba kashi na uku na cream a cikin wani sauya da kuma mai tsanani zuwa 85 ° C. Brew su da yolks, whipping da salla sosai ga homogeneity. Ƙara gelatin kuma sake sakewa.
• Hada ruwan cakulan da aka yalwata da gishiri mai yayyafa har sai santsi.
• Na dabam whisk har sai m karfi da sauran cream, ƙara su zuwa cakulan taro.

Tarawa?

• Yanke da strawberries.
• Sanya daya cake, man shafawa ta uku cream kuma sa rabin strawberries. Latsa shi tare da ƙira na biyu.
• Bugu da ƙari, man shafawa na uku cream kuma yada sauran strawberry. Latsa na uku cake kuma rufe tare da dukan sauran cream.
• Saka cikin firiji don 1.5 hours.

Don gumi, narke ruwan cakulan mai yalwa a kan wanka mai ruwa, haɗuwa har sai da ɗamara tare da gel kuma a ko'ina rufe murfin cake (saman da bangarori). Yarda da shafi don daskare a cikin firiji - kuma zaka iya bi da kanka.

Bada Nama 5 da kuma nasara! Cake "Moscow": girke-girke da kwayoyi da madara madara

Kuma a nan shi ne! Lalle ne, mahaliccin cake sunyi kokari, suna ba masu sauraron abinci mai dadi da za a iya dafa shi a cikin gidan abinci. An bayar da kayayyakin don kayan zaki tare da diamita na 21 cm kuma suna yin kilo 1.4.

Cutar:

• Gurar fata - 135 g;
• Sugar - 155 g;
• Crumb na hazelnut - 200 g.

Cream:

• Butter (82.5%) - 190 g;
• Boiled madara madara - 375 g;
• Grass hazelnuts - 155 g;
• Cognac - 30 g.

Glaze:

• White cakulan - 75 g;
• Dye abinci ja - 2 g;
• Gel don rufe da wuri - 50 g.

Idan so, za ka iya maye gurbin icing a kan wanda ka so, amma mun bayar da shawarar cewa ka Gwada asali version, wanda ya zabi Moscow. Cake, da girke-girke na wanda muka rubuta daga kasa, ya zama mai haske ja, wakiltar babban birnin na Rasha.

A shirye-shiryen da fasaha

Domin da wuri Preheat tanda, to ¹⁵⁰ ° C da kuma yin burodi Rufe da yin burodi takarda.

• Whisk sunadaran da sukari daskararru to lashe matsa a hankali ƙara yankakken kwayoyi, vymeshivaya taro sama.
• Saka da kullu a kan yin burodi takarda a cikin nau'i na 4 m da'irori diamita na 21 cm. Idan da damar da tanda da ba da damar haka da yawa wuri gasa a lokaci guda, a raba kullu a cikin rabin a kan kayayyakin da ga kowane mataki na yin burodi shirya wani sabon tsari. Godiya ga wannan ma'auni, da furotin da ake ba za Fade, da kuma waina a kan wani cake "Moskva" (girke-girke da photo a haɗe) zai samu Fluffy.
• Saka a preform a cikin tanda da kuma gasa for 5 da minti, to, ka saukar da zafi don 110 ^C. da kuma bushe wuri domin 2 hours.
• Gama da wuri ne gaba daya sanyi.

A cream an dafa shi sosai kawai.

• Whisk to ƙawa man fetur.
• Ba tare da juya kashe da blender, ƙara kadan Boiled takaice madara. Mass kamata samar da wani uniform, karfi da kuma lush, da lokacin farin ciki caramel dandano.
• Add da cream da grated hazelnut brandy dama har sai m.

Kuma yanzu tattara!

• A farko kwata na cake a ko'ina sa mai duka cream. Matsi na biyu Korzh.
• Re-maiko cream kwata. Matsi uku Korzh.
• Wajen da cream a saman kwata da kuma sanya a saman sauran cake.
• Yada sauran cream a kan cake da kuma bangarorin da mold.
• Ya sa a cikin firiji for 1.5 hours.

kammala shãfe

Don shirya glaze, narke a cikin wani ruwa mai wanka fari cakulan, ƙara fenti da kuma gel dama har sai m. Zuba icing a kan cake surface, leveling shebur daga saman da kuma bangarorin biyu. Bada shafi taurara a cikin firiji.

Wannan shi! Gyada cake girke-girke "Moscow" daga mu zuwa gare ku: dafa tare da yardar!