Black currant is blackcurrant. The original party came from the Sichuan Province's "The most detailed dessert making textbook". This cake is the recipe that I fell in love with when I read this book. I can have a chance to reproduce it. I really don't know how happy it is. The weight of the recipe is suitable for 6 inches. (15cm) round mousse ring.
First, let's explain the black currant jam and black currant juice in the bottom. I used all the black currant to make a mud with a cooking machine. I used a sieve to drain the delicate and concentrated juice, which is the black currant juice. Add the remaining puree to 50% sugar and slowly simmer it into black currant jam.
First, make a [whole egg sponge cake body]. Prepare a 28cm*28cm three-energy gold plate, and pad the oil paper for later use. The low-gluten flour is sieved twice for use. The butter melts into a liquid form for use. The oven preheats the upper and lower tubes 190 degrees.
Beat the eggs into the pot, add the sugar after the break, and heat the water while stirring. When the egg liquid reaches 40 degrees in the basin, stop the water heating and immediately whipped with the electric egg beater.
Always whipped until the bubbles are fine, and the egg liquid dripping down when the egg is fed can be kept on the batter surface for a few seconds.
Pour all the low-gluten flour after sieving into the pot, turn the eggbeater, and use the scraper to quickly mix with J, until you can't see the dry powder.
Melt the melted butter on the scraper in small portions and continue to mix until the batter is shiny.
Pour the batter into the baking tray, push the squeegee to a uniform height, shake the large bubbles on the table, and then bake in a preheated 190 degree oven for 10 minutes.
After the oven is baked, the cake pieces are slightly cooled, and the oil paper can be peeled off and placed on the grill to further cool. To prevent drying, a layer of oil paper or gauze can be applied to the surface.
After the cake piece was completely cooled, use a sharp knife to cut off the uneven edge and cut the cake into three 3cm strips. Then use a mousse ring or other tool to cut a 13cm diameter round cake piece on the remaining cake pieces.
Apply blackcurrant jam on one side of the strip of cake, then stack the three cakes together, wrap them tightly in plastic wrap, and put them in the refrigerator for about 30 minutes to completely cool them.
The shaped cake strip was taken out and cut into a 1 cm wide block with a sharp knife.
The cut cake pieces are stacked vertically on the inner edge of the mousse mold, and the cut round cake pieces are embedded in the middle.
Make [wine sugar liquid]. Add the fine sugar to the water and heat it to a syrup on medium heat. Mix the syrup and cherry wine, brush it with a full brush of sugar, and brush it on the sponge cake.
Make [Chocolate Ganner]. The chocolate is chopped in a pot, the whipped cream in the pot is boiled, turned off, poured into chocolate, left to stand without stirring for about 1 minute, and then stirred with a spatula until the chocolate is completely melted, and it becomes smooth and smooth. Cool in a cool place until it is easy to apply.
Pour the chocolate ganache into the mousse circle and apply the ganache to the side of the strip sponge cake with a spatula and send it to the refrigerator for cold storage.
Make [Black Currant Mousse]. The gelatin tablets are soaked in ice water and drained. Heat the blackcurrant juice with water. After the flameout, add the gelatinized gelatin tablets and stir until completely melted.
The black currant juice was stirred in ice-cold water until it was cooled and showed a thick state.
Send the whipped cream and fine sugar to the 9 distribution, and mix the black currant juice and the light cream with a spatula.
Pour the black currant mousse into the mousse ring and smooth the surface with a scraper. Transfer to the refrigerator for about 30 minutes until the surface is cooled and set.
Make [black currant jelly]. The gelatin tablets are soaked in ice water and drained. Add the fine sugar to the water and heat it to a syrup on medium heat. Mix the blackcurrant juice and syrup, and heat it with 40-degree hot water. Add the gelatinized gelatin tablets and stir until completely melted. After a little cool, add cherry wine.
The black currant jelly liquid is cooled by ice-cold water, and while being chilled, it is mixed with a spatula until the liquid is in a thick state.
Pour blackcurrant jelly on the surface of the cooled mousse. If there are more bubbles, you can pour the jelly through a sieve and then pour it.
Feed the mousse ring into the refrigerator for 6 hours or overnight until the whole cake is completely set. Warm the mold around, after the mold is released, berry and mint leaves can be decorated.