Bird of Paradise Cake

Category5 598 Last Update: Mar 19, 2021 Created: Mar 17, 2021 0 0 0
Bird of Paradise Cake
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Easy
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Incredibly bright and fantastically tasty cake, which will be appreciated by lovers of exotic combinations and admirers of the good old classics.

Ingredients

Directions

  1. To prepare this cake, you will need the following inventory: 2 baking dishes 18 cm, a detachable form 22-24 cm (or a sliding ring of adjustable diameter), a scale, a mixer, a spatula, a cooking thermometer and, very desirable, an acetate film. It is almost impossible to make perfect cake sides without it.
  2. Cooking a biscuit. I strongly advise you to bake the cakes the day before cooking the cake and keep them in the refrigerator overnight in cling film. As the saying goes, they must "mature". The biscuit according to this recipe turns out to be dense, porous, keeps its shape perfectly. Combine flour and baking powder in a separate bowl, alter with a whisk. In another bowl, beat the butter softened to room temperature with sugar until a white airy mass. Add 1 egg, beat well. Add another egg and beat again. Then add yogurt and half the flour and beat. Next, pour the milk and add the second part of the flour - beat. The dough is not liquid. From this portion of the dough, you need to bake 2 cakes. I have 2 tins of 18 cm, so I just cut the dough in half and bake at the same time. As I already said, it is advisable to wrap the cooled cakes with foil and stand overnight in the refrigerator, if this is not possible, we just wait until it cools completely. The cakes are ready.
  3. Cooking lemon soak. To do this, remove the zest from the lemon and squeeze the juice from the whole lemon. We weigh the zest with juice and take the same amount of sugar. We put everything in a saucepan and cook the syrup over medium heat until the sugar dissolves. The syrup needs to be cooled. Done!
  4. Next, let's prepare the cakes for pouring the confit. We put them in 18 cm molds, take a silicone brush and generously grease each cake with syrup. The walls of the mold can be overlaid with acetate foil for perfect cuts.
  5. Cooking creamy curd cream. Whisk butter well softened at room temperature with powdered sugar for about 5 minutes. Add cold (from the refrigerator) cheese and whisk everything together well for 5-7 minutes. Place the finished cream in a pastry bag and refrigerate.
  6. Anyone who is afraid of the terrible non-Russian word "confit" is in vain. This "beast" is done very easily and simply. We take berry or fruit puree (mango, raspberry, strawberry, etc.). I already have ready-made mango puree with sugar, if you have freshly made berry puree, add sugar. So, we take gelatin and place it in a container of cold water. It is ideal to use gelatin in plates (sheet), if you have a powder, then soak it in cold water at a rate of 1: 6 (that is, for 10 g of gelatin - 60 ml of cold water) for 10.400 g of mashed potatoes are placed in saucepan and start heating, it is during this period that you need to add sugar - here you should be guided only by your taste - try it. When the puree has boiled, remove it from the heat. If the gelatin is leafy, squeeze it and put it in a hot puree. If it's powder, just transfer the swollen gelatin into the puree. Mix.
  7. Divide the berry-gelatin mixture in half and pour equally into ready-made biscuit cakes. Cool slightly and put in the refrigerator for several hours until it solidifies. After hardening, remove the blanks and join together with the already prepared cream. To do this, cut off the "tail" of the bag and spread the cream in a spiral. We connected it, put it in the refrigerator. If everything is done correctly, you should get a stable workpiece that does not "flow".
  8. Next, let's prepare our cake for the final filling of the soufflé. We take a split ring or a split form with a diameter of 22-24 cm. We put our biscuit blank in the center. We cover the walls of the form with an acetate film. Next, you need to prepare the soufflé.
  9. Prepare the mixer in advance (preferably stationary, as it will be necessary to whip the whites and pour the syrup at the same time). Place the agar-agar in a saucepan with a thick bottom and fill it with water. I have proven quality agar so I don't have to wait half an hour for it to swell. If you are not sure, let it stand for 30 minutes. Next, you need to make an butter cream: beat together the butter and condensed milk prepared in advance for 5-7 minutes (I do this with an ordinary mixer). Next is the syrup. We turn on the stove to the maximum, put a stewpan with agar and water on the stove, wait until the mixture starts to boil, put it on medium heat. When the mixture boiled confidently, it bubbled up - we detect exactly 1 minute. After a minute, pour out all the sugar, mix, then do not interfere with the mixture! We put the thermometer and cook the syrup to a temperature of 110 ° C. The mixture will significantly increase in volume when boiling, so you need to take the stewpan "with a margin". The temperature is reached, we remove the stewpan from the heat and, without pulling out the thermometer, we put it in the cold (you can also at room temperature, but you will have to wait longer). You need to wait for the syrup to cool down to 95 degrees. As soon as 95 - we turn on the mixer with proteins, you need to beat them to the state of "soft beak", that is, foam, but not dense. At this point, the syrup should have cooled to 90 degrees. We take a saucepan and start pouring syrup in a thin stream along the side of the bowl, without turning off the mixer. The mass will begin to increase in volume, turn white and glossy) After 5 minutes, turn off the mixer - the mass will already begin to "set". Add the butter cream immediately and mix at low speed of the mixer until smooth. The mass will turn out to be a very beautiful slightly yellowish color.
  10. The finished soufflé is immediately "poured" onto the biscuit blank. As a result, the soufflé will occupy the space between the mold and the biscuit blank, and will cover the top of the cake - so that outwardly it will not be clear at all what is hidden inside. We put the finished cake in the refrigerator for an hour - if the soufflé is done correctly, in an hour the cake will be stable and you can start decorating.
  11. I can't give any recommendations on decoration - it's only for your taste and at your discretion. I really love decorating my cakes with my own pasta - they look incredibly beautiful and festive on any cake. This time, for the first time, I made caramelized lime slices - the result is amazing, they are like glass. My fill is chocolate ganache. I love colored - I buy flavored natural chocolate in biscuits and make ganache from it. There was also a cream - I deposited it with the help of small "star" nozzles, white - without dye, lemon yellow - with the addition of food coloring.

Bird of Paradise Cake



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 4 hours
  • Calories: -
  • Difficulty: Easy

Incredibly bright and fantastically tasty cake, which will be appreciated by lovers of exotic combinations and admirers of the good old classics.

Ingredients

Directions

  1. To prepare this cake, you will need the following inventory: 2 baking dishes 18 cm, a detachable form 22-24 cm (or a sliding ring of adjustable diameter), a scale, a mixer, a spatula, a cooking thermometer and, very desirable, an acetate film. It is almost impossible to make perfect cake sides without it.
  2. Cooking a biscuit. I strongly advise you to bake the cakes the day before cooking the cake and keep them in the refrigerator overnight in cling film. As the saying goes, they must "mature". The biscuit according to this recipe turns out to be dense, porous, keeps its shape perfectly. Combine flour and baking powder in a separate bowl, alter with a whisk. In another bowl, beat the butter softened to room temperature with sugar until a white airy mass. Add 1 egg, beat well. Add another egg and beat again. Then add yogurt and half the flour and beat. Next, pour the milk and add the second part of the flour - beat. The dough is not liquid. From this portion of the dough, you need to bake 2 cakes. I have 2 tins of 18 cm, so I just cut the dough in half and bake at the same time. As I already said, it is advisable to wrap the cooled cakes with foil and stand overnight in the refrigerator, if this is not possible, we just wait until it cools completely. The cakes are ready.
  3. Cooking lemon soak. To do this, remove the zest from the lemon and squeeze the juice from the whole lemon. We weigh the zest with juice and take the same amount of sugar. We put everything in a saucepan and cook the syrup over medium heat until the sugar dissolves. The syrup needs to be cooled. Done!
  4. Next, let's prepare the cakes for pouring the confit. We put them in 18 cm molds, take a silicone brush and generously grease each cake with syrup. The walls of the mold can be overlaid with acetate foil for perfect cuts.
  5. Cooking creamy curd cream. Whisk butter well softened at room temperature with powdered sugar for about 5 minutes. Add cold (from the refrigerator) cheese and whisk everything together well for 5-7 minutes. Place the finished cream in a pastry bag and refrigerate.
  6. Anyone who is afraid of the terrible non-Russian word "confit" is in vain. This "beast" is done very easily and simply. We take berry or fruit puree (mango, raspberry, strawberry, etc.). I already have ready-made mango puree with sugar, if you have freshly made berry puree, add sugar. So, we take gelatin and place it in a container of cold water. It is ideal to use gelatin in plates (sheet), if you have a powder, then soak it in cold water at a rate of 1: 6 (that is, for 10 g of gelatin - 60 ml of cold water) for 10.400 g of mashed potatoes are placed in saucepan and start heating, it is during this period that you need to add sugar - here you should be guided only by your taste - try it. When the puree has boiled, remove it from the heat. If the gelatin is leafy, squeeze it and put it in a hot puree. If it's powder, just transfer the swollen gelatin into the puree. Mix.
  7. Divide the berry-gelatin mixture in half and pour equally into ready-made biscuit cakes. Cool slightly and put in the refrigerator for several hours until it solidifies. After hardening, remove the blanks and join together with the already prepared cream. To do this, cut off the "tail" of the bag and spread the cream in a spiral. We connected it, put it in the refrigerator. If everything is done correctly, you should get a stable workpiece that does not "flow".
  8. Next, let's prepare our cake for the final filling of the soufflé. We take a split ring or a split form with a diameter of 22-24 cm. We put our biscuit blank in the center. We cover the walls of the form with an acetate film. Next, you need to prepare the soufflé.
  9. Prepare the mixer in advance (preferably stationary, as it will be necessary to whip the whites and pour the syrup at the same time). Place the agar-agar in a saucepan with a thick bottom and fill it with water. I have proven quality agar so I don't have to wait half an hour for it to swell. If you are not sure, let it stand for 30 minutes. Next, you need to make an butter cream: beat together the butter and condensed milk prepared in advance for 5-7 minutes (I do this with an ordinary mixer). Next is the syrup. We turn on the stove to the maximum, put a stewpan with agar and water on the stove, wait until the mixture starts to boil, put it on medium heat. When the mixture boiled confidently, it bubbled up - we detect exactly 1 minute. After a minute, pour out all the sugar, mix, then do not interfere with the mixture! We put the thermometer and cook the syrup to a temperature of 110 ° C. The mixture will significantly increase in volume when boiling, so you need to take the stewpan "with a margin". The temperature is reached, we remove the stewpan from the heat and, without pulling out the thermometer, we put it in the cold (you can also at room temperature, but you will have to wait longer). You need to wait for the syrup to cool down to 95 degrees. As soon as 95 - we turn on the mixer with proteins, you need to beat them to the state of "soft beak", that is, foam, but not dense. At this point, the syrup should have cooled to 90 degrees. We take a saucepan and start pouring syrup in a thin stream along the side of the bowl, without turning off the mixer. The mass will begin to increase in volume, turn white and glossy) After 5 minutes, turn off the mixer - the mass will already begin to "set". Add the butter cream immediately and mix at low speed of the mixer until smooth. The mass will turn out to be a very beautiful slightly yellowish color.
  10. The finished soufflé is immediately "poured" onto the biscuit blank. As a result, the soufflé will occupy the space between the mold and the biscuit blank, and will cover the top of the cake - so that outwardly it will not be clear at all what is hidden inside. We put the finished cake in the refrigerator for an hour - if the soufflé is done correctly, in an hour the cake will be stable and you can start decorating.
  11. I can't give any recommendations on decoration - it's only for your taste and at your discretion. I really love decorating my cakes with my own pasta - they look incredibly beautiful and festive on any cake. This time, for the first time, I made caramelized lime slices - the result is amazing, they are like glass. My fill is chocolate ganache. I love colored - I buy flavored natural chocolate in biscuits and make ganache from it. There was also a cream - I deposited it with the help of small "star" nozzles, white - without dye, lemon yellow - with the addition of food coloring.

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