How to make a crispy layer in a cake. Cake with banana mousse and crunchy chocolate hazelnut hazelnut layer

For jelly, so that its layer turns out to be thicker and looks more beautiful in the cake, I would advise taking 300 g of mashed potatoes. (The photo shows that my jelly is two-layered: as I already said, I didn’t calculate a little, but I didn’t immediately guess to dilute the puree with water. I had to cook compote from the cake, add gelatin to it and make an “additive”. Here they are - “adventure in the kitchen »!:)) Soak 6 g of powdered gelatin in 30 g of cold water (1:5). Bring the puree with 70 g of sugar to a boil and completely dissolve the sugar. Dissolve the gelatin in a water bath and add to the puree. Mix well and pour into a mold with a diameter of 18 cm (if it is metal, you need to lay it with cling film to make it easier to remove the finished jelly, this is not necessary with silicone). We cool to a temperature at which our future jelly can already be put in the freezer without spoiling it. We forget about it for a couple of hours. Let's get busy...

...chocolate biscuit without flour.

I must say right away that I made a biscuit for 3 eggs, and this turned out to be a lot. The biscuit turned out to be tall and, despite the fact that it shrank and sank a little outside the oven, it was still too big for a mousse cake. I cut it lengthwise, and just ate one half with tea :) Delicious on its own! But in general, for a form of 18 cm in diameter, I advise you to take 2 eggs.

Preheat the oven to 180 degrees. Line the mold with baking paper. Melt 45 g of dark chocolate and 20 g of butter in a water bath. Add egg yolks one at a time, mixing well each time. Beat the whites until a strong foam, add 27 g of sugar and continue to beat until thick and shiny. We are not zealous, it is not worth interrupting. Proteins are ready if they do not fall out of the inverted bowl. With a silicone spatula, carefully, folding movements from the bottom up - we try to keep the airiness of the dough! - Mix the egg whites into the chocolate-butter-yolk mixture. Pour the finished dough into the form, level it and send it to the oven. This cake will take about 15 minutes to bake. As always when baking biscuits, do not open the oven for at least the first 10 minutes. Readiness is checked with a thin skewer. The biscuit will turn out very airy, tender and fragile. Outside the oven, it will settle and shrink a little, don't be scared :) Let it cool completely. While we prepare...

...crustillant with almond praline.

Well, first of all, about the praline. This is a confectionery component that is added to sweets, pastries, cakes. Roughly speaking, this is nut paste with caramel. I also learned how to make praline from Olya, for which I always thank her! Usually I make pralines from 200 g of almonds so that, as they say, I don’t get up twice :) It turns out quite a lot, and since it keeps well, I use it in desserts as needed. So, we take 200 g of almonds (half of the almonds can be replaced with hazelnuts) and heat it in the oven to 120 degrees. We put 150 g of sugar in a thick-walled pan, pour 35 g of water and, stirring, bring to a boil and dissolve the sugar. We continue to cook over medium heat to 116 degrees or tests for a soft ball (scoop a little syrup with a spoon, cool quickly in ice water, remove the syrup from the spoon and try to mold a ball that easily crumples. Did it? So it's ready!). Add hot nuts to the syrup and, constantly stirring, now cook everything together. This will take some time, be patient. First, the nuts will be covered with a sugar crust, and then the sugar will melt and become brown and viscous. Get nuts in caramel! Lay them out on greased baking paper or a silicone mat. Cool down completely. Put in a blender bowl (it should be powerful enough). Grind to a paste. This, too, will not happen immediately: at first there will be just a large crumb, gradually it will become smaller, and then oil will begin to stand out from the nuts and at some point you will get the desired pasty consistency, you will understand this! Praline should be transferred to a jar with a lid and stored in a cool dark place: in a cupboard or refrigerator.

Secondly, in fact, crustillant! The French word croustillante means "crunchy (on the teeth)", and that, in fact, says it all. Crustillant (and you can also find crustilant and even croutiant in RuNet) - this is a crispy layer in the dessert! It usually consists of praline, wafer crumbs and chocolate. Wafer crumbs can be made from ready-made wafer cakes bought at the store. Or grind up the simplest breakfast corn flakes. Which is what I did.

So, for a crispy layer, melt 30 g of dark chocolate in a water bath or in the microwave, mix it with 66 g of praline and add 28 g of finely ground corn flakes. Stir, spread evenly on the biscuit and place it in the freezer. Phew, an important milestone behind! But it’s too early to rest: ahead is the most interesting and, as it seemed to me, the most difficult in terms of technology ...

...sea buckthorn mousse!

Soak 6 g of powdered gelatin in 30 g of cold water. 2 yolks and 75 g of sugar are placed in a saucepan, put in a water bath and beat well with a mixer. The mass will increase in volume and turn white. In another saucepan, bring 125 g of sea buckthorn puree to a boil. Continuing to beat in a thin stream, we introduce mashed potatoes into the yolks. Remove from the bath and continue whisking until the mass is completely cooled. Warm up 35 g. With a mixer with clean, dry whisks, beat 2 egg whites into a strong foam, pour in the syrup in a thin stream and beat until stiff. We dissolve the gelatin in a water bath or in the microwave, pour it into the proteins in a thin stream, without stopping whipping. In a separate bowl, beat 200 g of cream 33% until stable. Using a silicone spatula, carefully, trying to keep the structures airy, add the yolk-sea buckthorn mass and whipped cream to the proteins. Ready! Now it's time...

...to collect cake!

Modern mousse cakes are most often assembled upside down. So we will do. But first, let's prepare the form. For this amount of ingredients, a shape with a diameter of 20 cm is suitable for us. If, like me, you have a sliding ring, put it on a perfectly flat surface (for example, on a cutting board or baking sheet), covered in advance with a dense film without wrinkles. Any irregularities will be imprinted on the frozen cake, and the icing will not be able to hide them. The sides of the form are also laid with a film. Saying "film", I do not mean food! It is thin, it will lie in folds, and it will not be possible to lay the sides with it at all! Take thick polyethylene, or a special border film tape for assembling cakes, or an acetate film, usually used for working with chocolate. They will result in a perfectly flat surface. Honestly, I have never tried to make such cakes in other forms, but I know that they are also assembled in fixed rings, in ordinary detachable ones, and in silicone ones.

So that the mousse does not flow out around the edges, but grabs faster, you need to freeze the form a little by sending it to the freezer for 10 minutes. At this time, you can take out the frozen jelly and remove it from the mold. To do this, I use such an unprofessional, but effective method: I pass a hot jet of a hair dryer along the walls of the mold for a minute. We take out the jelly, free from the film. Pour half of the mousse into a chilled form (it is better to weigh and divide into equal parts), put frozen jelly on it, its edges will sink a little in the mousse, pour the second part of the mousse there, put the frozen biscuit on top with a crispy layer down and lightly press it into the mousse . Place in the freezer for at least 4-5 hours, preferably overnight. While we can cook...

...sea buckthorn icing.

However, you can make it in the morning, before you fill the cake with it. For her, 8 g of powdered gelatin is soaked in 40 g of cold water. Melt 100 g of white chocolate. Bring the cream to a boil from 20%. Also bring to a boil 100 g of sea buckthorn puree, 50 g of sugar and 100 g. Mix cream and sea buckthorn mass. Dissolve gelatin, add to the resulting mixture, mix. Add chocolate. We break with a blender. If there are a lot of bubbles, filter through a fine sieve. Cool down to 28-30 degrees. As always in these types of glazes, this is critical and without a culinary thermometer it is better not to even try: it is very difficult to determine the correct temperature by touch, and the wrong one will ruin everything. If you prepared the glaze in advance, you will need to heat it up to this temperature in a water bath or in the microwave (15 seconds each, mix, heat again, etc.). I note that I did not use the dye: sea buckthorn itself gave a beautiful juicy color.

Final touch!

The most dangerous, because the type of finished cake largely depends on it. Yes, we will fill our cake with icing. Bring it up to operating temperature. We prepare the workplace in advance. Can be poured on a wire rack by placing it on a baking sheet or tray. Someone is using a plate. I usually do this on a tall food storage jar. I turn it upside down and put it on a baking sheet, it is quite stable. I take the cake out of the freezer, gently release it from the mold, put it on the jar with the biscuit down, remove the film and start pouring the icing on the cake. You need to let her distribute herself and not try to help with anything. It will drain from the cake, and the leftovers can be collected and eaten, because this time there will not be too many of them, and when there are many, they can be used for other products. Excess icing is usually removed from the top of the cake with one movement of the knife, but, to be honest, I still get it so-so, which can be seen from the cut: the icing is a bit thick. However, this did not affect the taste in any way, and my family did not pay attention to it at all! :)

Decorating the cake!

And now, for sure, let's round it up. You can decorate as you wish. I garnished with ground almonds, confectionery beads and tempered chocolate. But about chocolate some other time :)

Let's make chocolate cake. Preheat the oven well to 180 degrees. Combine all dry ingredients together: sugar, flour, cocoa, baking powder and mix well with a whisk. Add butter, eggs and mix with a mixer at high speed for about 5 minutes. Pour in the milk and beat well again. Pour the dough onto a baking sheet or a wide rectangular shape (preferably silicone so that the biscuit does not stick), the height of the dough layer is about 5 mm. Bake for about 12 minutes. Don't overdry. Cool the finished biscuit on a wire rack. Next, you need to cut a biscuit blank with a ring with a smaller diameter of 1-2 cm than the diameter of the future cake.

Let's make chocolate crunch. This is the so-called crisp layer. It is easy and simple to make, but I personally love adding it to mousse cakes because it is different in texture from all the layers in the cake, it is crispy and firm, which is really interesting "sounds" in the finished cake. To prepare it, you need to melt white chocolate, add nut paste (you can use any of any nuts and their combinations, the main thing is naturalness), I used cashew urbech, it has a very soft and delicate taste. Mix chocolate and pasta until smooth. Chocolate balls need to be ground in a mortar until large crumbs are formed. Add this crumb to the chocolate-nut mass and mix. Next, we take our chocolate biscuit, spread the croutilant on it (it is better to do this in a ring) and put this blank in the freezer

Let's prepare the berry layers. Let's start with the passionfruit coolie. Coolie is a uniform berry layer, pureed, without pieces of fruit or berries. It is prepared most often using agar. Everything is very simple - you need to mix a measured amount of agar-agar with sugar. Bring the puree to a boil, add the sugar-agar mixture and cook, stirring, for 2 minutes. Berry layers prepared using agar solidify at room temperature. Let's take another metal ring with a diameter of 16 cm, cover the bottom with a food film (tight it well, so that there are no wrinkles on the surface of the film), and pour our coolie into this form. After about an hour, this layer should harden. We put it in the freezer.

Let's prepare the second berry layer - blackcurrant marmalade or it is also called confit (short for "confiture"). Confit can be either pureed or with pieces of berries, most often they are prepared using pectin. Combine pectin and sugar together. We heat the blackcurrant puree to 40 degrees, add the sugar-pectin mixture, and, stirring with a whisk, bring to a boil. Boil over medium heat for 3 minutes, stirring constantly. Add citric acid, stir and cool slightly. In order to make the cut of the cake beautiful and unusual, I used a silicone mold from Silicomart (circles of different diameters) to freeze the confit. You can simply put it in a ring with a diameter of 16 cm. We remove the form in the freezer

Cooking chocolate mousse. I would like to draw your attention to the fact that the mousse needs to be done when all the layers are ready for you, properly frozen and you are ready for the final assembly of the cake to freeze it. Cooked mousse is not subject to storage. Soak gelatin (powder) in 60 g of water for 10-15 minutes. Boil milk in a saucepan, add swollen gelatin, mix. Pour milk with gelatin dissolved in it into the chocolate broken into small pieces and mix with a whisk until a chocolate shiny homogeneous mass is formed - a chocolate emulsion. Whip the cream to soft peaks (you can not over-whip - as soon as the cream begins to thicken, turn off the mixer). When the chocolate emulsion cools down (40 degrees), add it in parts to the whipped cream and mix with a spatula until smooth. Mousse is ready

We collect the cake. If you do not have an Eclipse silicone mold (which is what I used for this cake), then you can again use a metal ring with a diameter of 18 cm. If you use a ring, then its walls must be covered with acetate film (in order to make the frozen cake come out easier rings), and cover the bottom with cling film. We put the form or ring on the board or on something hard (this is done in order to carefully place the filled form in the freezer). Pour part of the mousse to the very bottom of the mold, not much, the layer thickness is no more than 1 cm. Then we lay out a completely ice layer of passion fruit coolie. You don't need to press anything. Another layer of mousse. We spread the rings from the blackcurrant confit. Fill the form with mousse on top of the confit almost to the brim. We take out the frozen chocolate biscuit with a crispy layer and put it on top, crustylan down. The chocolate biscuit should protrude 3-4 mm beyond the upper borders of the mold. We transfer the board with the form filled with the future cake to the freezer. Leave to freeze for at least 8-12 hours. It is better to leave for a day. The better the cake is frozen, the more beautiful and neat the cut will be.

Mirror glaze. It must be prepared in advance - noticeably a day before pouring the cake. At least 5-8 hours, it should stand in the refrigerator. Pour gelatin with cold water (72 g) and leave for 10-15 minutes to swell. In one saucepan, combine water and sugar together, boil the syrup to a temperature of 110 degrees. In another saucepan, combine cream, trimoline, glucose and cocoa together - bring the mixture to a boil, stirring with a whisk. Pour sugar syrup into the boiled mixture, cook for another 2 minutes. Add swollen gelatin and vegetable oil. Pour the frosting into a mixing glass with an immersion blender and blitz with an immersion blender until smooth. The working temperature of such a glaze is 34 degrees.

Cake icing and decor. You need to cover the cake with icing 5-6 hours before serving the cake. Let me remind you that initially our cake is frozen, we cover the frozen cake with icing, and it is defrosted in our refrigerator gradually. Therefore, there is no need to rush to fill the cake with icing, because the finished filled cake can no longer be re-frozen, it will “live” in your refrigerator without losing shape for about a day. Then the layers will begin to weaken and the mousse itself will also lose stability. In order for our cake to turn out and look neat, it is necessary that all the excess icing be glassed from it without forming a “puddle” under it. To do this, take a tall glass with a flat bottom and put it on the wire rack, which is on the baking sheet. The baking sheet should be covered with cling film - after all, we can collect all the excess glaze and use it next time. So, the grate is above the baking sheet, on the grate is a glass. Nearby lies a cardboard substrate or plate on which we will transfer the cake. You also need to prepare special spatulas with which it is easy to “brighten up” the edges of the cake with icing. We bring our glaze to the operating temperature: for this we heat it with pulses of 10 seconds in the microwave. After each heating, stir the icing with a spoon and measure the temperature. To ensure that the icing is homogeneous, you can beat it again with a blender before pouring the cake. Glaze is ready! We take out the cake from the freezer, free it from the mold (or ring), put it on a glass, stroke the surface of the cake with your hand for 5 seconds (to get rid of the frost that has come out) and immediately pour the cake with icing. All excess icing will drain, all that is needed will remain on the cake. Then, with a small spatula, we kind of “bend” the drops of the flowing glaze under the bottom of the cake, take a large spatula and, insuring ourselves with a small one, transfer the cake to the substrate. Ready! Put the cake in the fridge to thaw slowly

Cooking:

Prepare a biscuit.

I bake in 2 forms, dividing the dough in half by eye.

Preheat the oven to 180 degrees.

Line the bottom of a detachable form with parchment, do not lubricate the sides of the form in any way.

The dough will stick to the walls during baking, due to which, when it cools down, it does not deform, but remains even and lush.

Break eggs into a small saucepan and add sugar.

Put everything in a water bath and beat until the sugar is completely dissolved.

The mass should become foamy and lighten slightly.

Remove the saucepan from the heat, pour the mass into a food processor or into a deeper container.

Continue beating at high speed for 5-8 more minutes, or until the mixture has tripled in size.

Sift the flour, melt the butter and cool to room temperature.

Sift a third of the flour into the whipped mass and gently mix with a spatula or whisk from top to bottom, do not interfere for a long time and do not make sudden movements.

Pour a third of the oil around the edge and mix.

Thus, add all the flour and pour in all the oil.

Pour the biscuit mass into the prepared form.

Bake at medium level ~35-40 minutes.

The baking time depends on your oven, you can check with a toothpick - it should come out completely dry. Do not open the oven door during baking.

Cool the biscuit in the form on the wire rack, turning the form upside down.

To remove the biscuit, you need to walk with a thin sharp knife along the sides and remove the ring from the form.

I use a plastic spatula as the knife still scratches the shape.

Turn the cake over and wrap in foil or cling film. Place in refrigerator for 4-8 hours.

Biscuit can be stored in the refrigerator for up to 5 days, in the freezer for 1 month.

Prepare the soak.

In a bowl, mix water, condensed milk and milk.

Prepare a crispy layer.

Pour boiling water over almonds for 15 minutes, peel immediately, put on a paper towel.

Dry in the oven or lightly fry in a pan.

Chop.

Or chop chilled sweets.

Or gently melt the chocolate in a water bath or in the microwave. Mix with nut butter (almond or hazelnut), waffle crumble and chopped almonds. Use immediately!!!

Prepare biscuits and secure the ring.

Biscuit cut into 4 parts (or each into 2), cutting off the top crust. I cut with a sharp serrated bread knife.

Put the ring for the cake with acetate film or strips of baking paper (glue it on the butter), place it on the cake stand (plate), put the cake and fix the ring.

Prepare cream.

Melt the chocolate with butter in a water bath or in the microwave.

Beat instead with condensed milk.

Whip the cream to firm peaks.

Whip cream with a mixture of chocolate and condensed milk.

Add shavings and mix.

Cake to collect immediately!

Collect cake.

Slightly soak the cakes, put 1/3 of the cream, sprinkle with a crispy layer (one of the options), cover with the next biscuit, iron with your hand or iron.

Soak, put 1/3 of the cream, cover with the next biscuit, iron, soak.

Put the remaining cream, cover the last with a biscuit on top, slightly soak and put in the refrigerator overnight.

Decorate the cake as desired. I designed

Mousse cake is one of the most popular trends in the modern confectionery world. This European dessert captivates not only with its spectacular appearance, but also with an unusual combination of textures and limitless flavor variations. This is the case when every confectioner can show his imagination. But in order to learn how to cook such a dessert, you need basic knowledge, which we will share with you right now.
So, ideally, a mousse cake should consist of several important layers from bottom to top: base, mousse, filling, coating (mirror glaze or velor coating). Also, a crispy layer, or crumble, can be included as a separate layer.
To begin with, we propose to understand the terms. Reading descriptions of mousse cakes for the first time, every beginner is faced with a mass of incomprehensible words: dacquoise, confit, coolie, and so on. Let's be clear about the amazing goodies behind these words.

Glossary of terms
. Dacquoise (from the French dacquoise) is a type of biscuit based on whipped proteins and any nut flour, with a minimal addition of wheat flour. Most often http://chefkonditer.com/master-klassy/ it is made with almond, hazelnut or walnut flour. You can also add chocolate chips to this biscuit.
. Brownie is a moist sponge cake with the addition of chocolate, eggs, butter and a minimum amount of wheat flour. When used in mousse cakes, pieces of fruit or berries are often added to it.
. Gioconda biscuit - named after the famous Mona Lisa - this French almond fluffy biscuit, containing a minimum of flour, serves as the basis for the famous Opera cake.
. Sablé (from French Sablé) is a classic chopped French shortcrust pastry made from butter and flour crumbs, sugar, an egg and a small amount of salt. Also, nut flour can be added to it.
. Sponge biscuit - porous biscuit, similar to moss, used to decorate the cake.
. Ganache is a chocolate emulsion - a mixture of cream, chocolate and butter in different proportions.
. Confit (from the French. Confit) - confectioners call this term the type of filling in a mousse cake with fruit or berry puree, sugar and a gelling component.
. Coolie (from the French Coulis) is a fruit or berry sauce thickened with the gelling component of pectin.
. Kurd, or curd (from English curd) - English dessert custard, prepared on the basis of berries http://chefkonditer.com/master-klassy/ or fruits. It can also be used as a filling. The most famous Kurd is lemon curd.
. Compote is a type of fruit or berry filling in a mousse cake. Fruits or berries are used pureed and / or cut into pieces with the addition of sugar and a gelling agent (gelatin, pectin).
. Cremu is a type of filling in a mousse cake, which consists of boiled yolks with sugar, fruit or berry puree and butter. It can be independent or an additional layer to the confit.
. Creme Angles - yolks mixed with sugar and brewed to a temperature of 82-83 ° C in milk and cream 35%. Often it is used in the preparation of mousse.
. Pralines are caramelized nuts. Mousse cake often uses praline paste, that is, caramelized nuts ground into a paste.
. Crumble is the crispy layer in a mousse cake which can be made from, for example, a mixture of Belgian waffle crumble, chocolate, praline nut paste and/or ground nuts, or simply chocolate, butter and waffle crumble.
. Velor - chocolate velvet http://chefkonditer.com/master-klassy/ cake coating, which in the classic version consists of a mixture of melted white chocolate and cocoa butter in a 1:1 ratio.
. Mirror glaze - a glossy glaze that serves to cover the cake. As a rule, it consists of a fatty base - condensed milk / cream, glucose syrup, chocolate and gelatin.
. Glaze Leopard - glaze based on neutral gel / glaze, water and dye. Used to decorate a cake, able to create spotty stains on the base mirror glaze, applied over the base glaze with a spatula.
. Neutral gel/icing - pectin-based icing, used to cover fruits and berries in cake decoration to add shine and also to create leopard icing.

Mousse cake architecture

The basis
The basis in the mousse cake can be any kind of classic biscuit, honey, shortbread dough saber, brownie, daquoise or biscuit Gioconda. As a rule, it is baked http://chefkonditer.com/master-klassy/ in a ring with a diameter 1-2 cm smaller than the form in which you will collect the cake. The height of the biscuit in the mousse cake is small, on average from 0.7 cm to 1.8 cm.

Mousse
The mousse options are endless, but the basic ones are three chocolate mousses: based on white, dark and milk Belgian chocolate and whipped cream.
Chocolate mousse is usually gelled with quality gelatin or agar agar. There is also a cream cheese mousse based on cream and curd cheese. Fruit or berry puree can be added to these types of mousse. Mousse is prepared last, since we use it directly at the moment of assembling the cake, it must remain liquid at this moment.

Filling
The filling can be fruit or berry coolies, confit, curd or compote. The filling is poured into a ring, which is about 2 cm smaller than the diameter of the cake mold, and frozen http://chefkonditer.com/master-klassy/ in the freezer. The ring must be pre-covered with cling film.
The filling is the most imaginative part of your cake, but also the most dangerous! You have to carefully combine flavors and be sure that the fruit or berry you choose will go well with the chosen type of mousse and cake base. In the filling, it is desirable to use 1-2 and maximum 3 types of fruits and / or berries - this is how our receptors are arranged, more complex combinations are unlikely to be recognized and understood. But even a combination of 2 components in the filling requires experience and a virtuoso sense of taste, which only experienced confectioners can do! We advise you to start experimenting with one of the traditional flavors of the filling, such as raspberry, strawberry, cherry, pear, banana, apricot, mango, passion fruit, and only then start delicious experiments.

The following are the most successful and popular flavor combinations in mousse cakes:

Raspberry - dark / milk / white chocolate
. Strawberry - dark / milk / white chocolate
. Cherry - dark / milk / white chocolate
. Coffee - banana - dark / milk chocolate
. Banana - caramel - chocolate mousse / creamy mousse
. Passion fruit and/or mango - milk chocolate
. Apple - pear - cinnamon - chocolate mousse / cream mousse
. Blueberries - raspberries - dark / milk / white chocolate
. Apricot - dark / milk / white chocolate

Mousse cake cut

Crispy Layer
The crispy layer is the most savory part of the cake, it can transform your dessert and diversify the texture. Someone thinks that this is the most delicious part of the cake, while others, on the contrary, do not like such surprises in delicate mousse desserts. Therefore, it is up to you to decide whether to add a crispy layer or not, but it is definitely worth a try. Just be sure to use quality ingredients here! No need to replace delicate wafer crumbs with corn flakes, even the most delicate ones - it will still be a completely different story, far from the classics of a modern dessert.

Assembly
Assembling a cake is a very responsible and exciting moment. Here everything is important to do accurately, evenly and accurately. So, by the time of assembly, your filling and crispy layer should be frozen in an ice pebble in the freezer. The biscuit should be already cooled down, and the mousse is ready.
We begin to collect the cake in the form upside down, so first we pour a layer of mousse (about 1 cm) to the bottom - this will be the top of our cake, send it to the freezer for a few minutes so that the top layer grabs a little and our filling does not drown in it. Then we take out the form from the freezer and put the filling there, carefully aligning and centering it, so that as a result the cut of the cake is even. Immediately pour more mousse on top of the filling (you need to cover the filling). if you have

I propose to prepare a very interesting crispy layer for cakes. Such a layer between biscuit cakes will make your cake much more interesting, turn it from a banal biscuit-cream cake, which many are already fed up with, into something completely different, more interesting and tasty.
In order for the crispy layer to keep its shape well, it should be compacted into a mold and sent to the refrigerator for at least 1 hour.
A very simple recipe for a crispy layer for a European cuisine cake step by step with a photo. Easy to cook at home in 25 minutes. Contains only 139 kilocalories.
Dish type: Desserts and pastries
Preparation time: 5 min
Cooking time: 25 min
Amount of calories: 139 kilocalories
Servings: 8 servings
Reason: Dessert

Complexity: Very simple recipe
National cuisine: European cuisine
Cooking technology: Baking

Ingredients for eight servings
Waffle cakes 50 g
Refined sunflower oil 1 tbsp. l.
Honey 3 tbsp. l.
Walnuts 0.3 tbsp.
Chocolate white 150 g

Step by step cooking
For work, we need wafer cakes, white chocolate, honey, walnuts.
Grind waffle cakes (50 g) to a state of fine crumbs. It is convenient to use a food processor with a metal knife attachment.
Fry nuts (0.3 cups) in a hot pan along with 3 tbsp. l. honey (2 minutes).
Then spread on a dish greased with sunflower oil (0.5 tablespoons) in one layer until completely cooled.
Grind caramelized nuts to a state of fine crumbs (nozzle "metal knife").
Finely chop chocolate (150 g), place in a bowl. Place the bowl in water heated to 45°C. Stir with a spatula. The chocolate will melt quickly.
Combine wafer crumb, nut crumb, chocolate. Mix.
Lay out the form with cooking paper and grease with sunflower oil (0.5 tbsp. L.). Press the mixture into a mold in which the biscuit will be baked. Send to the refrigerator for 1 hour.
The crispy layer for cakes is ready.