Viktoriya Fesenko

Saved 11/27/16 5:02 AM from cakes Elena Khlebnikova

Winter apple cake with caramel Bavarian mousse.  See details »

 
Video subtitles:
  • 00:00: Good afternoon today I want you invite to video a lesson on cooking here such purely winter cake cake simple do fast enough and I I think you will find it and like so We start video tutorial
  • 00:31: Now I will tell and I show you how to make royal icing Maid doing and dry protein it me more like as it turns over and snow-white than srodu to of course you can do and raw that is, everything just be crude protein add lemon acid and gradually add the desired amount of sugar powder and knocking up
  • 01:01: readiness differences dry protein I dried protein flooded with cold water Now I have swollen in somewhere within 10 minutes not yet fully It disperses water and Only after that I I will add here powdered sugar with I'll add it once all is not yet completely broke a minute or two here at We turned this
  • 01:32: foamy mass already protein completely I sold and now I add the desired the number of dogs We are now added neatly it all I stirred to under whipping me powder not spread through the whole kitchen
  • 02:02: that's all mixed and now beginning we needed to shake up number of us icing put in kornetik
  • 02:32: and everything else that's in this cup we still we serve I personally I cover just food the film can also be cover with a damp towel so that We icing has dried we must first make the contours of around the drawing means I formochka gets exactly here on the outer circle Now this part we
  • 03:05: will go on cake that is our top You will be on this line well and begin draws all lines So we filled circuit
  • 03:45: and leave to dry and then all these here empty spaces we will do Now we fill do I fill you Now I'll show you how to this priming prepared icing So I took the Aisin which we did and little by little added here a simple cold water stirred ie we have to fill It should be like this liquid consistency that is, how to test
  • 04:16: sufficient water, or no ie enough liquid or No well, let I brush show see we spend for a single believe 1 2 3 4 5 on the score five we absolutely line converged so we have icing is that consistency that we need me now begin to fill
  • 04:48: we filled
  • 05:49: and leave boil for some time at least a day after we are still a little bit under the decorate and can be will be installed We begin on the cake make shortcrust pastry here I oil which I now vzobyu up creamy states shot down
  • 06:20: Now I add there now tell which means a mixture of here I almond flour powder cinnamon, salt, and I also cooked egg yolk which then rubbed through fine sieve, and this is All we add butter and continue beating another 2 minutes Now I add
  • 06:58: rom here yet Well now the latest I add all here and flour baking powder all well mix first shovel then simply handed
  • 07:28: Now we get so soft elastic dough Now we wrap in foil and put them in Refrigerate for one hour sand we sold
  • 08:13: and now, we beat up weight gain somewhere in two or three times whipped Now we add
  • 08:45: half melted butter We mix it up and Now I sift flour mixture and neatly knead
  • 09:19: and now we add the second half of the oil we have prepared and the dough we are his pour shape which will
  • 09:50: I'll bake a cake gather here in this form and therefore I bake biscuit exactly the same size my oven is heated to 180 degrees and leave biscuit minutes twenty-biscuit baked
  • 10:20: and has been taken out on biscuit I want you show how check to biscuit really it can be baked get out of the oven You do not need to pierce not what sticks you can just click to seredinke encore I look at the Critic click but he returned back springs that is here is fully biscuit-baked if it was not until it needs to be baked would support a few minutes Tasya when I click Now, this recess I she fingers
  • 10:50: It will then have you this case, keep a couple of minutes cake in the oven and then also again Check how current begins spring all cake is ready and you get it I will move the biscuit on the array of molds it is not We get here in my This form of fully It cools down that is, you need to air circulating and then the top and bottom it cools and faster only after that when it is fully I gently cools I took it out of the molds
  • 11:20: then I had wrapped and I leave to mature five hours shortcrust pastry I He took out refrigerator and We roll out very a thin layer of it It can be made or put the planets two sheets of paper or that's how I like that is, the film is where I had it the dough through it and I I roll out of this we need to test cut two circles diameter of our form
  • 11:52: we bake unrolled now I need to cut out no form again store it in the fridge somewhere in half an hour only after that we will bake oven as I have I said cut two range in size shape the remains of the test, I also distributed here on other pieces of paper We also bake and then from it will do remove litter workpiece
  • 12:25: refrigerate for oven for half an hour we It is warmed up to 180 degrees as well as we baked biscuit bake for 10-15 minutes Although how anyone bake oven that is they have to become gold shortcrust pastry we also baked leave to cool We moved from place to place very trim only paper because even just say they are very fragile Now I'm going to do caramel apples
  • 12:55: I mean Melt butter Now anomie completely melted I will add to sugar and cinnamon and added thereto chopped peeled apples mixed and now
  • 13:40: simmer just until moment until we apples become such not translucent sometimes we forget but stirring carefully so that we slices not broken and so we began to apples translucent soft soaked own juice syrup and now we have them More flambe rulim pour alcohol and Now we ignite
  • 14:13: hold it still a little bit on the plate just a couple of minutes we have all the alcohol evaporated now and will only very pleasant fragrance I will, in principle, have we will be ready We set aside the apples in side and start engage mousse We begin to cook caramel mousse we put at the beginning plate with a saucepan sugar that is then nothing except sugar there and start cooking the dry caramel
  • 14:43: we have sugar melted and will not candy blade no spoon Nothing not interfere with the fact let things happen in itself when we practically will approach readiness caramel let it is this bright amber we We warm up the milk and fill it with hot milk the caramel Well, until I INDICATES I dry caramel quickly vzobyu yolks
  • 15:13: I have added silk two tablespoons Sahara veins are shot down and set aside until this side here caramel color and now I'm hot quickly in milk Fill stir even
  • 15:46: if formed caramel such Now they are lumps quickly disperse but we receive such Caramel milk now we have this milk We will pour the yolks I want to say that I sugar interspersed in
  • 16:17: larger in pot because for a caramel the larger the area, and the lower layer faster than it is being made so I'm out small saucepan fracture of the because it released but I shall put another a little on the fire that I have not cooled and under will score the yolks have now we will be beating yolks and pour hot milk
  • 16:48: we are downed now we are here this pour cream back into the saucepan I now her you are my quickly and will cream to boil down thickness and up temperature 80 3 degrees set on small fire and begin quietly
  • 17:18: uvalivaet constantly stir to have nothing burnt cream and we quickly cooked just a couple of minutes and very quickly approaching a couple of remove all degrees with fire So I rushed to the cream cup that I quickly cooled when
  • 17:48: he gave me cool degrees to somewhere 50 it will be possible combine with cream hotter with cream replica connect can not because We just cream opadut but as long as it is now how we will be cool just cream and vzobem change places I start to shake up
  • 18:18: cream Here, too, the cream whipped but are now waiting When we cool Creams me cooled up to 40 degrees, and now I quietly add cream but since cream still more cold that is not warmed up
  • 18:49: room I temperature I add parts so they have me all yet adapted cream that is taking little to interfere a little bit more and so reception 45 joined and now remains only
  • 19:23: add gelatin it's desirable disbanded microwave and we on the side we add the dissolved into it a little mousse neatly mix up uniformity now we are still trying blender and can be
  • 19:53: will be ready collect the cake itself It's enough We start assembling the cake take tough stand where we shall cake and to collect we place on it Korzhik sand which
  • 20:24: We are done with paper we did not shoot Now we collect the cake on this paper and then when we have a cake harden washed paper with them because there is a the likelihood that Now we just We will break again I say these biscuits very fragile and that's right on the Cookie Monster and I put this on paper the form in which I will I collect paved acetate film he fastened to it at I did not go in Basically even know
  • 20:56: and I am now try I withdraw that is, I Korzhik entrenched in the I just molds I pull out the paper everything worked out more wonderful apples that I He made vivid to wear there is something with which the glass syrup, syrup and some water we will this syrup
  • 21:26: impregnated sponge then what we are which I did, I would divided into two and that's equal parts one of the two parts I divide in half and still Here is the first half I Now I will fill this Korzhik Hall I now it
  • 21:56: harden a little and we are on top of this layer will be laid first the biscuit I have a biscuit cut in two parts you show flat 2 Korjikoff muse we now stood under relaxed laid first biscuit eked and now impregnate its juice syrup
  • 22:26: Yabu soaked is now over Put the biscuit Put the apples rovnenko layer
  • 22:59: and now fill the second part of the Musa there is so that we most of As you remember, we first divided into then one of the two part of the section is half and so it wherein the second portion we did not divide and fill completely cake now waiting when this one we
  • 23:34: Musa layer and grab We shall be laid 2 biscuit while her husband stiffens we this biscuit cmozhem directly on the table to soak syrup froze and now laid biscuit Cookie Monster we have infiltrated and that is us the bottom was soaked Up here we impregnated and these
  • 24:04: impregnated layer lay down and now we are top of the fill here half of ie half the we have left so to speak now we are waiting for when
  • 24:37: Last here this mousse layer and hardens the top laid the second shortbread By the way here is the bits we baked from residues we test in some bowls crumble into small chips because then we have this crumb We will plug the tank cake and frozen muse we neatly laid the top cake is that it does not
  • 25:07: broken on a frozen cake we shoot and plenochku Now neatly
  • 25:42: sprinkle crumb here I did like I have said from the remnants of sand test while I pla abs and well now the last nuance his you can decorate put in here top except if the call I'm on the bullseye that even small
  • 26:12: can be possible even as the So we had to do, we divided into two parts and then one of the I share another half So this second part can be divided into three parts so that We stand part Now pour this top and then to the Upper Musa we well hello there chippings and will be very beautiful cake and top can has put all that whatever I decided make a purely Christmas decorations neatly take
  • 26:46: I was on the middle of a I smear a little icing to me stuck here and put from above I put more clean Christmas color and I have made such
  • 27:16: three tablet set them Land in a bowl of mastic Again, glue icing and will install rovnenko middle how to make such flowers Pan Online you can found on my channel Well, the final touch a little more shine I most podstavochku
  • 27:47: simply decorated such decorative points is not nothing especially do not and that's just become noses flowers sprinkling still Latin and we turned Christmas cake on that I own video tutorial finish I hope that you cake, too, will have to like you and him cook in one of the winter holidays and
  • 28:17: enjoy all appetite