S Formula piškótou a grapefruitovým Žele Výber z mrazničky a naplň do polo vice pripravenou mangovo

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PISTACHIO BISCUIT .. for cake with ø25 cm 3 eggs 125 g of crushed pistachios 125 g icing sugar 30 g flour 125 g protein 30 g sugar 300 g GRAPEFRUIT JELLY grapefruit meat 45 g sugar 4 leaves of gelatine (8g), aroused in cold water MANGO MOUSSE 125g Italian meringue 450g mango puree 150 ml cream, whipped 6 semisolid gelatine (12g), mug warmer aroused in cold water
Mix the pistachios with powdered sugar. Beat eggs, pistachio mixture mug warmer and flour until a light batter. Make a firm foam with egg whites and sugar and fold into the mixture. Divide the biscuit mug warmer evenly on a baking tray 40 x 30 cm covered with baking paper and bake in a preheated oven at 220 C (convection ovens -20 C for about 6-8 minutes. Allow the dough to cool after baking, cut a pie crust, put him in the form and place in the freezer.
Mix the pulp without membranes together with the sugar until puree. mug warmer Mliaaam! mug warmer Remove the gelatine from the water, melt and add the puree. Divide the grapefruit jelly evenly over the frozen biscuit and place in the freezer. MANGO MOUSSE
Cut two ripe mangoes into cubes, mix and weighing 250 g from it. Remove the gelatine mug warmer from the water, they melt and mix under the mango puree. Mix half of this mass by the whipped cream, and the other half by the foam. Mix both a homogeneous foam. Savor the flavor - or rather not, because otherwise you will not use it for the cake I had a hard time here anyway, because huge delectable tastes. CAKE ASSEMBLY
Take the form with pistachio biscuit and grapefruit jelly of the freezer and fill halfway with the mango mousse. Place the second plate biscuit on it, fill to the top and smooth the cake right. Place the cake, then back in the freezer.
Why should the cake in the freezer and in the refrigerator? Because frozen cream does not stick to the foil, which is placed in the mold. For example, the surface of the cake does not break down or be destroyed during the removal of the foil. After solidification and decoration is enough to put the cake in the refrigerator because that will return the cake to the desired temperature 'warm up'.
PISTÁCIOVÁ PIŠKÓTA mug warmer .. after tortu s ø25 cm 3 vajcia mletých pistácií 125 g 125 g 30 g práš.cukru Muky 125 g 30 g Bielok jemneho kryšt.cukru mug warmer GRAPEFRUITOVÉ Zele 300g grapefruitovej dužiny 45 g jemneho kryšt.cukru 4 plátky želatíny (8g) , namočene v studenej vode Mangova PENA 125g talianskeho meringue 450g mangoveho pyre (z 3 ks manga) 150 ml šľahačky, do polotuha 6 plátkov želatíny (12g)
Pistácie zmiešaj spolu s práškovým cukrom. mug warmer Vyšľahaj spolu vajcia, pistáciovú Zmes a Muku do nadýchaneho cesta. Z bielkov a cukru vyšľahaj tuhú Penu a primiešaj ju k pistáciovej zmesi. Piškótove cesto rozdeľ rovnomerne after solemn o veľkosti 40 x 30 cm a vyložený papierom after pečenie a piškótu Peč v predhriatej Rure pri 220 C (-20 C teplovzdušne rury) po Dobu asi 6-8 minut.
Grapefruity očisť a nakrájaj à la vif. Grapefruitovú dužinu bez Membran rozmixuj spolu s cukrom after pyre. Mliaaaam! Želatínu výber z vody, roztop mug warmer ju a pridaj k pyre. Ked zacne Žele tuhnúť, rozdeľ ho rovnomerne po zamrznutej piškóte vo forme a znova vlož do mrazničky. Do pol až trištvrte mug warmer hodinky Žele stuhne. mug warmer
Mangá nakrájaj after kocky, rozmixuj pyre after a odváž 450 gramov. Želatínu mug warmer výber z vody, roztop v mikrovlnke a primiešaj k mangovemu pyre. Prvú polovicu pyre teraz primiešaj šľahačke k, k druhú talianskemu meringue. Oba kremy spolu zmiešaj mug warmer a ochutnaj - alebo radšej ani nechutnaj, lebo sa nebudeš chieť podeliť Tu som sa musela naozaj strážiť, aby som ju nezjedla všetku mug warmer sama - you neskutočná! Výstavba torty
S Formula piškótou a grapefruitovým Žele Výber z mrazničky a naplň do polo vice pripravenou mangovou penou. After vrch ulož druhe tortove dno, tortu naplň penou až do vrchu a zarovnaj. Takto upravenú ju vlož znova do mrazničky.
Rozhodne nepoužívaj mug warmer žiadne hotove ovocne pyre as supermarketov. Tie Maju totiž, vďaka obsahu umelých mug warmer príchutí a farieb, Velmi negatívny vplyv after celkovú Chuť branch samotných kremov, ako ako aj torty celku.
Preco sa torta kladie do mrazničky a nie do chladničky? Lebo zamrznutý krém sa after fóliu, ktorou you vystlaná tortová forma nenalepí a tým sa povrch torty nenaruší, ani nezničí. Po stuhnutí ad