Blackcurrant cake in rarely seen in cake shops but well received by my family.
1. Use almond cream to make the cake base in a metal ring, around 1 cm high.
2. Disolve gelatin in hot blackcurrant jam, max 2 %, keep 100gm aside. When cool down to around 30 ˚C, mix in equal volume whipped cream, pour mixture into cool cake then fridge until set.
3. Warm the 100gm blackcurrant gelatin mix to around 35 ˚C, pour gently onto the set mousse surface covering the whole top.
4. Warm the ring with a fire gun to release the cake.
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