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чек лист «Торт Ягодный поцелуй» день 1 eng

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144 views2 pages

чек лист «Торт Ягодный поцелуй» день 1 eng

Uploaded by

f9p2k56kzk
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Berry

Торт
 kiss

ягодный
cake поцелуй
Streusel

40 g butter

40 g sugar

40 g almond flour
Place butter, sugar, almond flour, flour,
40 g flour
and salt in a mixing bowl. Mix with a
paddle attachment until crumbly. Bake
0.5 g salt

at 160–170 °C for 10–12 minutes until


20 g vegetable oil

ready, until golden brown


50 g white chocolate

After baking, mix with vegetable oil,


32 g almonds

melted white chocolate, roasted


chopped almonds. Put in an 18 cm
diameter ring and tamp with a spoon.
Sponge, diameter 16cm

Put in the freezer until solid frozen


30 g egg white

Put the egg white and sugar into 



30 g sugar

a mixing bowl and beat with a whisk


80 g egg

until stiff peaks form. Meanwhile, mix


30 g sugar
eggs, sugar, almond flour, and

60 g almond flour
vegetable oil. Add the egg mixture to
the beaten egg whites and mix until
25 g vegetable oil

smooth. Put in a 16 cm diameter ring


30 g frozen or fresh and sprinkle with frozen raspberries.
raspberries

Bake at 160–170 °C for 20 minutes until


ready. Check if a toothpick inserted 

in the center comes out clean
Red sponge

50 g egg
Mix sugar with powdered colorant. 

In the bowl of a stand mixer, beat eggs
30 g sugar

and sugar using a whisk attachment


30 g flour

until fluffy, for 5 minutes. Add flour. Lay

01
water-soluble dye



out on a baking sheet. Bake at 160–170
° C for 12–15 minutes. Leave to dry at
room temperature. Grind with a
blender or rolling pin.

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