Which cakes can be frozen to cover with a glance
Glyassage - initially chocolate coating withadding gelatin, which gives it a mirror shine. Coverage can be made at home, but you can buy ready-made in pastry shops. But, for you, dear subscribers of the group TORT-RECEPT-VK, we prepared 5 excellent and very simple recipes that you can prepare yourself at home without problems. Take it to your box!)
vanilla pod - 1 pc.
Sugar with water and vanilla to bring to a boil, remove from the plate, insert pre-soaked gelatin, strain, cool.
cream liquid 35% (can be less than 20%) - 130 ml ..
gelatin - 2 tsp / 3 leaves.
In a saucepan, mix the water, sugar, cocoa, cream andcook over low heat for 10 minutes. At this time, soak gelatin in several tablespoons of water. Leave to stand for 10 minutes. After the mass is welded, remove from heat and add swollen gelatin. Stir until gelatin is completely dissolved. Let's cool down to 40 ° C or if we do not use the glaze immediately, then warm up to 40 ° С. Now you can pour the cake. Unevenness of the cake is better for ironing, and then everything will be visible on the glaze.
coffee soluble - 1t.l.,
Sugar + water - boil until caramel color,boil the cream separately. Once the sugar is caramelized, gently pour hot cream in pieces and boil for several minutes. Remove from heat, cool to 60 ° C, add gelatin. Strain.
Good lays down on the mousse frozen cake (not less than 12 hours in the freezer). The working temperature of the glaze is 37-39 ° C.
Condensed milk - 100 gr.,
gelatinous mass (10 g of gelatin 60 ml of water) - 70 g.,
white chocolate - 150 gr.
Water, sugar, glucose in the stewpan, cook untilcomplete dissolution. Melt the chocolate, mix it with condensed milk, dissolve the gelatinous mass in syrup, add everything to the chocolate, punch it with a blender and strain it. Cool to operating temperature. The refrigerator can be stored for 3-4 weeks.
condensed milk - 200 gr.,
chocolate (white, milk or black) - 300 gr.,
Wash gelatin in cold water. Sugar, glucose, water bring to a boil. Pour into condensed milk, chocolate, squeezed and soaked gelatin. Add the colorant. Punch with a hand mixer. Leave the icing on overnight in the fridge. Preheat, use at 35 ° C.