00:45 - biscuit biscuits
05:37 - sugar fudge
09:01 - filling
12:45 - chocolate icing
To make the Boucher cake you will need:
Biscuit cookies:
• Eggs - 3 pcs.
• Flour - 55 gr
• Starch - 15 gr
• Sugar - 60 gr
• Lemon juice - 1 tsp.
• Salt - a pinch
Filling:
• Applesauce - 125 gr
• Sugar - 300 gr
• Lemon juice - 1 tsp.
• Egg white - 1 piece
• Agar-agar - 6 g
• Water - 75 ml
Sugar fudge:
• Sugar - 250 gr
• Water - 80 ml
• Lemon juice - 0.5 tsp.
Glaze:
• Sugar fudge
• Cocoa - 1 tsp.
Stages of making a Boucher cake:
1. Prepare biscuit dough:
• separate the whites from the yolks
• add a pinch of salt to the whites and beat until dense foam
• add sugar in 2-3 doses and beat until stable peaks
• without stopping whisking one by one, add the yolks to the whipped whites
• mix flour and starch
• through a sieve, in 2-3 doses, introduce flour into the egg mass
• gently stir the dough with up and down movements
2. Transfer the finished dough into a pastry bag
3. Put cookies on a baking sheet covered with parchment, in the form of round cakes with a diameter of 5-6 cm
4. Bake cookies in an oven preheated to 190-200 degrees for 20-30 minutes
5. Cool the finished cookies completely
6. Prepare the sugar fudge:
• mix sugar with water
• bring the syrup to a boil over medium heat
• remove foam from boiled syrup
• using a wet silicone brush, wash off adhered sugar crystals from the sides of the saucepan
• boil the syrup to 11-113 degrees (do not interfere!)
• add lemon juice to the syrup - mix slightly
• boil the syrup to 115 degrees
• remove the syrup from the heat and cool it (stirring occasionally) to 40-45 degrees
• beat the crystallized syrup with a mixer (hook attachments)
• collect the sugar fudge into a lump and wrap in plastic wrap
7. Send the sugar fudge to the refrigerator for 3-4 hours
8. Prepare the marshmallow mass
• mix agar-agar and water - set aside for swelling
• add applesauce, lemon juice and egg white to a deep bowl
• beat the applesauce with protein until white, fluffy and thick
• cook agar-agar syrup - bring the agar to thickening, add sugar to it and boil the syrup to 110 degrees
• gently add the boiling syrup to the apple-egg mixture, without stopping whipping the last
• beat the marshmallow mass until thickened
9. Transfer the finished marshmallow mass into a pastry bag
10. Place some of the marshmallow mass on the flat side of the cookie and cover it with another cookie (do the same with all the cookies)
11. Leave the cake alone for at least 1 hour
12. Prepare the glaze:
• get sugar fudge
• cut off a small part of it and transfer to a pastry bag
• heat the remaining fondant to 55 degrees (in a water bath or in the microwave)
• add cocoa to the fondant and stir (add a little water if necessary)
13. Dip each cake into a chocolate fondant so that the icing completely covers the top biscuit.
14. Spread the cake with the icing facing up to freeze the fudge.
15. We also heat the previously set aside a small part of the fondant and apply it to the chocolate icing in the form of an arbitrary pattern.
#recipe #bouchetcake #spongecake