БИСКВИТНЫЙ шоколадный ТОРТ с пряной грушей и фундуком. Крем из маскарпоне и белого шоколада

Chocolate/Spiced Pear/Hazelnut Sponge Cake Enjoy! ______________________________________ Cake diameter: 16 cm, height: 15 cm, weight with rough coating: about 2.1 kg ____________________________________ Classic Chocolate Chiffon Sponge Cake (Yield: about 700 g, diameter: 16 cm): Premium wheat flour - 150 g, Cocoa - 45 g, Sugar - 175 g, Eggs (8 solids) - 480 g, Vegetable oil - 35 g*, Salt - a pinch. or 40 g melted butter. This sponge cake can also be baked in one large pan (24-26 cm) and cut into 3 layers. The cake was originally made with this sponge:    • ШОКОЛАДНЫЙ ШИФОНОВЫЙ БИСКВИТ. Идеальная те...   ____________________________________ Hazelnut ganache (Ø = 14 cm): !!! I can only guarantee a stable, shape-holding layer with Block (silberblock) and Barry Callebaut chocolate. I haven't used any other chocolates!!! Parmalat 35% cream. Dark chocolate (block) = 100 g*, Fat cream (at least 30%) - 100 g*, Roasted and shelled hazelnuts - 60 g *Proportions for Barry Callebaut 54.5% chocolate: Chocolate - 130 g, Cream - 65 g, Hazelnuts - 60 g _____________________________________ Caramelized spiced pear: Pears (medium 1.5-2 pcs) - 350-400 g, Sugar - 100 g, Invert syrup or glucose - 20 g, Water - 10 g, Butter (82.5%) - 15 g, Cinnamon, ginger, nutmeg - to taste. _____________________________________ Syrup for soaking the cake layers: Sugar - 125 g, Water - 125 g, A pinch of vanilla (optional). _____________________________________ Mascarpone-Chocolate Cream: Mascarpone (room temperature) - 750 g, White Chocolate (no more than 30°C) - 250 g _____________________________________ Swiss Butter Meringue: Chicken Egg Whites (2 pcs. C-O) - 80 g, Sugar - 80 g, Butter (room temperature) - 120 g, A pinch of salt or citric acid. Recipe at:    • Video   _____________________________________ Decorating this cake:    • КАК УКРАСИТЬ ЗИМНИЙ ТОРТ. Вязание из масти...   _____________________________________ Contacts: #tarasevna #juliatarasenko VK: https://vk.com/tarasevna IG:   / julie__taras   E-MAIL [email protected]