Три вкуса ШОКОЛАДА Дубайский торт/Three flavors of CHOCOLATE Dubai cake

Be sure to check it out, something new is waiting for you! An incredibly delicious combination of three types of chocolate with a Dubai crispy filling! Tortomania on Telegram (Additional resources for training and work) Subscribe - https://t.me/StudiyaTortomaniya Pastry group on Telegram (Live communication with practicing pastry chefs) Subscribe - https://t.me/grupatortomaniya Tortomania on VKontakte (Lots of useful material) Subscribe - https://vk.com/club228105046 Subscribe to our channel on "RUTUBE" to stay in touch. Welcome - 👉https://rutube.ru/channel/38762716/ Ingredients Truffle cake layers Whites of 10 C0 eggs (at room temperature) 300g dark chocolate 16cm baking pan Bake at 170°C for 12 minutes Leave in the pans, cool to room temperature, and then bake Refrigerate for at least 4 hours. Chocolate cream 10 egg yolks (C0) 360g butter 30g sugar 20g cocoa 100g condensed milk a pinch of vanilla This portion is for the layer and topping of the cake. Kataifi dough for the cake: 250-300g (store-bought) or make your own: 60g flour 30g cornstarch 10g sunflower oil 100g water a pinch of salt 200g pistachio paste - dessert Mirror glaze 200g sugar 80g water 60g water for gelatin 15g gelatin 50g cocoa powder 160g 33% cream Soak the gelatin, combine the sugar and cocoa in a saucepan, add water and mix well again. Place on Heat over medium heat until the sugar melts, then remove from heat. Pour the cream over the swollen gelatin, microwave until hot, and add to the chocolate mixture. Mix, bring to a boil, simmer for 1 minute, and remove from heat. Strain through a sieve, cool to 93°F (33°C), and coat the cake. Be sure to check it out, something new is waiting for you! An incredibly delicious combination of three types of chocolate with Dubai crispy filling! Ingredients Truffle cakes whites from 10 C0 eggs (room temperature) 300g dark chocolate 16cm form Bake 170* for 12 minutes Without removing from the forms, cool to room temperature and then put in the refrigerator for at least 4 hours Chocolate cream yolks from 10 C0 eggs 360g butter 30g sugar 20g cocoa 100g condensed milk a pinch of vanillin This portion is for the interlayer and coating of the cake Kataifi dough for the cake you need 250-300g (store-bought) or make your own: 60g flour 30g cornstarch 10g sunflower oil 100g water a pinch of salt Pistachio paste 200g- dessert Mirror glaze 200g sugar 80g water 60g water for gelatin 15g gelatin 50g cocoa powder 160g cream 33% Soak gelatin, combine sugar and cocoa in a saucepan - mix, add water and mix well again Put on moderate heat and heat until sugar melts, remove from heat Pour cream over swollen gelatin, heat in microwave until hot and add to chocolate mass - mix, bring to boil, cook for 1 minute and remove from heat Strain through a sieve, cool to 33* degrees and cover the cake ¡No te olvides de echarle un vistazo, hay algo nuevo esperándote! ¡Una combinación increíblemente deliciosa de tres tipos de chocolate con relleno crujiente de Dubai! Ingredients Tortas de trufa claras de 10 huevos C0 (temperature ambiente) 300 g de chocolate amargo negro Forma 16cm Hornear a 170° durante 12 minutos. Sin desmoldar, dejar enfriar a temperatura ambiente y luego guardar en el frigorífico al menos 4 horas. Crema de chocolate Yemas de 10 huevos C0 360g de mantequilla 30 g de azúcar 20g de cocoa 100g de leche condensada una pizca de vainillina Esta porción es para la capa y cobertura del pastel. Necesitarás entre 250 y 300 g de masa Kataifi para el pastel (comprada en tienda) o haz la tuya propia: 60g de harina 30 g de maicena 10 g aceite de girasol 100g de agua Una pizca de sal Pasta de pistacho 200g - postre Esmalte de espejo 200 g de azúcar 80g de agua 60g de agua para la gelatina 15 g de gelatina 50 g de cocoa en polvo 160g de nata 33% Remojar la gelatina, combinar el azúcar con el cacao en una cacerola, agregar el agua y mezclar bien nuevamente. Colocar a fuego moderado y calentar hasta que se derrita el azúcar, retirar del fuego. Vierta la gelatina hinchada con la crema, caliente en el microondas hasta que esté caliente y agregue a la masa de chocolate: mezcle, lleve a ebullición, cocine durante 1 minuto y retire del fuego. Colar a través de un colador, dejar enfriar a 33* grados y cubrir el pastel.