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БЕЗУМНО ВКУСНОЕ и РЕАЛЬНО ТАЮЩЕЕ во рту ПЕЧЕНЬЕ к чаю | Кулинарим с Таней

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00:00:16

Hello everyone, today I want to share

00:00:18

my new recipe for a very tasty

00:00:20

mousse cake, I prepared it for

00:00:23

my mother’s birthday and everyone who tried it was

00:00:25

absolutely delighted. The start turns out

00:00:27

incredibly tasty, very tender with a

00:00:30

velvety structure and confident in

00:00:33

sweetness, I’m sure you will also

00:00:34

like it, so let’s prepare

00:00:36

it together It is advisable for the eggs to be at

00:00:39

room temperature in a bowl Combine 5

00:00:42

medium eggs and a pinch of salt and beat

00:00:45

for half a minute

00:00:48

then add a teaspoon of vanilla

00:00:50

sugar or a pinch of vanillin 150 grams of

00:00:53

regular sugar and continue to beat until the

00:00:56

eggs increase in volume lightening and

00:00:59

fluffiness I immediately turned on the oven to

00:01:02

preheat to 180 degrees the

00:01:05

trace from the whisk should not spread for

00:01:07

at least a few seconds. The longer the

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better. Here I have 150 grams of flour,

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add half a teaspoon of baking powder and

00:01:16

mix well,

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sift the third part and carefully

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mix with a whisk using

00:01:23

bottom-up movements, mix

00:01:26

very carefully but confidently so

00:01:28

that they mix well. All lumps of flour

00:01:31

but at the same time, the dough remains

00:01:33

airy,

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the biscuit dough cannot wait, it

00:01:37

needs to be baked immediately, so the oven

00:01:40

should already be well warmed up by this time.

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The result is this

00:01:45

airy, fluffy sponge cake dough.

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I will bake the sponge cake in a

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22 cm round pan, cover the bottom with parchment and the

00:01:55

sides. did not lubricate anything,

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transfer all the dough to the mold and slightly

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trim the top so that the biscuit

00:02:03

rises more evenly, you can use a skewer

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From the center to the edges,

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bake the biscuit in the oven preheated to

00:02:10

180 degrees for approximately 30 minutes

00:02:14

during baking, under no circumstances should you

00:02:16

open the oven for the first time, you can

00:02:18

check only after 25 minutes all the

00:02:21

recipes on my channel in

00:02:23

up-down mode without convection

00:02:27

my sponge cake is already ready for me it

00:02:30

bakes for about 30 minutes it

00:02:33

should spring up like this in all

00:02:34

places and also a skewer from the center should

00:02:37

come out completely dry and clean without any

00:02:40

residue of wet dough

00:02:42

I have it I leave it to cool for literally 10

00:02:44

minutes, then I run a sharp knife along the

00:02:47

edge of the mold, remove the ring and turn the

00:02:50

sponge cake over to cool on a wire rack. After the sponge

00:02:53

cake has cooled to room

00:02:55

temperature, it needs to be put

00:02:57

in the refrigerator for several hours or at

00:02:59

least half an hour in the freezer

00:03:01

so that it is well distributed. All

00:03:03

the moisture

00:03:05

and now let's prepare the custard bases for

00:03:08

each Musa. I have already soaked the gelatin in

00:03:10

cold water, it should swell very well

00:03:12

for the berry one. I took 13 grams of

00:03:15

gelatin and 70 grams of water, and for the lemon one,

00:03:18

10 grams of gelatin and 60 grams of water. Let's start

00:03:22

with the berry base; it will need 300

00:03:25

grams of any berries can be taken fresh or

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frozen Today I have frozen

00:03:30

raspberries, add sugar to the berries to taste,

00:03:33

I take 100 grams Put on low

00:03:36

heat and wait until the sugar is completely dissolved

00:03:38

and all the berries are defrosted; also

00:03:41

instead of raspberries, for

00:03:43

example, cranberries or strawberries, or lemon will work very well

00:03:46

goes well with black currants,

00:03:48

blueberries and blackberries In general, take any

00:03:51

berries that you have and that

00:03:53

you like, in any case you will get a delicious

00:03:56

cake, the

00:03:57

berries have already defrosted and started to

00:03:59

boil, I boil it for literally half a minute

00:04:02

so that the cake can be stored longer and remove the

00:04:06

raspberries with seeds from the heat so all I

00:04:09

rub the mass through a sieve so that the mousse turns out

00:04:11

perfectly smooth and without any

00:04:13

inclusions, if the bones don’t bother you,

00:04:16

then in principle you don’t have to do this; the

00:04:18

whole mass has already cooled down while I was

00:04:21

rubbing it, so now you need to warm

00:04:23

the gelatin to a liquid state; there’s no

00:04:26

need to boil it. It’s just should become liquid, I

00:04:28

do this in the microwave in short

00:04:30

bursts and stir constantly. There are

00:04:33

no lumps. I add to the total

00:04:36

mass and mix well. I

00:04:39

leave it on the table

00:04:42

and now we’ll prepare a lemon base for

00:04:45

this. We combine one medium egg, 120

00:04:48

grams of sugar and mix everything well with a

00:04:51

whisk so that there are no lumps

00:04:54

egg I use homemade so the mousse

00:04:57

turns out to be a rich yellow color, then

00:05:00

we rub the zest of one lemon, I grab

00:05:02

only the thinnest top yellow layer,

00:05:05

it contains all the essential

00:05:07

oils, we also squeeze out lemon juice and

00:05:10

add to the total mass, I

00:05:12

get 70 grams

00:05:15

30 grams of water, that is, in the total should

00:05:18

be 100 grams of liquid, if with

00:05:21

lemon there is only 50 grams of juice, then add

00:05:24

50 grams of water.

00:05:26

Put on low heat

00:05:28

and wait for the mass to boil.

00:05:31

Of course, instead of lemon, you can use

00:05:33

orange and orange goes well,

00:05:36

for example, with cranberries or cherries,

00:05:38

it will also turn out delicious, you can change it every time

00:05:42

Musa base and you will

00:05:44

get a cake with a different taste, the

00:05:47

whole mixture has already boiled, I

00:05:49

boil it for literally half a minute and remove it

00:05:52

from the heat. I

00:05:53

remind you that

00:05:56

you can always find the exact list of all products in the

00:05:58

description under the video and at the end of each

00:06:00

video

00:06:01

I add 20 grams of butter and

00:06:04

mix until its complete dissolution,

00:06:08

the mass I have is still hot, so you can

00:06:10

immediately add the swollen gelatin,

00:06:13

mix well so that it is completely

00:06:15

dissolved and also leave

00:06:18

these custard bases to cool, under no circumstances

00:06:20

put them in the refrigerator, leave them Just

00:06:22

on the table As soon as they become

00:06:25

slightly lukewarm or at room

00:06:27

temperature it will be possible to assemble the

00:06:31

sponge cake I have already covered it well,

00:06:33

it has rested and now it can be cut into sponge

00:06:36

cake I will cut the top cap into 3 layers

00:06:39

I take off the cake so that the cake

00:06:42

turns out light since the sponge cake

00:06:45

has cooled well, there are

00:06:48

no crumbs when cutting the sponge cake is very soft,

00:06:51

airy and fluffy for me this is just an

00:06:54

ideal recipe,

00:06:57

also for mousses you will need 500 grams of

00:06:59

heavy cream from 30 percent, which is

00:07:02

intended for whipping, of course, so

00:07:05

that the cream whips well, it

00:07:07

must first be cooled very well.

00:07:09

I start whipping at low

00:07:12

speeds and gradually increase

00:07:13

the speed. In no case do you need to

00:07:16

whip the cream until thick condition

00:07:18

since then the mousse will be very difficult to

00:07:20

mix, lumps

00:07:22

of cream will remain, so as soon as the cream is

00:07:25

whipped to a soft state and there will

00:07:27

already be a small pattern left from the

00:07:29

whisks, you can turn it off

00:07:32

for soaking, I use regular milk, you

00:07:35

will need about 100-150 grams on

00:07:38

a plate, I put the first Shortbread and

00:07:40

soak it well, also instead of

00:07:43

milk you can use cream or

00:07:45

make syrup from the cream, set aside 300

00:07:48

grams And add the berry base to this part,

00:07:50

mix well with a whisk or

00:07:54

spatula,

00:07:55

mix carefully in one

00:07:57

direction to maintain the airiness

00:08:00

of the Musa You see, when the cream is soft, it

00:08:03

mixes very easily and there are

00:08:05

no lumps, pour the mousse onto the

00:08:08

prepared sponge cake from the side I

00:08:10

installed a split ring and laid an

00:08:13

acetate film, if there

00:08:16

is no split ring and film, then you can

00:08:17

use the form in which the

00:08:19

sponge cake was baked and line the side with parchment

00:08:22

on top, cover with the second cake layer and

00:08:24

press it gently, I do not put the cake

00:08:27

in the refrigerator so that the first

00:08:29

layer of mousse has set, I collect the whole cake at once. If

00:08:32

you act carefully, the cake

00:08:34

will turn out beautiful in the end, the main thing is not to press

00:08:37

the sponge cake too hard so that it does not

00:08:39

press the mousse into the remaining 200 grams of

00:08:42

cream. I add the lemon base and

00:08:45

also mix well.

00:08:47

By the way, you can try it, it’s already very

00:08:49

tasty,

00:08:51

most of it Musa I transfer it to

00:08:53

the sponge cake and leave a small part to

00:08:56

cover the cake on top. When I

00:08:58

made this cake for the first time, the lemon base was

00:09:01

very cold. I

00:09:03

put it in the refrigerator and then after

00:09:05

combining with the cream, the bridge turned out to be

00:09:08

denser, so

00:09:09

distributing it was more difficult. That's

00:09:13

why I said that

00:09:15

in no case should the custard bases be cooled to

00:09:17

cold. As soon as they become warm,

00:09:19

you can combine them with cream and assemble

00:09:22

the cake. The height of my split ring is 10

00:09:25

centimeters. The cake turns out to be just

00:09:27

the level of the mold, very high. We put the

00:09:30

cake in the refrigerator for soaking and

00:09:32

stabilization for at least 6 hours

00:09:35

My cake is already well cooled and

00:09:38

frozen, I remove the split ring and the film.

00:09:43

In my opinion, the cake turns out very

00:09:45

beautiful even in this form, so

00:09:49

I won’t decorate it with anything on the side. If you want, you

00:09:51

can prepare some kind of cream for

00:09:53

coating and level the cake for decoration.

00:09:57

today I will use marshmallow

00:09:59

sugar balls and a small amount of

00:10:01

whipped cream. Last time for

00:10:04

decoration I used marshmallow wafer

00:10:06

rolls and lemon Kurt. Of

00:10:09

course, you can decorate as you

00:10:11

want,

00:10:12

if you cook, be sure to

00:10:15

send your photo reports to my

00:10:17

VKontakte group or Instagram links to everything

00:10:20

I always leave my social networks in the

00:10:22

description under each video. I will be

00:10:24

very interested to see your

00:10:26

results, so be sure to

00:10:27

send them.

00:10:30

By the way, on my channel there are other very

00:10:32

good recipes for various cakes. In the

00:10:35

description under the video, I will leave a link to

00:10:37

this playlist. You can come see and

00:10:40

pick something up- something for myself

00:10:45

[music]

00:11:04

[music]

00:11:19

I fell in love with this cake

00:11:21

literally from the first bite, I

00:11:24

immediately put it in my top five favorites,

00:11:27

everything about it is exactly how I love the cake, it’s

00:11:29

very tall, beautiful, bright, it’s moderately

00:11:33

sweet, very tender and literally melting

00:11:36

in the mouth the combination of a soft soaked

00:11:39

sponge cake with such refreshing mousses will

00:11:41

definitely not leave anyone indifferent

00:11:44

the cake is perfect in all respects it is

00:11:47

very simple and quick to prepare it

00:11:49

turns out absolutely not greasy there are

00:11:52

literally 20 grams of butter but

00:11:54

the structure of the mousses is something magical

00:11:56

here the ingredients are so well chosen

00:11:59

that the mousse turns out

00:12:01

literally like velvet, here there is

00:12:04

enough gelatin, a piece holds its shape well

00:12:07

but at the same time not rubbery and there is a

00:12:09

sufficient amount of cream so the mousse

00:12:12

turns out very airy, tender and

00:12:14

melts in the mouth as I said. You can

00:12:17

use some other berries

00:12:19

or juicy fruits to make what Any

00:12:21

combination of your own and you’ll get a delicious cake,

00:12:24

but in this version, lemon raspberry is

00:12:27

simply delicious. Prepare it. I’m

00:12:30

sure you’ll like this cake too.

00:12:33

By the way, the cake weighs almost

00:12:36

two kilograms, so it’s definitely enough

00:12:38

for a large company. And I can immediately

00:12:41

say that one piece is eaten very

00:12:43

simple and with great pleasure,

00:12:45

so everyone will definitely want extra

00:12:50

cake, look how tender and soft

00:13:08

[music] I’m

00:13:15

sure that you will like this cake too,

00:13:17

so be sure to cook,

00:13:19

try it and share your feedback for

00:13:21

today, I thank you all for

00:13:23

watching and, as always, I wish everyone a

00:13:25

pleasant appetite

00:13:27

[music]

00:13:40

[music]

Description:

Легкий, нежный, тающий во рту! Приятного аппетита! Авторский рецепт.© ______________________________________ ✅ Сотрудничество: [email protected] ______________________________________ 🔔 Нажимайте на колокольчик, чтобы не пропустить новые видео. ______________________________________ 🌿 Подпишитесь на канал ➭ https://www.youtube.com/channel/UCIyQATrj3zUcGmx3FsNZvtA 🍒 Мой второй канал "Кулинарим с Таней" ➭ https://www.youtube.com/channel/UCW0vtJy0fmLBO8TNIOUAoDg 💙 Мой Telegram ➭ https://t.me/kulinarimstanej 🌸 Instagram ➭ https://www.facebook.com/unsupportedbrowser ✔ Добавляйте метку #кулинаримстаней 🌸 Делитесь фото в группе ВКонтакте ➭ https://vk.com/kulinarimstanej ______________________________________ 🍰 Торты рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzZ4o2Y5rEYYqaSa33udl8x 🍒 Торт "Черный лес" ➭ https://www.youtube.com/watch?v=nqu9uHLrn1o ______________________________________ Диаметр 22 см., вес 1,85 кг (без украшения) Бисквит: 5 средних яиц, щеп. соли 150 г сахара, ваниль 150 г муки 0,5 ч.л. разрыхлителя (по жел.) Пропитка: 100-150 г молока Ягодный мусс: 300 г любых ягод (у меня малина) 100 г сахара (по вкусу) 13 г желатина + 70 г воды 300 г сливок от 30% Лимонный мусс: 1 среднее яйцо 120 г сахара, цедра лимона 70 г лимонного сока + 30 г воды 20 г сливочного масла 10 г желатина + 60 г воды 200 г сливок от 30% ______________________________________ Diameter 22 cm, weight 1,85 kg (without decoration) Sponge cake: 5 medium eggs, a pinch of salt 150 g sugar, vanilla 150 g flour 0,5 tsp. baking powder (optional) 180°C ~ 30 min Soak: 100-150 g milk Berry mousse: 300 g of any berries (I use raspberries) 100 g sugar (to taste) 13 g gelatin + 70 g water 300 g whipped cream Lemon mousse: 1 medium egg 120 g sugar, lemon zest 70 g lemon juice + 30 g water 20 g butter 10 g gelatin + 60 g water 200 g whipped cream ______________________________________ 💜 Новые Рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxjWERWLIMEzMx0zo4QhVno 🥛 С Творогом ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzG921J_tefxwG-FunLDE7w 🥐 Дрожжевое ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxj1y3ucbbHXSxllmUoNjOx 🥳 На праздник ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzNX32hofBYJsSN40dMbXnU 🍅 Салаты/закуски ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzfb3bD8w6ITIczF9_KokRt 🧁 Кексы рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDwzx6rSU-IUHs1EAd9fWgXa 🍩 Пирожные ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzChnFXPhLKwY-4nEXeuKbW 🍭 Без выпечки ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDyG3ECt2vhMP9h0LUzof0Oh 🍒 Пироги рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDw56HU3MCvH-tWU-IQMEBNj 🍨 Десерты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDysKX8jloY7F1U_nYvPJHOd 🥑 Овощные рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxQYEJssuXWMS31YqGS_j4j 🍞 Булочки и Хлеб ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDyymuI6iH6wSItdn2XQ3i4- 🍓 Простые рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxZ-dkAbRqyPQOcMWMJZLym 🍕 Несладкая ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzIJDzLVuCiT87sqIxV7cWg 🥚 Сладкое БЕЗ яиц ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDzMj6Cvb9WyzQkzp6jgtw3A 🍪 Печенье рецепты ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDwuxpDPiVIeCHjjcMPYMlbA 🎂 Сладкая выпечка ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDw6VJjiEVqUoWQlM_WBYEuD 🍀 Постные (веган) ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDx8pXRi6hqr3uqeyljpGcsy 🌸 С овсянкой ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxbjOE5mjiZFJit7ExSTClr 🍦 Известные ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDytfWzBx7c90x61cRgVlbIl 🐰 Пасхальные ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDydpFneZ5WvbKdglb8aMK0Y 🌭 На перекус ➭ https://www.youtube.com/playlist?list=PLNhuajIP2pDxznOKT24zwTDC_v2-Veiok

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How can I download "Тает во рту!!! ПОТРЯСАЮЩЕ ВКУСНЫЙ торт "МУССОВЫЙ РАЙ" | Кулинарим с Таней" video?

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The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.

Why does my computer freeze when loading a "Тает во рту!!! ПОТРЯСАЮЩЕ ВКУСНЫЙ торт "МУССОВЫЙ РАЙ" | Кулинарим с Таней" video?

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How can I download "Тает во рту!!! ПОТРЯСАЮЩЕ ВКУСНЫЙ торт "МУССОВЫЙ РАЙ" | Кулинарим с Таней" video to my phone?

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How can I download an audio track (music) to MP3 "Тает во рту!!! ПОТРЯСАЮЩЕ ВКУСНЫЙ торт "МУССОВЫЙ РАЙ" | Кулинарим с Таней"?

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