Dance gypsy trails

12 servings
2 days

How to make such a bright dance? It is made with sponge cakes and a filling of creamy mousse and colorful jelly. Cook the jelly beforehand, I usually cook it overnight. To optimize the process, you can take finished semi-finished products and dilute according to the instructions on the package. Use at least four colors. But each color of jelly can be prepared by itself from natural products. Note that raw kiwi and pineapple cannot be used - the jelly will not set.

Biscuit products should be one, room temperature. Note that flour 110 gr is needed in the main dough and additionally + 1 tbsp. added to the yellow part of the test!

Wash the eggs well, dry. Then separate the proteins and into separate cups 1 yolk and 2. The remaining 3 yolks will not be needed, use them for other dishes.

Add a pinch of salt to the whites and start beating at a low speed. At the time of formation of a thick foam, sprinkle ordinary and vanilla sugar with rain, gradually add turnovers to maximum. Whisk the whites to firm peaks. Both cold and room temperature proteins will rise well. It is important that the dishes are low-fat and dry. The beating time depends on the power of the mixer, I have about 4 minutes.

In 3 steps, introduce sifted flour with baking powder, then gradually add melted and cooled butter. Stir the spatula very carefully from bottom to top, from edge to center. (If necessary, butter can be replaced with 0. 5 cups of odorless vegetable oil).

The dough will turn out to be airy, lush. Divide it into 4 parts, try not to delay the process.

Add 1 tbsp to the 1 part. flour and two yolks, which are previously loosened with a pinch of turmeric (or take 5-6 drops of yellow food dye). In the 2 part - sift through the cocoa and add 1 shaken yolk. In the 3 part - dry cherry jelly, in the 4 part - poppy.

Cover the shape with oiled parchment. In the middle of the form, alternately lay out 2 articles each. dough - yellow, coffee, poppy, pink.

Then twist sharply clockwise several times so that the dough is evenly distributed in shape.

Bake immediately in a preheated oven at 180 ° C for about 30 minutes. Times in different ovens may vary slightly. I baked at the middle level, top-bottom mode. Follow all the recommendations when baking the biscuit, check the readiness with a toothpick if dry comes out - ready.

Leave the biscuit to cool slightly in the tin, then run a thin blade along the side, open the tin and remove. Allow to lie on the grill until completely cooled, then cut into 2 cakes. You can also cook the biscuit in advance, then wrap the cooled one in film and put it in the refrigerator.

While the biscuit cools, prepare the impregnation, as the cakes are dry. To do this, pour 40 ml of hot water into 40 grams of sugar when it cools - add cognac 1-2 tsp and stir. Also soak gelatin with cold boiled water, leave to swell. Always check the shelf life of gelatin.

Cut the multi-colored jelly into cubes and mix in a spacious container, cover and put in the refrigerator until the right time.

Now you can collect dance. Line the bottom of the mould with pure parchment. With a beautiful cut, put the cake down and soak it. (I took a slice up just for the aesthetics of the photo).

Put on and close the side of the mold, lay an acetate tape (you can cut the office corner).

Creamy mousse products. Gelatin is already soaked, cream should be well cooled and take only 33%, for whipping. Get the curd cheese in advance so that it is room temperature.

Add half of the usual and vanilla sugar to the creamy curd cheese, and whisk until fluffy at low speeds.

Add the remaining sugar to the cold cream and start beating at low speeds, gradually increase to maximum. Once the cream has started to thicken, add the whipped curd cheese and combine, scrolling for 10-20 seconds.

Heat the swollen gelatin, but do not let it boil, stir until the granules are completely dissolved and cool a little. Stirring pour a ton into the mousse, stir until smooth. Gelatin is convenient to heat in pulses in the microwave, constantly checking and stirring. It is possible in a water bath, as convenient.

In the finished cream mousse, put the jelly cubes in parts, mix.

Pour the jelly mousse into the tin on the lower bark, flatten.

Immediately cover the top with a second bark with a beautiful cut up, on the back, do not forget to soak the bark. Press the top slightly, for a better connection. Cover with film and put in the refrigerator until the mousse sets completely, I always leave for the night.

Then carefully remove the side and strips of acetate tape. On the cut you will see a bizarre mosaic of multi-colored jelly.

Cut into small cakes. The taste, as well as the look, is bright, multifaceted. Try it, you won't regret it!