Mirage Cake

Name: Mirage Cake - Iustina F.
Ingredients: Base: 4 eggs; 4 tablespoons of sugar; 3 tablespoons of flour (not too full); 1 tablespoon of starch; 4 tablespoons of ground walnuts; 1/2 teaspoon of baking soda extinguished in vinegar; vanilla. Cream 1: 150 grams of round rice; 800 ml of milk; a pinch of salt; 4 heaping tablespoons of currant and raspberry jelly (I made it at home). You can use apricot; peach jam; quince jelly... or whatever you like; peach puree from compote (we can use other fruits; for example pears; instead of peaches); 1 tablespoon of sugar; 150 grams of whipped cream (sweet cream); 10 grams of gelatin; about 10 crushed meringues. Cream 2: 4 small fruit yogurts; 3 tablespoons of currant jelly or peach/apricot jam; 150 ml of whipped cream; 10 grams of gelatin; a pinch of salt; about 10 crushed meringues. Jelly: 4 tablespoons of currant jelly; 5 tablespoons of berry fruit liqueur and other berries. 10 grams of gelatin. Decoration: 2 white chocolates; 4 tablespoons of sugar for melting.

Dessert - Mirage Cake by Iustina F. - Recipia

Mirage Cake with Peaches and Raspberries – A Delight That Will Enchant Your Senses Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 12 Are you dreaming of a dessert that truly impresses? The Mirage Cake is the perfect choice! This recipe combines a fluffy base with a mix of delicious creams, all enriched with the flavors of peaches and raspberries. It is an elegant dessert, ideal for special occasions or simply to bring a touch of joy to ordinary days. Short History The Mirage Cake is a creation that blends tradition with innovation, having roots in elaborate desserts served in festive contexts. Inspired by the delicacy of a butterfly, this cake transforms into a true spectacle of colors and textures that will delight both your eyes and taste buds. Ingredients Base - 4 eggs - 4 tablespoons of sugar - 3 tablespoons of flour (not too full) - 1 tablespoon of cornstarch - 4 tablespoons of ground nuts - 1/2 teaspoon of baking soda extinguished in vinegar - 1 packet of vanilla Cream 1 - 150 g round grain rice - 800 ml milk - 1 pinch of salt - 4 heaping tablespoons of currant and raspberry jelly (or peach, apricot jam, etc.) - 1 tablespoon of sugar - 150 g whipped cream (sweet cream) - 10 g gelatin - About 10 crushed meringues Cream 2 - 4 small fruit yogurts (raspberry, strawberry) - 3 tablespoons of currant jelly or peach, apricot jam - 150 ml whipped cream - 10 g gelatin - A pinch of salt - About 10 crushed meringues Jelly - 4 tablespoons of currant jelly - 5 tablespoons of berry liqueur - 10 g gelatin Decoration - 2 white chocolates - 4 tablespoons of sugar for caramelizing Instructions Step 1: Preparing the base 1. Separating the eggs: Start by separating the egg whites from the yolks. This is a crucial step for achieving a fluffy base. 2. Beating the egg whites: Beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar, continuing to beat until you obtain a stiff foam, similar to meringue. 3. Preparing the mixture: In another bowl, cream the yolks with the vanilla and cornstarch. Gently fold them into the egg white foam using a spatula, being careful not to let the air out. 4. Adding the flour and nuts: Add the flour and ground nuts, mixing carefully. 5. Baking soda: Extinguish the baking soda in vinegar and add it to the mixture, stirring gently. 6. Baking: Pour the batter into the cake mold (preferably 26 cm) and bake in a preheated oven at 180°C for about 20 minutes. The batter is ready when firm to the touch and slightly browned at the edges. 7. Cooling: Remove the base from the oven and, with a sharp knife, cut a thin cap to make it perfectly flat. Enjoy this delicious cap. Step 2: Preparing Cream 1 1. Cooking the rice: Rinse the rice in cold water, then boil it in a pot with water and a pinch of salt, being careful not to let it stick. Boil for 10 minutes. 2. Adding the milk: Gradually start adding milk, continuing to boil until the rice becomes soft and the cream thickens. 3. Flavoring: Add the currant jelly and sugar, mixing well. Let it cool. 4. Preparing the gelatin: Hydrate the gelatin in cold water, then liquefy it in a vessel with hot water (without boiling it directly). 5. Incorporating the whipped cream: Whip the cream until fluffy. When the rice has cooled, add the peach puree and the whipped cream. Then, incorporate the liquefied gelatin. Step 3: Assembling the cake 1. Assembling: Place the base back in the cake ring. Soak it with peach compote, then sprinkle the crushed meringues. 2. Adding the cream: Pour the rice cream over the bases and refrigerate until it sets. Step 4: Preparing Cream 2 1. Mixing the ingredients: In a bowl, mix the yogurts with the currant jelly. Hydrate the gelatin and liquefy it as in the previous step. 2. Incorporating the gelatin: Add the liquefied gelatin to the yogurt mixture, homogenizing well. 3. Whipping the cream: Whip the cream and gently fold it into the yogurt mixture. Add the crushed meringues for extra texture. Step 5: Preparing the jelly 1. Diluting the jelly: Dilute the currant jelly with the berry liqueur over low heat. Add the hydrated gelatin and mix well. Step 6: Finalizing the cake 1. Adding the yogurt cream: Pour the yogurt cream over the rice layer and refrigerate again to set. 2. Adding the jelly: After the cream has set, pour the cooled jelly on top and let it set well. 3. Decorating: Melt the white chocolate and create decorations on baking paper. Use the caramelized sugar to make original shapes, adding a touch of magic to your cake. Serving Once the cake has set, carefully remove the ring from the mold and decorate with white chocolate butterflies. Served with a glass of fresh lemonade or a fragrant tea, this cake will surely be the star of the table. Practical Tips - Ingredient variations: You can replace peaches with other fruits, such as pears or mangoes, to experiment with different flavors. - For extra texture: Add roasted nuts or almonds to the rice cream for a delicious crunch. - Find inspiration: The Mirage Cake pairs perfectly with a scoop of vanilla ice cream or a caramel sauce for a flavor contrast. Frequently Asked Questions 1. Can I use other types of milk? Yes, you can use almond milk or coconut milk for a vegan or dairy-free option. 2. How can I store the cake? The cake stores well in the refrigerator, covered, for 2-3 days. 3. Is it possible to replace gelatin? Yes, you can use agar-agar as a vegetarian alternative to regular gelatin. Nutritional Benefits The Mirage Cake, despite its deliciousness, also offers some nutritional benefits. Rice is a good source of carbohydrates, while fruits provide essential vitamins and antioxidants. Nuts are rich in healthy fats and proteins, contributing to a balanced diet. In conclusion, the Mirage Cake is not just a dessert, but a memorable culinary experience, full of flavor and creativity. By trying this recipe, you will not only create a delicious cake but also a story to share with your loved ones. Enjoy!

Mirage Cake

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