Pink cake - Gâteau rose au parfum cassis

Publié le par Oum Yacine

Salem Aleykoum, Bonjour
C'est un gâteau tout rose, que j'ai préparé pour l'anniversaire de ma fille et comme presque toutes les filles aiment la couleur rose et aussi  les fleures, j'ai donc voulue tester un glaçage qui m'a beaucoup plu de chez Prima , un glaçage très bien expliquer et vraiment magnifique!!
Pour l'intérieur du gâteau une simple génoise imbibée de sirop de fraise fourrée avec de la chantilly.
pink cake
pink cake3une part de pink cake
Ingrédient pour la pâte a génoise au chocolat:
06 oeufs .
100g de sucre
160g de farine
20g de fécule de pomme de terre ou maïzena
20g de cacao
1 sachet de vanille
1 paquet de levure chimique
1 verre de sirop de fraise pour imbiber le gâteau
une petite brique de crème liquide .
Ingrédients pour le glaçage crème au beurre rose goût cassis:
450g de beurre ramolli
1,3 kg de sucre glace
1 cuillère à café d’essence de vanille
du colorant alimentaire
 Les étapes de réalisation :
Préparer un glaçage pour votre gâteau.
À l’aide d’un batteur électrique, mélanger le beurre, le sucre glace et l’essence de cassis. (Vous pouvez faire des variantes en utilisant le parfum ou les couleurs de votre choix).
Réserver de coté.
Préparation de la chantilly:
Foueter la crème liquide bien froide avec 2 cuillère de sure glace et 1 sachet de sucre vanille jusqu'à obtenir une chantilly.
Mettre au frais le temps de préparer la génoise
Préparation de la génoise au chocolat:
Battre les oeufs le sucre et la vanille pendant 10 min pour avoir un mélange blanc et mousseux.
tamiser la farine , la levure,maïzena et cacao puis l'ajouter à l'aide d'une cuillère petit à petit au  mélange oeufs sucre avec une maryse .
verser dans un moule à manqué.
laisser cuir pendant 15a 20 min a 200°.
Laisser refroidir.
Montage du gâteau:
Couper la génoise en deux en imbibent le premier disque avec du  sirop de fraise puis étaler dessus la moitié de chantilly
recouvrer le gâteau d’une fine couche chantilly.
Placer le glaçages  de la crème au beurre rose dans la poche à douille.
Commencer en bas du gâteau à l’aide d'une poche à douille, faites un point de glaçage utiliser le dos d’une cuillère pour l’étaler verticalement. 
Répéter cette étape en superposant légèrement les points jusqu’à ce que la rangée soit terminer.
Faîre de même avec la reste du glaçage pour recouvrir entièrement le gâteau.
Pour le haut du gâteau répéter ces étapes en partant de l’extérieur vers l’intérieur.
Vous pouvez utilisez différentes douilles pour créer des formes décoratives ou des contours pour vos gâteaux.
Voici l'étape de la technique du glaçage en  photos :
pink cake-copie-1
pink cake4

Rendez-vous sur Hellocoton !

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