Pushkin's cake

Preparation steps

• Before you start Before you start (and you can in the end, however you want), cover the sickle with cling film, so that both the bottom and the walls are covered + the foil should fall enough over the edges so that the cream does not stick to vessel walls. Second: be sure to remove the fruit from the compote before squeezing (not later) to squeeze. If you use frozen forest fruit, put it on a squeezer as well.
• Whisk 4 egg whites with 4 teaspoons of sugar. Add 50 gr. hazelnut. Pour into a mold (tin) lined with baking paper and bake at 150 degrees. It is checked with a toothpick if it is finished. Repeat the process twice, and you can prepare a double measure at once, then cut the dough with a knife or thread.
• Whisk the 8 egg yolks cream with 8 tablespoons of sugar and then add 200 ml of milk. Steam over a low heat so that the upper pan does not touch the water and the water in the lower pan does not boil if possible (otherwise you will get scrambled eggs). It is mixed very lightly with a wire, and you will know that it is over when the bubbles on the surface of the filling start to "inflate" during mixing. To be able to notice this, you must not mix quickly. When the cream is ready, mix gelatin immersed in COLD water, remove from the steam. Mix previously whipped cream (with or without hardeners) into the cooled filling and add the WHOLE ampoule or the appropriate amount of bourbon vanilla core.
• NOTE Avoid vegetable sweet sour cream. Wrap in too hard snow and you will not have the milky taste that is needed in this cake.
• Stacking Arrange the drained fruit from the compote on the bottom of the foil-lined sieve. In the first row, do not cut the pineapple, but arrange the whole rings so that you get the shape of a flower, and if you use apricots from the compote, turn them face down, ie some side where the natural stone is facing you, and cut them in half - it will be more beautiful. When arranging the fruit from the compote in this way, arrange the forest fruit in the cavities between it. It should release color, so you will eventually have a cake with a phenomenal batik effect (so it is desirable to use raspberries and blackberries). NOTE: Arrange the fruit at least 1 cm from the edges of the bowl so that it does not protrude through the cream. So, after you have arranged the fruit, pour it over or spread the cream so that it is completely covered. Then put the crust. Fruit goes over the peel again (now you don't have to pay attention to aesthetics), then cream again, then peel, then fruit, and finally CREAM again. Cover the sieve with the plate on which you will serve the cake and put it in the fridge until the next day.
• The next day, Foil does a lot of work for you, so you don't have to dip the sickle in hot water and pray to God that your cake doesn't fall apart when you turn it. So, the next day, take the cake out of the fridge, you can wait a few minutes and you don't have to, and turn it together with the sieve to the position where you will serve it (so, plate down, sieve up). Since you have a sticky foil, you will easily remove the sickle, and when removing the foil, be elementary careful not to splash at the end, when the worst is over. And then admire this beautiful aesthetic phenomenon, which you will crush at the speed of light!
• In the end ... ... according to all our recipes, this cake is made from sweet fruit and not from compote. This is a recipe as they made it in that hotel, and since it is not too sweet, it can be prepared in both summer and winter. It is highly recommended that you do not use granular, but only gelatin in tablets, to avoid the potential butterfly effect. Unfortunately, I don't have a picture (this is the closest I could find), but whoever takes it first should hang it - it's a beauty worth not only eating, but also watching.