Cake «Chocolate-creamy»

Cake «Chocolate-creamy»

Ingredients

For biscuit:

3 eggs

100 gr. Sahara

50 gr. flour

1.5 tablespoons cocoa

1/2 teaspoon baking powder

a pinch of salt

For mint cream:

900 ml. milk

300 gr. hard mint candies

125 ml. water

3 tablespoons sugar

2 x 40 gr. vanilla pudding (powder)

250 gr. butter, room temperature

For cream:

600 ml whipped cream 30%

2 tablespoons of sugar

2 jelly gooseberries

250 ml. boiling water

Additionally:

about 150 gr. cookies

chocolate for decoration

Sift together the flour, cocoa and baking powder.

Separate the protein from the yolks, add salt and beat it to a loose foam.

Add sugar gradually, on a spoon, whisking to glossy hard peaks.

Add one yolk one by one, all while stirring at low speed.

Then add the dry ingredients into the three supplements, neatly mixing the best with a large wooden spoon.

Prepare the form 24 × 24 cm with parchment paper.

Pour the dough into a mold and place in preheated to 170 ° degrees for about 20-25 minutes.

After this time, check for availability with a toothpick.

Then get it out and turn the shape over to the grate (this will not let the biscuit settle while cooling down) and leave it to cool.

Place the milk into 2.5 cups of milk and sugar in a saucepan and bring to a boil.

In the remaining 1 glass of milk, dissolve the powder of the cream pudding.

Combine hot milk with a dissolved pudding.

Constantly stirring to put on the fire and cook until the pudding thickens.

Peppermint caramel in a pan with a thick bottom, add water and cook until dissolved.

Then the resulting liquid is added to the custard, constantly mixing.

Wrap the film and leave to cool completely.

Beat butter at room temperature, until creamy.

Continuing to beat, gradually add a chilled pudding.

Place the cream in a smooth layer on the biscuit.

Then distribute the cookies next to each other and lightly press.

While preparing the cream, put the cake in the refrigerator.

Melt the jelly in 1 glass of boiling water. Leave the jelly to cool and get a little thick.

Beat the cooled cream to hard peaks, at the end add sifted sugar powder and thickened jelly.

Mixing all the time at a low speed mixer.

Quickly distribute the mass on the cake and distribute it evenly.

Place the cake in the fridge for several hours, preferably overnight.

Decorate with chocolate.

Bon Appetit!

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