Cake-pudding «Air clouds»

Cake-pudding «Air clouds»


Ingredients:
Biscuit:
2 large eggs (room temperature)
6 tablespoons of sugar
a pinch of salt
50 gr. flour
3 tablespoons cocoa
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3 tablespoons hot water
2 tablespoons oil
Cream pudding:
5 egg yolks
3 tablespoons flour
500 ml. milk
250 gr. butter, room temperature
150 gr. Sahara
some vanilla extract
Protein Cream:
5 proteins
1.5 tablespoons gelatin
150 gr. Sahara
a few drops of vanilla flavor
Glaze:
Icing:
4 tablespoons sugar
2 tablespoons sour cream
3 tablespoons cocoa
60 gr. butter
1 teaspoon gelatin
For biscuit:
Eggs beat up with sugar and salt to a bright and lush mass (several minutes with a mixer at high speed).
Stir gently with a spoon, sift the flour, cocoa, baking powder and soda.
Add water, oil and mix again.
Dough
pour into a split form (diameter 26 cm), covered with parchment
paper (only at the bottom) and bake at a temperature of 180 degrees in
for 15-18 minutes.
After baking the cake, leave in the form for 10 minutes, then shift onto the grate, remove the parchment and allow to cool completely.
For cream pudding:
One
A glass of milk mixed with egg yolks and flour. The rest of the milk
bring to a boil, then pour into the egg-milk mixture intensively
whipping.
Then put on fire and cook by whilst he does not
thickens, stirring constantly. Remove from heat and allow time to cool off
stirring time.
Mix the butter with the powdered sugar until lush.
Gradually
add the custard chilled to room temperature. Ready
the cream should be spread over a biscuit (located in a split form) and
put in the refrigerator.
For protein cream:
Soak
gelatin in 3-4 tablespoons of cold water (preferably in a small
metal bowl) and wait a few minutes for it to swell.
Then a bowl with gelatin is put in a large saucepan with hot water and stir until gelatin is completely dissolved.
Set aside to cool.
Beat up the proteins until hard peaks, gradually add sugar. Beat until the sugar is completely dissolved.
Then add chilled, but still liquid gelatin and vanilla and mix quickly.
Protein cream should be spread over the custard, aligned and re-placed in the refrigerator.
For glaze:
Gelatin pour a small amount of hot water and stir until completely dissolved.
Bring the remaining ingredients to a boil. Add gelatin to the rest of the mass.
All
mix well and cool. When the glaze is slightly thickened, pour
on the cake and place again in the refrigerator for freezing.
Note: Before use, eggs are thoroughly washed and scalded with hot water.
Bon Appetit!
Ponravilos

 

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