Chocolate cake with meringue strawberry cream and chocolate icing

Chocolate cake with meringue strawberry cream and chocolate icing

Delicate chocolate cakes, impregnated with an air cream, with a distinct taste and aroma of strawberry + bitter chocolate coating … Mmm … And the undoubted plus is that it’s very simple!

 

Chocolate cake:
on 3 cakes with a diameter of 20 cm (each cut into 2, eventually 6 cakes)

320 gr of flour
490 g of sugar
110 g of cocoa powder
2 tsp. soda
2 tsp. baking powder
1 tsp salt
133 ml of vegetable oil
250 ml of kefir
230 ml of strong coffee
4 eggs, slightly whipped
vanilla

Preheat the oven to 180 ° C. we prepare forms. If you have three identical shapes, it’s still easier, lining the bottom with baking paper, sprinkle the sides with butter and sprinkle with flour. If you only have one form, then we will just bake one cake at a time.

sift all the dry ingredients, add everything else, and beat the mixer at an average speed of about 2 minutes. The dough will turn out to be quite liquid. We pour it into three prepared forms (or divide it into 3 parts, and pour it into one). bake for about 30 minutes, or until the toothpick comes out dry. Do not overdo it! Allow to cool in the form of 20 minutes, then gently transfer to the grate until completely cooled. Each cake with a sharp knife is cut along into 2 parts.

Strawberry merengue cream
5 proteins (150 g)
250 g of sugar
340 g butter, cut into pieces, cool, but not cold
vanilla extract
1/4 cup strawberry puree (or to taste) or fresh / frozen, sliced ​​strawberries
a pinch of salt

If the strawberry is frozen, pour it with boiling water for a minute, then beat with a blender.
on a water bath (water should not boil!), start whipping the proteins with sugar until they reach the temperature of 70 ° C, or, if you do not have a confectionery thermometer, until the sugar completely breaks up and the proteins become hot. remove from the bath, and continue to whisk until the bottom is neutral to the touch (this may take about 10 minutes). Do not start adding oil until the bottom is neutral !! continuing to whisk at a low speed, we begin to add a little oil, one to two cubes, wait until the dispenser and only after that throw the next batch. Whisk until it reaches the silk consistency. (If it starts to separate, just keep on whiskingif it is too liquid, put in the refrigerator for 15 minutes, and whisk until it becomes very thick). Add vanilla and salt, whilst continuing to beat at a low speed. Add the strawberry puree or chopped strawberries, and whisk until smooth.

Chocolate glaze:
115 grams of dark chocolate
76 grams of room temperature oil

Melt butter and chocolate on a water bath. Cool to room temperature.

Assembly:
Lay out the first cake, grease with cream (about 1/2 cup). Repeat with the remaining 5 cakes. The remaining cream to cover the sides and smooth out the irregularities. put in the refrigerator for 30 minutes (or more). After that, the remaining cream is to make up for everything. Drizzle the chocolate and cool the cake.

Before serving, be sure to get it out of the refrigerator for 1-2 hours. Do not serve the cake until the cream is soft.

Have a nice tea !


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm

http://www.kcm.org/about-us

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