Dear Cooks! I have today a wonderful occasion - I won a super juicer!!! Because in honor of this event I want to share with You my joy and to get all the cake... I Love simple versions of delicious recipes. Here and this is no exception, because for a long time to suffer with him will not have, and the result is very pleasing, and rarely may lead... Go and help yourself, dear!
Let's start to bake a white cake. For this we need 3 eggs, 1 multistage sugar and sifted flour, 2 tbsp sour cream 0,5 teaspoon of baking powder. The yolks separated from the whites. Add the yolks to the sugar. Proteins are put away in the fridge.
Beat the egg yolks until white and the sugar is dissolved.
Add 2 tbsp sour cream and beat again.
In several stages and mix up the flour with the baking powder.
Get proteins from the refrigerator and whisk until stable peaks. Add in our dough and gently stir with a silicone spatula clockwise from the outer wall of the bowl to the middle, as if putting the envelope.
Get here is here air the dough. Pour it in the bowl multivarki, pre-greased with butter and covered with a circle of parchment. Install the program BAKING for 35 minutes. Check the on the readiness of the torch. Take out the bowl of the multicooker with steamer and leave to cool on a wire rack.
For the second layer collected the same set of products + cocoa powder! Prepare the dough as described above and added 1 tbsp of cocoa powder with flour and baking powder. Bake 35 minutes in the bake mode.
After the beep, leave open the slow cooker cake, he will depart from the walls. Removable and is also cooled on a wire rack. Cut each sponge cake into two equal layers.
Prepare the soufflé cream: beat 400 ml cream until stable peaks. Add the powdered sugar, 2 tbsp cocoa powder, and remaining sour cream. Continue whisking. Soak gelatin in 50 ml cold water. Leave to swell for 5-7 minutes. Melt it in the microwave for 40 seconds, not allowing to boil. A thin stream will enter it into our butter cream, continuing to whisk.
We receive here such here the chocolate cream.
Collect the cake in the form of detachable. Laid alternately white and chocolate sponge cake sandwiching layers of chocolate souffle. Do it fast enough, because the cream dries fast!!! Sent the cake in the refrigerator until cool, but not less than 4 hours. I left for the night!
To design cake, prepare the ganache. Heat up the cream with 1 tbsp sugar and fill them chocolate, broken into pieces. Remove the cake from split shape and mounted on the bars. The bars put on a wide plate so that the ganache can drip into the bowl. Cooled ganache and pour them on the cake. Then flight to Your imagination. I sprinkle Boca almond and the top of the cake was decorated with raspberries and mint.