So I got up to its milestone 100th recipe! I want to mark the occasion a delicious and delicate cake called "darkie". This name is not accidental. In my hometown Cheboksary (and throughout the Chuvash Republic) this cake is very popular. I used to think that he is known throughout Russia, but I was wrong. Tried to find the recipe for this cake on the Internet, but found nothing. So I decided to try to make something similar myself. Cake "darkie" is the cake of my childhood. Soft cake, creamy souffle with a taste of "Bird's milk" and chocolate topping are perfectly combined in this delicious cake in the shape of a loaf. This cake is very much like my mom, she always bought it when we went into town with her. So I want to dedicate this cake to my beloved parents, who live in Cheboksary.
To separate the whites from the yolks. In proteins, add sugar and water (it should be very cold). Beat with a mixer until white, shiny foam. Add the yolks, stir with a spatula.
Separately mix the flour, starch and baking powder. Add to the batter, sifting through a strainer. Stir thoroughly with a spatula.
It turns out the dough consistency of sour cream.
Protiven cover with baking paper (my pan size 25x35 cm, but can be more, up to 30x40 cm). Pour the batter, flatten.
Bake in preheated oven for about 10-12 minutes at 200 degrees until Golden brown.
Prepare a towel, wet it slightly with water, flip the biscuit up the paper. The paper is also slightly wet with water to remove it.
Roll roll, put aside to cool.
At this time, prepare cream. I used the recipe for creamy souffle that I found on the Internet, this recipe is on our website at венера71: http://www.povarenok .ru/recipes/show/441 95/ soak Gelatine in the milk until it swells (I left for 15 minutes).
At this time mix in a saucepan the cream and condensed milk, put on fire, bring to boil, cook for about 1 minute, stirring constantly.
Remove the mixture from the heat, to enter the swollen gelatin, stir to dissolve gelatin.
Set aside to cool to room temperature.
When cool, enter the mascarpone (or other cream cheese), beat with a mixer for about 3-4 minutes. Put in a cool place for 30-40 minutes.
After 30-40 minutes, the cream begins to thicken. To remove it from the fridge, stir with a whisk.
Biscuit expand, spread the cream (a little cream leave for decoration).
Gently roll the roll. My biscuit came off, so I wrapped the roll in plastic wrap. Put a roll of film in the fridge to harden the cream for 30 minutes.
Remove foil, cream frozen. Grease top of loaf with remaining frosting. Dark chocolate to grate on a fine grater, sprinkle them loaf.