Description
Easy to prepare tender white cake will give you a lot of gustatory pleasures!
Ingredients
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Chicken egg
3 piece
-
Sugar
490 g
-
Flour
60 g
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Potato starch
30 g
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Vanilla sugar
20 g
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Powdered sugar
1 Tbsp
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Leavening agent
1 tsp
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Gelatin
15 g
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Yogurt
350 g
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Cream
450 ml
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Orange
4 piece
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Dark chocolate
100 g
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Pistachios
50 g
Cooking
The cooking time is indicated without time solidification of the cake. The amount of ingredients given on the form 20cm in diameter.
Proteins separated from the yolks and beat in tight foam.
Whip the egg yolks with 90g of sugar until visible lightening and increase in 2 times.
Flour, starch and baking powder to combine. The yolks sift flour mixture. All mix well, on low speed mixer (don't be afraid of density!). Then enter 1/3 protein and mix gently with a spatula, then add the remaining protein and again very carefully so the dough is not settled, mix well.
The bottom of the form for baking vystelit paper for baking. Put the dough. Bake in a preheated to 180 oven for 35-40minut. The willingness of cake to check by lightly pressing on the middle - quickly restored, so ready.
Caramelizing oranges. How to do this can be found here http://www.povarenok .ru/recipes/show/614 85/. If you are going to decorate the cake caramelized oranges, this step is skipped.
Oranges wash, cut the peel with a knife, cut with a knife the pulp of the oranges, freed from partitions. Septa did not immediately throw away, and squeeze the juice from them. Orange slices cut into small pieces, drain in a colander, collecting the juice.
Orange juice, 100g of sugar, the rest of the caramelization of the syrup and 150-200ml water (depending on amount of syrup) cook the syrup for impregnation of cakes: combine, bring to boil and boil for 3-5min. The output of the syrup for impregnation - 250-300ml.
The finished cake directly in the form of a flip on the grill. Allow to cool in the form. To Mature the sponge cake 8-12h (am I doing this right in the form, releasing the cake after). Cut the cake into 3 layers.
On a dish place the 1st cake. Soak 1/3 of the syrup. To conclude in the ring for cake.
Prepare cream: soak gelatine in 5CT. L. of cold water. Yogurt combine with 100g sugar, vanilla sugar (I have with natural vanilla). Let it sit a little (5-10 min). To whip the cream.
Beat the yogurt. Dissolve gelatin in a water bath or low heat (maximum heating - 60g!). To put gelatin in the yogurt. Mix thoroughly.
Add the whipped cream, gently stir with a mixer until the mixture is "married."
Cream be divided into 2 parts. One add oranges. Mix well.
Immediately put on the cake and smooth. Cover with the second Korzh, lightly press. The second cake to soak the syrup.
Chocolate to melt. To connect with the second part of the cream. If the cream has time to harden, reheat it slightly in the microwave.
Spread the cream on the cake, smoothed it over.
3rd Korzh, to impregnate with cut side, turn them over and lay on the cake. Slightly press. Cake put into the refrigerator for 4h.
Ready cake, remove from refrigerator, gently hold along the edges of the shapes with a thin knife, remove the sides.
Whip 150ml of cream until stable peak. At the end add the 1st. L. powdered sugar. 1/3 cream shift into a pastry bag. Cake to cover with cream.
Decorate with whipped cream from a piping bag, and caramelized oranges. The sides and top sprinkle with chopped pistachios (almonds).
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