Cake "Christmas bomb"

Description

Very sweet, orange aroma and acidity, with amazing vozdushnym mousse cake from Alice Medrich, deliver a unique taste treat you and your loved ones, try it! The cake was prepared last year on the same recipe seen Nina-nice changed to your taste, so decided to share it with you on Christmas eve.

Ingredients

Orange juice

0.75 cup
Lemon juice

0.25 cup
Orange zest

1 tsp
Sugar

300 g
Corn starch

1 Tbsp
Butter

60 g
Chicken egg

6 piece
Milk

50 ml
Vanilla

1 g
Flour

55 g
Cocoa powder

20 g
Leavening agent

1 tsp
Yolk egg

3 piece
White chocolate

250 g
Cream

300 ml
Egg white

2 piece
Gelatin

7 g
Liqueur

3 Tbsp
Water

2 Tbsp

Cooking

Orange-lemon Kurd: Mix in a saucepan with a thick bottom 3 eggs, juice of orange and lemon juice, sugar and 150 g starch. Cook over very low heat until the cream thickens and begins to gurgle. Add the zest and oil of 30 g, mix well and cool completely, covered with film to form a crust. Biscuit: Milk, butter 30 g vanilla and place in a saucepan, heat on low heat until the butter is dissolved, but not allowing to boil, keep hot until ready for use. Flour, cocoa and baking powder and sift twice again to return to the sieve, to be postponed.

In bowl, lightly beat until smooth whisk in eggs 3 PCs, egg yolks and 150 g sugar In a water bath to heat the egg mixture, stirring, until it becomes warm. Remove from water bath, immediately beat with a mixer until the mixture is cooled, grow in size 3 times and the consistency will resemble thick whipped cream.

Sift 1/3 flour mixture to egg mixture and carefully stir with a spatula. Then just stir in the remaining flour mixture in 2 doses.

Add 2-3 tbsp of dough into the hot milk stir well and then mix with the main text. Spread the dough on the baking sheet 30х38 cm, covered with baking paper. Bake in preheated to 180" With the oven for 18-20 minutes, Guided by your oven!

Remove the biscuit from the paper on which it was baked, and move on a clean sheet of baking paper, apply a Kurd. NOTE -it is better to apply it not all at once, and as twisting, because the cake is very delicate and breaks.

And with the help of paper, removing it in the process, twist the roll.

Tightly pack the rolls in paper, twisting the sides like a piece of candy and place overnight in the freezer, I had no time, and 4 hours was not enough!

Mousse: Soak the gelatin in cold water. Beat the whites until stable peaks and soft and put in the fridge.

To whip the cream.

Melt the chocolate +2 tbsp of water on a steam bath or in the microwave, add the squeezed and swollen gelatin, stir.

To connect with chocolate cream-gelatin mixture, mix well, add the liqueur and 1/3 of the whites and mix with a spatula method of folding the bottom up and in a circle. Similarly enter the remaining proteins.