Description
Cake with whipped cream is always a welcome and we look forward to the dessert. Soft cake, airy cream with raspberry syrup and tart taste of dark chocolate – this combination will win even spoiled the sweet tooth. And buds work almost like the real thing and will perfectly decorate your Christmas table.
Ingredients
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Chicken egg
14 piece
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Sugar
400 g
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Flour
450 g
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Butter
150 g
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Condensed milk
120 g
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Vanilla
1 g
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Strawberry syrup
500 ml
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Cream
1000 ml
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Gelatin
22 g
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Dark chocolate
100 g
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White chocolate
50 g
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Cocoa powder
1.5 Tbsp
Cooking
Prepare the sponge cake. Eggs mixed with sugar (I have a TM Mistral)
Whisk to increase the volume 2.5 times. Add the sifted flour.
Biscuit bake 2 types. Round shape at a temperature of 190 30 min. sponge Cake cut into 2 layers.
And rectangular cake thickness of 1 cm, cut into 3 strips of 12 cm hot.
Stripes round in the form of a roll-ring from the inside. As form I have below 12 cm, the outside overlaid parchment paper and bandaged. Shape diameter 24 see
On the bottom put one layer of round sponge cake, obtained in the form of a basket.
Prepare the cream. The syrup I use home-made (On 1 litre of freshly squeezed raspberry juice was added 2 kg of sugar, is not cooked. Be stored in the refrigerator). In cream sugar don't use it and so very sweet.
Whisk in the cream.
Add the syrup soaked and dissolved gelatin.
We fill our basket with half of the cream, then put the second cake and the second half of the cream. Put in the refrigerator until fully cured.
After cooling, releasing from parchment paper and the ring.
Prepare the buttercream. The butter 10 minutes, add condensed milk and vanilla. Whisk another 3 minutes.
Half of the cream painted green.
On the surface and sides of kornetika drawn fir branch.
Also on the branches otkryvaem sticking needles.
Prepare the cones. Chocolate melt in a water bath. From kornetika on packages draw the scales of the cones in the form of droplets.
The edges of the droplets otkryvaem a different color of chocolate.
I got so many droplets (here white, white with brown edges, brown and brown with white edges)
Trim the cake dried in the oven at 180 degrees for 7 min.
Grind and add cocoa powder.
Add the remaining cream oil, stir.
Formable blanks for the bumps, put in the fridge for 15 min.
Glue the scales melted chocolate.
It turns out this lump. Decorate cake.
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