Description
Easy to prepare, but can't find the words to describe how delicious it is. It's worth a try. Help yourself to everything, and we'll cut the cake and call to the table our imeninnitsa Tanya Selivanova.
Ingredients
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Flour
50 g
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Brown sugar
150 g
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Dark chocolate
180 g
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Cream
350 g
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Berry
80 g
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Yogurt
100 g
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Gelatin
-
Cocoa powder
50 g
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Chicken egg
4 piece
Cooking
Beat eggs for 5 minutes, gradually add brown sugar (here need is brown!)Continue to beat with the sugar for 10 minutes. Sift the flour with cocoa to grate the bitter chocolate. To introduce the technique of folding in egg mixture.
The shape of the size 20 by 30, to lay a paper greased with butter. Gently spread the dough and put bake in a preheated oven at 180 g to dry kindling.
For bequita used sugar brand Mistral
The finished cake to turn on a towel, roll roll. Allow to cool. To deploy, fluff currant puree with 1-2 tbsp of brandy.
Cream (100 g)whipped with 1 tbsp powdered sugar (I ground brown sugar)
Apply the whipped cream into berry puree. Wrapped sponge cream roll, remove in the cold for 20 minutes. Get it, cut into slices thick 1 cm.
Razumnoy form 20 cover with cling film. On the bottom and sides of the form to lay slices of sponge cake.
For the mousse:soak gelatine in a little water, give to swell, to dissolve. Mix natural yoghurt with mashed currants. To join, mix well.
Whip remaining cream, add to yogurt, berry puree and gelatin. Spread in the form of a biscuit. Put in the cold until fully cured mousse.
Next, prepare the ganache. 100 ml cream bring to the boil, pour over chopped chocolate (100g)stir Well, pour over top of the frozen mousse. Prescription, filled only the top of the cake, but I had a little incident... had to fill the cake and sprinkle with crumbs from the chocolate meringue.
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