Description
Offered in a festive Christmas or new year's day to bake this here is "the log". Very light, airy and delicious!! Meringue decorate the cake making it dressy! The idea of this cake thank Lena Funk.
Ingredients
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Flour
50 g
-
Flour almond
40 g
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Brown sugar
70 g
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Chicken egg
2 piece
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Cream
150 ml
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Cheese curd
150 g
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Sugar
100 g
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Gelatin
10 g
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Milk
100 ml
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White chocolate
70 g
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Banana
2 piece
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Egg white
3 piece
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Sugar
250 g
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Water
90 ml
Cooking
Let's start with the shortbread. To do this in the mixer bowl put the eggs and Demerara sugar TM Mistral. Beat until fluffy at high speed.
In beaten eggs pour almond meal and sifted flour and mix gently.
Pour the batter into the form lined with parchment. Form my 25 to 35 cm Bake at 170 g for 15-20 minutes During baking the oven do not open!!
Ready take out the cake and cool.
Then flip and remove parchment.
Cake pan vystelit film. The size of the form 25 to 12. Put the cake in the photo.
The extra edge of the cake to trim.
To prepare the cream: cream at least 33 % fat until soft peaks with the sugar, add the cream cheese without additives and again to beat. Separately melt in a water bath chocolate, put it in the cooled cream. Also soak the gelatine in the milk and warm it until dissolved, and also to enter into the cream. Cream mix well.
In the form on cake spread half of the cream.
Top banana.
And on top of the remaining cream, level.
For a cream to put scraps of biscuit, a little squeeze and wrap with foil. Put into the refrigerator for 3-4 hours.
Takes the cake is ready turn it over on a Board, the excess edge trim.
For the preparation of protein cream in a saucepan, add sugar and pour water, put on fire, bring to boil and cook on slow heat for 5-6 minutes until the syrup temperature 122 g or as shown in the photo to the spoon stretched thread.
In the meantime, while the syrup cooks, in the bowl of a mixer, beat whites until peaks, then a thin stream pour the hot syrup while the mixer should whip at high speed. Whisk together with syrup for another 5-7 min.
Ready protein cream put in a piping bag and transplant it to the cake, fully coating them. At this stage, the cake is ready, it is necessary only to cool a few hours in the refrigerator.
But I decided to decorate it with a gas burner. Happy holidays!!! Merry Christmas!!
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