Cake "White tango"

Description

For lovers of white chocolate delicate cake with cheese and chocolate layer. Thanks for the recipe Timoshenko.

Ingredients

Flour

130 g
Sugar

160 g
Chicken egg

6 piece
Baking powder

1 tsp
Potato starch

1 Tbsp
White chocolate

450 g
Butter

100 g
Cream

300 ml
Cheese

200 g
Gelatin

12 g

Cooking

Eggs combine with sugar in a deep bowl, put the bowl in a water bath. Eggs lightly beat with a whisk until the sugar is dissolved. The mixture should be slightly warm.

Remove the bowl from the water bath and continue to beat the eggs with the sugar using a mixer. Beat 15 minutes, to increase the mass 2 times. If you hold your finger on the surface of the beaten eggs, then you should leave staplehouse trail (see photo).

While the eggs are whipped, melt the butter with white chocolate on water bath. Mix flour with starch and baking powder, sift.

In scrambled eggs to introduce a little of the flour and half the oil with chocolate. Very gently with movements from the bottom up to mix the silicone or wooden spatula. Add the remaining flour with butter and again mix gently. Weight should remain almost the same volume as at the beginning of the whipping (or decrease only slightly).

Form number 26 to lay parchment paper (I divided the dough into 2 cakes and was baked in small forms). The finished dough pour in form and bake at 180 degrees for 35-40 minutes.

While baked cake, prepare the cream. Soak gelatine in cold water for 10 mins (or see instructions to your gelatin). Cream of heat (but not boil), chocolate chop with a knife and put in hot cream. To prevent to dissolve the chocolate. Add cottage cheese mass, mix well until smooth.

Swollen gelatin and bring to boil (do not boil!) To enter into the cream. Beat with a mixer and put in freezer for 5-10 minutes until thick.

The cooled cake cut into 3 parts. Put the first cake in razumnoy the form, lubricated with cream. Looks like thickened cream. (On the advice of the author, the biscuit was soaked with syrup. Sponge cake is really very gentle and does not require impregnation!) Next, the cake, the cream. The last cake is not lubricated. The top is covered with ganache cream.

For the cream ganache: bring the cream to a boil, add the chopped chocolate and butter. Mix well, Give the mass to harden. Cover the top of the cake. Boca sprinkle with optional nuts or chocolate chips.

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