Description
Again I hasten to congratulate "the kitchen Boy" and all his friends! I want to treat all who came to the festival, this wonderful cake. Four layers: a crunchy base with peanut butter, soft nougat with salted peanuts, chocolate Bavarian cream and vozdushnyy caramel cream - heavenly pleasure!..
Ingredients
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Corn flakes
135 g
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Peanut oil
300 g
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Chocolate milk
405 g
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Egg white
1 piece
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Powdered sugar
5 g
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Honey
110 g
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Sugar
500 g
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Glucose
85 g
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Water
150 g
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Peanuts
200 g
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Cream
-
Yolk egg
8 piece
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Gelatin
10 g
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Vanilla
1 piece
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Salt
Cooking
Form (the size of my 35*25 cm), in which we will collect our cake, line a rimmed baking paper. 10 g of gelatin soak in a minimum amount of cold water (about 25 ml). For crispy bases cupcake in the bowl of a food processor, connect the peanut butter and corn flakes. Beat 3 minutes, to as much as possible to grind. Peanut butter can make your own. I did it according to the recipe Jenny_J: http://www.povarenok .ru/recipes/show/274 21/
To the resulting mass add 155 g of melted chocolate and again beat until smooth.
The resulting mass is vigoriti an even layer on the bottom of the prepared forms.
Now for the nougat. This is probably the most difficult stage in the preparation of the cake, will have to synchronize several actions. In a medium saucepan, connect 400 g sugar, glucose and water. Place on high heat, bring to a boil and allow to boil for 10 minutes - 11. Should get a thick syrup, but not caramel. If you are a happy owner of a cooking thermometer, then boil up to 144 gr.
While preparing the syrup, start whisking protein. When he gets the foam, add powdered sugar and continue whisking. Quickly bring to a boil honey and pour it in a thin stream into proteins, continuing to whisk.
When the syrup is ready, reduce the speed of the mixer. Pour the syrup into the whites very thin stream, still whisking. Once all the syrup is added, again increase the speed of mixer and continue whisking until the mixture is slightly cooled.
Turn off the mixer and stir in peanuts.
Evenly spread the nougat on a basis.
For making chocolate Bavarian cream swollen gelatin dissolved in a small fire. 200 g heavy cream, whip until soft peaks form. In a small saucepan, bring to boil 120 g of 10% cream.
In a separate bowl, whisk 2 eggs with 10 grams of sugar.
Pour the hot cream into the yolks, still whisking.
Return the mixture to the saucepan and cook for 1 minute, whisking constantly, until thick (boil is not necessary). Remove from heat and enter the half gelatin. Mix well.
The resulting pour on top of cream 250 g milk chocolate, broken into small pieces.
Let stand a minute, then gently whisk until smooth.
When the cream becomes cool to touch, enter the whipped cream.
Pour the cream over the chocolate and put in the freezer.
Prepare the last layer of caramel. 360 g whipping cream with the vanilla bean bring to a boil.
Make a "dry" caramel, melt 90 g of sugar in a saucepan without adding water.
Pour the hot caramel cream, working constantly with a whisk so that the sugar will not stick together in large crystals. Be careful, it may splash. Whisk until then, until the sugar is completely dissolved.
Pour hot caramel in a thin stream into the egg yolks (6 pieces) and whisk.
The resulting mixture pour into the pan and cook for 1 minute, stirring constantly, until thick (boil is not necessary). Add the remaining gelatin, a pinch of sea salt. Mix well. If the gelatin had already frozen, just heat it slightly so it again became liquid.
When the caramel cream will be cool to touch, pour it over the chocolate Bavarian cream and freeze until set.
Cut into portions, decorate according to your taste and serve immediately. Nougat, this cake is soft and viscous, not what is sold in the store. It makes the cake more delicate and "easy to bite" ))) Bon appetit!
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