Description
I'm a big fan of meringue, so this cake sunk immediately - it gave Alena Korotkova. I've slightly changed-added. The site found similar, but not quite a cake, so I decided to put one of their own. Try? The cake is great. Not even scary amount of oil.
Ingredients
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Butter
250 g
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Yolk egg
100 g
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Sour cream
80 g
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Vinegar
1 Tbsp
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Soda
0.75 tsp
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Flour
400 g
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Condensed milk
400 g
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Butter
200 g
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Cocoa powder
2 Tbsp
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Dark chocolate
70 g
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Cream
50 ml
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Egg white
150 g
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Sugar
200 g
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Walnuts
150 g
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Walnuts
-
White chocolate
50 g
Cooking
At low speed beat egg yolks with sour cream, soda and vinegar until smooth. Add the oil and stir. Pour the sifted flour.
Knead a soft malleable dough, roll into a ball, wrap in cling film and put into the fridge for 30 min.
I made a rectangular cake. Divide the dough into 4 parts. Roll out on parchment, with each part of size 35 cm by 24 cm
Beat the whites, gradually powdering the sugar, at the peaks. Add the nuts and very carefully stir.
To apply part of the meringue on the dough and bake until ready. I have a cranky oven, so for me, the process went as follows - at 180 degrees bake 8 minutes, then reduced to 100 and about 20 minutes. So to make all the cakes and cool.
Butter, boiled condensed milk and cocoa beat with a mixer. A portion of the cream to be postponed.
Spread cream over the meringue, the cake - it is flipped upside down so the top was smooth.
Heat cream and pour over chocolate, stir until smooth and cool. Mix the deferred portion of the cream with the ganache and stir.
To grease with a thin layer of the cream upper Korzh. Ostalima cream to make a border. Sprinkle with roasted nuts middle cake. Decorate with halves of walnuts.
Melt in the microwave white chocolate and decorate with mesh on top of the caramel. Put in the refrigerator overnight.
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