Description
Was going to daughter Katyusha birthday, but suddenly it became clear that it will be quite the opposite - that they will come to visit us (I had prepared a hodgepodge, and they are big fans of her!). It turns out it is quite late. I had to think of something for tea. I lay for a week completely dried purchased sponge cake, a week ago I was preparing the cake, I used only two layers, and the third remained. And, fortunately, has been in the refrigerator 2 packages cream cheese 150 g. One beech, and new cheese viola. Just appeared in the sale - viola cream cheese. That's good! Gelatin is. Well, the sugar-flour-butter - needless to say. Only thing missing was a cream. The next day we got up early, made a run to the supermarket for the cream. Came home and very quickly, literally within 30 minutes portrayed the cake. Well, plus the time to solidification and decoration. I apologize in advance that some steps are not photographed - was in a hurry and forgot. But, in General, the process is clear. Absolutely nothing complicated.
Ingredients
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Cookies
150 g
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Butter
100 g
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Vanilla sugar
2 pack
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Gelatin
3 Tbsp
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Dry white wine
125 ml
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Cheese curd
300 g
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Lemon juice
4 Tbsp
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Lemon peel
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Sugar
200 g
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Cream
400 ml
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Dark chocolate
3 share
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White chocolate
3 share
Cooking
Cookies to RUB or grind into crumbs (I took one pie crust and half a packet of biscuits again).
Add the vanilla sugar and the softened butter until completely soft.
Mix well the ground. Mass should not crumble when clenching the fist should form a ball, but too fatty, too, should not be. I put 80 g of butter, but as it turned out, that wasn't enough, the cake crumbled.
Put the mass in a split mold with a diameter of 22-24 cm, squeeze well by hand and put in the cold.
Now for the cream. Gelatin fill with water for 10-15 minutes.
Meanwhile put into a saucepan cream cheese, add 50 g sugar and a sachet of vanilla sugar.
Add the zest from half the lemon and lemon juice.
All beat well with a mixer.
When gelatin swells, heat it until dissolved, add 100 g sugar and stir until it dissolves. Remove from the heat.
Slightly cooled gelatin pour in the cream in a thin stream, still stirring.
Well chilled whip the cream with 50 g sugar in a solid foam.
Both masses mix until tender homogeneous state and poured onto the substrate. To remove the cake in the fridge. It froze very quickly. By the way, I must say that viola has justified my expectations. Is much less, for example, Philadelphia, and the result is simply amazing.
To get the cake out of the fridge, a sharp knife gently along the form below it is separated. Remove the side forms. I did a sliding ring on a platter for the cake, so to shift it to me was not necessary. Don't see how it could be done, the substrate is very delicate. Chocolate melt in a water bath, put in kornetik of baking paper and put on the cake strips: first dark chocolate, then white. Boca sprinkle almond flakes (or coconut shavings, or just biscuit crumbs), and can be left without the sprinkles, looks very nice and so.
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