Cake Holiday

Description

The cake that has no flour. Recipe taken from "gaskala" Toria, for which her thank you. Tender, delicious cake, for lovers of soufflé, meringue.

Ingredients

Butter

250 g
Powdered sugar

1 Tbsp
Milk

2 cup
Flour

2 Tbsp
Almonds

1 cup
Chicken egg

2 piece
Cocoa powder

1 Tbsp
Potato starch

3 Tbsp
Walnuts

1 cup
Sugar

3 cup
Egg white

11 piece
Corn starch

1 Tbsp
Chips
Cream
Condensed milk
Chocolate milk

1 piece

Cooking

Beat egg whites, gradually add sugar.

Add the chopped walnuts, starch.

Stir gently chopping movements. To make a carbon copy of the form, put the dough. Put in the bottom of the oven, heated to 160*C. after 20 minutes reduce the temperature to 150 and bake for another 1 hour and 40 min.

The cake should double in size. The finished meringue can be very easily removed from paper.

Meringue with cocoa: the same technology of preparation, as in the first Korzh. Just add cocoa and I put almonds.

CREAM: beat Eggs with sugar and flour and gradually dilute with milk until smooth (it will be runny). It is important to avoid lumps so the milk to pour slowly. Put on low heat and, stirring constantly, bring to a boil. It is important to do on a slow fire all the time stirring so as not burnt.

Beat the butter with a mixer incandescent. When it becomes white and fluffy, have a SPOON add the cooled custard and whisk.

Divided this amount of cream in half and made one with cocoa with added coffee flavoring.

MERINGUE TO DECORATE: metal clean container, pour the whites and add the sugar, stir and place in a water bath (not that the water in contact with a metal bowl, only pairs). The heated mass is on low heat not more than 60 degrees, stirring occasionally. The sugar should dissolve completely. It is checked so : two clean (dry) with your fingers wipe the mix and you can feel no sugar grains.

To shift immediately whites and sugar in the bowl of a mixer and whip 10 minutes on medium-high speed. Whites whipped to a strong, steady, brilliant mass

Similar to silk. 1 tbsp icing sugar mixed with kukuruzy starch mix together and sift into the beaten mixture. Very carefully manually mixed together. Meringues need to bake immediately. It is planted using a pastry bag with a smooth nozzle (1 cm) on a baking tray lined with baking paper. Bake at 140*C for 45 minutes and 2 hours at 100*C

Collect the cake: the white cake smear cream with cocoa, put the second cake.

Smear the white cream.

FROSTING: Cream, chocolate chips, coffee and condensed milk - all cook.

Arrange meringues-jewelry, pour a spoonful of glaze. Yesterday I decided that it would be the last stage, but today could not resist and decided that after all something was missing and added a "bow".

Melt the chocolate in a water bath and spread thinly on the file, connect and put in the freezer for 3-4 min.

So easily separated.

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