Cake "Chocolate herbarium"

Description

Remember how, studying in the first shift, we – some third graders, hung on the trees, trying to reach for the beautiful leaves to collect herbarium "are beautiful than all":-) For the competition "School time"

Ingredients

Flour

2.5 cup
Chicken egg

10 piece
Sugar

3.5 cup
Butter

350 g
Yogurt

1 cup
Milk

1.5 cup
Cocoa powder

1.5 Tbsp
Chocolate milk

100 g
Orange

1 piece
Lemon

3 piece
Leavening agent

2 tsp
Vanilla
Cinnamon

Cooking

Bake citrus cake. Extract zest of 1 on orange and 0,5 lemon by rubbing on a grater :-) some Of them squeezing the juice.

Sift flour together with baking powder. Add eggs, zest and juice the citrus, sugar and butter to room temperature. Knead the dough.

At 190-200*C bake the cake until done. Get this "nazarathy" from the top :-)

Now chocolate cake. Eggs, beat to a froth, add the sugar and continue whisking white. Add cocoa. Pour the yogurt at room temperature. Add vanilla. Sift flour together with baking powder. Bake at 200*C until "dry matches". Cooled cakes in half lengthwise.

Prepare citrus cream. Eggs stir well. From lemons squeeze the juice. Add to the eggs. Butter on the fire. Let cool a bit. Pour into it 1 Cup sugar and eggs with lemon juice. Put on the fire, stirring constantly, bring to thickening.

Cream chocolate. 2st.l. (heaped) of flour mixed with a glass of sugar, 1H.l.cocoa, vanilla and a pinch of cinnamon. Pour 0.5 stack. milk. Crumble to the same 100 grams of chocolate (instead of chocolate, you can add 2st.l. cocoa)

1стак. milk heated. And pour it into the chocolate-milk mixture. Returned to the fire. Not stopping to interfere, cook until thickened. Finally add 50 grams of butter and stir thoroughly.

Put the cake together. I wanted to have the cakes were not staggered and were dark between the light. So my order is: - citrus cake with citrus cream - chocolate cake - chocolate cream - grated chocolate (optional) - chocolate cake - citrus cream - citrus cake.

Boca daubed chocolate cream (or whatever you have) and sprinkle with coconut.

Take a pack of jello cook according to package instructions. Fill in the form of a plate, similar in diameter with the cake. When the jelly hardens (mine was ready in 20 minutes), gently turn it upside down on the cake. My jelly didn't want to fall out, so I covered him with a towel soaked in hot water.

I decorated with different chocolate leaves (we have the same herbarium ;-)) and a sprig of mountain ash.

The photoshoot took place under the watchful supervision :-D

There we will tomorrow, but I couldn't make the cut!! :-) Sliznev with a knife cream (curiously well!) I almost choked with saliva. My stomach was delighted and happily growled. But, if I decided tomorrow means tomorrow!! Hope you like the result!

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