Description
In another call, this cake not dare. He gets a big, Oh-so delicious and really festive. The combination of chocolate and almond layers with butter-coffee cream, or rather two creams, gives a stunning result! And again, with this cake to handle any, even a beginner, mistress:)
Ingredients
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Cocoa powder
4 Tbsp
-
Flour
350 g
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Sugar
350 g
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Almonds
100 g
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Chicken egg
6 piece
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Leavening agent
12 g
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Sour cream
650 g
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Powdered sugar
330 g
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Liqueur
120 ml
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Butter
300 g
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Instant coffee
2 tsp
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Milk
50 ml
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Chocolate milk
50 g
Cooking
Grind almonds.
Eggs and sugar beat with a mixer to obtain a white fluffy mass.
To the mixture add sour cream and again whisk.
Flour with baking powder sifted...
... and in parts introduced into the dough. This time, the plug to help us. The finished dough divide into two parts.
One added almond crumb...
... the second cocoa. Almond and chocolate dough, divide in half again. For 4 cakes all ready.
On the baking paper (parchment) draw a circle with a diameter of 26-28 cm I do two such blanks. While one cake is baking, prepare the second.
Take a piece of dough, evenly distributed on paper. Sent in a preheated 200 °C oven for about 12-15 minutes.
Ready cake cooled on a wire rack.
Thus bake all 4 layers.
They are almost the same size. But to give the cake a perfect shape, you can trim the cake layers with plates (dishes) of the desired circumference and knife. Trimming until set aside.
Prepare the sour cream. Whisk the fatty sour cream (250g), what can you get with powdered sugar (130g). For this purpose, excellent homemade sour cream. If fat sour cream, the crunch, and the cream turns out runny, try adding a thickener for cream or cream.
Begin to prepare an oil-coffee cream. With it a little more complicated. Eggs and sugar whisk to obtain a white fluffy mass. Egg previously thoroughly rinsed with baking soda. Salmonellosis no use to us.
Dilute instant coffee in a teaspoon of water and combine with the liqueur. The resulting mixture add in the egg and again whisk.
Continuing to whisk, introduce small portions of soft butter.
Here's a tasty morsel.
Put the cake together. Take the chocolate cake with the 20 ml liqueur, top with 1/3 of the distributable part of the oil-coffee cream. Then comes almond cake+ 20 ml liqueur + 1/2 part sour cream. Repeat the procedure with the remaining cakes.
The remaining 1/3 of the butter-coffee cream, cover sides of cake.
And then sprinkle with crushed scraps of cakes. Or 2-3 tsp of cocoa powder.
Put into the fridge for an hour.
After this time, proceed to the decoration. 50g chocolate with 50ml of milk, heat on a steam bath to a glossy state.
With a syringe (suitable disposable 5 CC) make chocolate stains...
... or mesh.
Around the edge I decorated with little chocolate eggs. Put in the fridge to soak for at least 2 hours, and then serve it to the table. Although, if the cake will spend a night there - it will only do him good:)
And this is the homemade sour cream.
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