Cake "Summer Symphony"

Description

Why "Summer& quot;? Because the main violin played by the berries, which are combined in a Symphony of flavor called "Cake&q uot;. In winter you can use frozen berries, but fresh in the summer. Preparing quite easy, and will decorate any table, in my opinion, a budget option for dessert.

Ingredients

Raspberry

350 g
Black currants

250 g
Sugar

2.5 cup
Cream

400 ml
Cheese

200 g
Gelatin

2 Tbsp
Flour

180 g
Leavening agent

2 tsp
Vegetable oil

12 Tbsp
Water

200 ml
Vanilla

2 g
Chocolate milk

100 g
Butter

3 Tbsp
Milk

3 Tbsp

Cooking

Take two bowls (woks, pots, etc. - does not matter) and put it on the fire, one to pour the raspberries, the currants in the other, add a little water.

In raspberries add 6 tbsp sugar, currants 4-5 tablespoon of sugar. Bring to boil and boil for a bit.

Pass the sauce through a sieve, alternately, first raspberries, then currants or Vice versa ))) Pour berry mass again in the same bowl in which it was boiled.

Again heat but do not boil, and add 1 tbsp gelatin and stir until dissolved gelatin.

Cream and cottage cheese to divide into two equal parts (for 200 ml of cream + 100 g of cheese) and placed in two different containers, for whipping. A little cream to whip, add the cheese (pre-grind through a sieve or use cottage cheese) and whisk until smooth, then add the berry mass, in one part of the raspberry in the second currant. That is, we get Moussa two different colors.

Sponge cake without eggs. The recipe is from Pillsbury, but copied in the manuscript KK I forgot to tag someone... sorry. Mix ingredients for sponge cake: 1 Cup. sugar, sift flour with baking powder, water, vegetable oil and vanilla.

The form for the cake I got 22 see the Bottom lay a paper for baking, walls, if necessary, grease with oil, pour the dough for sponge cake and bake at 180 degrees until cooked (about 20 min. but be guided by your oven), until dry kindling.

Cake to cool, flip the bottom to the top, placed in a split mold. To impregnate any syrup. From top to pour the raspberry a lot. Place in the refrigerator for about 30-40 minutes, during this time, the souffle "clutch."

After a while pour on top of currant mass and again in the cold. After a couple of hours the cake hardens completely. The form of this diameter will be filled just to the brim. In principle, if done carefully will already be beautiful!

But my daughter loves chocolate, so I decorated them. In a water bath to melt 100 g of chocolate (that's 1 chocolate), add a couple of tablespoons of butter and milk, heat, stir with a whisk and place the bowl of chocolate in cold water, stir again.

You can decorate - coat the whole cake with chocolate ))) Bon appetit!!!

Berries you can use any, you can make a souffle of the same color can be made from apricot, red currant, strawberry, cherry, etc - at your discretion. I think it is a very simple version of the cake, given the fact that the cakes I bake...

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