Cake for a loved one "Lady fingers"

Description

I come to you with commemorative 250th recipe! And with a well-known cake: "Lady fingers". Cooked it today for your sweetheart on his birthday. Yes, there is a website and not one. But to-day, but not like this. Here I will reveal the secrets that revealed a participant of the 4th season of Masterchef-Ukraine Samvel Adamyan in the "All Bodo relish" that will help to make the cake neat and beautiful, not like a stack polena different thickness and length. And yet, despite the large number of step-by-step photos, recipe is very simple and accessible to everyone in their execution, and in the products! Go!

Ingredients

Water

250 ml
Butter

100 g
Flour

100 g
Salt

1 pinch
Chicken egg

4 piece
Sour cream

1 l
Powdered sugar

200 g
Sugar

100 g
Vinegar

1 Tbsp
Strawberry

3 piece
Mint

2 sprig
Dark chocolate

50 g

Cooking

And here is the first secret. To ensure that the cream is well frozen and not too liquid, cream, you need to prepare. To do this, Pour it in with 3-4 layers of cheesecloth a colander and set aside for at least 1 hour to with her glass of excess serum. I have sour cream it was night. The picture sour after settling. Serum with 1 liter of 20% of sour cream I have a glass about 250 ml.

Cooking my favorite choux dough. Water brought to a boil, add a pinch of salt, dissolve butter. Then quickly add all the flour and mix thoroughly, without removing from the heat until a tight ball.

Remove from heat, let cool for a few minutes and fill one by one 4 eggs. After adding each egg, mix until smooth. It is important to add one egg and mix before adding the next. Otherwise the dough can go liquid and profiteroles in the oven to rise.

To our profiterole cookies were the same, prepare the parchment. From the edge of the parchment back down 2 cm and draw a line. Retreat 6 cm and draw another one. Then 2 cm, then 6 cm, etc.

Turn over the parchment, spread on a baking sheet and otkryvaem staggered strips of the same size. This can be done using a pastry bag or heavy bag with a cut tip. By the way, if no pastry bag, then for such purposes are very convenient to use packets of milk. Can a couple keep for such purposes.

Samvel offered to bake the profiteroles for 10 minutes at 200 degrees and 10 minutes at 150. Under the bottom you need to put a pan with water. In my experience you need to bake 30 minutes at 180-200 degrees (also with a tray of water in the bottom). Likely that it still depends on the oven. Check readiness in the following way. Take out one cookie and see how it behaves. If you begin to fall, meaning outer shell is not dense enough. Send choux pastry back in the oven (there it is again "I hope") and bake on. Remove from baking sheet and cool.

While profiterole cookies cool, prepare the cream. Here's what came out of the colander. Actually, the original recipe asked to take 0.5 liters of sour cream. But intuition prompted me that the cream will not be enough. Took twice and it did.

Bring down the cream with a mixer or immersion blender (for this cream it also works). First, on small turns, and then they increase. In the process of churning, gradually add the powdered sugar. Another important secret is to take just the powder, not sugar, because sugar dissolves longer, and sour cream from a long churning can exfoliate serum and sweet oil. Therefore, this cream should be down no longer than 5 minutes.

Profiteroles are cooling quickly enough. Put the cake together in detachable form in diameter 24 see If You have this is not available, then take a pan or a form and cover it with cling film, which You can easily remove the cake. On the bottom of the form put 4 tbsp of the cream. Even it with a spatula.

Each profiterole doused in cream.

Put them tightly in a form, sending in one direction.

Cake to keep in shape, the second layer is laid perpendicular to the first.

A little cream (about 3 tbsp) and set aside for that then coat the sides. Pour rest of cream on top and level. Tighten the form with the cake in cling film and put into the fridge for 3 hours to solidify.

While the cake freezes, preparing decoration of caramel. This idea from Lisa Glinsky. Only, she was in a neat spiral. I was making these ornaments the first time, so what's done is done. But it turned out too cute. At the bottom of the saucepan and pour the sugar. And evenly distributed.

In the middle pour the vinegar and put on high heat. Spoon disturb not, otherwise the sugar can secretariats and the caramel will not work. You just need to move the saucepan.

Cook about 3-5 minutes until the caramel turns brown. Then put the saucepan in a large pot with cold water.

Then there are the very quickly. First, pour with a spoon the caramel on the parchment. Lisa came out of the same spiral, and thicker than me. In just a minute the caramel will begin to reach. Lisa this caramel wound on the hand beater, and then removed the frozen volumetric spiral. I have so not yet out. I just extruded filaments were given a three-dimensional shape. Also came out nice. Literally a minute later, the caramel in the saucepan stopped completely and the only thing left is to send it to soak.

Here such it turned out I had a caramel decoration. How else will practice. Maybe later will be more interesting and neater.

For the decoration of the cake dish round the edges with foil to keep it clean.

Before you remove the side cover with a split form, holding the edges with a knife to separate the cake from the sides. Remove the side panel and carefully with blades put the cake on a dish. Coat sides of a previously suspended cream.

On a steam bath (upper pan should not touch water), melt dark chocolate.

With a spoon randomly decorate the cake. Hold the chocolate side to chocolate dripping on the sides.

Decorate the cake with strawberries (or other berries), mint and caramel "buildings". And send in the refrigerator for 15 minutes to frozen chocolate. Then remove the foil and the cake is ready!

That's how it looks in the cut. Isn't she beauty?!

Bon appetit!

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