Description
Dessert-a gift for our birthday girl Sneeky! Chiffon cake and caramel sweetness, soft cream and delicate aroma of vanilla, chocolate and nutty notes. Ah, I love "designing VAT" cakes! Take any "tastes& quot;, combine, swap and get something new, interesting! Happy Birthday, bestie!!!
Ingredients
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Cream
250 g
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Chocolate milk
100 g
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Gelatin
4 g
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Biscuit
300 g
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Brown sugar
100 g
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Butter
80 g
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Milk
200 g
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Nuts
50 g
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Vanilla
-
Salt
0.25 tsp
Cooking
You can use any biscuit. I baked chiffon cake in the form of d 16 cm (2 eggs, 80 g sugar, 90 g flour, 30 g vegetable oil, 40 g of hot water, 5 g of baking powder (how to prepare it, see my recipe for "Sponge cake with meringue" http://www.povarenok .ru/recipes/show/848 88/ )).
Prepare caramel sauce. Pour brown sugar into a saucepan and melt it over medium heat until caramel.
Then add salt, butter, pour milk (or cream I have milk for less fat) and thoroughly stir to dissolve sugar.
Cook the mass over medium heat for 20 minutes and diamonds.
The part is still warm the sauce we use for impregnation of cakes (no more than half portions of the sauce at all). If you like a very wet biscuit, bring it to the desired condition of milk or water.
Now prepare the cream. I love variations on a theme of Bavarian cream. Soak gelatin. Whisk the cream to peaks. In swollen gelatin pour the remaining caramel, and stir to dissolve the gelatin (if necessary, slightly warmed).
Slightly warm the sauce introduced into the cream by whipping. Add vanilla. If you find that a little sweetness, you can add the cream with the sugar. When the cream is almost firmly, then coat the cakes, cover the cake from all sides and in the fridge.
At this time, milled nuts, mix crumbs with soft chocolate and butter. RUB the mass until smooth.
Apply it on the cake chocolate-hazelnut crust.
Cover top of cake with whipped cream. Decorate as desired.
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