Chocolate cake with curd-yogurt cream

Description

Slices of gorgeous chocolate cake framed with a delicate curd-yogurt cream, chocolate icing and notes of currant jam... What could be better?!!! Never mind that I have a lot of steps and a lot written, so I have a rule, to do everything in detail, so that no further problems with cooking! In short, as always, wrote longer than was prepared. In fact, the cake is very simple to prepare, and the result is very worthy!!!

Ingredients

Chicken egg

3 piece
Sugar

480 g
Sour cream

200 g
Flour

160 g
Cocoa powder

6 Tbsp
Leavening agent

1 tsp
Soda

1 tsp
Cheese

200 g
Yogurt

300 g
Gelatin

15 g
Butter

40 g
Milk

4 Tbsp
Jam

Cooking

... Sponge cake Beat eggs with sugar in the lush foam.

Add sour cream and beat again.

Sift flour together with cocoa powder, baking soda and baking powder.

Mix the dry and liquid ingredients.

Cut out parchment square and put them in the bottom of a split form (I have a 26cm diameter) so that the edges were outside. Grease the parchment and sides form a thin layer of butter.

Bake cake in preheated to 180 degrees oven about 25 minutes. As always, the willingness of cake check wooden skewer or toothpick. If it comes out clean, the cake is ready.

The cake turns out absolutely not oily but not dry. He decently increases in size and a height of approximately 5-6 cm to Give the cake to cool and cut it into random pieces, about 2cm thick.

Cream: Whisk the yogurt with the sugar, add the cheese and all the beat again in blender. Gelatin pour 3 tablespoons of cold water and give to swell. After that put the bowl with the gelatin into the deep bowl of hot water and allow gelatin to dissolve completely. Then you can continue to blend, but I recommend to pour the cream into a bowl and gradually infusing into it a little of the cooled gelatin, continue to beat with a mixer already, so the cream is much more elaborate. When the cake is further soaked and chilled, the cream will not be as souffle, it will be soft, gentle and lush.

Well, now it is time to assemble our cake. To do this, take a deep bowl (a bowl, a saucepan, a bowl) and spread it with cling film so that edges of the tape beyond the edge of the bowl. Then each piece of biscuit dip in our cream and arbitrarily put in a bowl, on film.

Each layer of sponge cake with cream can, if desired, pour a little jam or just jam (to your taste).

And so layer by layer, until our bowl is filled with fully...

Now the edges of the film wrap on top for the next cake and cover with a lid or just a plate. Put to cool in the fridge for 3-4 hours.

Once the cake has cooled, it should be covered with a glaze... For its preparation is necessary in a saucepan or heatproof glass bowl (like me) put the milk and sugar. Heat until the sugar is completely dissolved. And then add the butter and cocoa powder and carefully stir to avoid lumps.

On low heat bring the glaze to a medium thickness. Further, when the icing hardens, it will become more dense, so you don't overdo it on the fire.

Well, now turn on your imagination and decorate the cake with icing. I have a fantasy worked erratically, so it came out like this.

When the decoration is ready, the cake needs to be put in the fridge another 15-20 minutes to give the glaze to harden Well, that's all. The cake is ready! Enjoy!!!

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