Description
Simple delicious cake, soft sponge cake and delicate cream two interlayers, which are more like ice cream than a soufflé or mousse. One layer white chocolate and lemon juice, the second with milk chocolate. Offer you 2 options for submission, batch filing is very convenient to make in advance and leave in the fridge until guests arrive.
Ingredients
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Cheese
800 g
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Sour cream
500 g
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Cream
200 g
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White chocolate
200 g
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Chocolate milk
200 g
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Gelatin
40 g
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Candy
9 piece
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Lemon
1 piece
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Glaze
-
Condensed milk
200 g
Cooking
We need a biscuit. You can prepare a favorite recipe, recipe on the website - a lot of them, or using the mixture to the cupcake. I was just such a mixture and I have used it, baked according to the instructions on the package. Simplified process )))
First, prepare a layer of white souffle. Melt white chocolate in 100 g cream
Separately mix 400 g of cottage cheese, 250 g of sour cream with a mixer, stirring constantly, pour in the white chocolate, condensed milk. Separately melt 20 g of gelatin in a water bath. Add gelatin to the mixture. I also squeezed the juice of half a lemon, and so that the particles of a lemon was also taken, I like living pieces of fruit.
The finished cake out, let cool, cut a circle the right form. Cake I cooked in a saucepan with high sides, the walls are lined with foil to make it easier to get the cake. In principle, the same can be done with parchment for baking.
In cake form spread on the bottom biscuit, rest a bit, crumble and place in suitable glasses
To pour white cake souffle and put into the fridge for 3 hours
The dark part make a soufflé with milk chocolate, just as white, just don't add lemon.
Get the form with the cake and glasses, pour the dark soufflé, remove another 4 hours in the refrigerator.
In order to pull the cake out of shape, looking for a suitable lid or a flat plate smaller in diameter affixed to the top of the souffle (I bent the foil, this is not required).
Turn the form, tapped the bottom, the cake will be slowly sliding the lid or a plate. Then apply another bowl to the cake and flip. If sides are uneven, then you can iron them warm with a plastic spatula. Soufflé ice cream melts a bit from the heat and become more smooth.
The glaze melts according to the instructions on the package, gently pour lukewarm glaze, it freezes on the eyes. Therefore, immediately expand the truffles and prepare to decorate the cake while the glaze is not froze. Lay out the truffles on the cake, put into the fridge. In General, he is ready, but I did it for the parents, I would have it to stand overnight in refrigerator. I recommend to you, in the morning it will become even more stable and strong.
Glasses souffle I decorated with a thin slice of lemon and candy
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