Cake "Christmas"

Description

Chocolate cakes, raspberry cream-a Kurd and a chocolate mousse cake covered with a mirror glaze, Boca chocolate chips from a biscuit sponge. Well, the design of the top from my favorite Pierre hermé modern vision of the Bush - stump! All concerned are invited for a Cup of coffee or tea, of course, a piece of cake! 333 by the way this is my recipe!

Ingredients

Chicken egg

3 piece
Yolk egg

3 piece
Butter

30 g
Milk

50 ml
Sugar

150 g
Flour

55 g
Cocoa powder

20 g
Leavening agent

1 tsp
Vanilla sugar

10 pack
Fruit puree

240 g
Sugar

200 g
Butter

150 g
Chicken egg

4 piece
Lemon juice

2 Tbsp
Cream

400 ml
Dark chocolate

250 g
Gelatin

9 g
Powdered sugar

4 Tbsp
Water

36 g
Cream

30 g
Sugar

60 g
Cocoa powder

15 g
Gelatin

4 g
Biscuit

120 g
Meringue

30 g

Cooking

Raspberry cream-Kurd to cook the day before. You can make Orange cream-Kurd. Links to the recipes I give below.

Vienna sponge cake: a 35x35 cm Baking tray lay a baking paper. The products needed for baking cake it is better to measure and prepare in advance.

Milk, butter and vanilla put in saucepan, heat on low heat until the butter is dissolved, but not allowing to boil, keep hot until ready for use. Flour, cocoa and baking powder and sift twice again to return to the sieve, to be postponed. In bowl, lightly beat until smooth with a whisk the eggs, yolks and sugar. In a water bath to heat the egg mixture, stirring, until it becomes warm.

Remove from water bath, immediately beat with a mixer until the mixture is cooled, grow in size 3 times and the consistency will resemble a thick cream.

Sift 1/3 flour mixture to egg mixture and carefully stir with a spatula. Then just stir in the remaining flour in 2 doses. Add 2-3 tbsp of dough into the hot milk stir well and then mix with the main text.

Spread the dough on the baking sheet, covered with baking paper. Bake in pre-heated to 190-200"C oven for 10-12 mins allow to Cool directly on the baking tray on which the cake was baked.

Remove the cake with the paper on which it was made and move on a clean sheet of baking paper. I served the finished cake with a clean sheet of paper, turn it on, and gently remove the sheet from the biscuit on which it was baked.

A knife for cutting pizza to cut the cake into five strips with a width of 7 cm each.

Lubricate the sponge tape Kurds. To braid the loaf (carefully, the cake is very delicate and breaks!).

Placed in the centre of the dish.

To do exactly the same with the other sponge tapes, lubricating them with cream and twirling to the first.

Apply the remaining Kurd on the cake, aligning them to the surface and sides, like "plastering". ))) Place in the refrigerator.

Products for the preparation of mousse. I wanted to get more milk flavor the mousse as the cake is designed more for children. For richer flavor, add 100 g of chocolate more reducing cream 50-100 g

Mousse: Leave in a separate container 6 tbsp cream and 3 tbsp cream. Chocolate slice. 6 tbsp. of cream heated to 90"C and pour their chocolate, after 2-3 minutes, stir until homogeneous and smooth mass. Heat to 90"With 4 tablespoons of cream and dissolve the gelatin in them, strain through a sieve. To combine the chocolate and gelatin mixture.

Whip the cream with the powder until soft peaks form.

In a number of techniques to combine the cream with the chocolate-gelatin mixture.

Evenly apply 4 tbsp of mousse on the bottom of the food center, top, place cake. Put a ring so that the edge around the circle the distance of 1.5 cm Evenly pour the remaining mousse and place the cake in the freezer for 1 hour.

Glaze: Gelatin pour a small amount of water, leave to swell. Put into a saucepan the water, sugar and cream. Heat until the sugar has dissolved. Add the cocoa and stir, cooking 3 to 4 minutes, stirring constantly. Remove from heat and add the squeezed out gelatine, stirring until it has dissolved. Allow to cool for an hour and a half until mixture will thicken, but will still be smooth and it will be easy to pour on the cake surface.

Take the cake out of the fridge and pour the glaze in the center. Tilting the shape in different directions to give the glaze is evenly distributed over the surface. Do it quickly, because the cold surface of the cake icing hardens quickly. Place in the refrigerator and give a good freeze.

To free the cake from the mold slightly blowing a Hairdryer on the outside of her boots. Place the cake in the fridge.

Design: biscuit-sponge. Moss: beat! egg room temperature with glucose (corn or invert) syrup 30 g and 12 g sugar, adding food coloring of the desired color. The link to the recipe invert syrup I will give below.

Add flour 25 g mixed with 5 g of baking powder and stir with a spatula. As forms I used ordinary plastic cups for water. Fill 2-3 cups of the dough to 1/3 and bake in the microwave at a power of 800 watt one and a half minutes. Be guided by your microwave! Turn the cups upside down on a rack and cool completely. To cut the cups and release them biscuits. Gently break into pieces.

I could not decide how to decorate the sides. All agreed the case - the remaining batter I added 1 tsp of cocoa and made chocolate chip biscuits, just like green. Cooled and broke into pieces went through him with a rolling pin. Had a wonderful baby!

Carefully apply a crumb at the side of the cake. The top I decorated with meringue mushrooms and moss. Meringue: beat 1 egg white until a stable foam, gradually add 3 tbsp sugar. Through cooking bag with a round nozzle to be deposited on baking paper the cap and stem mushrooms. Red hat I baked the meringue by adding in a bright red food coloring. Bake at a temperature of 70"C approx 45 minutes.

Pierre hermé made your cake this Christmas. A piece of wood, like a tree stump, made of dark chocolate, marzipan, whipped mousse and marshmallow. I made my way, taking the chief idea of the design, which turned out to judge you, but to us it was delicious, very!

Piece!

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