Cake "Flower of peach"

Description

This weekend we celebrated 1 year son and I to such a solemn occasion made this cake. It is prepared easily and simply, and even the young mistress will be able to cook if'll follow the recipe. The cake base - chocolate sponge cake and butter cream. In addition, this cake is very light, so it can safely be offer after a hearty festive dinner.

Ingredients

Chicken egg

6 piece
Flour

120 g
Cocoa powder

2 tsp
Vegetable oil

1 Tbsp
Brown sugar

150 g
Salt

0.17 tsp
Cream

350 ml
Condensed milk

350 g
Gelatin

3 tsp
Water

50 ml
Peach

3 piece
Banana

1 piece
Dark chocolate

100 g
Cream

120 ml
Butter

1 tsp
Dark chocolate

200 g
Cream

250 ml

Cooking

Preparation should start with the shortbread. The eggs separate the yolks from the whites. Beat the egg yolks with a small amount of sugar (2-3 tbsp) to OSVETLENIE mass.

The sugar turned into icing sugar using a coffee grinder. Beat the whites in a separate bowl with a pinch of salt until fluffy stable foam, add gradually powdered sugar and continue to beat. Weight should be stable.

In the Cup gentle circular movements with the spatula to combine protein and yolk mass.

Small portions add the flour and cocoa and again in a circular motion gently stir until connection products. Pour in the oil and mix well.

To take a detachable form for baking diameter 20 cm Pour all the dough, slightly flatten and bake in a preheated 170 degrees. the oven for 30-40 minutes (baking time depends on each individual oven).

Biscuit remove from oven, flip the form upside down, remove the form and allow the cake to cool completely. The cooled cake cut into 4 equal layers.

To prepare the cream. Soak gelatine in a little cold water. Then dissolve gelatin by heating in the microwave or on the stove. Cream beat with a mixer until creamy, add condensed milk and whisk for a while. Then stir in the gelatin and again a little beat up.

Split form lay baking paper, making high sides. Put the first cake (it is possible to impregnate with a mixture of sugar, water and rum), you can not soak. Spread 1/3 of the cream, then some sliced peaches and banana.

To do the same with the remaining cakes. The upper layer is not lubricated. The cake is very high. To put the cake in the fridge all night to set.

Now prepare the ganache. Cream well to heat, but not boil, put the chocolate, stir until completely dissolved. Remove and cool in the refrigerator. The mixture should thicken and become similar to Nutella.

Cake to smear the ganache on all sides. Oiling is necessary carefully as it is very delicate. Put into the refrigerator.

To get the cake and gently sprinkle the cocoa powder to make it easier to put cocoa, you can take the silicone brush.

For the glaze: heat the cream but do not boil, dissolve them in chocolate. Then add the butter and stir. Pour warm glaze the cake and put it in the fridge.

Decorate to your taste, I was decorated with peach slices which covered the jelly (gelatine dissolved in a little water and smeared them peaches). Before serving the cake to store in the refrigerator. Enjoy your tea!

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