Bisque "Madera"

Description

I want to share the recipe of sponge cake, which is very useful if you are preparing a shaped cake. In my case I was preparing a cake in the form of figure 2.

Ingredients

Butter

350 g
Sugar

350 g
Flour

525 g
Leavening agent

1 pack
Chicken egg

6 piece
Dark chocolate

600 g
Cream

300 ml
Gelatin

2 pack

Cooking

The recipe for this cake I found in the book Lindy Smith "fairy cakes". This is a great book with a huge number of great ideas for making cakes. The author for all his works uses this cake. Now, she and I joined in :) first we need to beat the butter (softened) and small sugar. If you have a regular sugar, it is better a couple of times to scroll it in the grinder to become smaller. Weight should be lush and bright.

We need to measure a certain amount of flour, namely 525 grams. For this task it is convenient to use a electronic scale. I weighed in 2 stages, first one part, then the second.

In flour, add the sachet of baking powder and sift all together into a separate bowl.

Our creamy mass on one we enter eggs. The mass coagulates, we put the egg and immediately add a spoonful of flour. After 6 eggs is obtained a smooth dough.

The last step is to introduce the flour. Do not worry, this biscuit dough is very dense - it's just his personality.

Select the desired form. To cut numbers, it is convenient to use a rectangular shape. Spread the dough and try to make the best level.

Put the cake in a preheated 160 degree oven and bake for about an hour. In fact, the kitchen begins to soar just crazy the aroma of baking, you can't go wrong. :) Well, and test the toothpick has not been canceled. Got the cake, allowed to cool and sent in the fridge. In General, the book is recommended to send it in the freezer, but I don't like the taste of frozen cake, so I'm keeping it in the fridge.

Prepare the stuffing. Melt 300 gr chocolate 150 ml cream.

Gelatin soak in water, squeeze, will heat the cream and add to our chocolate masses. Pour into a plastic form and put to rest.

Prepare impregnation for cake. For this I use molasses, which imparts a very delicate flavor. 2 tbsp of molasses need 350 ml of water. Bring to boil and soak cakes.

Then begins a piece of work. Take out our cake, cut it in half lengthwise, and then recede from the edge of 1 cm and cut out the rectangle. Take out the cover.

Pour the chocolate cream mousse in the hole of the cake and put into the fridge to harden. It took me 20 minutes.

Take out the cake, trim top cap, cut away all the excess and put on the mousse.

Prepare chocolate ganache: combine 300 grams of chocolate and 100 ml cream. Heated to dissolve the chocolate. With this mixture we coat only the top of the biscuit. She glued all the cracks. Sent the cake back in the fridge.