Cake "Funny pigs"

Description

So many gathered recipes, and time is never enough, so, as always - the main load on the weekend. Saw the design idea of the cake on the Polish culinary website, very I liked it here and tried to play. I think that this fun design will appeal to both adults and children, at least, my husband, was thrilled! Besides the cake deserves a special mention chocolate cake in tandem with the cream caramel and praline almond brittle will hardly leave anyone indifferent!

Ingredients

Chicken egg

4 piece
Sugar

340 g
Flour

65 g
Cocoa powder

25 g
Corn starch

10 g
Butter

235 g
Dark chocolate

100 g
Leavening agent

1 tsp
Almonds

45 g
Water

35 g
Vanilla

1 g
Cream

190 g
Marzipan

120 g

Cooking

We recommend you to prepare almond brittle before. Almond brittle: Almond flakes lightly fried and sift through a sieve to leave a small crumb. Sugar and water stir well and put to cook on slow fire, stirring constantly.

Cook caramel to the soft ball. The willingness of caramel you can check dropping a few drops in a glass of cold water or dropping on a cold plate. Approximate cooking time caramel 5-7 minutes.

When the caramel will get their characteristic Golden color, pour in the warmed it in the microwave the almonds and stir well.

Quickly remove the fire and pour on baking paper, greased with vegetable oil odourless, flatten into a thin layer. Allow to cool completely.

To break into pieces. Can be used for making pralines, creams and decorating cakes and roulades, such as in this cake ( a cake "Athens").

And just like that, pohrustet because properly cooked the brittle — fragile, crispy and very tasty.

I used prepared almond paste, but it is possible to prepare yourself. The recipe can be viewed here http://www.povarenok .ru/recipes/show/679 78/

Chocolate sponge cake: All the ingredients for sponge cake you need to weigh and prepare in advance.

Mix and sift together the flour, baking powder, starch and cocoa. Chocolate 35 g and 35 g of butter-melt and cool.

The eggs are well mixed with 100 g sugar and heat, stirring constantly, to 30"(I pour in a pan the water and put the pan, it's a kind of steam bath!)

Quickly pour the egg mixture in a large bowl and beat with a mixer until cool and increased in volume by 3-4 times.

It turns out that such, almost white, very airy and sustainable weight.

In three steps to introduce the flour and the chocolate-oil mixture each time stirring with a spatula method of folding the bottom up and in a circle.

The finished dough comes off the blade with tape.

Place the prepared dough in the form of 20 cm in diameter, the bottom of which lay a baking paper. Hit a couple of times a form on the table to release air bubbles, which in the biscuit voids. And bake in pre-heated to 175"C oven for 40-45 minutes. Be guided by your oven!

The finished cake cool completely in the form, carefully trim around the sides and release from it by placing it on a plate. The cake is best left for 10-12 hours for curing.

Ripe sponge cake cut into three Korzh.

Look what he turned out to be smooth and beautiful structure.

Cream caramel praline: Weigh out 120 g of almonds and grind it in the blender into crumbs.

Cream 150 g to be heated in a separate vessel to 90"S. Put 120 g sugar in a deep saucepan. Not stirring, melt the sugar until caramel.

Remove from heat and in a thin stream, stirring constantly, introduce the warmed cream. Be careful not to burn!!! The cream begins to bubble and rise! To cool the caramel to room temperature.

Butter 200 g whipped with vanilla until fluffy foam and a thin stream, still whisking, to enter the caramel.

Here we have got the cream.

Add praline and stir with a spatula.

Place the cake in a ring shape and covered him with half of the cream.

Cover with the second cake, grease it with the remaining cream, cover with the third layer, which does not cover, slightly press the top with your palms and send for a couple of hours in the fridge.

Almond paste tint with food coloring or berry syrup in pink color. Roll into balls: 4 the size of a walnut and 2 smaller — this will be bullock's pigs, make noses, ears, legs and not to forget about the tail, chocolate to draw the eyes, work best on baking paper, as the tool I used an ordinary toothpick.

I made a couple — the bride and groom.

The pig and the muddy pig, or rather his ass, which is buried in the ground.

And small polosatoje that struggling in the mud of chocolate, topped with sponge cake crumbs that were left when cutting the cake.

A frozen cake I smeared ganache, which is made to melt 65 g of black chocolate 40 g heated to 90"With the cream, cool it. Tried to smear so that it looks like dirt where the pigs are busy. That's what happened!

And, of course, a photo of the piece!

Comments and reviews

Leave a comment or a recipe review