Cake "Malakoff"

Description

Cake "Malakoff&a mp;quot;. The recipe for this cake, known at least "Napoleon& amp;quot; and "Sacher& quot; invented by French pastry chefs. Isn't that the title betrays something in Russian familiar? This cake was dedicated to the French General Jean Pelissier, to whom Napoleon bestowed the title of Duke von Malakhov for the capture of Malakhov hill near Sevastopol. An extraordinary story, however, does not prevent the dessert to conquer the hearts of foodies around the world.

Ingredients

Chicken egg

7 piece
Flour

100 g
Corn starch

20 g
Sugar

145 g
Dark chocolate

100 g
Butter

35 g
Vanilla

2.5 g
Lemon peel

500 g
Lemon juice

1.5 Tbsp
Jam

3 Tbsp
Leavening agent

1 tsp
Cognac

50 g
Liqueur

40 g
Yolk egg

2 piece
Cream

750 ml
Powdered sugar

200 g
Gelatin

10 g
Cookies

200 g
Marzipan

40 g
Almonds

2 Tbsp

Cooking

1. Chocolate sponge cake: Mix the flour with baking powder and sift. Separate the whites from the yolks (2 eggs). Chocolate (50 g) to melt and cool. Beat butter and white sugar 65 grams and the peel and, still whisking, to introduce the egg yolks one at a time.

2. Add chocolate, mix well.

3. Add flour 40 g, mix well.

4. Beat egg whites with lemon juice 0.5 tbsp until stable peaks. In two steps to combine the chocolate mass with the protein, each time stirring method of folding the bottom up and in a circle.

5. Place the dough in the form of 24 cm in diameter, the bottom lay a baking paper and no grease. Bake in pre-heated to 170" C oven for 20 minutes. Be guided by your oven.

6. Cool cake in the form. Carefully trim sides sharp and delicate knife and release the cake from mold. give it to ripen at least 10-12 hours.

7. Vanilla sponge cake: Separate the whites from the yolks (of 3 eggs). Flour 60 g mixed with starch and vanilla, sift. Beat egg whites with a pinch of salt and lemon juice 1 tbsp without ceasing to whisk, gradually introduce the sugar and 80 g yolks, add the flour mixed with vanilla and mix well. The finished dough comes off the blades of the ribbon.

8. Place the dough in the form of 24 cm in diameter, the bottom lay a baking paper and no grease. Bake in pre-heated to 170" C oven for 20 minutes. Be guided by your oven.

9. Cool cake in the form. Carefully cut off the flanks sharp and thin knife, release the cake from mold. Give it to ripen at least 10-12 hours.

10. Vanilla cream mousse: Soak the gelatin in cold water. Egg yolks, eggs 2 pieces sugar 100 g vanilla 1 g whisk, place on a steam bath and, stirring constantly, heat to 40" C, no overheating! Cool by putting the saucepan in a bowl of ice water.

11. Press swollen gelatin and dissolve in 2 tablespoons water, put in the egg mixture, mix well. Add the liqueur, mix well.

12. Whip 500 ml cream until stable peaks and combine with yolk cream

13. Syrup: Mix water 100 ml sugar 50 grams and cook for 5-7 minutes after boiling. Cool completely and add rum or brandy. Assembly: Chocolate cake cut horizontally. Coat the bottom with warmed jam (I had apricot and mango).

14. Cover with the second cake layer and press down lightly with your palm.

15. Very little soak up the syrup. and put into a culinary ring. Apply to the cake with half vanilla cream and covered on top of Savoiardi, which are very quickly dipped in the syrup. Literally a couple of seconds.

16. Placed on top of the remaining vanilla cream.

17. Soak vanilla sponge cake with syrup and place it on top, to impregnate. Cover with cling film and send in the fridge for 6 hours, and preferably overnight.

18. The decoration of the cake: Whip cream 250 ml icing sugar 50 g vanilla 0.5 g until stable peaks. Carefully trim off the edges, release the cake from mold.

19. Apply whipped cream on the top and sides of cake. To make the bottom of almond.

20. Roses from marzipan mass: Drop in the marzipan mass dye and a good mash it with your hands, work best in thin medical gloves so the marzipan was left with your fingerprints. All manipulations carried out on sheet of baking paper, we will also need toothpicks.

21. From marzipan mass roll 9 balls bigger — is for roses and 10 smaller ones for 2 buds.

22. Cover one ball with a piece of baking paper and spread into an oval.

23. Twist the oval roll — this will be the core of a rose.

23. Spread the next ball in the oval and attach around the core.

24. They do the same with the remaining marzipan balls, each time making them slightly larger. Also sculpt the buds. The edges of the petals to curl and spread with a toothpick.

25. The chocolate decorations I made arbitrarily, melt the chocolate in the food bag, made a small hole and caused the chocolate on a sheet of baking paper. Allowed to solidify and cooled in the refrigerator. Decorated the cake with cream, Savoiardi cut in half, placed in the centre of roses and chocolate decoration. All!

26. Finished cake.

27. Piece.

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