Cake "a Christmas tale"

Description

Today I want to introduce a very rich and delicious cake. He h=moderately sweet, with a touch of tartness from the black currant cream. Ingredients designed to form 24 see

Ingredients

Butter

58 g
Sugar

32 g
Honey

78 g
Leavening agent

0.5 Tbsp
Spices
Flour

187 g
Chicken egg

1 piece
Egg white

1 piece
Citric acid

1 pinch
Powdered sugar
Chicken egg

6 piece
Sugar

180 g
Flour

135 g
Corn starch

45 g
Pudding vanilla

30 g
Butter

45 g
Chicken egg

4 piece
Sugar

120 g
Corn starch

30 g
Cocoa powder

20 g
Butter

30 g
Flour

90 g
Black currants

500 g
Chicken egg

1 piece
Corn starch

2 Tbsp
Sugar

160 g
Butter

180 g
Powdered sugar

50 g
Cheese curd

450 g
Butter

150 g
Powdered sugar

130 g

Cooking

Prepare gingerbread dough. This oil is to be removed in advance, to make it soft and manageable. Put the butter in the bowl, add the sugar and beat with a mixer. Add egg and again beat. Honey melt (if solid), but do not boil. Add to whipped oil weight. Here add all the spices. Spices can be changed to your taste. Beat well. Add part of the flour and baking powder, stir with a spatula. Gradually add the remaining flour and knead plastic dough obedient. To form into a ball and wrap in cling film. Put into the refrigerator for a couple of hours at night.

As the dough rested in the fridge, you can start baking the gingerbread house. I first prepared the templates of the house. Roll the dough 2-3 mm thick and cut the workpiece. Lay them on a baking tray lined with baking paper. Bake until a beautiful Golden color, about 10-12 minutes at 180 degrees.

Ready blanks allow to cool completely on wire rack.

For decoration make the glaze of egg whites, powdered sugar and drops of citric acid. The consistency of the finished glaze should be such that it did not spread and was not too thick. It should keep the pattern. To fill the icing used is a bit thinner than for drawing.

To paint parts of the house to your taste and allow to completely dry the glaze. To gather with a thick glaze house, gluing successive walls of the house, and then the roof. Allow to completely dry. The house is ready.

Now you need to cook white biscuit. For this purpose the eggs must be beaten with the sugar until white (it will take about 10 minutes).

In a separate bowl mix the dry ingredients: flour, pudding and starch.

Carefully, several times, add the dry ingredients to the scrambled eggs, stirring with a spatula, movements from the bottom up. Add the melted butter and again mix gently. It is important to work properly by an mass to the dry ingredients to fully mix with the beaten eggs.

The bottom of a split form to lay a parchment, put a ring. Pour the batter into the form and bake at 180 ° C until the samples on dry Lucino.

Ready cake carefully remove from the mold and cool on a wire rack.

For the chocolate cake. Beat the eggs with sugar until white.

Flour to connect with cocoa and corn starch.

Gently combine the liquid ingredients with the dry, vimosewa spatula from the bottom up. Add the melted butter and stir.

The form again to lay a parchment, put a ring Pour the batter and bake until dry kindling.

Remove the cake from the mold. Allow to cool on a wire rack. Wrap cakes in plastic wrap and allow to ripen overnight.

For currant custard currant blend with an immersion blender.

To currant puree add egg, starch, sugar and whisk.

To put weight on the fire and cook stirring constantly on medium heat. Cook until thick and formation on the surface of the first bubbles. Remove from heat, cover with cling film in contact, and allow to cool completely.

Soft beat butter with powdered sugar until white.

To connect currant cream and whipped butter. Beat until fully connected textures.

Cheese for the cream beat the soft butter with the icing sugar until white and fluffy.

Add cheese and again whisk in the lush mass.

Now we need both ready Korzh cut in half to make 4 thin to Impregnate each cake with syrup. I for this purpose were prepared currant syrup. You can just make a syrup from sugar and water, Uvarov mass.

In the center of the cake place a piece of black currant cream, on the edges put the cheese cream. Thus, the cream will settle on the 3 cakes.

On top place the remaining 4 cake layer and level the cake curd cream. To remove the cake in the fridge, preferably overnight.

Decorate the cake to your taste. I used melted chocolate and pre-cooked gingerbread house.

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