Description
With full responsibility I can say that the cake turned out delicious! 4 types of cream. Strawberry, cherry, raspberry. Impregnation - cherry juice with the brandy. Meringue. In General, all the components in order to try a piece and find yourself on the seventh heaven from pleasure. To be honest, the cake is long, i.e. almost a day. But for the most part, before the final design, is a night standing in to fill them, and enough of the taste. In the afternoon I issued, and until the evening he stood again in the fridge. Believe me, it's worth it because the cake turns out amazingly delicious and tender!!! Absolutely not cloying, with a pleasant acidity. BIG thanks to the cook Meotida for its yoghurt cream cake recipe "touching the soul" Dear cooks, thanks for your recipes, many of which have helped me set up a wonderful table on the day of birth of my husband!!!
Ingredients
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Chicken egg
10 piece
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Sugar
2 cup
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Flour
1.5 piece
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Starch
1.5 Tbsp
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Leavening agent
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Pudding
1 pack
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Milk
700 g
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Yogurt
500 g
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Cream
250 g
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Powdered sugar
2 Tbsp
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Vanilla
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Egg white
1 piece
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Thickener for cream
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Meringue
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Raspberry
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Jelly
1 pack
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Water
200 g
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Cognac
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Cherry
1 cup
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Juice
Cooking
Not going to paint step by step cooking biscotti. Details were described in his last cake recipe "Pink dream". Reference: http://www.povarenok .ru/recipes/show/260 93/ Bake turns 2 biscuit. One big, one smaller Who are too lazy to go, briefly describe: Proteins separated from the yolks and beat in a solid foam. While whisking gradually add sugar. Not stopping to whisk, add one by one egg yolks. To cease to beat. Add the flour/baking powder/CR Ajmal through a sieve. Gently stir from the bottom to the top. Immediately place in the preheated oven. Bake at 180-200 deg for about 40 minutes. The oven do not open the first 20 minutes, not to pull out. Willingness to check the tap of a finger ( the dent should disappear) or a match. The second cake is baked for less time.
cream No. 1 Ready pudding pour a lot (according to the description on the back of the pack) 700 grams of milk. Bring to a boil over medium heat. The description says that you need to immediately remove from the heat. But we need a little thickened, so on a slow fire, constantly stirring, we are still some time in the throes of our pudding.
Cream No. 2 Thoroughly mix 2 eggs 0.5 cups of sugar and 4 tbsp flour. Add the yoghurt.
Put in a water bath and stirring well, bring to thick.
Beat butter and white, connect with yogurty mass and again carefully whisk.
Lower Korzh cut into 2 parts. If you wish, you can get 3, but I'm a little screwed up, and therefore turned out only 2. The lower part is well impregnated with the juice of cherries (cherry juice to boil with 2 tablespoons of sugar, cool and add brandy).
Spread a layer of yoghurt cream, then a layer of cherries and the rest of the cream and again cherry. Cover with a top crust, but the top of the legs to the crumb on top. Again impregnate cherry-brandy juice.
In a smaller diameter sponge cake shoot up.. a Detailed description in my recipe "Pink dream" on the link http://www.povarenok .ru/recipes/show/260 93/ take out the crumb. You can leave the walls are thin because the cake is not core and will stand at the top, but without fanaticism. The crumb, combine with cooked strawberries and whipped cream. After the fridge, the mass solidifies and is uniform and gentle.
The top of a large biscuit daubed the cooled pudding. Put the smaller cake on top. And the whole cake daubed pudding. Set overnight in the refrigerator, covering the necessary package. Close well from all sides.
The next day, put the top raspberry large and dry. Take jelly specifically for cake decorating, Divorce, but if the water according to the instructions you need 250 apart, just 200 grams. Further, as described in the instructions. Liberally brush with warm raspberry jelly (it very quickly solidifies).
Cream No. 3 whip the Cream with icing sugar until fluffy. You should see a picture from halo. Be careful not to kill, otherwise the cream will be like butter. Coat the cake on all sides. Not necessarily perfectly straight. Still closed design.
Spread the meringue. Step-by-step cooking meringues in the past the cake recipe at the link: http://www.povarenok .ru/recipes/show/260 93/ Brief. Beat the whites stiff, until stable peaks on the whisk. Gradually, without stopping whisking add the sugar in 2-3 hours. Do not whisk too long, the mass has become too dense and glossy. A baking sheet with parchment paper and planted meringue using a pastry bag. Put in just lit the oven on the low heat for 1.5 hours. Temperature 100 - 120. At higher temperatures, on top of the meringue will harden and the inside will be viscous and will then stick to teeth. The finished meringue should be completely dry.
Cream No. 4 Protein cream 1 egg whisk in a solid foam ( flip Cup, like proteins stuck to the bottom) add the sugar gradually, about 0.5 Cup, Whisk until the sugar is dissolved, a drop of vinegar and a fixer for cream. Vinegar and fixer will help the cream to remain soft and will not Sacharissa. If whipped cream is bad, it will fall off. Spread the raspberries On the top edge with the cornet and the nozzle "star" to put a patterned strip of the remaining whipped cream. A half of protein cream with the help of tips "big star" to decorate the bottom sides of the cake from the bottom up, the top and sides of cake. The second part is mixed with dry green food coloring and the other with a special nozzle to make the leaves.
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