Description
Very delicious cake with a delicate cream cheese frosting, chocolate frosting and thin sponge cover.
Ingredients
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Chicken egg
5 piece
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Powdered sugar
150 g
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Flour
70 g
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Corn starch
50 g
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Cream
550 g
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Cheese curd
350 g
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Powdered sugar
150 g
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Gelatin
20 g
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Hazelnuts
150 g
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Dark chocolate
70 g
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Cognac
10 g
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Dark chocolate
130 g
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Cream
100 g
Cooking
The preparation time excluding the time of solidification of the cake. Eggs WITH POWDERED SUGAR vzbit in a solid foam.
The flour mixed with the starch, pour in the beaten eggs, knead the dough.
Pour the batter into a thin layer with a parchment sheet.
Bake at 180 degrees for about 7-8 minutes. Allow to cool, remove the paper.
To prepare cream cheese: Nuts fry in the oven, remove the husks, pass through a blender.
Chocolate and 50g cream melt in a water bath. Mix well.
Chilled cream whipped with icing sugar to a froth, and add cheese, continuing to whisk, pour pre-soaked in 50 ml of water and melted gelatin. Pour in the cognac. Divide the cream into two equal parts.
In one part add the ground nuts.
In the other melted chocolate.
Prepare form. I used a colander. Cover with cling film.
From biscuit razmoski cut a circle with a diameter with the bottom of the form. To put it in a colander.
Spread the biscuit with hazelnut cream.
In the middle ring of empty cans.
Fill the ring with chocolate cream. On the sides to put the hazelnut cream, compacting it with a spoon to fill the void.
Gently remove the ring.
Put the remaining chocolate cream. Flatten.
On top lay a slice of sponge cake, cut from the same razmoski. Tight squeeze. To put it in the fridge for an hour or two so that the cake froze.
To turn on a dish, remove the film.
Cut biscuit pieces to the trapezoidal shape.
Firmly press the biscuit pieces to the sides of the cake, giving a domed shape. Seams to cover the remnants of the cream.
Make the glaze: Chocolate with cream melt in vodaas bath. Allow to cool slightly.
Pour the icing on the cake. Put in refrigerator for final curing.
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