Cake "Eskimo"

Description

For this cake now is the time when heat begins. Want something cool and tasty. The taste of the cream like ice cream and delicate sponge cake and frosting is even better. Bake the cake long ago and want to share with you. I looked in the recipes, there is a cake of the same name, but my cake other. Try, enjoy and cooled!!!

Ingredients

Egg white

6 piece
Sugar

200 g
Leavening agent

1 Tbsp
Cocoa powder

2 Tbsp
Flour

75 g
Vanilla sugar

1 tsp
Citric acid

0.5 tsp
Milk

300 g
Butter

180 g
Corn starch

2 Tbsp
Yolk egg

6 piece
Sugar

200 g
Flour

60 g
Vanilla sugar

1 tsp
Cognac

1 Tbsp
Sugar

130 g
Cocoa powder

6 Tbsp
Milk

120 g
Butter

20 g

Cooking

Beat egg yolks with sugar and vanilla sugar.

In the yolk mass sift the flour with the starch and whip.

While whisking add milk.

Cook until thick. To shift into another bowl, cover with film and put in the fridge.

Beat the whites with citric acid until soft peaks form.

Continuing to whisk, add 2 art. spoon sugar and vanilla sugar. Beat until cool peaks.

In proteins add 2 tbsp. lodges. sifted flour with cocoa and baking powder. To interfere with up from the bottom with a silicone spatula.

It turns out that kind of dough. Mix much not fond of. Can proteins to settle.

Form grease with butter and sprinkle with flour.

Bake in preheated oven at 180 C for 20-25 minutes.

In whipped butter add a yolk custard.

It turns out to be cream. Refrigerate for 1 hour.

On cooled cake spread the chilled cream.

Cover the cake with foil and refrigerate at least 3 hours.

For glaze mix cocoa with sugar.

Add milk. Stir so that lumps were not.

Cook until thick.

Off to the side and immediately add the butter, stir well until dissolved.

Now the secret to the icing will not melt!!! I don't know if everyone knows it, but the recipes are not met. Once the butter has dissolved, add the cognac and stir again. Another cognac glaze gives gloss. Take out the cake from the refrigerator and pour the cooled glaze. And immediately put into the fridge - preferably overnight. In the freezer for 1-2 hours.

Cut into pieces and enjoy.

Bon appetit!!!

Vkusnoe.

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