Description
Do you love cakes? Whether you love them like I do? Perhaps the only dessert, to resist I can not. And if a lot of cakes, and generally, this whole cake is just a feast! And when the cake combine different tastes - spicy and drunk cranberry, creamy caramel, different textures – crispy batter, soft cream and cool the density of the jelly, then this is the New year!
Ingredients
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Butter
120 g
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Water
200 ml
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Milk
100 ml
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Flour
250 g
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Chicken egg
5 piece
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Sugar
1 Tbsp
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Salt
0.5 tsp
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Cranberries
200 g
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Sugar
1 cup
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Spices
1 tsp
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Water
150 ml
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Gelatin
15 g
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Liqueur
50 ml
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Cream
1 pack
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Milk
200 ml
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Butter
50 g
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Caramel
4 Tbsp
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Mac
3 Tbsp
Cooking
Water c milk and butter, sugar and salt bring to a boil. Immediately pour all the flour, remove from heat and vigorously stir to avoid lumps. Return the saucepan to the stove and warm on low heat while stirring until dough gather into a ball and easy drying.
Remove from heat, slightly cool and beat in an egg individually, mixing each thoroughly before adding the next. Work fast so the dough was still warm.
The finished dough is smooth, dense and soft. For convenience, shift the prepared dough in a cooking bag with a star nozzle.
On the parchment draw the two circles with a diameter of 20 cm. divide the Dough into three parts, two spread out evenly over the circles, the remainder to be deposited in the form of small profiteroles. Bake in pre-heated to 200 degree oven to raise the dough and a light blush. Then reduce heat to 170 degrees and bake until a smooth dark Golden hue test. The oven during baking not open.
Ready-made cakes and profiteroles leave in the oven to cool to a warm state. Then place them on a grate to cool completely.
Cranberries pour water, add sugar and bring to a boil. Add the spices and pour the liqueur – I have grapefruit. Cook, stirring, for about three minutes until lightly thickened syrup. Remove from heat and allow to cool to 60 degrees.
In a thin stream while stirring pour in hot syrup gelatin. Stir intensively for a couple of MNU to completely dissolve the gelatin. Allow to cool before gelation.
For the cream in cold milk pour the vanilla mix and beat with a mixer until thick. Add the softened butter and the caramel ( or boiled condensed milk) and beat well till the formation of thick lush cream.
A portion of the cream to shift into a cooking bag with a long nozzle-tube and fill the profiteroles.
In the remaining cream, add poppy seeds and mix well.
To assemble the cake. Spread one cake layer split ring so the cake will be smoother. On top put half of the thickened jelly.
Jelly put half of the cream. Steps to repeat with the second cake.
Put the profiteroles, sprinkle with caramel and decorate with marshmallows and sprinkles.
To give the cake to stand in the cold for an hour and serve.
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