Description
the world is so huge.. we are all like grains of sand in this Universe... one day we meet the (or the) single (th) with whom you want to live your life.. kids grow up.. enjoy the grandchildren.. .. You feel.. the flavors of summer honey smells of flowers?.. You see the gentle glow of the moon?.. .. You hear chirring of cicadas.. the rustle of leaves, kolyshev the gentle breeze.. the cooing of the birds.. and suddenly the air is pierced by the sparkling guitar sound and gentle voice seems to wrap You up and You are immersed in the enchanting charm of serenades of love.. ...well .. and to dream even sweeter offer insanely sweet cake: from the lightest sponge cake layer.. custard pineapple and cranberry butter cream.. coffee-hazelnut meringue...and of course, a magical sparkling spray additives..
Ingredients
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Chicken egg
-
Instant coffee
1 tsp
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Sugar
-
Cashews
50 g
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Powdered sugar
-
Pineapple
1 can
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Cranberry
-
Vanilla
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Butter
30 g
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Milk
200 ml
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Chocolate milk
70 g
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Leavening agent
1 Tbsp
Cooking
prepare meringue: nuts lightly fry
coffee (1ch.l.) whisk protein (three eggs) in resistant foam, gradually adding sugar (3/4 Cup) and vaniline
add to the whipped protein mass of coarsely chopped nuts
put the protein mass on the laid parchment baking sheet, a thin layer is sent in a preheated 100C oven to dry our meringues for about two hours.. and then it is better to leave them to cool, then the meringue 100% get crumbly and crunchy
prepare the sponge cake: 3 eggs, beat with sugar (1/2 cups) into a strong foam, add vaniline, gradually add flour(1 Cup) and 1 tablespoon of baking powder
the pan should cover with baking paper, grease it well with butter spread on parchment with an even layer of dough sprinkle with coarsely chopped chocolate (preferably with nuts)
sent in a preheated 215С the oven for 12 minutes the finished cake let cool
prepare the custard cream: whisk cream with a mixer in lush foam, add (if needed) powdered sugar to taste and a little monilinia cranberries grind in a blender into a puree and gently add in the whipped cream, all carefully mix and put into the fridge while we cook everything else
cook pineapple custard: egg (3 pieces) mixed with a whisk with milk (200ml) and pineapple syrup(200ml), sugar (2 tbsp), anilinium and flour (3st.l.) put the bowl in a water bath and cook, stirring with a spoon, until it thickens into a finished cream, add the butter and thoroughly mix all
sponge cake cut into 2 equal parts put one on a large platter, drenched pineapple syrup
grease a half pineapple custard cream and sprinkle with pieces of pineapple
divide the meringue into two and grind on the same pieces
half of the crushed meringue mixed with half cranberry cream
on the cake spread basisno a cranberry layer
the second part of the biscuit, it is also impregnated with the remaining pineapple syrup greased custard
the sides and top of cake evenly covered cranberry cream
sprinkle the sides and top of cake bethesday chips, pieces of pineapple and cranberry put into the fridge for a couple of hours to soak
and...enjoy delicate ..like a light feather cake, which just melts in your mouth... YOU a PLEASANT APPETITE! :) PS the cake is HUGE.. but it is INCREDIBLY gentle.. try a piece.. and You will definitely want to eat more:)
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