Chess cake

Description

One of the options for making a spectacular cake

Ingredients

Chicken egg

10 piece
Water

2 cup
Sugar

3 cup
Flour

10 Tbsp
Vanilla

1 pack
Cognac

2 Tbsp
Cheese

700 g
Cream

700 ml
Gelatin

1 tsp
Powdered sugar

200 g
Chocolate milk

100 g
Chocolate milk

100 g
Milk

1 cup
Butter

Cooking

Prepare 2 round shape the same diameter to pave the bottom of the form with baking paper and thoroughly grease the sides and paper with vegetable oil without smell. Turn the oven on heating up to 200 deg. Measure out the flour and have to sift through. Separate the yolks from the whites, the whites away in a cool place.

To the egg yolks pour the 3/4 of sugar, add water and beat with a mixer or whisk until a homogeneous creamy thick mass of pale yellow color (about 3 minutes). In this mass enter the flour (leave 1-2 tablespoons)and stir gently in upward circular motions until smooth. Set aside.

Beat the whites with a whisk until stiff, add remaining sugar and beat until the sugar is dissolved.

On the protein mass pour the remaining flour in an even layer, sprinkle the yolk batter and carefully stir again in a circular motion from the bottom up, slowly, so the dough does not opal. Divide the dough into 2 parts and one part add the sifted cocoa powder.

Pour the batter into shape and bake 25 min., and the first 20 min the oven does not open. The readiness of the biscuit is checked by pressing with your finger - if the hole is filled, the sponge is ready.

After baking to give the cakes to cool in pan, remove and cut each into 2 equal layers.

Layers cut into concentric circles of equal width, with the diameter of the templates (for example, a glass lid from a small pot, etc.). When cutting long sharp knife with a thin blade to hold vertically.

[b]Prepare the cream:[/b] cheese squeeze excess whey through a sieve, add sugar. Vanillin is dissolved in the cognac and pour in the curd, mix everything thoroughly. Whip the cream to "standing" status, add the fixative, gently mix to the cream cheese.

To assemble the cakes, alternating rings of color. Get 2 cake with a dark outer edge, 2 with bright. fluff it's pretty thick layer of cream and clean up time in the fridge.

[b]Make the glaze: [/b]1 chocolate bar to break and melt together with plums. butter and milk (I do in microwave 1.5-2 minutes at a power of 360 W), stir until smooth. Cover the still warm mass of the top and sides of cake, smooth the surface with a knife or spatula.

[b]Decorate the cake: [/b] For the white pieces soak gelatine in 1 table spoon of water to the swelling, slightly warm to dissolve, add the powdered sugar and knead until the mixture becomes plastic. 2 sculpt any figurines to put on a greased saucer to dry the rest mass roll out with a rolling pin on the table sprinkled with starch, into the reservoir and cut 8-10 equal squares of about 4*4 cm

Squares to put on the cake.

If by this time the icing on the cake has had time to fully harden, the bottom side of the squares you can lightly grease with warm water for better adhesion to surfaces. For the dark shapes melt the chocolate in a water bath, add honey, stir, cool, again knead and sculpt figures. Set figurines on the cake. If you have a white Polish (and a desire), it is possible to roll it out and cut the figures of arbitrary shapes to decorate the sides. If the mastic by this time was badly frozen, it should be slightly warmed in the microwave (1-1. 5 min at a power of 180 watts).

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