Cake "Truffle" is almost a GOST

Description

This is one of the most simple and unpretentious cakes for guests - a light sponge cake, soaked in sweet syrup, plus chocolate cream Charlotte and a chocolate topping. Well, the taste is quite expected and very good. No difficulties and pitfalls, except for the last bar topping, which is made from fondant with added butter and cocoa powder. In the same conditions as domestic cooking fondant is difficult, especially at first. Therefore, the cake is almost a GOST, I decided this time to skip over that and just sprinkled with grated chocolate. Recipe Irina Cadena with LJ.

Ingredients

Flour

90 g
Potato starch

30 g
Chicken egg

4 piece
Sugar

120 g
Water

100 ml
Sugar

100 g
Butter

180 g
Milk

100 ml
Vanilla sugar

1 pack
Cognac

1 Tbsp
Cocoa powder

25 g
Chicken egg

30 g
Sugar

160 g
Chocolate milk

50 g

Cooking

First, beat the egg yolks with sugar (two-thirds) in the sticky light cream.

Whisk the whites until stiff peaks and add remaining sugar, beat until density good.

And mix the whites with the yolks.

Add the sifted flour and starch. Stir movements upwards from the edge to the center.

Spread the batter in a greased and floured form (d-20-21 sm) level. Bake at 200C for about 25-30 minutes, readiness check a match I if to stab her in the middle of the cake, it will remain clean. Leave the cake to cool and to stand for 8-10 hours, so it does not crumbled and collapsed after impregnation.

Syrup for impregnation of cakes - 100g of sugar, pour 100ml of water and boil, cool. For the cake syrup not flavoured.

For the cream: first, cook the syrup. For this mix one egg yolk and a little protein (egg, not whole as in the recipe need 30 g) and 100ml of milk. Filter.

Add 160g sugar and put on to cook on a medium heat.

While stirring bring to a boil and cook for 4-5 minutes until thick and large white bubbles that cover the entire surface. According to the type and density of finished syrup is a little bit like condensed milk, only more transparent and yellow.

Pour the syrup in a small bowl and let cool, stirring from time to time

For the cream whisk 180g oil with the sachet of vanilla sugar in the lush light weight. Add a tablespoon syrup, each time carefully whisking.

I used half of the syrup, add 25g of cocoa powder, whisk thoroughly. And again, gradually add the syrup. In the end I add a tablespoon of cognac (brandy). The cream is smooth, sleek, shiny, easy to remove with beaters of the mixer and holds its shape well.

Sponge cake cut into two Korzh, to impregnate each cake with syrup.

Then grease the bottom cake with cream, cover with top crust and daubed cream on the whole cake. Sprinkle grated chocolate - first the sides, then the top. And in the fridge! Decorate the cake traditionally shaped chocolate or sweets. Enjoy your tea!!!

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