Cake "Prunes in chocolate"

Description

Traditionally, for many years, bake this cake for New year or Christmas. The combination of nuts, prunes and butter cream loved since childhood! The cake turned out rich, juicy, so to say, and very chocolate! If you love prunes in chocolate, then this cake is for you!

Ingredients

Chicken egg

3 piece
Walnuts

60 g
Vanilla

1 g
Flour

100 g
Corn starch

20 g
Brown sugar

120 g
Honey

1.5 Tbsp
Leavening agent

1 tsp
Dark chocolate

50 g
Topping pastry

1 Tbsp
Cream

600 g
Powdered sugar

7 Tbsp
Vanilla

1 g
Mascarpone

250 g
Gelatin

10 g
Lemon peel

0.5 tsp
Cocoa powder

30 g
Cream

60 g
Water

50 g
Brown sugar

60 g
Gelatin

4 g
Prunes

250 g
Dark chocolate

125 g
Cream

100 g
Cognac

4 Tbsp

Cooking

Sponge cake: All the ingredients for sponge cake should be at room temperature!

Beat the eggs until the volume increases three times.

Still whisking to enter gradually the sugar, beat at least 7 minutes.

Gently push the nuts, stir with a spatula from the bottom up.

Add the honey, mix the same way.

Sifted and connected with baking powder, starch and vanilla flour, gradually add to egg mixture, stirring from the bottom up in a circle, do not worry, the dough will fall a bit, but not much.

Gently pour the batter into a 20 cm in diameter, the bottom of which lay a baking paper and bake at 160" 35-40minut. The oven do not open!!! Test the cakes with a wooden skewer, allow to cool in the oven by opening the door. Be guided by your oven!

Carefully cut the sides to release the cake from mold. No covering leave to Mature for 5-7 hours at room temperature.

A sharp knife with a nail file to cut the cake into 2 layers.

Layer: on the Eve pour chopped into small pieces prunes cognac.

Gang to cook: Chop the chocolate into pieces and pour it heated to 90"With cream. Leave for 2-3 minutes so that the chocolate is melted.

Stir until smooth and homogeneous mixture.

To make a form 18 cm in diameter with cling film. Pave sliced prunes evenly and pour a little more half ganaja. Put in refrigerator to thicken. The rest of gang leave in a cool place, but not in the refrigerator.

Cream: Pour gelatin with cold water so that it covers and leave to swell.

Leave 4 tbsp. tablespoons of cream. The remaining cream whisking powdered sugar and vanilla until soft peaks form and sustainable.

Whip the mascarpone with the zest.

To combine the cream and mascarpone. Heat 4 tbsp. of cream and dissolve the squeezed out gelatine in them, strain it through a sieve and enter into the cream. Mix well.

Assembly: Put the cake into a ring with a diameter 22-23 cm, so that there is a small space between it and the form. Slightly soak the sugar syrup.

To cover the smaller half of the cream. Make sure that the cream filled the space between the cake and form... you can hit a couple of times a form on the table. On top place a layer of frozen prunes. To cover an even layer of the cream to close the layer and the gap between it and the form. Must remain 1/3 of the remaining after the coating of 1st layer of cream.

Cover the second Korzh soaked and cover evenly the remaining cream. Place cake on 4 hours in the refrigerator.

Chocolate glasses: Soak the gelatin in cold water. Mix together the water, cream, sugar and cocoa. Put on low fire and stirring constantly bring to a boil. cook for 3-4 minutes. Remove from heat and dissolve in a hot mixture of soaked and squeezed out gelatine.

Strain glasses through a sieve. allow to cool to 30"C, stirring constantly to avoid lumps generousi. To use immediately!

Apply glassa on the cake, don't smear, and to give evenly spread by tilting the shape, place the cake in the fridge.

Decoration: to Free the cake from the mold slightly blowing a Hairdryer on the outside of her boots. From baking paper cut the ribbon, the width of which is equal to the height of your cake and the length of its volume. Melt the chocolate on a steam bath, placed in a cooking bag and cover the arbitrary zigzags of the tape to give a little to harden and press the tape to the sides of the cake wrapped around. Place in the refrigerator for 5-7 minutes.

Carefully remove the tape and decorate the cake. I decorated the remaining Ganjam, prunes, which was stuffed with hanegem and confectionery sprinkles.

You can decorate the cake on your own. A few words about passage is a miracle! Tasty, simple, easy! The photo shows how it reflected the lights of the lamp and what it is fabulously shiny. If you don't like the bitterness of dark chocolate, use only half of the weight of cocoa. PS Powdered gelatin plate is much weaker, so I gave increased rate (in the cream), she used only 7 grams, so the cream I got soft and poorly kept shape, which did not affect the taste, but kind of ruined the appearance when cutting the cake!

Piece! P. S. P. S. this year I changed the usual composition of cream. Ladies and the previous version of the cream: sour cream 27% fat (minimum 23%) 500 g powdered sugar 2-3 tbsp of boiled condensed milk 200 g butter 100 g cognac or brandy 1 tbsp vanilla 1 g lemon juice 1 tbsp sour cream, it should be a thick, whip with powdered sugar and vanilla until stable peaks. in a separate container beat the butter, add condensed milk and again beat. with a spatula to combine with sour cream, add cognac, lemon and stir everything together.

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