Description
A surprise Birthday. This cake is always a birthday to a friend. Initially, it was decided that the cake I bake, and then one day there was a question about what kind. Our male colleagues after some discussion, unanimously said that there must be something very special, funny and memorable. And after thinking a bit said in unison that they want the cake-butt (I Think it makes no sense to say that the birthday boy and had no idea what awaits him?! :) Well - said than done. However, all was still, and any comments about the composition of the cake, to chocolate, to cherry, so not the usual sour cream, so that is not too sweet, etc. in Short I had to break down. But everything was even more than successful. The cake turned out amazing - very rich and non-hackneyed taste, very soft and tasty. The birthday boy was delighted. Cake before the "official" sweet table did not live to see it taken away bit by bit just the same. In short all were very pleased. Well, the name was invented by my husband :)
Ingredients
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Halva
350 g
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The creme fraiche
400 ml
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Chocolate milk
200 g
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Compote
1 can
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Leavening agent
0.5 pack
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Flour
75 g
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Forest nuts
100 g
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Cognac
3 Tbsp
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Chicken egg
4 piece
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Sugar
150 g
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Cream
525 ml
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Cocoa powder
1 Tbsp
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Butter
150 g
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Dark chocolate
150 g
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Biscuit
Cooking
[b]Chocolate-cherry cakes:[/b] pour the Cream into a saucepan and put on fire. Bring to a boil, but do not boil, and immediately remove from heat and pour the broken pieces of the chocolate and cut into pieces oil. Stir, until the butter and chocolate are completely melted. Add sugar and brandy and mix well.
One drive egg, carefully mixing after each addition.
Pour the flour with the baking powder, nuts and cocoa. And quickly stir.
Pour the batter into the pan (I have a form of silicone, if it is metal, then lay a paper and brush with oil) and distribute evenly.
Cherry carefully drain the liquid, leaving a bit for later. On top of the dough cherry. Send cake in a preheated 180 degree oven for 50-55 minutes.
Readiness check with a toothpick in the center should come out dry toothpick with moist crumbs. The finished cake remove from the oven and allow 15-20 minutes to cool in pan, then turn it on the stand so that the bottom became the top.
Cool completely (best to send it for half an hour in the fridge) Cut lengthwise down the middle into 2 Korzh. It may seem that the middle bit crude - don't worry - as it should be. Repeat the entire procedure again, the result is a 4 Korzh.
[b]Cream:[/b] (the Cream I stole Nagusky http://www.povarenok .ru/recipes/show/209 15/ and changed it a little taste), the Cream should start to do in the evening!!! Halva and chocolate (for clarity)
In a saucepan pour broken into fine crumbs of halva. Top broken into pieces chocolate. Pour all this with cream and put on a weak fire.
Stirring constantly to melt it all into a homogeneous mass, but to boil not to bring. Remove from heat and allow to cool. Cover with foil and put into the fridge overnight.
The next day the Cream for 20 minutes to send in the freezer. Preparation for the cream to get a good beat with a mixer - it will be silk and soft and a little larger in size.
Chilled sour cream beat well (about 10 minutes) until "stand".
Gently hand mix in the sour cream in the whipped cream and mix manually.
[b]Collect the cake:[/b] Very abundant promazyvaya cream cakes, stack them on top of each other. I put this: # 2 chocolate - 2 sponge - 2 1 chocolate sponge cake in cake is not - put it to the side. Cakes in the Assembly of the subject as a whole (i.e. heart). Oil cream side. (cream does not use is not all, leaving some for later) Upper Korzh cream not oil, and just soak it with cherry juice from the compote. Leave cake for a few hours at room temperature.
[b]Sculpt:[/b] Cut the cake all unnecessary. Cut thoroughly mashed and mixed. Add chopped in small pieces put aside the last sponge cake. Add the cream and all mix well - you should have that kind of dough, which is molded. This "test" gives the desired roundness of the cake in some parts. Leave for a further hour at room temperature, then remove overnight in the refrigerator.
[b]Trim and embellishment:[/b] For finishing, I did a paste made from white chocolate http://www.povarenok .ru/recipes/show/222 41/ because I needed a pink-Nude I took a marshmallow yellow-pink. The paste was rolled into the reservoir and covered the cake. Top gently with a toothpick struck the contour of the panties. Well, then butter cream notes.
That's all!!! BON APPETIT AND HAPPY TEA DRINKING!!!
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