The amount of ingredients given in the form d=26cm. Composition of cake: Spiced cake, Lemon curd, a Mixture of soft fruit, Spicy syuprem. Someone recipe may seem complicated, but is simple to do. "Orange marmalade", which is important for biscuit, Nina recommends that you prepare yourself in advance. It itself is just magical, and is perfectly suited for this cake. Glucose, you can substitute an equal amount of honey. Preparation can be divided into several days: Day 1: "Orange jam". Day 2: Lemon cream. Day 3: Biscuit. Cook, cool, wrap tightly in plastic wrap. Day 4: Spicy syuprem, dried fruit, Assembly of the cake. I made the cake 2 days, provided that the jam was ready. The first made the syrup and soak in it a mixture of dried fruits. Baked a cake and wrapped it tightly in plastic wrap. Second: lemon curd, spicy syuprem and Assembly of the cake. Immediately apologize for some missing pictures and do not have time, and forgot, and at first mixed, and then realized that the photo did not. Orange marmalade I didn't cook, because I was ready. But for this cake it is better to make one that gives Nina the Pierre Herme's recipe. And you will not have problems with zest. Describe it briefly. Ingredients 1.5 kg of jam: 8 large oranges, 1 lemon, Sugar Cooking. The lemon and orange very carefully cut off a thin layer of skin as little as possible to offend the white part. Well suited for this work, the potato peeler. If the white part still came, gently remove it with a knife. You need only half the peel. Cut it into thin strips. Peel the lemon and oranges, divide into slices. And clean from the films. Weigh the fruit and zest, then add the water by weight equal to the weight citrus. Leave for 24 hours. Press the fruit and weigh. Add the sugar, equal in weight pressed fruit. Put in a saucepan. Bring to a boil and boil for 15-30min, until the fruits are soft. Once put into sterilized jars and close. So let's start cooking a cake. Prepare a mixture of spices. All folded up in a small Prosecco and stir.

Spicy sponge cake: preheat the oven to 220S-230грС. Milk to boil with star anise, strain. Mix the dry ingredients: two types of flour, starch, baking powder, spices, salt. Sift into a large bowl, convenient for mixing.

Add the orange marmalade. Heat the glucose and honey. Then add in the dry mixture with the jam, mix well. At this stage, really helped me with a wooden spoon – the dough is very thick.

Gradually add eggs (I had 3 large eggs, I whipped and a small amount leaked).

Then milk and butter at room temperature. Here again you can pick up a whisk and stir everything until smooth. Everything is done easily and simply, so the mixer can not be used.

The bottom round shape for biscuits, smaller at 2-4 cm than your future cake, grease with butter. I made the parchment, and in any case, too lubricated. Pour part of the test, filling in the form on 2/3. Set aside.

The rest of the dough to distribute evenly on the baking tray lined with parchment paper. To put it in the preheated oven for 8-10 minutes.

The finished cake very gently turn the blank parchment. The paper on which it was baked, to remove. Cool completely and cut into squares with sides 5 cm, I was doing slightly above the cake, I have squares 5*7cm.

In the oven reduce the temperature to 165С. When the temperature drops to is necessary to put a round shape with a biscuit in the oven. Bake for 35-40 minutes. I don't have that, so I was reduced to 160 and bake the cake for about 60 minutes Readiness check with a wooden skewer. Baked cake cool down completely, then get out of shape. Cut into two Korzh.

Syrup for soaking the fruit. 130gr 130gr sugar and water bring to boil, boil for about 3 minutes In 125ml of water, add 2G mixed herbs five spices, put in the syrup and again bring to boil.

A mixture of fruits. Dried fruit wash. Dried fruits and peels cut into cubes, put them into a deep bowl, mix well. Pour the hot syrup. I left the fruit in syrup from evening to morning.

Lemon cream. Soak the gelatin in cold water and allow it to swell.

Grind sugar with lemon zest. Squeeze the juice from the lemons, measure out your desired amount and add it to a flavored sugar.

Mix all with eggs.

Put in a water bath. Stirring constantly, bring mixture to 83-84грС. It took me about 15 min. RUB through a strainer and allow to cool to 60грС. Add the squeezed out gelatine and stir until it is completely dissolved.

Cream pour into a food processor or the bowl of a mixer and beat on high speed of mixer, gradually add the softened butter. The oil should be at room temperature. Continue to beat for another 10 minutes. This is necessary in order to break down the fat molecules and to obtain a more soft and creamy texture. At the beginning the mixture is slightly stratified, and I painfully tried to remember what to do in this case. But 5-7 minutes everything settled down and the cream has a correct structure. Ready cream put into the refrigerator until use. I didn't do it, put on a cool windowsill, because immediately undertook spicy syuprem, and then assemble the cake.

Spicy syuprem. Soak the gelatin in cold water and allow it to swell. Whisk cream to peaks and put into the refrigerator. Milk with spices and 12.5 g of flower honey to boil. In hot milk add the cubes of spicy biscuit. Beat the mixture with a blender until smooth.

Yolks mixed with 12.5 g of honey, chestnut or spruce. As the daughter of a beekeeper, I know the pure taste of honey is possible only if bees are placed in an isolated space with one kind of bee plant. In nature honey can be more fake or a flower, or some in the flowering season of this kind of honey, but not pure. So do not bother about the taste of honey, and took his just from his apiary. The milk mixture back on medium heat, add all the yolks. Cook, stirring constantly with a whisk until then, until the mixture reaches 85грС. In the case of yolks it happened very quickly, in about 3-5 minutes. Remove from heat, cool to 60грС, add the squeezed out gelatine and cool the cream in a cold water bath. When the mixture reaches 22грС, add the whipped cream. To use immediately.

Assembly. Blend the fruit to drain in a colander and squeeze well. Squares of sponge cake to pass on to the baking tray lined with parchment paper and dry in the oven for about 5 minutes at a temperature of 150грС.

To make the cake form of acetate film. The walls of the mould definitely have something to build, since the outer side of the cake will be quite sticky and this can be a little difficult removing the cake. Make squares of spicy sponge cake wall. To suggest the range of spicy biscuit.

A third of the height of fill of spicy supremum. On top of the cream generously sprinkle with half the mixed fruit.

For fruit to form a circle of lemon cream.

Then again, spicy syuprem again blend the fruit and close the second disc of spicy biscuit. The top of the cake to Polish spicy supremum. To remove the cake in the fridge for 1 hour.

Then Polish the top of the lemon cream and remove the cake overnight in the refrigerator.

Decoration and serve. In the morning to get the cake from the refrigerator, remove the sides of the form and the acetate film. Decorate with ground cinnamon, sticks of cinnamon and stars of anise. To remove the cake in the fridge before serving. Recommended by our pastry chef beverages to dessert: tea and Muscat.