Cake "vanilla is My coach"

Description

Soft cake with almonds, cream puffs with caramel cream and airy, similar to vanilla ice cream, mousse - all together they joined in a harmonious and delicious cake. I made this cake to thank my coach who changed my attitude to sport and to yourself!

Ingredients

Flour

1 cup
Almonds

50 g
Corn starch

0.5 cup
Sugar

1 cup
Chicken egg

4 piece
Salt

1 pinch
Soda

0.5 tsp
Vegetable oil

3 Tbsp
Flavor

2 piece
Sugar

0.5 cup
Flour

2 Tbsp
Chicken egg

2 piece
Milk

1 cup
Flavor

2 piece
Butter

200 g
Flour

80 g
Milk

60 ml
Water

60 ml
Butter

50 g
Sugar

1 tsp
Salt

1 pinch
Chicken egg

2 piece
Sugar

0.5 cup
Flour

2 Tbsp
Chicken egg

2 piece
Milk

1 cup
Flavor

3 piece
White chocolate

100 g
Gelatin

20 g
Cream

600 ml
Condensed milk

1 can
Black tea

60 ml
Cream

400 ml

Cooking

Let's start our own, so as usual a long journey)) And start with the shortbread. Turn on the oven to heat up to 180 degrees. Form (26 cm in diameter) lay a parchment. Prepare in advance all the products to have everything at hand. Nuts, pre-fried, well cool.

Almonds to grind into a fine crumb. This time I used the grinder and was pleased with the result. Ground nuts mix with starch and baking soda.

Beat eggs with a pinch of salt, gradually adding sugar, until the receipt of air, body light weight. At the end of the whisking pour in the oil and whisk for a while.

To the egg mass sift the flour and sprinkle the walnut mixture.

Gently and quickly stir with a spatula, trying not to upset the dough. You should get air and a homogenous biscuit dough.

Pour it into the prepared pan and place in oven.

Bake until cooked for 30 - 35 minutes. The finished cake to cool and put into the package that it is "ripe", for 8 hours. I usually bake in the evening and the next day assemble the cake.

Prepare the ingredients to make a custard base. And, as in cream and mousse it is the same, I suggest to save dishes and time to cook the custard part from a double.

So, mix 4 tablespoons of flour with a Cup of sugar. Then add 4 eggs and stir with a whisk to avoid lumps.

In the resulting mass add the milk and stir. Put on the fire.

With constant stirring, boil until thick.

Ready the hot mass to split in half. One half of the cover to contact with plastic wrap and set aside, and a second pour onto the broken chocolate and minutes in 5 - 7 stir until smooth. The first half will go in the cream, and the second in the mousse.

For the profiteroles to boil in a saucepan mix water, milk, sugar, salt and oil.

Pour in the boiling mixture to the flour and mix well to obtain a homogeneous "bun". Heat, stirring constantly, over low heat for a few minutes. Then give a little cool, literally minutes, 3 - 4.

Egg whisk with a fork. Start with 2, then PR is necessary, you can add another part of the loosening of the third egg. A lot depends on the flour and size of eggs.

The result should be not a liquid, flowing lazily with a spoon, the dough with a pearl sheen. This dough will be slightly more liquid than regular cakes, then profiteroles will turn out more tender and with very thin walls.

To put it in a bag with a star nozzle and at a distance from each other to isolate on the laid parchment baking sheet round billet.

Bake in a preheated 180 -190 degree oven for 25 minutes until Golden brown. Cool.

Continue to cook the cream. This soft butter and whisk to make it airy and light.

In the whipped butter, still whisking, portions add the cooled custard.

Add flavoring, beat well all. In a toga happens fragrant, delicate and airy cream.

Sponge cake cut into three Korzh. To prepare the mixture for the impregnation.

The lower layer lay at the bottom of a split form, which will collect the cake. Slightly soak the tea.

Put about 3 generous tablespoons of cream.

Smooth the cream, cover with the second cake layer and soak. Then do the bumpers, from me this time of parchment, folded in half lengthwise. To fix the outside design of the ring shape.

In the remaining cream add the tin of condensed milk, beat well until smooth. And I say at once that condensed milk it is better to buy qualitative usual and cook it yourself. I boil 2 hours from the moment of boiling and then leave in hot water until cool. When this technology makes an excellent thick caramel. And Yes, especially insist that the condensed milk must itself be tasty and high quality!

The resulting caramel cream to fill the profiteroles. Can use any method, I just cut them lengthwise and spread the cream with a teaspoon. Cream to spare is not necessary.

Brownies with cream set on sponge cake. For best contact recommend bottom of each cake lightly grease with cream.

Soak gelatine in cold water and leave to swell. Cold cream until soft peaks, adding the flavoring.

Custard with white chocolate and whisk.

Continuing to whisk, to enter the dissolved on a water bath gelatin. To pour better through a strainer, to avoid annoying things like a piece of undissolved gelatin in the finished dessert. The mixture will become quite liquid - this is perfectly normal.

In three steps to enter in the gelatinous part of the whipped cream.

Gently mix with a folding motion, using a spatula to obtain a homogeneous light airy mousse.

Put the mousse in profiteroles. At first it is better to put a spoon to fill the void between the walls of the mold and cakes. Mousse to flatten.

Sprinkle and gently, gently scrolling, press the remaining sponge cake. Top cake soak is not necessary. Put into the refrigerator until fully cured mousse. I, as usual, cleaned for the night.

Cake to release from the mold and place on a dish. It is high, even in the form of 26 cm in diameter. However, I personally like that it turns out quite a big slice of mousse - it's so delicate, airy and porous that I did not even bother to close it from the sides cream when adorned.

Decorate according to your taste and desire. I used only whipped cream without added sugar.

Enjoy your tea!

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