Cake-a piece of wood with a taste of Tiramisu

Description

Girls-cooks, I congratulate everyone on the Day of March 8! Inviting you to try the sweet cake-a piece of wood with a taste of dessert "Tiramisu&a mp;quot;! Gentle cream, delicate cake, delicate ganache on top. This dessert is very soft with a taste of holiday!

Ingredients

Cream

250 ml
Dark chocolate

220 g
Pistachios

1 handful
Cookies

50 g
Mint
Chicken egg

3 piece
Sugar

75 g
Vanilla

1 pinch
Flour

75 g
Leavening agent

0.25 tsp
Coffee natural

240 g
Sugar

1 Tbsp
Cream

240 g
Mascarpone

250 g
Sugar

70 g
Egg white

2 piece
Salt
Powdered sugar

60 g
Dark chocolate

20 g
Cocoa powder

1 Tbsp

Cooking

In advance, prepare the ganache. For this cream, bring to a boil. Chop chocolate with a knife.

Boil cream, remove from heat, add the chocolate and leave for a few minutes.

The chocolate began to melt in the hot cream. Spatula stir up the mixture to obtain a uniform glossy chocolate.

The surface of the ganache with cling film vystelim that during cooling of the formed layer. In this form the ganache cooled first to room t, then refrigerate for several hours or overnight.

For rolls, cook the biscuit. The oven turn on the heating a t 180 degrees, coat the baking pan with baking paper. Eggs with sugar and vanilla, beat with a mixer until light and fluffy.

The egg mass sift flour with baking powder and kneaded with a spatula movements bottom-up until a homogeneous fluid biscuit dough.

Biscuit dough place on a prepared baking tray, even out. Put in preheated oven and bake for 10-12 minutes or until tender. It is important not to overdry the cake!

While the cake is baked for the loaf on the table lay a sheet of parchment and lightly sprinkle the sugar (pinch of sugar). Ready cake remove from the oven and immediately turn over onto the prepared sheet of parchment, carefully remove the parchment on which the cake was baked.

Turn the cake together with the parchment in a loose roll, beginning with narrow side. In this position, let the cake cool completely at room t. Dipping cook natural coffee, add the sugar. All peremeshaem to dissolve the sugar and leave to cool at room t.

The oven temperature lowered to 100 degrees and cook meringue for the mushrooms. A baking sheet with a new sheet of baking paper. On low speed of mixer, begin to whisk the egg whites with a pinch of salt. As soon as the whites begin to foam, add the speed of the mixer to high and gradually add the sugar, beat into a soft mousse whites until glossy mass with sustained peaks.

Baseyou put the mass in a pastry bag and otkryvaem meringue in the form of hats and legs of mushrooms. Bake the meringue cool in the oven for an hour, then turn off the oven and leave the baking sheet with meringues in closed oven until cool. During the baking and cooling of meringue on the oven do not open! Ready the cooled meringue and put in a resealable container and stored in a dry place at room t until the right moment.

Form the roll of logs: carefully unwrap the biscuit and popitem his cooled coffee syrup.

Leave cake to soak while preparing the cream for the filling. The cream and mascarpone at the time of beating should be the one t!! Mix ingredients for the filling: mascarpone, cream and sugar. Beat with a mixer at high speed until thick and fluffy cream with a stable peaks.

Spread all the cream on the soaked sponge cake.

Level the cream with a spatula before reaching one (outer) edge. The layer of cream is obtained generous! Helping yourself with a paper, in which was wrapped the cake, gently roll cake with the cream in the roll, at the same time getting rid of this paper. The resulting roll wrap tightly with cling film and refrigerate for 1-2 hours until complete cooling and solidification of the cream.

Ganache is completely cooled, beat with a mixer in a lush and stable cream.

A frozen loaf exempt from the food wrap, the uneven edges of the cut (and fun to eat! ). From the resulting roll is obliquely cut off a piece-it will be a stump in the log.

Formed and decorated piece of wood I directly on the serving tray, lined it with pieces of parchment, so as not to stain the tray of cream. So, put the roll on a tray, top with a small amount of ganache "glue" cut diagonally across the piece"stump".

Daubed a thick layer of ganache on all sides of the resulting log. Fork apply a characteristic pattern. Remove the log in the fridge for 1-2 hours to harden the ganache.

Form the mushrooms: on the steam bath melt small amount of dark chocolate. In meringue form (cap) a toothpick will do the hole and put it on another meringue (form leg).

Leave the mushrooms for half an hour to harden chocolate. Then through the sieve priciples cocoa powder cap mushrooms.

It remains to complete the decoration of the cake. Gently remove the pieces of parchment from under a log. Chocolate chip cookies shred-it will land on the forest clearing. Pistachios grind in a mortar-it will be moss on a log. The mint leaves in the role of forest green. And just before the flow splits mushrooms.

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