Cake-retro "Bird"

Description

This is the cake I bake for more than 30 years! And believe me, what I hadn't baked a new one, and I have them in the Arsenal of more than 100, this is still the most favorite in my family and among my friends. The cake was actually invented by me and we called it Bird's milk or lovingly with the Bird, although he is completely different from the original, and you know why? Because we were all insanely delicious!

Ingredients

Egg white

9 piece
Flour

5.5 Tbsp
Cocoa powder

3 Tbsp
Sugar

370 g
Yolk egg

9 piece
Vanilla

1 g
Lemon peel

1 Tbsp
Lemon juice

2 Tbsp
Milk

400 ml
Butter

250 g
Dark chocolate

100 g
Rum

2 Tbsp
Water

50 ml

Cooking

Biscuit of proteins: Proteins 6 PCs whisk in cool foam and gradually introduce sugar 90 g, then add the cocoa, 1 spoon, stirring gently with a spatula. Flour to enter the same way. Place the dough in a greased and floured form 26 cm in diameter, the bottom of which lay a baking paper, put the form with the dough in a cold oven and bake at 175"C for 30-35 minutes, Focus on your oven! Ready cake cool on a wire rack.

Cooled Korzh cut horizontally.

Cream: RUB the Yolks with 180 g of sugar, add the vanilla, zest, flour 2.5 tablespoon and milk, mix everything carefully, to avoid lumps, and simmer, stirring constantly so it doesn't stick, boil the cream. The willingness of the cream is determined by the presence of gurgling, cream like breathing. It needs to be thick. The finished cream cover with plastic wrap, cleave it to the surface and cool completely.

In the chilled cold cream gradually add butter, whisking each time with a mixer, add the lemon juice and whisk again quickly.

Meringue: Whites of 3 PCs vzbit with a pinch of salt until stable foam and, still whisking, gradually add the 100 g sugar Beat until complete dissolution of sugar until stable peaks. Meringue should be smooth and shiny, and in any case not grainy and dry. Teaspoon to pave the meringue on the baking sheet, covered with baking paper.

Place in cold oven. Bake at 90"C, slightly open (1 cm) the oven approximately one hour. Be guided by your oven!

Assembly: Place cake on a dish, top to put on a cooking ring. Soak the cake with syrup from the water and brandy. Lubricate 1/4 part cream. Cover with the second crust, which is also impregnated and covered with the remaining cream. Place in the refrigerator for 5-6 hours to let the cream to fully harden.