Chocolate cake "Fresh summer"

Description

I represent to your attention one of the most favorite desserts of my family. It is incredibly gentle, extremely tasty and light summer cake. I highly recommend you to cook it and I'm sure it will become one of your favorite treats.

Ingredients

Flour

80 g
Chicken egg

2 piece
Sugar

160 g
Cocoa powder

10 g
Leavening agent

0.333 tsp
Vanilla sugar

0.5 tsp
Water

150 ml
Strawberry

1 cup
Blueberries

1 cup
Raspberry

1 cup
Jam

8 Tbsp
Mascarpone

500 g
Chocolate milk

200 g
Cream

300 ml

Cooking

For the base of the cake you will need: (a baking dish of 20 cm) Flour - 80 g eggs - 2 pieces Sugar - 60 g Vanilla sugar - 1/2 tsp baking Powder - 1/3 teaspoon Cocoa 10 g

First, you must separate the whites from the yolks. Now whisk whites with sugar until stable peaks. Then beat the egg yolks with vanilla sugar for 5 minutes. Combine the egg yolks with proteins.

Gently beat in the yolk mass into a protein using a wooden spoon. Then add the sifted flour with cocoa and baking powder.

Better to do it in batches. Knead the dough gently from the bottom up, all of the same wooden shovel.

The bottom of the form for baking cover baking paper and lay out in her dough. Gently distribute it across the surface.

Bake the base for the cake you need in a pre-heated oven at 180 degrees for 20 minutes. In General, the baking time depends on your oven, so check the readiness using wooden skewers or toothpicks. Ready sponge cake to remove from the mold.

For impregnation Korzh'll need: Sugar - 50 g Jam (or syrup from the jam) - 3 tbsp (I had blackcurrant) Water - 150 ml (optional-add brandy or liqueur, to your taste)

In a small saucepan pour the water and dilute it jam. Put on the heat, add the sugar, stirring, bring to a boil and cook for 2-3 minutes. Split mold, which is baked in the cake, cover with cling film (separate bottom and sides, so the cake is easier removed). Impregnate the resulting syrup is cooled the cake in the form.

For cream and berry layers you will need: Chocolate Mascarpone (can use regular, then it will take a little more sugar) - 500g Milk chocolate (if Mascarpone white - nicer would be to use white chocolate, then the cake is best to bake the normal, not the chocolate) Cream (fat 33%, for whipping) - 300 ml Strawberries 1 PT Raspberries 1 PT Blueberries - 1 tbsp Jam - 5 tbsp Sugar - 50g (to taste)

First in a water bath to melt the chocolate, adding a little cream (about 20 ml). Cool. Now whisk in the cream. So they whipped for sure, you need to use them chilled. It is desirable that the dishes in which cream will be vzbivayte, was cold. First, whisk them at low speed, gradually increasing. The sugar turned into icing sugar in small portions and add to an already stable whipped cream. And the main thing is not to overdo it, otherwise they will start to flake and turn into butter. Finish whisking, gradually moving on small speed of the mixer. So, gently beat in to the cream of Mascarpone and almost the chocolate. The cream is ready!

Berries, wash and dry. The strawberries in half lengthwise and lay the sides (a few berries leave for decoration). Then we put almost all the cream (to cover the entire strawberry). Separately mix the raspberries and blueberries. 1/3 of raspberries and blueberries mixed with 2 tablespoons of jam and gently spread the cream.

Top lubricated with all the remnants of the butter cream, cover with clingfilm and put into the freezer for at least 6 hours.

Prepare the sauce. To do this, mix 3 tbsp. of jam and remaining strawberries, sliced in a small saucepan. Cook all together on low heat until the berries are soft. Whisk all in a blender.

After the time remove the form from the freezer and very carefully extracted it from the cake.

The cooled sauce pour the top layer on cake, level.

Decorate the cake with berries and mint leaves. Bon appetit!

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