Cake Duet

Description

My another fantasy on the theme of cakes.

Ingredients

Butter

200 g
Chicken egg

1 piece
Sugar

100 g
Salt
Flour

300 g
Leavening agent

1 tsp
Coconut

100 g
Cheese curd

300 g
Powdered sugar

150 g
Cream

500 ml
Gelatin

5 g
Dark chocolate

200 g
Cocoa powder

Cooking

Make dough: mix soft butter, sugar, salt and egg (you can take only the yolk).

Mix the flour with the baking powder and add to the resulting mass.

Quickly mix to a soft dough.

Divide the dough into 12 parts. Each roll the cake and put in shape on the baking paper. Bumpers make the cakes taller. Remove in the fridge for 30 minutes.

Bake tarts in preheated to 200 degrees oven for 15 minutes. Ready baskets should be light. Exempted from the paper while cakes are hot. Just be careful - the dough is very soft! Cool.

Now make the ganache: cream (150 ml) bring to a boil (do not boil!) and fill them broken into pieces of chocolate (150 g). We intensively stir the mixture until you get thick and lustrous mass.

The resulting ganache is poured into cold baskets. With a brush or rotating the basket in different directions (imagine you're holding a frying pan where you fried pancakes), chocolate cream cover the sides of the basket from the inside. Put the cakes for 30 minutes in the fridge or freezer for faster hardening.

Now for the cream. Coconut clean off the brown peel and grate on a small grater. Fresh coconut can be replaced with dry, because honestly, I didn't notice the coconut taste (and like!) in cakes, although maybe I got the wrong coconut. In principle, it is possible to do without coconut - you will get chocolate butter and a very tasty cake.

For the cream I used cream cheese "viola". I recently discovered this cheese and I must say, I really liked it.

So, to mix cheese and coconut.

Cream (350 ml) will beat into a soft mousse with icing sugar, add cottage cheese mixture and carefully mix up.

Gelatin soak in cold water (2-3 tbsp) until the swelling (for 10 minutes). Then heat it on the stove (do not boil!) and a thin stream will enter into the cream, whipping it with a mixer.

Baskets filled with cream and remove in the refrigerator.

Now for the decoration. In principle, the cakes could sprinkle with grated chocolate or cocoa, but I saw an interesting and easy decoration in the Internet and decided to try it. So, on parchment mound of cocoa and smoothed out to the "white hole". Chocolate (50 g) melt and with the help of kornetika put cocoa in the form of any figures. Cocoa should be quite a lot of chocolate in it "drowned".