Cake "the Seven stars"

Description

In our family, no holiday is complete without a cake. And the defender of the Fatherland Day is no exception! And yet, thanks to the contest I remembered Manne cream from my childhood that prepared mom... I Represent to Your attention a delicious birthday cake! Part of: cake Luke Montersino, chocolate Manne cream, Panna cotta and cherry jelly. Help yourself! :) Recipe for the form in diameter 20-22 see

Ingredients

Chicken egg

125 g
Sugar

238 g
Flour

75 g
Starch

25 g
Vanilla

0.5 g
Salt
Butter
Milk

850 ml
Semolina

3 Tbsp
Dark chocolate

100 g
Lemon

0.5 piece
Cream

425 ml
Gelatin

23 g
Juice

250 ml
Nuts

1 handful

Cooking

To prepare the biscuit. Three sift the flour with starch and salt. Preheat the oven to 180*C. Mix the eggs and sugar in a small saucepan with a thick bottom (when heated, sugar will not let the eggs curdle).

Put on low heat and, stirring constantly, bring the egg mixture to a temperature of 45*C (at this temperature the egg mass absorbs the maximum air) ***Well, if You have a thermometer - it is very important not to touch the tip of the thermometer in the pot, where the temperature is always above, and You could be mislead. Hold the device vertically, the weight of only to the middle dropping to the ground. If there is no thermometer (like me), then you need to heat the egg mixture for 1.5-2 minutes and then try to put on hand - should be nice hot :))

Immediately remove from heat, pour into a bowl for whisking or food processor and blend at maximum speed until a fluffy consistency is reached, ie, when the stream flowing down from the whisk leaves a trail on the surface of the mass.

Cut along the vanilla pod and add the seeds to the egg mass. ***I added 0.5 sachet of vanilla*** Carefully, in stages add the dry ingredients into the egg mixture, each time mixing from the bottom up.

Detachable form for baking lightly grease with butter, sprinkle with flour. ***I have lined the bottom with baking paper*** Carefully pour the sponge mass. It is IMPORTANT not to flatten, not to knock the form on the table and so you Can only slightly tilt the form so that the dough is evenly distributed.

Bake in preheated oven 15-18 minutes until cooked (check with a wooden skewer - it should be dry). To osuditi, remove from the mold and cut into 2 Korzh.

To make chocolate-Manne cream of semolina. Soak gelatine in 50 ml of milk.

To fill the semolina into the cold milk (550 ml), stir, then bring to the boil and cook thick porridge (if necessary, add more milk).

Add broken pieces of chocolate, stir.

Add sugar, add the juice and lemon zest, mix well.

Add dissolved in a water bath gelatin, mix well.

Cream whip to stable waves, add to the cream, mix well.

At the bottom of a split form for baking put the first sponge cake.

Then spread the cream. Cover with the second Korzh, put into the refrigerator until use.

To prepare the Panna cotta. Soak gelatine in milk (50 ml). Milk (200ml) mix with cream and sugar, bring almost to a boil, remove from heat.

Add dissolved in a water bath gelatin, mix well. Add lemon juice, mix well.

Remove the pan from the cake, to pour on top of cooked Panna cotta. Put into the refrigerator until fully cured.

Prepare cherry Jell-o. Soak gelatine in part of cherry juice (50 ml) to swell, then dissolve in a water bath and combine with the remaining cherry juice and sugar, stir to dissolve the sugar crystals.

Pour into tins/containers with cling film to the thickness of jelly turned out 0,5-1 see put into the refrigerator until use.

Before serving, pull the cake from the refrigerator. Carefully remove from the mold. Frozen jelly out of the containers, carve figurines (here, stars), carefully transfer to the cake.

Whip the cream and coat the sides of cake, then sprinkle chopped nuts.

The cake is ready!

Welcome to the table!

Help yourself! :)

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