Description
The cake turned out with almond-chocolate flavor with raspberry and cream souffle.
Ingredients
-
Chicken egg
6 piece
-
Butter
20 g
-
Flour
-
Almonds
20 g
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Powdered sugar
20 g
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Cream
300 g
-
Dark chocolate
250 g
-
Sugar
150 g
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Leavening agent
10 g
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Gelatin
10 g
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Raspberry
0.5 cup
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Egg white
2 piece
Cooking
Beat the yolk + 1 egg, 20 g of powdered sugar, gradually adding the ground almonds.
Enter the sifted flour - 20 g, mix with a spatula.
Add 3 whipped protein and 20 g of melted and cooled butter.
Mix well and put in with the form. Bake at 200 g, 12 min, Remove and immediately twist roll. Allow to cool.
Cream bring to a boil (200 g) and pour over the broken chocolate, mix well, allow to cool.
Roll to deploy, to lubricate the chocolate mass (weight must remain, it is useful to us), put the raspberries (I have frozen, better fresh), roll roll and put in the cold.
For the 2nd loaf: beat 4 eggs with 150 g sugar.
Flour mixed with baking powder or baking soda (to repay), to enter and mix with a spatula, lay in bed form. Bake at 180 g for 15-20 min. as soon as that is ready, roll roll, allow to cool.
Soak gelatine in 100 g of water, give to swell, bring to boil, do not boil! The remaining cream whisking, to introduce the cooled gelatin.
To deploy the cooled roll, brush the cream with the gelatin, put the 1st roll, roll and put in the cold.
Zastyvshie roll to coat the remaining chocolate mass. The desire to decorate.
These flowers do very simple: make a small ball of putty and open it with a stick for skewers.
Now toothpick to open and make thinner edge.
So it turns out. The leaves are simply cut out with a knife, let dry and put in a frozen loaf.
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