German cake with protein cream

Description

Part 1. This cake is my report for Larisochka Kleine Hase. She sent me to NY luxury gift jelly sugar. I've wanted to cook with it cream, it just was what that obsession. Thanks to Larissa, my dream came true. I am very pleased with the result and taste of the cream!

Ingredients

Olive oil

100 ml
Chicken egg

8 piece
Flour

380 g
Sugar

575 g
Leavening agent

2 pack
Vanilla

2 pack
Instant coffee

1 tsp
Cocoa powder

4 Tbsp
Cognac

60 ml
Liqueur

120 ml
Cheese

300 g
Sour cream

250 g
Jam

150 ml
Gelatin

20 g
Milk

140 ml
Water

100 ml
Butter

40 g

Cooking

Biscuit olive oil I baked for this recipe http://www.povarenok .ru/recipes/show/619 97/

Eggs, sugar and coffee and beat with a mixer until dissolved and coffee to increase the weight by 1.5 times. Stir in the flour, baking powder, vanilla and cocoa.

Bake at 180 degrees for 20-30 minutes. Determine the readiness of a wooden stick.

The biscuits are ready, impregnated white impregnated with 30 ml of brandy and 60 liqueur of mango. Chocolate 30 ml cognac 60 ml cocoa liquor. If you give children, then give up the alcohol, and saturate with a mixture of syrup and fruit juice.

Now cook cheese souffle. Apricot jam will break a blender to homogeneity. Gelatin soaked in milk.

Cottage cheese with jam and sour cream will break blender. The gelatin is heated on a steam bath until complete dissolution and add the cheese, leave to stand for a bit.

Assemble the cake. From cellulose by means of staples, make a ring of the necessary diameter, spread white cake, souffle and poured in the cold until the cream thickens a bit.

Put the second cake and put in the fridge and stays stabilized. It's in the evening.

In the morning cook chocolate icing. Warm up by the fire, milk, sugar, cocoa and butter, and cook for 5 minutes on medium heat, stirring constantly. When the glaze is ready, cool it a little and put on top of the cake.

Now preparing a German protein cream, jelly sugar, kindly sent to me Larisochka!

Cook the cream, as shown here http://www.povarenok .ru/recipes/show/586 77/ I saw this recipe months ago, so I wanted him to do! Thanks Larissa, so suddenly my desire was embodied! The cream turned out to be so nice and steady and air at the same time, it is very pleasant to work with!

Decorate with cream sides and top of cake, sides with the confectionery comb, and the top of the confectionery syringe. You can now put the kettle on and drink tea! Bon appetit!

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