Description
I have a duty cake recipe, which I often helps. Its advantage is that the dough I make in the evening, leave overnight in the fridge, and the next day they're baked. Chronic lack of free time it helps a lot. A fun cake I've done in the hottest time, so instead of cream made mixed fruit jelly: and pleases the eye, and for stomach relief.
Ingredients
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Butter
100 g
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Chicken egg
3 piece
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Sugar
1 cup
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Honey
1 cup
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Flour
2.5 cup
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Leavening agent
1 pack
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Raisins
50 g
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Jam
1 cup
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White chocolate
100 g
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Gelatin
20 g
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Jelly
3 pack
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Cream
400 ml
Cooking
Beat eggs with sugar, add oil, honey, raisins, warm on a water bath until dissolved, stirring constantly. Remove from heat, add the flour, baking powder, knead sticky dough and leave in the fridge. During the night the swell flour, the dough will be a little denser. On a sheet of baking paper will namasivayam the dough and bake for 10-12 minutes at Kzt180,*
Get these are the cakes that leave on a wire rack to cool completely.
The layers get thick enough, they can be cut. Optionally, it is possible to impregnate with a syrup, I like dry cake, so I only oiled in the middle of the liquid apricot jam.
While the cakes are cooling, make the cream jelly: soak gelatin in water, 100 ml cream, heated with sugar, add gelatin and stir the mixture until complete dissolution of gelatin. The remaining cream, beat the cold and add a thin stream of dissolved gelatin. Do this before assembling the cake, to the cream with gelatin is not frozen.
Fruit jelly (I used three different colors) in the evening dissolved in half the water specified in the instructions, poured in the trays and left over night to harden. The jelly turned out dense, I was able to cut it into cubes.
The Assembly of cake: on the bottom of a split form put Korzh, lubricated verenium, poured the top half of the cream, they are in a mess of thrown jelly cubes
Covered with the second cake layer, top lubricated cream and decorated with cubes of jelly. Left in the fridge overnight, sprinkled with white chocolate
Pre-Gulf Jell-o, I saved a lot of time that would be needed for the gradual hardening of the gelatin layers. The cake turned out soft, with a sweet and sour taste of the jelly.
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