Description
I hope everyone remembers what today is? That's right - Lavochkin day, our Day! To the delight of all Larisochka, and for all our wonderful chefs, I am presenting this fragrant, spring - like air soft and delicious cake! Pour gulls and... tea!!!
Ingredients
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Flour
175 g
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Chicken egg
4 piece
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Sugar
225 g
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Forest nuts
50 g
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Corn starch
125 g
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Powdered sugar
75 g
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Butter
125 g
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Marzipan
125 g
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Liqueur
2 Tbsp
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Leavening agent
1 tsp
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Apple
1200 g
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Dry white wine
500 ml
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Cinnamon
1 tsp
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Lemon juice
3 Tbsp
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Gelatin
2 pack
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Cream
600 ml
Cooking
Products a lot, so prepare everything in advance and measure out.
Nuts fry, cool and grind into flour. I had already ground hazelnuts. 100 g flour, 75 g starch, 50 g of sea. powder, nuts, butter and 1 egg to mix.
Knead a bun and leave to cool for 30 minutes.
Baking dish ( 26 cm ) covered with baking paper and put the dough, leveling arms. Send bake in a preheated 175 gr. the oven for 15-20 minutes.
Marzipan 25 g of Mar. powder, Amaretto, and 2 tbsp water to mix.
Marzipan mass applied to the nut cake.
For sponge cake, divided 3 eggs into whites and yolks. Proteins whisk with 3 tbsp of warm water and 100 g sugar. Add 3 egg yolks. 75 g flour, 50 g starch 1 tsp baking powder mix, sift and add to the dough. Gently apply the sponge mass into the marzipan layer and bake at the same temperature for another 20 - 30 minutes. Guided by a wooden stick.
That's how cute he turned out! Freed from the form and cooled on a wire rack.
Soak the gelatin in 12 tbsp of cold boiled water and leave to swell for 10 minutes. Since gelatin is different, need to look at the packaging - you need the gelatin to 1 liter of liquid.
Apples ( one small reserve for decoration) we clean up, remove serdtsevinka and cut into small cubes.
Chopped apples add 1 tsp of lemon juice, wine, 125 g sugar, cinnamon. Bring to the boil and cook for 5 - 10 minutes. Remove from heat, in a hot compote enter gelatin, stir until it dissolves. Leave for 3 to 4 hours before, in another case.
Whisk until peaks 400 g cream.
Enter whipped cream into the cooled, slightly starting to gilyovtsa, Apple compote. Carefully and thoroughly mix.
Cut the cake into two parts.
Installed around the bottom of the cake ( where marzipan mass) split ring.
Pour on the liquid layer the Apple filling.
Cover with a second crust and put in the cold for 2-3 hours. I put on the night you suggest.
The Apple, which we left for decoration, cut into quarters, remove the core and cut into thin plates.
2.5 tablespoon of lemon juice and 50 ml of water to the boil, add the apples and 3-4 minutes to boil on small fire.
The Apple slices cool on a paper towel.
Free the cake from the springform ring.
Whisk the remaining 200 ml of cream.
Apply the cream on the top and sides of cake. You can decorate with rosettes of cream with culinary syringe. On top of the roses are beautifully placed Apple petals, sprinkle with hazelnut Krokant.
Look like this turned out!
In the context!
A piece for you!
And another one!
Bon appetit!!!
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