Cake "First hundred"

Description

How imperceptibly time flies. I'm friends with a boy 7 months and 19 days. And today I have a significant event, we can say the anniversary! For this reason I invite chefs to join him for tea! This time I tried just for you my dear and beloved! This is my hundredth recipe on the Pillsbury. So come and help yourself!

Ingredients

Chicken egg

5 piece
Walnuts

150 g
Margarine

250 g
Vanilla

2 g
Soda

1 tsp
Cocoa powder

1 Tbsp
Jam

3 Tbsp
Cranberry

0.5 cup
Milk

1 cup
Butter

250 g
Cookies

300 g
Liqueur

1 cup
Sour cream

1 cup
Sugar

2.75 cup
Flour

750 g

Cooking

Cookies for decoration made in advance according to the classic recipe of shortbread cookies (1 egg, 0.5 tbsp. sugar, 150 gr, butter and 2 cups of flour, slaked soda and vanilla).

Walnuts sifted through and selected separately whole halves for decoration, and the remaining slightly chopped with a knife for sponge cake.

Made biscuit dough, added the nuts, gently laid in a prepared releasable form and put bake at 180 degrees for 20-25 minutes.

Ready cake remove. Let is cool down.

Went over and washed cranberries.

Made shortcrust pastry. RUB the flour with margarine, add sugar powder, vanilla powder, baking soda, quenched with vinegar, knead the dough.

Divided into two parts, one added cocoa and prameela. Remove the dough to chill for 20 minutes.

In the same separable form in which the baked cake, spread sand layer (note the dough should still be for the little shape, the second tier of the cake), oil currant jam.

Chocolate dough rolled striped and laying out the cranberries. Roll into roll and cut with a knife to the balls. In the middle of each needs to be cranberries.

Spread the balls on a jam, do the same thing in a small form and put in the oven for 25 minutes at 180 degrees. Place between the balls distance when baking they will increase in size.

After baking remove the cakes from forms and let cool. In a small cake form one flat cake from the remnants of the white dough.

I baked shortbread and numbers.

Cakes liberally sprinkled with the liquor.

Cookies to decorate and a small top cake twice to moisten with liquor.

Cook basis for cream. 4 eggs mixed with 1 Cup of sugar, beat well, add flour and again beat well. Warm milk to the stage of "almost boiling" and slowly pour the egg mixture, stirring all the time, cook over low heat until thickened, do not allow to boil. Cool.

Beat butter and spoon to add custard mass, loose whipping cream. Optionally, you can add a tablespoon of brandy or a little vanilla.

Now collect the cake. Coat liberally shortbread crust with cream. On it lay a biscuit.

Now the top and sides smazhem cream. The same do with the second tier. Then install the second tier and finalize aligning the cream a pastry brush, decorate the sides with biscuits soaked in liqueur. Lay out nuts and put in the cold! Our cake is ready! Enjoy your tea!

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