Cake Havana

Description

Preparing her daughter to the DR. The daughter said that the most delicious in this cake - cakes. The rest of the guests just said that tasty))) the authorship is not expect - a recipe from the Internet. Can't say that the cake is simple. On the contrary, it seemed to me that it is quite complex, but, honestly, the result will please you.

Ingredients

Hazelnuts

350 g
Sugar

25 Tbsp
Yolk egg

2 piece
Butter

100 g
Flour

3 Tbsp
Nuts

16 Tbsp
Egg white

4 piece
Gelatin

30 g
Milk

1 l
Vanilla

1 piece
Cream

500 ml
Powdered sugar

3 Tbsp

Cooking

Hazelnut fry in the oven, cool and coarsely chop.

Melt caramelizing and sugar on medium-high heat.

Add the nuts, mix quickly

And place on a sheet of parchment paper in a single layer.

When completely cool, grind in a processor.

For the bottom layer preheat oven to 180*C. the bottom of the form (22 cm) vystelit baking paper. Beat the yolks with butter,

Then add the flour

And caramelized nuts.

Put the dough into the prepared form and send in the oven for 10-12 minutes.

For the middle layers of the oven to cool to 120*C. the Bottom of the two forms (22 cm) vystelit baking paper. Beat the whites until stable peaks,

In a few receptions add the caramelized nuts.

Distribute the resulting mass between the two forms and send in the oven for 30 minutes. I have two forms, so I just stupidly split the products in half and mix each cake separately. Yes, long happened, but I wanted to please my daughter.

To give a little to cool, then remove from the mold and remove the paper. If left for a long time in the form, the caramel will begin to melt and the crust, respectively, to get wet.

Soak gelatine in 6 tbsp of water. The vanilla pod split in half lengthwise and scrape the seeds. Add the vanilla along with the seeds and sugar into the milk and heat almost to a boil. Remove from heat and let cool slightly. To dissolve gelatin and mix it with milk. Cover and allow to cool to room temperature and then put into the refrigerator. The mass should cool completely and lightly fasten (to the consistency of pudding). It is important not to overdo the stuffing, otherwise you'll have difficulties.

When the filling reaches the desired consistency, whip it with a mixer. In a separate bowl whip the cream with the icing sugar and carefully mix with the milk supply.

To collect the cake the right shape with a diameter of 24 cm, the bottom and sides which should vystelit baking paper. On the bottom put the first Korzh, it is 1/3 of the filling, then one of the protein cakes, another 1/3 of the filling, the second protein layer the remaining filling. You can put the cake in the fridge, and can be removed for a few days in the freezer. It is very convenient to prepare this cake in advance. If the cake is intended for evening tea, morning it needs to be moved from the freezer to the refrigerator until it is completely thawed.

Decorate the cake with a dark chocolate. Assemble the cake have to be very fast, because the cream hardens before our eyes.

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