Description
Layered cake - unusual and festive! Lush tangerine sponge cake, thin chocolate layer, gentle cream meringue and crunchy chocolate crust! The top of the cake is crowned with chocolate butter icing, with a light honey shade! Words cannot describe...come see for yourself!
Ingredients
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4 piece
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1 cup
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1 pack
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200 g
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2 tsp
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3 piece
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1 pack
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2.5 cup
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-
1 cup
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3 Tbsp
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2 Tbsp
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3 piece
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6 Tbsp
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50 g
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1 Tbsp
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3 Tbsp
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2 tsp
Cooking
Cook 2 pastry – biscuit and crumbs. For biscuit dough you need to cook the syrup tangerine: tangerines are well washed and clean. Peel and break into small pieces, add to the pot. Pour boiling water and leave for 5 minutes, then drain the water. From tangerines and squeeze the juice. Into juice add boiling water enough to make 1.5 cups. Pour this liquid in a tangerine peel, add sugar, put on fire and boil 10 minutes after boiling.
Hot syrup, drain, pour into it the juice of a lemon and vanilla sugar, mix well. Cool. Syrup for biscuit dough is ready.
In a deep bowl mix the softened butter, tangerine syrup, 3 egg yolks. Add the flour, sifted with baking powder.
Mix well, until smooth. In a separate bowl to shift a small part of this test, about 3 tablespoons with a small hill. We will need it for making chocolate crumb.
Split form lay baking paper, grease well with vegetable oil. Spread biscuit dough, flatten. In a separate bowl, mix the sugar and cocoa.
Pour this mixture into the rest of biscuit dough, add the flour and grind into crumbs.
Divide chocolate chips into two unequal parts – one larger and one smaller. The greater part of the crumbs to sprinkle on the biscuit dough, flatten.
For the cream-meringue: beat chilled whites with a mixer until a thick stable foam. Gradually add sugar and whip the cream until a glossy shade.
Spread chocolate cream crumble, leveled.
Sprinkle the remaining crumbs. Put the pie in the preheated oven and bake at 180 degrees for approximately 40-45 minutes. It turned out a miracle here, with a crispy crust.
For the glaze: melt the butter, chocolate, milk and honey. Bring to boil, boil for 1 minute. Remove from the heat.
Without removing from the mold, pour hot pie, cooked (hot) icing. To give the cake to cool.
Warm tea or coffee, cut the pie into slices and feast!
Very tasty...lush tangerine sponge cake, crunchy chocolate crust, and in the middle of a delicate cream-meringue!
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