Chocolate raspberry Gateau

Description

Prepared chocolatecream chocolate raspberry Gateau and decorate it with meringue custard. My family was delighted with the tender and juicy dessert.

Ingredients

Butter

50 g
Dark chocolate

150 g
Milk

2 cup
Flour

175 g
Cocoa powder

1 Tbsp
Sugar

500 g
Chicken egg

7 piece
Water

1 cup
Jam

200 g
Almonds

70 g

Cooking

Beat 4 egg yolks with 100 g sugar, add 100 g of flour with 1 tbsp cocoa, mix well. Beat 4 protein and gently mix with the chocolate mass.

Put the dough in shape, lined with baking paper. Bake for 25-30 minutes at 175 degrees.

Remove from the oven, cool and cut into 3 layers.

Cooking chocolate custard. Beat 3 egg yolks with 200 g sugar, add 1 Cup milk and 75 g of flour and whisk. 1 Cup of milk 150 grams of chocolate heat up to dissolve the chocolate, add the egg mixture and cook, stirring, until thickened, at the end, add 50 g of butter. Cool.

Prepare the raspberry syrup. Dissolved in 2/3стакана water 4 tbsp raspberry jam TM "Maheev". Drain.

Soak each cake syrup and fluff on top of each raspberry jam TM "Maheev".

Next, coat each cake with chocolate custard and put on top of each other. Cream coat the sides and top of cake.

Make a meringue. Cook the syrup of the 6 tablespoons of water and 200 g sugar 10-15 minutes. The readiness of the syrup is determined by dropping a saucer, the solidification it turns into caramel, but do not overcook the syrup should be light. Whisk whites until white fixed mass and a thin stream, whisking, pour the syrup. Whisk the whites that they almost cool.

Put the cake in the greaseproof paper and coat all sides with meringue. Edges sprinkle with almond petals.

Decorate top of cake with a pattern of meringue.

Put bake at 180 degrees for 5-7 minutes so that the meringue bit was setlocals. On top decorate with raspberries, but I decorated with jelly sweets since berries were not.

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