Cake "the Gypsy trail"

Description

The recipe from Internet. Cake is a traditional industry in Western Ukraine, but in my personal opinion is a full - fledged cake! And this cake is one of the most delicious and beautiful of them. It seems difficult to prepare, but actually it is easy and quick to prepare (not counting the freezing time). Just need the desire and patience. Looked in search, but, to his surprise, found on this website. I made some minor changes and additions to the recipe. So let's cook it together.

Ingredients

Egg white

6 piece
Sugar

120 g
Vanilla sugar

10 g
Butter

120 g
Flour

150 g
Leavening agent

10 g
Cocoa powder

1 Tbsp
Mac

1.5 Tbsp
Jelly

50 g
Cream

400 ml
Jelly

4 pack
Yolk egg

2 piece

Cooking

Pre-cook the jelly (kiwi, apricot, raspberry). Cook according to instructions, but take water for 250ml. a pack. Put in refrigerator for 2-3 hours. then chop them into small pieces.

Chilled proteins vzbit to stable peaks, at the end add the sugar and vanilla sugar. To check, carefully turning over a bowl of protein does not come out, then you can turn off the mixer. Of the total number of flour you set aside 1 tbsp flour. The rest of the flour gently to introduce proteins.

Then gently pour in the butter and stir the batter until smooth.

Divide the dough into 4 parts. In part 1, add the lightly beaten 2 egg yolks and 1 tbsp flour. Mix well. In the 2 part add cocoa. Part 3 - Mac. In part 4 50 g. of powdered jelly

Pre-heat the oven to 180 degrees. Baking dish cover with parchment paper, brush with oil. In the center of the form, alternately lay out 2 tbsp of dough: yellow, brown, poppy, pink, and so on until the end. Then form a slightly knock 2 times on the table so that the dough is evenly distributed. Bake 40-45 minutes (focus on your oven!)

While baked cake, prepare the cream souffle. 1 pack of jelly (I used transparent, you can take any other light), cook according to instructions, but take the water to 180 ml. Cream "Patissier" to whisk, and add the warm jelly and stir. Ready to put the jelly cubes and put into the refrigerator (even lightly grab).

Ready cake cool and cut into 2 Korzh.

On the form or the dish to install the bumpers, if not prepared (like me), you can make out of cardboard or take the form with high sides, wrap with foil. Lay 1 cake layer, put the cream soufflé and levelling.

On top lay the second cake pretty cut up. Slightly flatten, wrap in cling film and put for complete solidification of the cake. I left for the night. You can leave for 4-5 hours.

Then remove the tape and clean the edges.

Cut into portions and enjoy.

Bon appetit!

PS: wanted to show what cream I used for the cream-souffle (maybe someone will need it)

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