Description
Imagine going through the woods and is seen near the stump, beautiful and colorful, closer, closely, and he chocolate! Can you imagine? The sweet smell makes you give it a try and suddenly everything changes, and you find yourself in Wonderland where lots and lots of sweets, the most beloved and delicious. Chocolate rivers and air-cream clouds, and below, on the biscuit the green grass grow mushrooms from meringue, and around this is a table, the holiday dinner for you. There is tea and cake, invited to the table and you eat treats, for a moment, close my eyes, but opening, see yourself sitting at home with good company where all praising Your autumn cake tree stump. This cake only fairy tales and to describe. Beautiful on the outside and what's inside! But it is necessary to try.
Ingredients
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Egg white
1 piece
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Sugar
120 g
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Dark chocolate
180 g
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Chicken egg
1 piece
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Brown sugar
2 tsp
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Honey
1 Tbsp
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Flour
30 g
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Leavening agent
5 g
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The food dye
-
Cheese curd
300 g
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Butter
100 g
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Brown sugar
150 g
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Chicken egg
3 piece
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Flour
75 g
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Cocoa powder
30 g
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Brown sugar
90 g
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Corn starch
20 g
Cooking
To start, prepare the decoration. Mushrooms of meringue. Protein vzbit with sugar until white and fluffy. Put it in a pastry bag with a round nozzle. To transplant on parchment paper the cap and stem of mushrooms. Dry in the oven at 70-80 °C for 1-2 hours. Collect mushrooms with whipped protein. Dry in the oven for another 15 minutes If desired, they can be painted with food coloring. Store decorations in an airtight container, without access of moisture.
Chocolate melt in a water bath. Cool slightly and apply on the parchment or Mat in a thin layer, in the form of two strips, about the height of future cake. To make the transverse strips can be uneven, mimicking the bark of a tree. Send in the cold for 30 minutes, break into pieces, store in the cold until the jewelry.
Moss cook like a regular biscuit. Beat the eggs with honey and sugar until fluffy and combine with the dry composite. Bake in the oven for 15 min at 170°C, in a slow cooker for 10-15 minutes in the Dessert or in the microwave for 2-3 minutes on power 800-900 (if you are confident in your microwave). I baked it in a slow cooker. Moss is supposed to be very delicate and airy.
Butter room temperature vzbit with sugar Demerara TM Mistral, add cream cheese and beat with a mixer until smooth. Sugar crystals can not melt until the end, so leave the cream for 10 minutes and repeat the whisking again. Of the total mass to separate some cream for the external design.
Preheat the oven to 170°C. Mix the dry ingredients, flour, starch and sugar. Beat eggs with brown sugar Deremer TM Mistral to splendor with the increase in 3-4 times. Merge dry ingredients with the egg mixture, stirring gently with a spatula. Baking tray lay a parchment, spread it on the dough layer does not exceed 1-1,5 cm Bake about 20-25 min.
After, remove from the oven, cool slightly and cut into 3 rectangular layer or roll up the cake into a roll and divide into 3 parts. Each layer to grease with cream and let it soak the cake for 15-20 min to Twist the layers with the cream in a roll, trying to squeeze it as tightly as possible. Tightly wrap the loaf in cling film and put into the cold for a few hours and preferably overnight.
The finished cake to release from the film, trim the top so it was smooth. To the sides of the roll to apply the remaining cream dots, dabs or strips and attach with it's chocolate crust.
Decorate the cake ragged moss and mushrooms as you wish.
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