Currant cake with "hrustenko"

Description

Melting in your mouth cake with soft sponge cake, delicate souffle from a black currant and unexpected "perustuvaa" layer of toffee and puffed rice adds a special flavor sweet sour dessert. You should try it!

Ingredients

Black currants

700 g
Sugar

3 cup
Cream

400 ml
Butter

80 g
Toffee

150 g
Figure

60 g
Gelatin

20 g
Honey

100 g
White chocolate

100 g
Condensed milk

60 g
Chicken egg

9 piece
Flour

1 cup
Vanilla

1 pack
Water

200 g

Cooking

In the first stage of cooking you must soak the gelatine: gelatine 8G in 50g. water and 12g. gelatin in 100g. water. Now start making the cake. Sponge cake Ingredients: 8 eggs 1 tbsp. sugar 1tbsp. flour 1H. vanilla

Separate the whites from the yolks

Beat egg whites with 0.5 Cup. sugar

Beat the egg yolks with the remaining sugar

Connect the whites, yolks, vanilla. Carefully enter the flour.

Put the dough in a detachable form, greased and bake 30-35 min. at temp. 180g. While baked cake, prepare a layer.

The crust of puffed rice Ingredients: 150 g of hard toffee plums 50g butter 60 g puffed rice (quantity of puffed rice depends on how thick the layer you want to)

Melt the butterscotch and butter in a saucepan over medium heat

Mix well to obtain a homogeneous mass

Add puffed rice and mix well.

Put on parchment and roll out with a rolling pin (a rolling pin can be wrapped with polyethylene so that the mixture doesn't stick) a circle of the same diameter as the form in which the baked biscuit. Leave to harden.

Currant puree Ingredients: 700 g. black currant 1 tbsp. sugar

Black currant puree them in a blender, puree

Grind the puree through a sieve

Add the sugar and stir. You need 7 tbsp puree for cream 6 tbsp for the glaze 3 tbsp for impregnation of sponge cake, the rest — for the souffles.

Currant cream Ingredients: 30 g plums. butter 50 g sugar 1 egg 7 tbsp puree black currant

Mix mashed potatoes, egg and sugar. Add the oil and put in a water bath. Cook, stirring until thick. Cool.

Assemble the cake: Cut the sponge cake into 2 parts. The first return to form.

Grease the first part half of the black currant cream

Top disposable layer of puffed rice

Grease the cake with leftover cream

Cover with second half of biscuit

Impregnated sponge cake currant sauce (3 tbsp). Remove the cake in the fridge.

Soufflé with blackcurrant Ingredients: 12 g of gelatin 400 ml cream 50 g sugar puree black currant

Cream sugar, beat until peaks

Stir cream and mashed black currants.

Gelatin heated to dissolve and then gently add in the blackcurrant mass, stir.

Put the soufflé on the cake and send it in the fridge for 1.5 hours.

In an hour you can begin icing. Glaze Ingredients: 100 g water 100 g honey 8 g. gelatin 100 g sugar 100 g white chocolate 60 g of condensed milk 6 tbsp mashed black currant

50g. water mixed with honey, add sugar and bring mixture to a boil so the sugar is dissolved. Add the gelatin and mix well to dissolve gelatin. Remove from the heat.