Cake "Congratulations!"

Description

A gift for the third anniversary of our dear Boy I made this amazing cake – a real treasure for a sweet tooth! The combination of tender cake with baked meringue, with a layer of super wonderful butter cream and a delicate hint of fragrant paste just impresses with its amazing taste and Golden chocolate glaze and pieces of crunchy caramel will lead to a complete delight even the most demanding sweet tooth! For the competition "Congratulate the Student with three years!"

Ingredients

Butter

300 g
Cream

200 g
Chicken egg

5 piece
Powdered sugar

3 Tbsp
Sugar

1.5 cup
Flour

1.5 cup
Halva

100 g
Vanilla sugar

2 pack
Margarine

200 g
Leavening agent

1 tsp
Condensed milk

150 g
White chocolate

200 g
Cocoa powder

2 Tbsp
Syrup berry

1 Tbsp
Milk

50 ml

Cooking

Melt the margarine, dissolve in it 1 Cup sugar and the sachet of vanilla. One by one add the 5 egg yolks, whisking continuously.

Add the flour and baking powder and whisk. Divide the dough into two parts. One portion of the dough put in a greased form. Flatten.

Sprinkle with crushed halva (50g)

5 beat chilled proteins in a dense foam. Gradually add 0.5 cups of sugar, constantly whisking. This mass is divided into two parts. One part to put in the refrigerator and the other to put on layer of dough with the paste and flatten.

Put the form in the preheated oven and bake at 180-200 deg. 25-30 minutes. So bake two cake layers - dough, halva, meringue.

While baked cakes, prepare the super butter cream: beat 200g softened butter with 150g of condensed milk.

Whip chilled heavy cream, gradually add the 3st.l powdered sugar and vanilla, whipping constantly.

Now gently mix the two creams together: butter cream with condensed milk gradually add in the cream of the cream, whisking each time. It turns out fragrant, airy cream.

Cream be divided into 3 parts in one part add cocoa to another - thick cherry syrup, and the third part to leave white.

Assemble the cake: one cake alternately put three colored cream. The cake must lie baked meringue up.

The cream put the second cake baked meringue down.

Cake to cover with chocolate icing: melt 100g of butter, milk and white chocolate. Cook until light Golden brown, about 15 minutes. To cool down a bit.

Cover the top and sides with icing. Boca sprinkle with caramel. For caramel, boil 150g of sugar with 2-3 tablespoons of water to bronze color, until the mixture becomes viscous. Ready to pour the caramel on a greased baking sheet in a thin layer, allow to cool and break into small pieces.

I decorated the remaining cream and 3 candles made of marmalade. Put the cake in the fridge for 2-3 hours (preferably overnight)

Yeah... of course, patience with my girls (Yes, even to the eldest daughter two girlfriends came to visit) is not enough even for half an hour(what there is 2-3 hours or even the night?!!!) :-D the Cake had to be cut almost immediately, even the cream has not had time to thicken, and more than half the cake was gone! Well, just a magical taste!!! ... And then I said girlfriend: "you are so lucky! We never tried!" Well, I felt wonderful, no words!:-) Help yourself and you dear cooks and scullion-the birthday boy!

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