Cake "Happy Birthday!"

Description

Will be a holiday for the whole family! If the cake is on the table! But still as enjoyable! Creamy and chocolate! Olga (Demuria) My humble gift to you dedicate! And you, my dear, are invited to the table!

Ingredients

Butter

230 g
Sugar

280 g
Chicken egg

3 piece
Flour

160 g
Salt

0.5 tsp
Vanilla sugar

1.5 tsp
Leavening agent

10 g
Cocoa powder

100 g
Mascarpone

400 g
Gelatin

20 g
Condensed milk

1 can
Powdered sugar
Cream

900 ml
Dark chocolate

2 piece
White chocolate

3 piece
Assorted fruit

Cooking

Products

Preparation of cakes: 1) 180g drain. oil to pound with sugar until fluffy status ( mixer) Introduce gently one egg, each time stirring the mass until smooth. 2) Mix all the dry ingredients (flour, vanilla sugar, salt, cocoa, baking powder), sifted through a sieve in a creamy egg mixture each time vimosewa until smooth. 3) Prepare form - perfect diameter of 18cm, can 20, lay a parchment (walls drop to lubricate the drain. oil, more flour a little sprinkle). Preheat the oven 180% (can be a bit less, depends on the oven) Bake the cake for 20-25 minutes, do not overdry, to look at the readiness Check with a skewer - it should come out with the GRAINS to be slightly damp! Then turn off the oven, open up the door and leave the cake in the oven until cool. Cakes it is better to prepare the day before, that night they stood. Cut the cake into 2 parts

Prepare the ganache cream: 1) Tiles of white chocolate break

2) 200ml of cream to heat, bring to a boil, but do not boil! Pour the chocolate cream

3) Stir until smooth, cover with film, put into the refrigerator (preferably for 4-5 hours, less if there's no time)

Filling: 1) 400g cheese to combine with one can of condensed milk, all beat up

2)Cream 0,5 l (to pre-clean the fridge), they should be ice-cold, beat with icing sugar to taste.

3) Gelatin diluted with water (to just cover, around 30ml), warm dilute a little cream gradually)

4) gradually Pour the gelatin into the whipped cream, and a little beat with a mixer at low speed. To connect with a creamy mass of cheese filling, whip very carefully, at low speed with a mixer, easily, avoiding peaks! Otherwise there will be stratification.

5) Dark chocolate RUB on a small grater, add to the cream-cheese mass, mix gently. Then divide the stuffing into two equal parts.

To prepare a molded split ring, lay a piece of paper, put one Korzh pour on it half of the filling

Then the second layer pour the second half of the filling and put into the refrigerator until firm (depends on gelatin)

When the filling we froze, back to the cream ganache. Add in the cream a little less than half a pack of butter at room temperature (densely not to do, and it will be badly smeared)