Cake "Chocolate"

Description

Delicious sponge cake with buttercream and chocolate butterflies. It is actually very simple. Share with you, my dear!

Ingredients

Flour

55 g
Starch

20 g
Sugar

110 g
Chicken egg

3 piece
Vanilla

0.5 g
Chicken egg

1 piece
Milk

150 ml
Sugar

3 Tbsp
Flour

1 tsp
Butter

150 g
Sugar

3 Tbsp
Cognac

1 Tbsp
Water

5 Tbsp
Dark chocolate

40 g
Topping pastry

Cooking

Separate the whites from the yolks

Mix the sugar with vanilla. The flour and starch mix and sift twice.

Whisk until fluffy squirrels

Gradually add sugar. Beat until thick, shiny mass of 10-12 minutes.

One to enter the yolks, continuing to whisk.

Enter half the norm of flour, sifting it for the third time

Gently whisk from the bottom up to mix. To enter the rest of the flour, mix gently.

The bottom of the form to lay baking paper, no greasing. Pour the batter, flatten. Bake at 180 degrees for 25 minutes, focusing on your oven. Shape diameter I 24 see

Cake immediately remove from the oven

Flip and cool on a wire rack for 4-6 hours. Better biscuit to sustain 12 hours.

For the custard part of the cream, whisk the egg, sugar, flour, and 50 ml. of milk.

Bring almost to the boil 100 ml milk

Pour a thin stream of egg-milk-flour mixture, stirring constantly.

Bring mixture until thick.

Cover with plastic wrap and allow to cool completely.

Butter to get it beforehand, it should be soft. Beat with a mixer until whitening 3-4 minutes

Continuing whisking, to introduce a spoonful of custard part of the cream.

A portion of the cream I put in piping bag for decoration. The rest for cakes. Made the syrup-impregnation - mixed water, sugar, cognac. Cake took out from the mold, cut into two Korzh. The top half put on the bottom of the cake, soaked with half of the syrup.

And I applied the cream.

The lower layer put on top. It is perfectly smooth and the cake will be beautiful and smooth. Impregnated with syrup, I applied the cream on the top and sides.

Hand-painted butterflies, prepared the parchment. Melt a package of chocolate, dropping in hot water. Then cut off the package corner.

Put the template on top of the parchment paper around the outline, correcting a toothpick.

And struck the figure. The picture can be any. Too thin lines doesn't need to draw, then the chocolate will break. Moved the parchment on the open book.

And recorded the book in the fridge. In one book you can fit three or four butterflies. Frozen remove a shelf and put a new one. You can prepare butterfly with the stock suddenly breaks.

Smeared the cake cream, slightly rubbed on a fine grater chocolate. Caused flowers cream out of the bag, decorated with confectionery sprinkles. Butterflies carefully removed from the parchment, put, doing it in the refrigerator because the chocolate in his hands melts very quickly.

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