New year's cake "the year of the Tiger"

Description

The year of the tiger came, and with it many new hopes in the form of tiger cubs! Happy New year! This cake is delicious soaked in apricot liqueur and fillers with a chocolate soufflé and pineapple, layered with cream ganache. And in the context it is unusual and beautiful. In the recipe I want to share how I built him.

Ingredients

Chicken egg

6 piece
Sugar

7 Tbsp
Flour

7 Tbsp
Cream

1.1 l
White chocolate

800 g
Vanilla
Liqueur

100 ml
Pineapple

1 piece
Cocoa powder

4 Tbsp
Powdered sugar

4 Tbsp
Gelatin

4 Tbsp

Cooking

Proteins beat until thick peaks, gradually adding sugar, and then one by one add the egg yolks. Turn off mixer and sift flour, gently stirring with a spatula. The dough pour into prepared pan. Leave a little dough on the chocolate layer, add cocoa. We've got 2 of the cake - white and chocolate (thin),pour into prepared form and send in the preheated oven, bake at T 180°C 30 min. Very detailed recommendations for the biscuit recipe in my "gold bar" here: http://www.povarenok.ru/recipes/show/33099/

Cream need to prepare in advance. Chocolate with cream brought to a boil, let cool (good to leave it overnight in the fridge), and in the morning to beat.

I had a green chocolate (the same I did with white).

After whipping, it becomes lush, add vanilla.

Prepare the souffle: 500g of pineapple cut into cubes (leave to then add in the cream), add half the powder and mix in blender. Pass the sauce through a sieve and mix with whipped cream and pineapple pieces that we have left. Add the dissolved gelatin 3 tablespoons. Chocolate souffle is also prepared by adding dissolved gelatine 1 tbsp and shock. liqueur or brandy. In both the souffle vanilla.

A tiger I drew on paper, gradually increasing the chocolate, allowing it to cool. Chocolate has softened from a flexible plastic bottle with a tip (in the microwave). And the cubs and the tree did the press shape. Press any toys you can make yourself in just a few minutes. (But that's another story)!? HOW? Put in the trail. recipe.

Now coloring food dye diluted with alcohol.

To assemble the cake: the cake do the deepening and impregnated apricot liqueur. I love to impregnate silicone brush.

Now fill in a layer of chocolate souffle.

Then the pineapple souffle.

On top of the ganache.

And cover with the chocolate cake, previously soaked in it. Leave the cake to cover the cardboard circle in the size and flip.

Top randomly spread white ganache, simulating snow. While the sides are green.

To achieve smoothness, it is necessary to lower the spatula in a Cup of boiling water. Sides decorated with candy sprinkles, each glued with additional cream, and on top of powder. Snowball,who clocked cubs - I put an inflated balloon in melted warm chocolate and then froze when he blew a ball pierced him, and with tweezers pulled. Our happy little family there is dad, HIS presence, I highlighted the traces that he left on the sides of the cake.

That's how it looks in the cut. This cake I spiral the first time, a depression in the biscuit can be made deeper. Pineapple souffle would fit more, but it was very tasty (can run as a standalone dessert). The cake should be cut with a knife warmed and cold. Then all lines are clear We met was not at home so I couldn't guide the process.

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