Cake "Crimson night"

Description

Compatible fruit and coffee!? Now I can confidently answer that Yes! If you are a lover of coffee and all that it involves, then this cake is for you! Tender soufflé warm evening color with a delicate a hint of coffee, will delight you with every spoonful.. And combined with the jam and raspberries - it's just Paradise... Welcome!

Ingredients

Flour

150 g
Brown sugar

0.5 cup
Chicken egg

2 piece
Margarine

50 g
Leavening agent

1 tsp
Vegetable oil
Cheese

200 g
Cream

1 cup
Condensed milk

300 g
Instant coffee

2 tsp
Gelatin

1 Tbsp
Raspberry

1.5 cup
Jam

70 g
Chocolate milk

100 g
Milk

0.333 cup

Cooking

We start of course, with the shortbread. I would also like to add that the glass is everywhere in the ingredients mean - faceted. Now, grind the sugar with margarine, add eggs and mix until smooth. I use unrefined cane sugar "Demerara" TM "Mistral". It lends baked goods a subtle caramel flavor, color and aroma.

Mix the flour with baking powder, sift and mix up the dough. It should get quite thick. The form (22 cm) greased with vegetable oil and lay out in her dough. Even out with a spoon. Sent in a preheated 180 degrees oven for 20-25 min.

Cooking a soufflé to start, when the sponge cake is already cool. Gelatin should be soaked for 20 minutes in cream. During this time, combine in another bowl the condensed milk, cottage cheese and coffee.

Then heated gelatin over low heat or hold over fire, stir constantly until it dissolves. Remove from heat and combine with chocolate-coffee mass. It will look like this. With grains of coffee and cheese. Remove the mass for 30 minutes in the refrigerator. No more!

Our biscuit has long been ready. He needs to get out of shape and allow to cool. I did it with a small hump. If desired, it can be cut with a knife to level the surface. I do not became.

The cooled cake put in a split mold, grease with jam and top the jam "pasted" berries raspberry.

After an hour take out of fridge our "sofianou mass" and punched her in a blender until uniform color and consistency. And begin to quietly pour her a raspberry layer. At first gently between Malinki, so they "resist", and then the top. Little by little, a small trickle. Here is the result of our labors. Remove it in the refrigerator for 2 hours or more.

Then carefully remove the form.

The chocolate should be melted with milk in a water bath until smooth, and pour over the cake. You can completely cover with icing, I made only the top.

Give the glaze to harden, decorate the cake with raspberries, and calls all to tea!

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