Cake "garden"

Description

Bake this cake for years and it was a chiffon cake. I think that for a soufflé it is very good for its tender and slightly moist texture. The biscuit is not only wheat, but rice flour, which gives it an airy feel. Souffles always made on the basis of apples, but berries vary depending on what is available. And finally, the creme brulee – it fits very well in this range of flavors, so to speak, holds everything together. It turns out very tender, lady's cake, just to pamper yourself and entertain friends! The recipe author.

Ingredients

Flour

66 g
Rice flour

66 g
Vegetable oil

80 ml
Instant coffee

1 tsp
Water

90 ml
Cocoa powder

40 g
Yolk egg

3 piece
Egg white

6 piece
Sugar

150 g
Leavening agent

1 tsp
Salt

1 pinch
Soda

1 pinch
Yolk egg

4 piece
Cream

400 ml
Sugar

80 g
Vanilla

1 g
Apple

500 g
Sugar

8 Tbsp
Cranberries

250 g
Water

230 ml
Gelatin

25 g
Cream

300 ml
Dark chocolate

100 g
Vegetable oil

4 Tbsp

Cooking

For creme brulee mix the egg yolks with sugar and whisk. Cream to put on the fire to boil. Pour the hot cream into the egg mixture and mix quickly.

Pour the crème brûlée into the form, covered with foil. Put the form in a tray, the bottom of which pour 1-2 cm of water. The pan put in a preheated oven, bake at 180°C for ~ 35-40 minutes. Ready creme brulee to cool completely, put in the freezer without removing it from the foil. Freeze.

For the biscuit: mix the flour, rice flour, cocoa and baking powder in a separate bowl. Coffee brewed with boiling water, cool.

Separate the yolks from proteins, the proteins we need more. Beat the yolks with 120 gr of sugar and, without ceasing to whisk, gradually add half of hot coffee. Beat for at least 5 minutes, the mixture should increase in volume by three times and become more viscous. Then into the beaten egg yolks gently add the butter and remaining coffee mix.

Loose ingredients to sift into the liquid mass and carefully stir "method of folding" upwards.

In a separate bowl, beat egg whites with a pinch of salt and 30g of sugar until soft peaks form. 2-3 reception to introduce whites into the batter, stirring gently every time "method of folding".

Pour the biscuit mass into a square shape with a side of 18 cm, it does not lubricating only zastelil the bottom baking paper. Bake in a preheated oven at 180°C for 40 minutes. Readiness biscuit check wooden skewer. For 10 minutes the cake leave to cool in the baking pan, then hold on the Board form with a knife and...

Flip the sponge cake on the grill, cool. To give the cake to "rest" during the day, wrapping it in foil.

For the cream soak gelatine in 130 ml of water. Apples are clean (we will need 500 gr of peeled apples) and slice.

Folded into a saucepan, add 4 tbsp of sugar and 100 ml of water. Put on fire and put out.

When the apples are almost done, add the cranberries and sauté for a bit more.

Aside from heat fruit mixture, blend. Gelatin to dissolve in the fire, to enter into fruit mixture. Beat with a mixer.

Cream whipped with 4 tbsp sugar, add to fruit soufflé part. Mix gently.

To assemble the cake: sponge cake cut into two layers. To get from the freezer creme brulee and release it from the foil. If you have a form with low sides, it is better to increase them, since the cake is high.

The square bottom of the form put the first Korzh, to impregnate it is not necessary, because chiffon cakes are different wet structure. Top pour 1/3 of souffle. For souffle put the creme brulee. Then pour another 1/3 of souffle. On top of the soufflé carefully put the second cake over it and pour the remaining souffle. Cake to remove in the cold until fully cured.

For decoration, I used the blossoms of Apple, but it can be any edible flowers. Protein is a little beat with a fork to make it easier to dip the brush. The surface of flowers and leaves to cover the white and immediately sprinkle fine sugar. To give the buds to dry.

When the cream hardens, to free the cake from the form. Chocolate melt in a water bath together with oil and pour the cake surface.

Decorate the cake surface with sugared blossoms of Apple trees. Nice!

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