Description
Cake "the Empress" is named after the last Empress of France Eugenia - recognized beauty and the owner's discerning taste. The basis of this cake, created by the famous Pierre hermé modern Dior confectionary, was based on the famous rice dessert created especially for the Empress.
Ingredients
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Figure
60 g
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Chicken egg
2 piece
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Sugar
3 Tbsp
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Milk
2 cup
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Vanilla
1 g
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Raisins
80 g
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Walnuts
2 Tbsp
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Flour
150 g
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Butter
140 g
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Cocoa powder
3 Tbsp
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Leavening agent
1 tsp
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Strawberry
200 g
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The sugar syrup
150 g
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Agar-agar
1 tsp
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Vinegar
1 tsp
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Kiwi
1 piece
Cooking
Products for dessert.
Cook on milk viscous porridge, adding 2st.l. of sugar, a pinch of salt and vanilla. Rinse the raisins and steam with boiling water, then mix with rice porridge and add 40 g of butter.
For the base of the cake sift the flour with cocoa and baking powder. 100gr. butter RUB with 1tbsp.l. sugar, beat the egg, add to flour mixture and small pieces of walnut. Put the cold, for 30 minutes.
The rice in the stuffing beat the egg and mix thoroughly. Put the dough in the form and distribute it along the bottom and sides of the form (I had foil in a diameter of 19cm). On the dough spread the rice stuffing and place in a pre-heated oven at 180* for 20 minutes.
With jars of canned strawberry pour the syrup. 1 teaspoon of agar-agar, pour 150 g of syrup, let stand for 30 minutes, then boil and let cool slightly. Add a teaspoon of balsamic vinegar.
Ready, cold dessert, pour 1/4 jelly, allow to set. Put the strawberries and pour rest of jelly. Decorate with kiwi.
French dessert cake Empress is ready. The French even before serving sprinkle lightly pink or black ground pepper.
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