Description
This cake is my Declaration of love to all girls and boys, wonderful cooks, who delighted me with their communication, kind words, support and inspiration. I want to say thank you and give each a large piece of this delicious cake. May the New Year bring you only positive emotions, success will be true, and life is sweet!
Ingredients
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Chicken egg
4 piece
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Brown sugar
160 g
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Flour
100 g
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Cocoa powder
3 Tbsp
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Lemon peel
0.5 tsp
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Leavening agent
1 tsp
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Vanilla
1 pack
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Vegetable oil
2 tsp
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Butter
100 g
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Condensed milk
400 g
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Sugar
100 g
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Gelatin
20 g
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Cream
800 ml
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Water
100 ml
Cooking
Eggs mix with brown sugar Mistral. The size of the pan must be by a large margin, since the eggs while beating will increase in volume by 3-4 times.
The pan with the egg mixture put in a water bath and whisking continuously, bring the mixture until complete dissolution of sugar. Continue to beat until the egg mixture will increase in volume several times and starts to deviate slightly from the Corolla.
Remove the pan from the heat, add the lemon zest and continue to beat until completely cooled foam.
In a separate container, thoroughly mix the flour, cocoa powder, vanilla and baking powder.
The resulting mixture is enter a few times into the egg foam, stir the mixture turning movements preferably with a silicone spatula. The dough will be very porous, a little "ragged" in appearance.
To shift the dough in a plastic bag, cut off one tip. Baking vystelit baking paper or foil, lightly grease with vegetable oil. Put on a baking sheet split mold without a bottom, and deposited the dough in a spiral, receding from the top 2 cm. This will allow the cake to continue to hide inside the cake. Similarly, to form a second layer. Bake the cakes in a preheated 180°C oven for about 15 minutes. Be guided by your oven, you may need a little more time. At this stage the main thing is not to turn the cakes in the dried biscuits, they should be slightly elastic to the touch!
While the cakes are baked, begin preparing the filling. Gelatin fill 100 ml of cold boiled water and leave to swell.
Softened butter will beat into a soft mousse at maximum speed for 2 minutes.
Still whisking, add in a few receptions condensed milk. Will beat into a soft mousse for a few minutes and skip to the side.
Chilled whisk cream to increase in volume in 1,5-2 times. Continuing to whisk, gradually add 1 tbsp of condensed milk and butter.
Gently heat gelatin in the microwave for 10 seconds, add 100 g sugar and mix well. Heat gelatin 1-2 times and mix well to dissolve sugar and gelatin crystals. If you like less sweet cakes, sugar at this stage can not be added. Pour slightly cooled gelatin into the cream, at the same time whisking the mixture with a mixer.
Assemble the cake. Split shape with a diameter 24 cm to put on a dish, put the cake and pour a thin layer of the cream.\ Send in the cold for 5 minutes. This step is necessary in order to cream filled any voids between the mold and the dish.
Pour in the form a little more cream and put the second cake. If the cream has started to harden slightly whip it with a mixer. Lightly press and pour the remaining cream. Put in the cold for a few hours to solidify.
At the end of the time gently holding his knife to the sides of the form and remove the cake. That's so white and fluffy it turns out.
For decoration use a little imagination and cut out a paper snowflake the size of our cake. The snow is gently placed on the surface and lightly pressed on to it very tightly. Pour cocoa into a sieve and sprinkle the cake. Carefully remove the snowflake and enjoy.
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