Description
Tender and juicy dessert — cake with lots of layers. The cake is made of soft creamy dough that blends in with custard and remaining aftertaste of tangerine and milk jelly. The cake is covered with frosting with the aroma of honey and chocolate
Ingredients
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Butter
100 g
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Sour cream
150 g
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Sugar
150 g
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Yolk egg
5 piece
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Leavening agent
3 g
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Flour
400 g
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Egg white
5 piece
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Jam
300 g
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Gelatin
10 g
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Mandarin
6 piece
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Sugar
50 g
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Gelatin
4 g
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Milk
200 ml
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Sugar
50 g
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Vanilla
1 g
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Gelatin
3 g
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Honey
150 g
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Chocolate milk
150 g
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Sugar
150 g
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Water
70 g
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Gelatin
12 g
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Condensed milk
100 g
Cooking
Prepare the sponge cake. The butter, sugar, beat.
Add sour cream and yolks
Add flour and knead the dough. The dough will be slightly sticky.
Formable in the form of round cakes (makes 2) Bake at 200* for 10 min.
For the tangerine jelly squeeze the juice from the mandarins.
The sugar dissolved in the juice of Mandarin and a thin stream injected, soaked and dissolved gelatin. Jelly put in the fridge the wide flat shape.
Prepare milk jelly. Milk with sugar and vanilla bring to a boil, allow to cool and enter the dissolved gelatin. Put in the fridge
Prepare the cream. Jam you can take any, but prepared with several kinds and tastes best is obtained with crimson. Jam put it on the stove and ovarium about 20 min to form on the surface of large bubbles.
Chilled whites whisk
Enter the hot jam into the whites, and beat for 5 min.
Add in the soaked and dissolved gelatine and beat for another 5 min.
Put the cake together. A biscuit cut at the edges put in the middle of the removable ring, so that the edges remain at a distance of 1 cm layer 1 - cake 2-cream 3 - milk jelly 4 - cake 5-cream 6 - 7 jelly tangerine cream shape Diameter 24 see
Put in the fridge for 2 hours
Prepare the glaze. Sugar combine water and honey and bring to a boil
Chocolate melt in a water bath, add condensed milk, stir
In the chocolate-caramel mixture add syrup of honey and sugar, slightly cooled and enter the dissolved gelatin.
Cake dismissed from the ring and put on the stand
Pour warm glaze (about 35-40*)
The extra glaze flows down.
Preparing decoration for the cake. Melted chocolate smeared on film, when chocolate the luster is lost and it begins to harden cut it into triangles.
Decorate the side.
For the flower on the tape with a spoon, draw the leaf
Put in a paper cylinder to the leaf was slightly bent, allow to harden.
On the cake put the ball, made from a side of biscuit crumbs mixed with cream.
Put the leaves.
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