Cake Purple heart

Description

Why not treat your mate a piece of cake for Breakfast? Yes not simple, but with a surprise recognition inside! The filling can be any one you want, I have a bright heart with orange flavor :) the Idea of design: vitoria, LJ.

Ingredients

Milk

60 ml
Butter

120 g
Chicken egg

3 piece
Yolk egg

3 piece
Sugar

250 g
Flour

1 cup
Cocoa powder

0.333 cup
Leavening agent

0.5 tsp
Salt

0.25 tsp
Dry red wine

0.66 cup
Powdered sugar

6 Tbsp
Gelatin

1 Tbsp
Egg white

1 piece
Beets

100 g
Orange juice

100 g
Orange zest
Vanilla
Cream
Chocolate milk

100 g

Cooking

Preheat the oven to 170 degrees. The bottom and sides of the form with a diameter of 22 cm vystelit baking paper. In a saucepan bring to boil the milk. Remove from heat and add the oil. Stir until it is completely melted.

Whisk the eggs and yolks with sugar into a lush foam (about 5 minutes).

In a separate bowl, sift together the flour, cocoa, baking powder and salt, stir.

To egg mixture add 1/3 of the flour and mix gently from the bottom up. Then add 1/3 of the oil mixture and again mix gently. So alternate until the end.

Air ready dough lay out in the prepared form. Bake for 30 minutes until dry toothpick.

When the cake has cooled, cut it in half. In the lower layer to make a recess, which in cross-section resembled the letter V - this is the lower part of the heart.

In the upper crust make a recess, which in cross section will be to look as overwhelmed with the number 3 - this is the top part of the heart. To impregnate, combine wine with 3 tbsp of powdered sugar and saturate both layers. If you do not want to use alcohol, you can soak a sugar syrup or milk.

To prepare the mousse 1 tbsp gelatin soaked in 2 tbsp water and leave to swell according to the instructions on the package. Prepare the Italian meringue. To do this, connect the sugar with 1 1/2 tbsp water and heat, stirring, until the sugar is dissolved. Bring to a boil and let simmer on medium heat for 5-7 minutes (or until temperature 120 gr.). Syrup is ready when the bubbles become large, but it should not turn into caramel.

When put to cook the syrup, start whisking the egg whites. Still whisking, pour a thin stream of protein in hot syrup and continue whisking until the bowl in which you mix, not cool.

In the bowl of a blender combine beetroot, orange juice and zest. Vzbeta until smooth puree. Add 3 tablespoons of powdered sugar and vanilla.

Dissolve gelatin (according to instructions on the package), add to the beet mass. Then add the meringue. Whip the cream and gently add in the beet mass.

The "heart" of the recesses fill with mousse and place the cake layers in the freezer literally for 5 minutes to let the mousse lightly grabbed.

Connect the cakes. Place them in a form lined with baking paper, then put the remaining mousse. Cover and refrigerate overnight.

The finished cake decorate as desired. I melted in the microwave chocolate with 3 tbsp cream and push the little rosettes of kornetika.

Comments and reviews

Leave a comment or a recipe review