Description
Delicate, light and absolutely stunning jelly sour cream cake with fruit and chocolate biscuit. Very tasty, but not greasy cake will certainly have you in mind. This humble gift you want to present a birthday Mary Stone.
Ingredients
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Chicken egg
2 piece
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Flour
1.5 cup
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Sugar
0.75 cup
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Milk
0.5 cup
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Dark chocolate
100 g
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Leavening agent
18 g
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Sour cream
1 kg
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Powdered sugar
300 g
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Gelatin
40 g
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Water
250 ml
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Fruit
-
Prunes
100 g
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Butter
100 g
Cooking
Chocolate to melt in 50 ml of milk and allow to cool. Meanwhile, beat eggs to a froth with sugar.
Add soft butter and whisk. Add melted chocolate and blend again.
Pour 0.5 cups of milk, mix well. Add the baking powder and flour and whisk.
In the form put the dough and bake in the oven at 180 g for 40 min. Guided on a dry skewer. To give the finished cake to cool. 40 grams of gelatin to soak in cool water with 250 ml of 40-min whip Cream a few moments with powdered sugar.
Fruit cut into cubes and prunes. By the way you can take your favorite fruits or berries. Ready sponge cake cut into medium cubes
After a time the gelatine to warm on the stove while stirring, but do not let it boil, cool slightly, and pour in the sour cream and beat half a minute with a mixer.
A deep bowl or convenient dishes covered with cling film. To pay first fruit on top of the pieces of biscuit.
Pour the creamy jelly filling. Again and again: the fruit-cake-estimates nny cream. And so on until the end of the form. It is desirable to finish the biscuit. Form cake put into the refrigerator for at least 3 hours, preferably more. The finished cake to turn on a plate and remove plastic wrap.
The cake turns out very tasty, with a pronounced chocolate taste like brownies. And if you have a biscuit ( I left, as I prefer to put more fruits and sour cream-jelly-cream), you can make cakes or biscuit sandwiching pre-cut into 2 pieces with your favorite cream or chocolate ganache. Also it will be very tasty!
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