Cake "Gift"

Description

This is my small gift for the Boy and its many inhabitants. Come in, the cooks, and help yourself! For the competition "Congratulate the Student with three years".

Ingredients

Chicken egg

8 piece
Sugar

3 cup
Flour

0.75 cup
Starch

2.5 Tbsp
Gelatin

2 tsp
Butter

100 g
Dark chocolate

100 g
Cocoa powder

1 tsp
Water

200 ml
White chocolate

30 g

Cooking

First, prepare the cake base - chocolate cake. It will beat into a soft mousse with a mixer eggs with sugar to increase 2-3 times. Add starch and flour, on low speed beat for another 30 seconds. A diameter of 20 cm setelem with parchment paper, coat with butter and lightly flour priciples. Pour the chocolate dough and send it into the oven. Readiness check match: if the match is dry, then the cake is ready. Leave it aside to cool.

In the same way prepare the light dough and bake, but in a smaller (about 4 cm) in diameter form. If less than no, no problem - bake the cake the same as chocolate, but after cooling will need to cut, stepping back from the edge of the cake 4 cm.

While our cakes are cooling, prepare butter cream and "iced". In a small saucepan mix whisk the sugar with the egg. Put on medium heat and constant (it is important not to yawn otherwise the egg will take pieces) stirring with a whisk, bring the mixture to 45 degrees. Remove from heat and whisk hot mixture at high speed with a mixer until the volume increases by 2-3 times. Then reduce the speed and, while whisking, allow the mass to cool.

Separately, beat softened butter.

And join the sugar-egg mixture with butter. Whisk for a few minutes. Put into the fridge so that the cream cooled.

And now prepare our cakes. Chocolate cake cut lengthwise into 2 parts. Will popitem syrup.

Light crust (by volume I have chocolate less than 2 cm) cut in a circle 2 cm from the edge. Then from the cut made by the measured 3 cm and again in a circle cut out the middle. The most extreme stripe on the photo is not needed, the second ring - this will be the second tier of the cake and the middle is third tier.

To make it clear - here is the ring for the second tier. And the middle (sorry, not captured) will serve as the third tier. Our cake - ring and the middle is also cut into two and soak with syrup.

Begin to collect the cake. Half chocolate cake grease with butter cream and sprinkle with chopped chocolate. Put second half of cake, lightly press and cover also cream. This will be the first tier of the cake.

Next, do the second tier. The first half of the ring place in the middle of our bases, gently press on it for strength. Put some cream and sprinkle with chopped chocolate.

Top to install the second part of the ring. And we got our, not yet finished, the cake in the fridge or on the balcony.

And at this time going to do protein cream. In water, add gelatin and sugar and dissolve, not boiling.

Chilled whites beat until stable peaks. And, not stopping to whisk, add small amounts of dissolved gelatin with sugar.

Get in from the cold cake. Fill half the void of the second layer of protein cream, sprinkle with chocolate.

And fill again protein cream flush with the ring. The second tier is ready.

The third tier also fluff butter cream, sprinkle with chocolate and apply about 1 cm of protein cream, cover the second half. Set the third layer on the second press them a little. To make 15 minutes in the cold.

Dark chocolate to melt in the microwave and brush to put on the free space of the first, second and third tiers. Boca tiers decorate protein cream using a notched nozzle and kinetic. Labeling to melt the white cube of dark chocolate. From the tracing paper to make a small kinetic, to fill in the white chocolate and bring out the letters on tracing paper. The inscription cooling, remove the tracing paper and set in the marginalia of the second tier. The third tier decorate with rosettes of mastic. For detailed master-class on making roses from mastic thank Olga Babich! And now you can safely say: "the Cake's ready!" Heat a tea or coffee and treat with Pillsbury!

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