Description
Tender and juicy, rich chocolate, with bright almond-bitter touch of grapefruit, with a sweet and sour sour cream cream, this cake will not leave anyone indifferent. To cook it easy, plus you can break the cooking into steps, which is very convenient in the pre-chores. I want to take this cake to all my friends who generously showered me with congratulations on birthday and warmed by the warmth of their hearts. Thank you, my dear, this cake is for you!
Ingredients
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Chicken egg
3 piece
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Butter
80 g
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Sugar
3 Tbsp
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Condensed milk
3 Tbsp
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Cocoa powder
6 Tbsp
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Flour
2 Tbsp
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Corn starch
2 Tbsp
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Soda
1 tsp
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Vinegar
2 Tbsp
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Bird cherry flour
3 Tbsp
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Milk
200 ml
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Sugar
3 Tbsp
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Yolk egg
1 piece
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Corn starch
1 Tbsp
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White chocolate
100 g
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Butter
60 g
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Sour cream
300 ml
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Powdered sugar
4 Tbsp
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Essence
Cooking
The softened butter vzbit with sugar. Add the eggs one by one continuing to whisk the mixture until smooth.
Reduce speed of mixer and add the condensed milk. Gradually pour the mixture the sifted cocoa, flour and starch.
To repay soda vinegar and quickly pour in the batter. Mix well.
The mixture will be lighter and will resemble chocolate cream. Put the dough in covered with parchment shape better rectangular and bake in a preheated 200 degree oven for 15 minutes. Then reduce heat to 160 and food processor to the dry splinter. Ready cake cool in the form, then gently remove, remove from parchment and wrap tightly in foil. Put into the refrigerator overnight or longer. I have been 2 days.
To layer pour the cherry 100 ml of milk and put to boil on a slow fire.
Grind the yolk with sugar, starch and remainder of milk. Pour the mixture into the cherries, and intensively stirring with a whisk, boil until thick.
In the hot cream, stir in the broken white chocolate. Cool slightly and add butter pieces. Stir in butter and whipping cream with a whisk until smooth. To hide the film touching the cream and refrigerate a couple of hours.
A very sharp knife carefully cut the cake into three layers. The cake crumbles easily, so I immediately cut the cake into two parts, under cakes. Lubricate the layers of generous black cherry, raspberry, lapping at each other, slightly pressing down.
The upper layer is not lubricated. Bring the cold to soak overnight.
Before serving, whip the cold sour cream with sugar and almond extract in a lush cream and cover the top of the cake. Cut into pieces a La carte, rubbing a sharp knife before each cut.
To serve with a Cup of strong coffee.
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