Description
Insanely delicious cake! Flavor it is generally mind-boggling...
Ingredients
-
Biscuit
3 piece
-
Cream
600 ml
-
Gelatin
20 g
-
Pasta chocolate
4 Tbsp
-
Condensed milk
4 Tbsp
-
Profiteroles
18 piece
-
Caramel
5 piece
-
Water
120 ml
-
Powdered sugar
Cooking
Pre-bake a chocolate cake. Cool. Cut into 3 layers.
Soak the gelatin in water.
To make caramel syrup. 60 ml water + 20 ml of condensed milk.
To increase the sides of a split form (I have 23 cm in diameter). I have increased the dense, plastic film with cartons from children's machines. To put on the bottom Korzh, to impregnate caramel syrup.
Whip the cream to peaks. Add the powdered sugar. I have a pastry cream, they are already sweet.
Profiteroles need to bake in advance. I have purchased without the filling... It is very convenient! I bought a huge package in the candy store for 170 RUB them there in my 100 Grand. And the shelf life is very big... Profiteroles filled with cream.
On the soaked cake to put the profiteroles.
Separate 1/3 of the cream into another container. In 2/3 of the cream add 4 tbsp chocolate paste and pour 2/3 of the heated gelatin. To drive a mixer until smooth.
Put into a form for covered profiteroles. Flatten. Put the second cake, impregnate.
In 1/3 of cream, add 3 tbsp of condensed milk and the remaining gelatin. Beat with a mixer on uniformity. Put the second cake on top (leaving a little for garnish) and cover with the third pre-soaked.
At the top of the third cake layer spread remaining cream with a taste of caramel. Well leveled and decorate the profiteroles. Put the cake in the fridge to solidify. Then remove the bumpers.
Forgot to photograph the process of decorating caramel. But it is very simple. I'll tell you... In the microwave to melt 5 candy and then two forks dip into the melted caramel and stretch... rapidly solidifies and caramel out of the thread...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.