Cake "Heart"

Description

This cake I made my husband as a gift on February 23. Husband was very happy!

Ingredients

Butter

450 g
Chocolate milk

600 g
Chicken egg
Sugar
Flour
Leavening agent

1.5 tsp
Condensed milk
Potato starch

1 cup
Sour cream

300 g
Milk

5 Tbsp
Water
Liqueur

2 Tbsp
Cream

200 ml
Gelatin

15 g
Yogurt

250 g
Powdered sugar

4 Tbsp
Soda slaked vinegar

1 tsp
Lemon juice

1 Tbsp
Hazelnuts

2 cup

Cooking

First make the rose. It is better to do the night before or the day before making the cake to roses has dried well. Choose some roses that have a well-blossomed buds. Still have one or two interrupts the rose petals. Buds and petals will wash under running water and dry.

Now prepare two plates, one of which will proseem powdered sugar and the other lightly beat into a soft mousse protein to form a foam.

Now take the rose, and carefully grease the petals from all sides of the protein (it is more convenient to take a regular brush to paint with soft bristles). You can just dip a rose into a protein, but then you have to wait to drain the excess protein.

Now gently sprinkle the rose with icing sugar. I used a teaspoon, and the excess powder was lightly shaken, out of it, Bud.

To the rose has dried up, put it in a glass to make the stem roses touch the bottom, otherwise it will fall into the glass, the Bud closed, and rose and dry. Or you can hang a rose stalk with a paper clip on the rope. There are different options, choose the one that will suit you.

With petals do the same: first, the lubricated protein, then sprinkle with powder and leave to dry. Before putting the finished petal on the plate, you need the plate to put a piece of baking paper, otherwise the petal will stick and break when you take it off. I used ready flowers in the kitchen, on the fridge. I got very hot in the kitchen, so the roses were ready by morning. The remaining flowers can be frozen for future use, putting them in a closed container and removing it in the freezer. Then the roses you can get, and immediately decorate the cake.

Prepare chocolate crust: in a soft butter put the chocolate and melt everything until smooth.

The finished mixture is cooled to room temperature.

Egg whisk with sugar to obtain a homogeneous mass.

Then add the flour and baking powder, stir.

Last enter the chocolate mixture and mix well everything.

The finished dough spread in the form at the bottom of which lay the parchment, and bake in heated oven at 160 degrees for 30-45 minutes (depending on the size of the shape).

Ready cake cool. Treat him gently, because this cake is very fragile. I really liked the taste of this chocolate cake - very chocolaty, not dry, slightly moist, with wonderful chocolate aroma that fills the apartment while baking. I originally wanted to make a cake in the shape of a heart, but because my "heart" shape is too small, I had to bake the cakes in the usual rectangular form, and then use the template to cut out the heart. In this context, the preparation of the cake took longer than I planned, because I love zero waste and the idea to use the remains of the biscuits, which came out after cutting out the hearts came just in the process. If you have a form of heart-shaped medium or a little larger than the average size, you will not have any "waste", and cooking a cake does not take much time.

We now proceed to the preparation white sponge cake: eggs lightly beat into a soft mousse and mix with condensed milk.

Then portions enter the starch, and mix up until a homogeneous mixture.

At the end of kneading, add hydrated soda.

On the bottom of the form put the parchment and spread the dough.

Bake in preheated to 180-200 degrees oven for about 20 minutes. Cool. The cake turns out very soft, and therefore requires careful attitude toward it.

Now it is the turn of praline cake. In a saucepan, preferably with a thick bottom, mix sugar, water and lemon juice. Put the saucepan on a high heat all the time and stir to dissolve the sugar. Once the mixture boils, not need to interfere.

While the syrup cooks, take the parchment with a pencil draw on it with a template heart and turn the drawn side down. Now coat the parchment with vegetable oil. Prepare the rolling pin, and her coat is also vegetable oil. Now I explain: draw in order to navigate where you want to distribute the weight, turn the parchment to ensure that the oil is not "eaten" pencil and lubricating oil to ensure that after hardening of the praline is well starred.

Nuts (I used hazelnuts), lightly crushed in halves or quarters. Then they need to be heated in the oven or frying pan and keep warm to keep them warm, otherwise the caramel will harden quickly. I took the already roasted and peeled hazelnuts. You can take raw nuts and bake them in the oven/pan.

Continue to cook syrup until a dark brown color.

Then add in the warm syrup nuts and mix everything.

Spread the paste on the parchment and quickly with the help of a rolling pin, even out of her.

Allow to cool about 5 minutes, and then using the template cut along the contour. After that, give the caramel to completely harden.

Trimming of caramel can be crushed and used for topping of cake or added to a cream.

Cut out the cake heart. Heart cut into two Korzh. I had a little recess for biscuits in the shape of a heart, therefore, from the remnants of the cake I cut out little cakes heart - shaped. But the cake is still all not used in the further process, you will see where I rubbed it...

White cake do the same, only cakes not cut biscuit below chocolate, white cake will be one.

Now prepare the syrup for impregnation of cakes. Although the cakes turn out dry (chocolate) and soft (white), I'm still more Goodies decided to impregnate. Sugar pour hot water, stir until the sugar dissolves, let cool, add your favorite liquor (or cognac).

Impregnate cakes syrup.

First prepare the cream: mix sour cream, egg, flour and sugar and put on fire.

Cook until thick over medium heat, stirring all the time. Cool to room temperature.

Soft butter will beat into a soft mousse white.

Then, continuing to whisk, will introduce the pieces, tablespoon, cooled sour cream mixture. The result is unusual and delicious, with sour, cream.

Let's start to assemble the cake: on the dish, first put the nut layer, put some part of the cream.

Then put a chocolate cake, put some cream.

Top - chocolate cake again, which put some cream. The remnants of the cream will coat the cake completely and remove to refrigerator.

The rest of the biscuit with your hands crush into crumbs.

In gelatin, add 4-5 tbsp water and leave for 5 minutes to swell (my gelatin firm "Dr. Oetker").

Cream with the icing sugar will beat into a soft mousse until stable peaks, add the yogurt and mix.

Gelatin will melt in the oven and a thin stream pour in the cream and yoghurt mixture, still whisking.

The resulting cream, which set aside 2-3 tbsp, add in the biscuit crumbs and all is well peremeshaem.

Get the cake from the refrigerator, and place on it the mixture.

Then, on the resulting layer applied is the cream (to "glue" the top cake layer) and place the white cake layer.

Prepare the glaze: white chocolate broken into pieces and put in a water bath or small fire.

When the chocolate is almost completely melted, add milk/cream and gently mix until a thick homogeneous mass.

Apply the icing on top of the cake and remove the cake in the fridge.

Now for the chocolate ribbon. I continue to "fill the hand" in the making of this decoration, and I like it more and more, though not quite impossible. Now, melt on the stove the chocolate.

Measure the width and circumference of the cake, just in case we will add everywhere 1 cm, and cut out of parchment a corresponding bar. This strip or put on the newspaper (so as not to stain the table) or on another piece of parchment. Now with the help of KINETICA applied to the strip line with a slope first in one direction and then in another.

Gives chocolate to slightly harden, then very carefully (this requires skill) remove the tape from the chocolate with a newspaper, and put it on the cake. Remove the cake in the fridge to harden the chocolate.

Then take out cake and decorate with roses and petals. The inscription I made with the help of edible gel markers. The inscription, of course, a little curve out, but that's because I did it the first time... to Decorate I wanted a little different, but honestly, I'm tired, so quick decorated...

The cakes, which I carved using the cut-cookies, I covered the usual glaze (milk + cocoa + sugar + butter) and sprinkled with crumbs, which was the result of grinding residues praline cake. Additionally, on several cakes using the template icing sugar made the hearts.

The cake was absolutely delicious, although very time consuming.

Here razrezik.

Husband was very pleased.

Help yourself and you!

Bon appetit!

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