Description
Delicate, not too sweet, refreshing cake-soufflé - a fitting end to the gala dinner!
Ingredients
-
Flour
100 g
-
Chicken egg
3 piece
-
Sour cream
1 Tbsp
-
Condensed milk
1 Tbsp
-
Cocoa powder
1 Tbsp
-
Soda
0.333 tsp
-
Sugar
100 g
-
Sour cream
400 g
-
Condensed milk
100 g
-
Gelatin
1 Tbsp
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Water
100 ml
-
Sour cream
400 g
-
Banana
3 piece
-
Dark chocolate
100 g
-
Gelatin
1 Tbsp
-
Water
100 ml
-
Orange
3 piece
Cooking
The cooking time is given without taking into account the time of solidification of the cake. Prepare the sponge cake. Beat eggs with sugar in a solid foam.
Add sour cream and condensed milk, mix well.
Mix the flour, cocoa and soda,
Pour flour mixture into the beaten egg mass and knead the dough.
Pour into covered with parchment the form. I have a diameter 24 see Bake at 200 C for about 20 minutes. Allow to cool.
Meanwhile, prepare the jelly mass. Soak the gelatin in cold boiled water. You can directly in 2 layers, then split in half.
Whip cream with condensed milk. Pour the melted gelatin, stirring constantly mass. Leave that to the slightly thickens.
At this time prepare the form. I used the tureen. Cover it with cling film.
Oranges clean, cut slices, simultaneously removing the pits. Place them in a colander to stack the juice.
Spread on bottom and sides of the shaped slices of oranges. If there is a juice, gently blot it with a paper towel. Carefully pour the jelly-like mass, place in refrigerator to solidify.
While the top layer is hardening, prepare the chocolate banana cream. Very ripe bananas peeled and turn into a puree.
Blend sour cream and banana puree.
Pour melted in a water bath chocolate, mix thoroughly. Add the melted gelatin while continuing to stir.
Pour the resulting mass on pozostawi the first layer. Put in refrigerator for freezing.
Carefully lay the biscuit on poluzaschity chocolate layer. Press down lightly so it is tightly stuck to the jelly. Leave in the fridge for the final set, preferably overnight.
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