The Wenceslas cake with rice roasting

Description

Delicious nostalgic cake from legendary pastry restaurant in Prague. Delicate, airy, chocolate cakes, lots of cream, everything is made according to GOST, with the exception of custom roasting crumb. Welcome!

Ingredients

Chicken egg

4 piece
Flour

85 g
Starch

15 g
Cocoa powder

25 g
Sugar

125 g
Milk

130 ml
Sugar

130 g
Starch

20 g
Butter

300 g
Cognac

1 Tbsp
Cherry

100 g
Sugar

125 g
Water

40 ml
Nuts

20 g
Rice flakes

2 Tbsp
Lemon juice

0.333 tsp
Dark chocolate

10 g
Cherry

Cooking

For the shortbread sift flour, starch and cocoa powder.

Separate the whites from the yolks, whisk the yolks with 100 grams of sugar until white.

Proteins whisk until peaks, add the remaining 25 grams of sugar and continue to beat until thick shiny mass.

Mix the beaten egg whites and yolks,

Add sifted dry ingredients and gently stir.

Shape (diameter 20 cm) greased with oil, sprinkle with flour, put the dough, put in a preheated 180-200 degrees (your oven you better know) for 20-25 minutes. Readiness check wooden skewer. Ready biscuit roll (in the form) on the grid, cooled, remove the form and leave for a few hours, and preferably overnight, to stand.

Prepare the cream. 100 ml of milk mixed with sugar, bring to a boil.

Mix the remaining milk with the starch, stir thoroughly and pour, stirring, into the boiling syrup.

Put in a clean container, cover with cling film and leave to cool.

Whisk the softened butter until creamy. In fact, it seemed to me that 300 grams of butter for such a small cake it's really quite a lot, so I took a chance and added just 200.

Gradually (3-4 hours), add the milky starch syrup

And cognac. The cream is very good and with this amount of oil.

Rice flakes a little grind in a coffee grinder, mix with finely chopped nuts. Sift into a large sieve to remove very fine crumbs.

Cook the syrup - sugar and water brought to a boil, remove the foam, add lemon juice and cook until the sample No. 10 (caramel). Check on a piece of ice or in cold water - a small amount of boiling of the syrup, placed in cold water forms a firm ball (icicle), which does not stick to the teeth and shatters into crystals like broken glass.

Remove syrup from heat. Walnut-rice mixture, pour in the caramel syrup. Before adding to the syrup mixture should be slightly warm (at 160C for 5-7 minutes or microwave 2 minutes).

Stir and spread on a greased parchment paper.

Chocolate heated in a water bath. In a pastry bag or Carnatic pour chocolate, cut off the spout and draw the various figures. Remove the foil in the fridge so the chocolate froze.