Cake "young beauty"

Description

This cake I made for my daughter my closest friends. 13 year old beauty was thrilled. Well, I want to note that the appearance of the cake is quite consistent with the internal content.

Ingredients

Gelatin

15 g
Strawberry

600 g
Lemon

0.5 piece
Powdered sugar

100 g
Chicken egg

5 piece
Sugar

80 g
Flour

85 g
Corn starch

50 g
Vanilla sugar

1 pack
Water

3 Tbsp
Salt
Cream

300 ml
Powdered sugar

50 g
Butter

350 g
Cream cheese

400 g
The food dye
Powdered sugar

100 g
Dark chocolate

Cooking

Prepare soufflé frozen strawberry of course its pre-thaw the cooking process here: Http://www.povarenok .ru/recipes/show/647 27/ Divide the mass into two equal parts. Two forms of the same diameter as the cakes (I have a 21 cm) lay a parchment paper. Pour the souffle and leave overnight in the fridge.

The next day, proceed to the cake. Prepare the sponge cake beat the Yolks with the sugar until light color, add the vanilla sugar. While continuing to whisk, add 3 tbsp of hot water. Continue to beat until white foam. Flour to connect with starch and salt, sift. In a separate bowl, beat egg whites until stable peaks. Whites gently pour in the yolks, add the sifted flour with the starch and stirring with a spatula from the bottom up to bring the mass to a homogeneous condition.

Divide the dough into three equal parts. Form vystelit baking paper and pour in the dough. Bake for 10-15 minutes until Golden brown in a preheated 180*C (350*F) oven. The finished cakes allow to cool completely.

300 ml cream beat until thick state, while continuing to whisk, add 50 g sugar powder 200 g pre-razmorozhena strawberries blend in blender.

Begin assembling the cake. Each cake flip over, remove the paper and smear the strawberry puree (just don't forget to remove the paper and souffle). On top of mashed potatoes spread the cream, now spread the first round souffle. For souffle cream and again cover with a second crust, oiled side down. Repeat the procedure one more time : strawberry puree, cream, second souffle, cream and last cake greased side down.

If you need to trim the edges, pass a sharp knife around the cake and cut away the excess. Put the cake in the fridge for 30 minutes.

Now for the cream for decorating. 350 g butter 400 g cream cheese at room temperature beat with a mixer until smooth, continuing to whisk, add 100 g powdered sugar. Now for a little bit of food dye to desired color.

Cover the cake with cream. If it will not go very smoothly - not a problem, this will not be seen.

For further decoration we need such nozzle in the form of asterisks. Further decoration of course optional, you can decorate the cake as you wish and according to their possibilities.

Fill a pastry bag or plastic bag with a cream, hold the bag perpendicular to the side of the cake approximately at the level of the middle crust. Squeezing the first point on the cake and not Ottawa nozzles continue to move by drawing two circles (not stopping to squeeze the cream) one after the other. It turns out rose. Depart from the first roses and do the second and so on until the series is not over. Make a second row of planting each rose between the two lower as if in a checkerboard pattern. And so on rise up.

Thus we reach the top and just continue to draw roses placing each top between the two lower until you fill the entire top.

Decorations were made in advance. Melted dark chocolate was poured into molds for making flowers, after curing the coated food dye.

Lay the ornaments on the cake.

And of course razrezik

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