Description
Dear cooks, I don't know about you, but I always look forward to the season of plums to cook a gentle fragrant pies, tarts and other Goodies. This time I present you the cake of plum puree with cream, very beautiful and delicious, with the autumn scents of cinnamon, cloves and red wine. Depending on the weather and the mood it could be disco, and Blues in bright sun light it becomes saturated with color, and in cloudy weather - calm, soothing color old rose. Enjoy, contemplating a Cup of coffee and a bright dessert on the table, beautiful autumn nature with all its colors and smells!
Ingredients
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Butter
50 g
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Sugar
50 g
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Salt
1 pinch
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Chicken egg
1 piece
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Flour
85 g
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Cocoa powder
15 g
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Leavening agent
1 tsp
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Drain
700 g
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Semi-dry red wine
250 ml
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Cinnamon
1 piece
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Carnation
1 piece
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Pudding vanilla
1 pack
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Sugar
200 g
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Gelatin
30 g
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Cream
500 ml
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Water
100 ml
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Drain
5 piece
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Cream
150 ml
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Thickener for cream
1 pack
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Vanilla sugar
20 g
Cooking
Cooking time is given without time for cooling and solidification. Butter, sugar, and salt grind. Add the egg and whisk or mix well. Sift the flour with the baking powder and cocoa, add to butter-egg mixture, knead the dough. The bottom of the cake tin with a diameter of 26 cm to cover with baking paper at the bottom to spread the dough and put it in the oven for 10-12 minutes of baking, temperature of 180 degrees. The finished cake base to cool in the form.
Plum wash, remove seeds. Fold plums into a saucepan, add a cinnamon stick and one dried flower of the clove, pour over wine and under the lid simmer for 15 minutes.
At this time, in one bowl mix vanilla pudding 8 tablespoons of cold water. In another bowl pour the gelatin in 100 ml cold water for swelling.
Remove from the pan with cinnamon. Soft plums in the pan, grind in a blender, pour sugar and boil until it dissolves. The amount of sugar depends on the acid plums, and your preference, so here it is necessary to try on a little sugar and add as needed. In plum to pour a stream of dissolved and pudding, stirring constantly, cook until thick. This lasts for 4-5 minutes, turn off the heat.
In a bowl with swollen gelatin pour 3-4 tablespoons of hot plum-pudding mix, that's a good stir to avoid lumps. If the gelatin has had time to thicken, heat it in the microwave (a few seconds).
Then the gelatin mixture to pour to the rest of the plums and mix well with a broom for whisking. Then, periodically, stirring, cool the filling. This is the longest time of the whole process. To reduce the time the stuffing can be cooked in the first place, and only then do the test. Stuffing takes on a deep Burgundy color, although it also depends on the varieties of plums.
The cooled housing is removed from the mold. The form lay a clean paper and put the body back into shape.
When the filling has cooled, whip the cream until it is tight peaks.
Subtract the speed of the mixer and Prilepa the filling, carefully mix everything. All the cream to pour in the case and put in the refrigerator until fully cured. Best on the night.
Frozen cake to get out of shape, cutting with a knife along the sides of the form.
Now you can decorate it to your mood and taste. I whipped the cream with vanilla saharai and secretfile cream. Using a pastry bag around the edge and in the middle made roses and decorated with slices of halved plums.
I wish you Bon appetite and warm generous autumn!
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