Description
I have my son on birthday I baked this cake! What could be more delicious tender and sprinkled bird's milk! But the highlight of this cake became a cake, not sponge, as is customary, but entirely different test. Come on in, I will tell you) since the age my son is"still very delicate - he was 2 years old, the cake I decorated the living delicate cornflowers and Jasmine. Help yourself...
Ingredients
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Yogurt
1 cup
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Jam
1 cup
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Brown sugar
1 cup
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Chicken egg
1 piece
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Flour
2 cup
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Soda slaked vinegar
1 tsp
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Chicken egg
10 piece
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Milk
1 cup
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Sugar
2 cup
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Flour
1 Tbsp
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Gelatin
30 g
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Butter
300 g
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Chocolate milk
100 g
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Butter
50 g
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Milk
50 ml
Cooking
To prepare the dough prepare the universal brown sugar from the Mistral.
Mix sugar, yogurt, jam, egg, flour and soda. Whisk all with a mixer until smooth.
The finished dough pour in a baking pan and put into oven heated to 180 degrees. Bake for 40-50 minutes until tender.
The crust is allowed to cool, removed from the form and cut lengthwise into two parts.
Prepare a soufflé. The yolks separated from the whites. Whites until put into the refrigerator, and the yolks with the sugar whisk.
To the yolks add milk and flour, whisk until smooth on low heat, while continuously stirring, cook the custard. Give the cream to cool.
Cream butter, beat until fluffy and spoon start adding the cooled custard.
It turns out the cream.
Instant gelatin fill with water, stir well on slow fire, gradually warming to 60 degrees, bake it until completely dissolved.
Get whites out of the fridge and whisk them in a solid foam.
Then into the beaten egg whites, continuing to whisk, pour a thin stream gelatin.
Then the cream is mixed with proteins, until smooth. Our souffle is ready!
In a separable form for the cake put the cake and fill it with half of the souffle.
Then put the second cake and pour the remaining soufflé, well leveling it with a spoon. Put the form in the refrigerator for 15 minutes.
Meanwhile, prepare the glaze. In a saucepan put the chocolate, add the butter and milk. Simmered it all cook until the elastic of the chocolate mass.
The cake removed from the refrigerator and cover the top with glaze. Again sent in the fridge for 2 hours, until fully cured. Then remove the form and sides of cake sprinkle with grated chocolate. Then decorate the cake to your liking.
So the cake looked like in finished form!
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