Fruit cake with kiwi

Description

This recipe I already had. I post step by step photos. Tender soufflé with chocolate and fruit - still a favorite cake in our family.

Ingredients

Chicken egg

8 piece
Sugar

500 g
Flour

180 g
Vanilla

1 piece
Egg white

8 piece
Water

100 g
Gelatin

25 g
Butter

200 g
Condensed milk

100 g
Cognac

50 g
Dark chocolate

200 g
Glaze

100 g
Banana

2 piece
Peach

400 g
Kiwi

3 piece
Orange

2 piece
Garnet

20 piece

Cooking

Prepare the sponge cake: separate the whites and beat the yolks with the sugar until increase in size twice. To the yolks add sifted flour, mix and gently add the whites. The finished dough spread on a baking tray lined with paper. Put it in the oven with the temperature 200°C baking time 30 min. Then turn off the oven and leave the cake for another 10 min. the Finished cake should stand at least 5-6 hours. Cut out the cake round cakes and one of them is placed in the prepared form. The form is prepared as follows: in a pan put the cellophane and secured by the rim, the inner part of the rim wrapped in oiled paper.

Now start preparing the filling. Butter is whipped with condensed milk. Prepare the sugar syrup and simultaneously melt the soaked gelatin. Drop the finished syrup should not be spread on the plate – it means the syrup is ready.

Whipped into foam proteins and add a thin stream of syrup and gelatin. Continue to whisk until cool cream about 15 min.

Protein in the cooled cream add 4 tablespoons cream, whipped 1 min (not more, otherwise the cream will settle) and stop whisking.

Soak the cake with brandy syrup (syrup from peaches + 50 gr. of cognac) and smeared a small amount of cream, trying to cover all the cracks. Spread half of the sliced fruit and pour half of the cream. Cover the second piece of sponge cake, soaked again, the cream – fruit – cream.Cake send in the refrigerator for 40 min.

Preparing decoration. Rosettes of thin plates peach pour jelly and give to harden in the fridge. The frozen soufflé on the cake and spread the fruit in a number of techniques pour jelly. The fill is made directly on the fridge using the teapot for tea. Very convenient – a fruit not budge.

Cake with jelly and leave overnight in the fridge. In the morning remove the skirting and paper and with cellophane drag on the tray. With a spatula, gently lifting the cake, pull out the cellophane.

Chocolate warm up a couple and add butter – chocolate chip glaze.

For the decoration of the cake is convenient to use disc for training the waist. Wrap sticky wrap the edge of the tray to pour the chocolate.

Apply the glaze with a spatula while hot.

The chocolate placed on top of kiwi.

Conventional jellies on gelatin doesn't migrate kiwi juice – with time flowing. Therefore, kiwi paint brush the other jellies here from this box.

Preparing it this way: two tablespoons of sugar mixed with the powder and poured a glass of water. Then the mixture must boil 2 min. to Put on the fruit jelly like this need hot. Solidifies on the eyes.

From confectionery do lace. The hot glaze is poured into kornetik of parchment and draw very quickly, otherwise it will harden. In the fridge to put not necessary, in 3-4 minutes the leaves can be easily separated from the paper.

Set the leaves on the cake in the fridge for a couple hours. Before eating out of the fridge about an hour before sweet table. All! All a pleasant appetite! And thank you for your attention!

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