Cake "Vanilla-chocolate"

Description

The recipe for this stunningly delicate vanilla-chocolate cake I saw online. Or rather, not even a recipe, and photos of the build process. And decided that I would not be me if recipe find. Found and share with you. Little has changed to your taste. To say that it's delicious? No, he's just delicious!

Ingredients

Flour

155 g
Carob

30 g
Soda

1 tsp
Salt

0.5 tsp
Instant coffee

1 tsp
Butter

90 g
Sugar

190 g
Chicken egg

2 piece
Vanilla essence

1 tsp
Sour cream

150 g
Chicken egg

65 g
Butter

40 g
Water

50 ml
Salt
Flour

50 g
Milk

170 ml
Yolk egg

50 g
Sugar

50 g
Cream

170 ml
Gelatin

6 g
Water

2 Tbsp
Vanilla pod

0.5 piece
Berry
Yolk egg

50 g
Chocolate milk

250 g
Milk

150 ml
Cream

450 ml
Gelatin

16 g
Water

4 Tbsp
Sour cream

2 Tbsp
Sugar

3 Tbsp
Cocoa powder

3 Tbsp
Butter

50 g

Cooking

Chocolate biscuit. Sift flour, soda, and carob. The original recipe was cocoa (0.5 cups). But carob is a bit more dough and a biscuit. Add the instant coffee (optional) salt - a pinch.

In a bowl beat butter (room temperature) and sugar. One by one enter the eggs, then vanilla essence.

Add sour cream and parts, in several stages to introduce the flour. I did it all with a mixer at minimum speed.

The bottom of a split form (diameter 20 cm) lay a parchment paper. Pour the batter, bake for 30-35 minutes in a preheated 165 C oven. The readiness check skewer.

It turns out to be a lush cake, which is quite possible to cut into 3 or even 4 (if you try) part. Put it on a rack to cool. Cut into 2 Korzh.

Choux dough. I think all it ever did))). In a saucepan boil water, butter and salt. In boiling water pour the sifted flour and quickly knead the dough. It must move away from the sides of the pan.

The dough cool slightly and stir in egg. In the recipe specified egg weight of 65 g, my egg weighed 63 g, I think that 2 g is not critical.

On parchment I drew 2 circles with a diameter of 7 and 16, see Choux pastry shifted into a pastry bag and transplant community.

Baked at a temperature of 180 degrees. Then cooled and cut each circle into 2 layers.

Bavarian custard. Gelatin pre-soak in cold water. To the milk add the contents of the vanilla sticks and the stick. Bring to a boil. Cool slightly, remove the wand.

In a saucepan beat the egg yolks and sugar in a thin stream while continuing to whisk pour in the milk. Saucepan put on fire and cook until thick. Then remove from the fire and enter prepared gelatin. Stir until smooth. Cover with cling film "contact" and cool.

Whisk cream to moderate the peaks.

And pour in the custard.

The resulting mass to fill a pastry bag, put the cream on each half of circles. Arrange berries. I used frozen cherries (not thawed in advance). Now I can say that cherry I put a little, next time I will stack more tightly. Connect the half circles.

Chocolate mousse. Soak gelatine in cold water. Milk to heat, but do not boil. Add the chocolate and stir until dissolved. Gelatin to dissolve in a microwave/ water bath and enter into the chocolate mixture.

When the mixture has cooled, add the yolks and a bit! beat.

Whip the cream and gently, in a number of techniques to enter in the chocolate mixture.

Mousse is supposed to be so homogeneous, glossy.

Assembly. On the Board to put cling film, put the split mold, the edges of the film to consolidate on the form. Put the sides, because the cake will be high a little more than 10 cm To the bottom of our design is to pour a layer of 1-1,5 cm chocolate mousse, a little freeze (5 min). Lay 1 layer of sponge cake. Pour another layer of chocolate mousse, again freeze.

Now place the choux rings. Inside the circles, I poured the remaining custard Bavarian cream and chocolate mousse on the outside. Then again a layer of mousse and a second layer of biscuit. Put into the refrigerator for 5-6 hours (preferably overnight) or in the freezer for a few hours.

Glaze. At first I wanted this cake to cover the chocolate mirror glaze, but drove a friends and it was time to go to the country. So off the cuff is my favorite frosting of a treasured old notebooks. Sugar, sour cream, cocoa and butter, bring to a boil. All.

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