Cake "Caramel"

Description

Chocolate cake rice flour, soft cheese mousse with orange notes, caramel glaze. It's worth a try!

Ingredients

Flour

60 g
Corn starch

1 Tbsp
Chicken egg

3 piece
Cocoa powder

2 Tbsp
Water

2 Tbsp
Vegetable oil

1 Tbsp
Baking powder

1 tsp
Instant coffee

0.5 tsp
Sugar

180 g
Sour cream

250 g
Condensed milk

300 g
Gelatin

10 g
Cream

200 ml
Water

60 ml
Sugar

100 g
Condensed milk

67 g
White chocolate

60 g
Chocolate milk

60 g
Gelatin

7 g
Glucose

100 ml

Cooking

Rice TM Mistral to grind into flour

With a mixer beat 3 eggs with sugar - 180 g for 10 minutes. Weight should increase by 2 times

The rice flour mix with baking powder, cocoa and starch. Sieve the batch through a fine sieve into the egg mixture, stirring gently with a spatula.

Add vegetable (refined oil). In 2 tbsp of boiling water to dissolve the coffee and the bushings in the dough.

Form number 16 to make Bakirkoy paper. Bake in preheated oven to 160 degrees. Time - about 30-35 minutes.

Cool cake on wire rack. Cut into 3 layers. Stacking the layers alternately in the ring (before applying the mousse), soak orange juice with brandy (1:1)

For the mousse, we need a good cream (because we have such hard to find, I adapted: in the evening I spread the sour cream in cheesecloth, folded in 4 times, hung. Give the excess whey to drain. So, blend sour cream with boiled condensed milk. Soak gelatin 10 g in 50 ml of water. Give to swell, to dissolve (I do this in the microwave). Add the gelatin in the caramel mass and here also add the juice of 1 orange and zest.

Separately whip the cream, combine with caramel cream.

Soaking the cakes, put mousse. Put in the freezer until fully hardened mousse. (I left overnight)

In the evening prepare the glaze: Melt the sugar - 100 g on medium heat until Golden brown (do not disturb!). Enter the water with glucose. Mix well.

Soak the gelatin plates in water. White and milk chocolate to melt, put in the caramel. Here add the condensed milk.

Add pre-soaked and squeezed out gelatine. Whip the frosting in a blender. Put into the refrigerator.

To release the frozen cake from the mold (rings). Heat the glaze to 35 g. Set the cake on a grid under it to install the drive. To frost the cake. To remove the cake in the refrigerator for glaze to harden.

Decorate the cake as desired. Recipe copyright

Cut the cake with a hot knife

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