Description
I can remember more recently, when I simplified the baking of cakes for cakes, baking them in the microwave, and the bread and pastries seemed to me so complicated and inaccessible. But now I get enormous pleasure and enjoyment when mixing the dough, acquire such composure, that "let the whole world wait"! Along with pies, rolls and breads I like to bake and bases for cakes. For me personally, it's much easier than to prepare the cake: in the morning, put the dough, minding my own business, in the evening we baked, cut, missed, and his wonderful cake, not at all inferior in taste to sponge cake. I offer You my recipe for sourdough. I tried it in several versions, and I want to offer a coffee-chocolate option with cous-cous, with caramel butter oil impregnation and strawberry custard. The cake is absolutely luscious, moderately sweet (we're big fans of baking, but not sweet), with a delicate flavor cream liqueur and a pleasant tartness of the strawberries. I hope You will like this option. Help yourself to health!
Ingredients
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Couscous
2 cup
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Sourdough
180 g
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Sugar
4 Tbsp
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Sour cream
120 g
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Salt
0.5 tsp
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Instant coffee
2 Tbsp
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Vanilla
1 g
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Water
75 ml
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Cocoa powder
3 Tbsp
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Chicken egg
2 piece
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Vegetable oil
4 Tbsp
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Flour
2 cup
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Liqueur
125 ml
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Water
125 ml
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Sugar
4 Tbsp
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Milk
200 ml
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Starch
2 Tbsp
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Powdered sugar
3 Tbsp
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Chicken egg
2 piece
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Butter
80 g
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Strawberry
100 g
Cooking
For cooking basics for cake in hot water (75ml.) dissolve instant coffee (2st. L.), salt (0.5 tsp.), sugar (4st. ml) and the resulting solution cooled.
In capacity for kneading (I use a pot of 5L., also viminal) whip cream (120g.) and eggs (2pcs.) room temperature.
Add the slightly cooled coffee mixture, butter or sunflower (4st. L.), cocoa powder (3st. L.), vanilla (1 pack.-1G) and mix thoroughly.
Add bread starter at the peak of activity (180g.). I have thick sourdough to whole grain (wheat or rye) flour. Thoroughly dissolve.
Couscous TM "Mistral" to grind into flour and measure out 2 cups. I often use couscous in baking instead of whole wheat flour is sometimes added when making dough for bread.
Add the couscous to the mixture and mix thoroughly. Wheat flour (sifted through a sieve) add gradually, perhaps it is necessary much less, and maybe more, since flour is all different. Our flour usually takes more than indicate the girls in the baking recipes.
Thoroughly knead the dough. Should be not tight, plastic dough coffee-chocolate color. Roll it into a ball and flatten.
Put into a form, cover with cling film and leave at room temperature for 5-6 hours.
Bake until done in a preheated oven. Then leave to cool, wrapped in a towel.
Meanwhile, cook the syrup and cook the cream. In a deep skillet or saucepan, mix cream liqueur (I have a "Bailey's") or coffee (125ml.), water (125ml.) and sugar (4st. L.) and boil it on the stove until the sugar dissolves and purchase syrup dark caramel color. When the boiling syrup may quick foam, which disappears upon stirring. The finished syrup to cool.
To prepare the cream in the container for microwave oven to mix sugar powder (3st. L.) and corn starch or potato (2st. ml), diluted with milk (200ml.), to avoid lumps. Add eggs (2pcs.). Lightly beat.
Cooking in a microwave oven until thick, whisking every minute. I cook at maximum power (800W) for 4-5 minutes. The resulting cream to cool.
Meanwhile, cut the cooled cake base (I have them turned 4pcs.). Impregnated with syrup cakes the middle to soak on both sides, the lower layer mobilna. The syrup will spend the whole and not worry that the cakes will be "wet", it turns out everything is perfect.
In the cooled custard, add the butter (80g). room temperature and strawberries (100g.) If the berry is fresh, it is pre-blend, if frozen, you must to drain the separated juice. Weight set already thawed berries without juice. Can you spot mixering lush mass. Possible without the berries, the cream is even thicker and lighter, but we liked the flavor that the strawberry flavor gives the overall "picture" of the cake. To assemble the cake, spread evenly the cream between the cakes. Chill in refrigerator and serve with tea!!!
And you can optionally and decorate. I'm making cakes perfect sad sack, but here is the inspiration descended: the caramel-sesame "of peacock" and chocolate and sesame weight on top, retseptiki whom were born spontaneously at all. Sesame was plastic and allowed to sculpt symbolic leaves, and chocolate froze, but cut without any problems. If anyone is interested, I will share the recipe.
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