Description
I want to begin here with these words, don't do Anything in a hurry, do not be afraid, and anything not dosadi. We are just starting, they're still surprised! Erich Maria Remarque. Of course, I'm not a big fan of poppy baking, but the result exceeded all my expectations and I was pleasantly surprised. Today I want to offer to your attention very, very tasty, tender, just a fabulous cake. I have twice managed to cook during the week. Very easy to prepare, made quickly, consumed even faster, this recipe used the lentil flour, which is generally not felt in the baking and cream. I advise everyone to cook and to please yourself and your relatives.
Ingredients
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Chicken egg
6 piece
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Sugar
150 g
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Mac
150 g
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Butter
150 g
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Flour
130 g
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Lentils
100 g
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Yolk egg
8 piece
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Sugar
150 g
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Cream
1 l
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Orange zest
1 piece
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Flour
0.5 Tbsp
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Cream
100 ml
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Chocolate milk
100 g
Cooking
​In this recipe I used sugar and lentils Mistral
To start to cook lentil flour, you need to take 100g. lentils and grind.
Preheat the oven to 170 degrees. Divide the eggs into yolks and whites. Melt the butter and leave to cool. Beat the yolks with half the sugar (75 g) until a lush white mass 5min, add the vanilla extract and mix well.
In a separate bowl, beat egg whites until resistant peaks, add remaining sugar (75 g) and whip another 3-5 minutes.
In a bowl, mix the sifted flour and dry Mac.
To the yolks put the whites and the dry flour mixture and poppy. Very carefully so as not settled proteins, stir with a spatula, gradually adding the melted butter. Should be a very air mass.
Cover the bottom of a form with baking paper, put the dough and flatten. Bake for 30-40 minutes or until dry splinter. The finished cake to leave in the tin for 10 minutes. Remove the cake from the mold and cool completely. The cooled cake cut into 4-5 parts.
To prepare English custard cream. Beat the yolks with sugar and add half a tablespoon lentil flour, to increase the mass.
Pour the cream into a saucepan and add the orange zest, bring ALMOST!!! to a boil.
Pour the cream into the yolks, stirring constantly. Put on a small fire and cook STIRRING CONSTANTLY~! until lightly thickened, about 5-7 minutes (the cream should be the consistency of liquid cream) Cream is not cool
. Hot cream need to divide the number of cakes that you have. The Assembly needs to be done in the same form, which is baked in the cake shape you need to lay out cling film. Put on film in the form of a first layer, pour the hot cream on the cake, from the top right to put the following, pour the cream, etc. top the last layer pour the cream and cover the edges of the film. Leave cake at room temperature for 1 hour. Then remove the cake in the fridge for 2 hours it is completely cool.
To prepare the ganache. Pour the cream into a saucepan, bring almost to a boil, remove from heat and add chopped chocolate and leave for 2-3 minutes. Stir with a whisk until smooth. To get the cake out of shape (to put on top in the shape of a plate, open the foil that was on top, and flip the form on a plate) to release from the film. Pour the ganache on the cake. DECORATE as desired. BON APPETIT.
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