Description
Amazingly delicious cakes - treccani, biscuit with coconut, cream soufflé and apricot jelly. Definitely try it - it's very tasty, tender, just melt in your mouth brownies! For the contest "Gorenje: Christmas song".
Ingredients
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Chicken egg
2 piece
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Sugar
0.5 cup
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Vanilla
1 pack
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Coconut shavings
50 g
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Flour
0.75 cup
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Gelatin
15 g
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Leavening agent
1.5 tsp
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Water
150 ml
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Cream
200 g
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Powdered sugar
150 g
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Citric acid
-
Jam
0.5 cup
Cooking
1 egg and yolk vzbit with sugar and vanilla.
Coconut grind in a coffee grinder.
Coconut mixed with flour and baking powder. Gradually add in beaten egg mixture, constantly whisking.
Pour the batter into the form, covered with an oiled parchment.
Bake in preheated oven at 180 degrees for 30-35 minutes.
While baked and cooled sponge cake soak gelatine in cold boiled water for 30-40 minutes.
The finished cake to release from the parchment and put back into shape.
Prepare second layer: beat cream separately until thick, beat egg with sugar until splendor at the end add the lemon and whisk again, then mix the cream and beaten egg whites with a mixer on low speed. Then preheat the swollen gelatin to dissolve it (pour 1/3 of the heated gelatin into another bowl - we will need this for the apricot jelly) and pour in a thin stream into the cream, mixed with beaten egg whites, still whisking. Long whisk, the cream can become gritty.
Put the cooked soufflés on the cooled cake.
Mix 1/3 of gelatin with the warmed apricot jam.
Brush this mixture the top of our building - this will be the third layer. Sprinkle top with colored sprinkles for baking - for of sparking. Place the mold in the cold for solidification souffle and jelly.
After curing cut from a cake of the month and stars.
MMM - tasty brownies turned gentle, coconut-vanilla aroma and taste fragrant apricot jelly! Bon appetit! Help yourself!!!!!
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