Description
Summer is a time of bright colors, abundance of berries and fruits. So I want to collect all this beauty together:)Personally, I tried to combine in the delicate cake soufflé. Who would think that this cake is time consuming to prepare-it is NOTHING of the sort! Cooked very easy! The only requires an exposure that would have to wait for the layers will cure and you will enjoy this gently-berry miracle:)
Ingredients
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Flour
200 g
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Chicken egg
2 piece
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Sugar
625 g
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Yogurt
0.5 cup
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Leavening agent
1 pack
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Vanilla sugar
1 pack
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Red currants
200 g
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Black currants
240 g
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BlackBerry
100 g
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Cheese
300 g
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Cream
300 g
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Gelatin
5.5 pack
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Water
3 Tbsp
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Butter
100 g
Cooking
To prepare cake you will need: Cake: -Flour-200 gr -Eggs-2 PCs.- Sugar-200 g Yogurt-1/2 Cup -baking Powder-1 pack Soufflé: -red Currant-100 grams -white Currants-100 g -BlackBerry-100g -Cream 33-38%-300 g cottage Cheese-300 gr Sugar-15 tbsp -Gelatin-4.5 packet of Jelly: -black Currant-240 g (120+120 ml) -Sugar-50 gr (25+25 g) -Gelatin-10gr (5+5 ml) Water 3 tbsp (1,5+1,5 art. l) the number of products I used to shape with a diameter of 16 cm and height 16 cm
Black currants, sugar, gelatin, water, divided in half. One layer of jelly, currant grind together with sugar into a puree. Gelatin pre-soak, allow to swell, then on slow fire to bring to completely dissolve, do NOT BOIL, let cool slightly. Add the gelatin to the currant puree, stir well.
The bottom of the form to lay with plastic wrap or a package.
Pour jelly into the mold and place in refrigerator to congeal.
Frozen jelly to get out of shape and leaving the film to go in the fridge. To do the second part of jelly.
For the cake softened butter to pound with sugar 200 g white. One by one add the eggs, each time well whisking.
Add yogurt and beat again.
In three steps add the sifted flour and baking powder, stirring well each time.
The dough was airy, creamy.
Put the dough in a greased form. Bake in a preheated 180 degree oven for 40-50 minutes.
The finished cake to cool, remove from mold and cut into three parts.
Cottage cheese divided into 3 parts of 100 g each, RUB through a sieve or using a blender.
Gelatin pre-soak, allow to swell, then on slow fire to bring to completely dissolve, do NOT BOIL, let cool slightly. BlackBerry grind in a blender with 4 tablespoons of sugar.
Prepared the berry mixture through a sieve and add to the cream cheese.
Beat well with a mixer.
In the same way to make a cheese-berry blend of red currant.
And from white.
300 grams of cream to split into 3 parts for 100 grams. Each part of cream whipped with 1 tablespoon sugar until stiff peaks.
Add to cream cheese and berry weight, add gelatin, well all beat with a mixer. Layers of souffle have to do as they harden. That is, first You add the cream and gelatine to BlackBerry mass. The other two containers with red and white currants let stand in the refrigerator.
At the bottom of a split form put the first layer of sponge cake.
Put the BlackBerry souffle. Put it in the refrigerator until solidification of the layer souffle.
Then lay out one layer of jelly from a black currant. Jelly is more convenient to pass right on the tape and then remove it.
Put second layer of sponge cake.
On top lay a layer of soufflé, redcurrant. Allow to solidify. Place a layer of jelly, to close the rest of the biscuit put the souffle from white currants. Leave the cake in the refrigerator for 6-8 hours.
For that would carefully remove the cake from the mold, blow the walls forms a Hairdryer.
Ready cake can be decorated with fresh berries currant and BlackBerry.
Help yourself:)
Bon appetit:)
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