Cake "Chervona Ruta"

Description

Going out of town, I decided to bake at home any delicious pie for tea, and suddenly remembered this cake, which I have long wanted to try. And, as to steep it for a long time have not stopped this. I would like to say that the author of this delicious cake is a wonderful cook and pastry chef Lika Torzewska whose recipes of sweets I often use at home and never they did not disappoint.

Ingredients

Chicken egg

1 piece
Sugar

220 g
Flour

350 g
Butter

3 Tbsp
Sour cream

9 Tbsp
Cocoa powder

3 Tbsp
Soda

1 tsp
Milk

800 ml
Flour

4 Tbsp
Starch

4 Tbsp
Powdered sugar

200 g
Butter

200 g
Vanilla sugar

20 g
Egg white

4 piece
Sugar

200 g
Coconut shavings

200 g

Cooking

Ingredients.

Beat egg with sugar.

Add the soft butter. Mix well.

Add sour cream, stir (a little sour cream to keep it and repay it in baking soda).

Sift flour add baking powder, repaid in sour cream, stir until smooth homogeneous mass. The consistency of the mixture should be like thick cream.

Prepare the filling. Chilled proteins vzbit in 2 minutes, gradually add sugar. Beat until stable peaks about 5-7 minutes.

Then add in the beaten egg whites coconut. Carefully stir.

The finished dough should be split into three parts (it turns out 5-6 tbsp one cake). One portion of the dough leaving a white and bake the cake without coconut filling. at t 200 9-10 minutes, but look at your oven may need less time. The main thing is not to overdry the cakes! Take baking paper and with a spoon spread the dough. Smeared the dough quite thin. Shape size 22-28 see Form you can take smaller but not larger as the dough comes out a little bit.

To another part add cocoa powder (if the dough is at the expense of cocoa is very thick, add a tablespoon of sour cream) and bake two layers with coconut filling on the dough with a spoon spread the coconut filling.

Here's the cake turns out.

Now prepare the cream. 300 ml of milk, put on fire and bring to boil. In a separate bowl mix the remaining milk with the flour and starch Mix all to a smooth paste, you can with mixer. Flour mixture gradually pour in hot milk, while continuously stirring. Cook until thick like pudding approx after boiling for approximately 1-2 minutes. Remove from the heat. Cool, stirring constantly at room temperature.

Soft butter vzbit, connect with icing sugar and vanilla sugar. Whisk in the lush air mass. Gradually add the custard porridge continuing to whisk with a mixer on medium speed about 1 minute. Before connecting the custard with the oil mess again beat with a mixer the mass was homogeneous and without lumps.

Assembly. The bottom cake we got chocolate with filling, put the cream.

The second cake white, cream, with a top flip down filling.

The top you can decorate with cream and grated chocolate. The sides and top I missed and cream, besides chocolate, sprinkled with nutty petals.

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