Cake "Arish"

Description

Here's a cute cake I got for one little Princess. I wanted to make a gift on such a wonderful event! That's what happened!

Ingredients

Flour

1 cup
Sugar

2 cup
Chicken egg

4 piece
Cream

320 g
Gelatin

20 g
Coconut shavings

25 g
Cheese curd

300 g
Eclairs
Egg white

2 piece
Syrup pineapple

0.75 piece
Mastic
Vanilla
Lemon juice

0.5 tsp
Water

1 cup
The food dye

Cooking

Separate yolks from whites, beat egg yolks with sugar (0,5 Cup).

Beat the whites with the remaining sugar in a solid foam, mix with a spatula with the egg yolks, sifted flour and vanilla.

Bake on the bottom of the form put a circle of baking paper, shape edges can not be lubricated.

Pour the batter into the form (I d=28 cm.)

Cake bake in the oven at a temperature of 160 degrees. Ready for a good cool down.

Cut into two Korzh.

Put into a form, covered with cling film, it is possible to take out high. Both biscuit impregnated with syrup (I got from under canned pineapples)

In cottage cheese add a little powdered sugar and whisk.

To prepare protein custard. Beat 2 protein. Make syrup of 1 Cup. sugar and 0.5 stack. water. If you drop the syrup in the Cup. cold. water and syrup will be similar to a soft ball, the syrup is ready. Pour it, without stopping to whisk, the whites, beat for another 7 minutes. Add the lemon juice.

To whip the cream. To connect protein cream, cottage cheese, cream and cooked and slightly cooled gelatin. Leave a little protein cream to coat the sides and top of cake.

Pour one-third of the cream biscuit bottom, spread the choux buns (I have, but ideally of course it is better to prepare the profiteroles smaller).

On top pour the remaining cream.

Put the second cake to remove in the cold for about four hours (preferably overnight). When the soufflé cream is well hardens, you can remove from the mold.