Description
And again I want to congratulate the Cook happy Birthday!!! A gift I made sweet, tender coffee cake...
Ingredients
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Chicken egg
6 piece
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Sugar
15 Tbsp
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Flour
6 Tbsp
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Starch
2 Tbsp
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Milk
500 ml
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Pudding
1 pack
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Cocoa powder
2 tsp
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Instant coffee
2 Tbsp
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Cognac
1 Tbsp
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Butter
250 g
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Powdered sugar
3 Tbsp
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Pear
2 piece
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Nuts
30 g
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Chocolate milk
Cooking
Sponge cake: separate the whites from the yolks. Vzbit in a solid foam proteins with sugar, add yolks one at a time. Flour, starch, cocoa, sift and combine with the egg mass, stir. The oven warmed up to 190 degrees. Put the dough on a baking sheet covered with parchment paper and bake 10-12 minutes.
Ready biscuit cool.
Pear peel, RUB on a small grater, add sugar, put on medium heat, when it boils, cook for 10 minutes, not forgetting to stir. Cool.
Cream: cream pudding add sugar, cocoa, coffee
Add 5 tbsp of milk, mix well.
The remaining milk bring to a boil, remove from heat and while stirring add the pudding mixture.
Mix again, bring to the boil and cook (stirring) for 1 minute. Cool.
Softened butter with powdered sugar rubbed hot, add 2st.spoon the pudding again until smooth.
At the end add the pear puree and cognac - whisk until smooth mass.
Sponge cake cut into squares.
One half of the biscuit thickly lubricated cream, cover the second half biscuit. Smear with cream the top and sides of cake. 4 slices chocolate to melt, add the 3st.tablespoons cream, mix well and use syringe to decorate the cake. Sprinkle with nuts and grated chocolate.
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