Description
The boy in honor of his third birthday dedicated. Well, what is a good feast – good food, good conversation and great jokes. So let's celebrate the birthday of a Boy so! Toast first. The Russian proverb says: "Boil soup to guests were. Plucked guests from all townships". So raise a glass to the hospitable Cook, because in its 47 thousand recipes "soup" gathered about 86 million registered cooks from almost 30 countries. Toast the second. Brilla-Savarin said, "the Table - the only place where people don't get bored from the first minute". So Cheers To The Cook!!! After 3 years as it helps millions of people to make their lives happier, prettier, friendlier and tastier. Toast third. A husband returns home after work, a note on the table: “Honey, I went to a friend's for dinner, fish, fishing rod in the corridor.” So here's to the Boy that he saves our husbands, children ....... from this fate!
Ingredients
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Almonds
250 g
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Powdered sugar
100 g
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Chicken egg
2 piece
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Feijoa
400 g
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Sugar
300 g
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Agar-agar
2 tsp
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Dark chocolate
112.5 g
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Water
100 ml
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Cream
100 ml
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Cognac
40 ml
Cooking
Proof of the foregoing will be my cake. This is one of the favorite desserts of my family. And when I studied the website, it turned out almost all the components here already, so the Boy has almost EVERYTHING! And what will happen in 3 years? Let's wait and see. In the meantime, I will begin to prepare the festive cake. The day before the celebration, we will bake the almond cakes. We want them well soaked. http://www.povarenok.ru/recipes/show/42086/ now. Turn on the oven at 180 deg. let it heat up. Meanwhile, the almonds for a few minutes fill with boiling water, drain the water and easily release from the skin. Saute in a pan until light Golden in color and grind (blender, chopper, coffee grinder, a pestle).
Add the powdered sugar. Mix. Will beat into a soft mousse whites until resistant foam. Add to almond-sugar crumb and mix thick batter.
The dough will be very sticky, so you can flatten it in the form of a wet hand or roll out on oiled baking paper (which will bake) via plastic wrap. Roll out 2 rectangular cake. Cut the rough sides, do not remove, cut, and bake immediately, we need them for topping.
Bake for 10-15 minutes. Cool. Cakes turn out very fragile. So
impregnate their milk and egg and brandy flip. To do this well will beat into a soft mousse yolk, add the cream and brandy and all peremeshaem. The impregnated cakes, cover against dust and leave for 6-8 hours. If you are unsure of the quality of the eggs, the yolk may not be added.
Prepare jelly from guava. I love this winter fruit first, it is a storehouse of vitamins, and secondly, the house immediately smells of summer and strawberries. My feijoas, cut off the hardness from both sides (these pieces I dried and added to tea). Now act very quickly, because feijoa is oxidized and it can affect not the best way on the color of our jello. Cut feijoa into pieces, place in a blender and immediately pour the sugar. Grind into a puree. You can use a jar of finished workpiece http://www.povarenok.ru/recipes/show/12986/
For special case wipe through a sieve (the rest of the peel, add the juice or... we do remember about a storehouse of vitamins and it in the skin a-go-go!).
Take agar-agar, which is already 30 minutes were swollen in 100 ml of water, add 50 ml of water and 2 tablespoons of sugar, put on fire and cook for 5 minutes, stirring constantly.
Introduce fruit and vegetable purees, mixed, heated and
pour in a flat shape with a thickness of 0.5 cm.
Now you can start assembling our dessert. At first Korzh put the jelly, previously holding the shape of half a minute in warm water, so that the agar has melted.
The second cake directly turn over the baking paper on a layer of jelly. Put the second layer of jelly. Cut into pieces (alternatively, you can submit a cake). Put our almost finished cake with subtle almond and cognac-strawberry scent for an hour in the cold. Meanwhile, chop the pieces of cake, remember, we have the pieces we cut before baking and not soaked after. Crush them. It remains to make the Chocolate Chantilly http://www.povarenok.ru/recipes/show/12986/ the last accent of our cupcake.
Brilliantly simple and ingeniously delicious chocolate mousse, is done as follows: Break the chocolate into small pieces and stipati in a bowl of water. Heat on low flame to dissolve the chocolate.
In a large bowl, pour cold water and put ice. In a smaller bowl, if not suitable the first container, transfer the chocolate –water mixture and
beat with egg beater until whipped cream. If you perisabile chocolate-water mixture, it can again be heated. Chocolate accent ready!
Get cake. Sprinkle with almond flakes.
Chocolate Chantilly in aid of two spoons form the decoration and spread on cake. Dessert for the birthday boy ready!
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