Cake "Harlequin"

Description

Or rather in explanation of the cake "harlequin" TM "Luciano", if someone is familiar with their products))) Very tasty, rich cake! There are two kinds of cakes and honey and puff pastry, custard with condensed milk and lots of nuts! I want to give this cake all the cooks in anticipation of the New 2017 best wishes!

Ingredients

Sugar

130 g
Chicken egg

2 piece
Butter

65 g
Honey

90 g
Soda

1 tsp
Flour

3 cup
Water

100 ml
Salt

1 pinch
Flour

230 g
Butter

120 g
Milk

400 ml
Chicken egg

2 piece
Flour

2 Tbsp
Sugar

130 g
Butter

150 g
Condensed milk

1 can
Walnuts

200 g
Dark chocolate

50 g

Cooking

Honey cakes: In a saucepan combine eggs, sugar, honey, soft butter and soda. Put in a water bath. Stirring constantly, bring to dissolve. Once the mixture becomes smooth and homogeneous, remove from heat and immediately add all the flour, knead the dough.

The dough will be slightly sticky, not scared of it! Cover the bowl with the dough with cling film and put in the fridge for 30 minutes.

Take the dough from the cold, it became denser and more plastic, slightly mash it (flour for podpira I absolutely was not required for this). Divide the dough into 5 parts. On parchment thinly roll out each piece of dough. The shape of the cake can be given at once (I prefer exactly the diameter of my cakes 20 cm) or cut after baking, while cake is warm (remains of the cakes do not throw away and not eat))), and leave for the baby, which will need to decorate the cake). Baked honey cakes in a preheated 180 degree oven for 4-5 minutes. As soon as I saw that the cake begins to gold - from take out!

Ready honey cakes allow to cool.

Puff cakes: In water dissolve a pinch of salt. Flour (200g) sifted into a bowl, pour the salt water and quickly knead the dough into a ball. Carefully knead it for 10-15 minutes it becomes very smooth, soft and pliable.

Wrap the dough in cling film and refrigerate for 30 minutes.

Softened butter thoroughly mix with the flour (30g), also cover with cling film and put in the cold for 30 minutes.

Take out the dough and oil mixture from the refrigerator. The dough thinly roll out into a rectangular reservoir (I was able to roll out approximately 30 cm x 40 cm). 2/3 of the reservoir with a thin layer distribute oil mixture. Cover with oiled not part of the top folded the oiled part. A long rectangle, fold from the edge to the center. Suscipiam all parties. Wrap in cling film and put into the fridge for 30 minutes.

Take out the cooled dough. Podpisem if necessary, the surface with flour and roll the dough in length. Again fold the edges to the center, turn 90 degrees and slice again roll out. Repeat the process of rolling, folding and turning 5-6 times.

Then divide the dough into 4 parts. Thinly roll out on parchment (while working with one piece of dough, and the rest put into the fridge). Pinned the dough with a fork across the surface and sent to be baked in a preheated 200 degree oven for 4-5 minutes. Cakes are baked very quickly, so that while baking one cake, the following should already be ready for baking.

Form the crust lend or immediately after the rolling or after baking. Do this carefully, because the finished cakes is very delicate and fragile. Of course, you can probably use ready-made puff pastry from the store, but honestly I do not buy it, even though it could save time when making a cake)))

Cream: In a saucepan combine the milk, eggs, flour and sugar. Mix well with a whisk. Put on the heat and cook, stirring constantly with a whisk, until thick. Remove the cream from heat. Allow it to cool (I just put the saucepan with the cream in a large saucepan with cold water and stir, then cool). In the cooled cream add soft butter and whisk until smooth.

Add boiled condensed milk and carefully whisk the cream with a mixer until smooth and creamy.

Collect the cake: Put the bottom of the honey cake, grease cream (took me about 2 tbsp. tablespoons to 1 crust), sprinkle top of a little chopped nuts.

Put the top crust of puff pastry, again lubricated cream, sprinkle with nuts. Put on top of the honey cake and slightly press with your hands, then continue to assemble the cake, alternating cakes, lubricating cream and sprinkling each with nuts.

Put the last honey cake, a little coat sides of cake with cream. The remaining cream, cover with film and that the film touches the custard, and refrigerate. You will need it for greasing the top and sides of the cake, after it rises a bit and settles. Cake and leave for 6-8 hours to soak at room temperature (for me it was night and the first 3 hours on top of the cake I put a sheet of parchment and a heavy cutting Board, then it was removed).

The photo shows the cake settled over night. Grease the top and sides of cake remaining cream, sprinkle with crushed into crumbs remnants of honey and flaky phyllo. Decorate with melted chocolate on the mood)))

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