Description
Tender cake doughnuts with yogurt and champagne with dark chocolate chunks... the chocolate Custard cream with nutmeg and cinnamon... a little blackcurrant jam... brandy to soak... and of course nectarine for decoration...
Ingredients
-
Sugar
0.75 cup
-
Flour
1 cup
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Starch
-
Leavening agent
1.5 Tbsp
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Champagne
200 ml
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Yogurt
200 ml
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Dark chocolate
100 g
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Vanilla
-
Chicken egg
4 piece
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Sour cream
3 Tbsp
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Margarine
150 g
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Milk
0.5 cup
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Cream
20 ml
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Butter
1 Tbsp
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Nutmeg
-
Cinnamon
-
Lemon juice
2 Tbsp
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Jam
3 Tbsp
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Cognac
4 Tbsp
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Banana
2 piece
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Nectarine
1 piece
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Black currants
1 Tbsp
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Cashews
15 piece
Cooking
To prepare the dough: Mix the sugar, champagne, yogurt, egg, sour cream.
Mix the flour, starch, baking powder, vanilla.
To combine liquid mixture with flour, stir well. Pour the melted and cooled margarine, mix well.
Add grated on a coarse grater chocolate, mix.
Pour the batter into the pan (the bottom cover paper and grease the oil), bake in a preheated 180 C oven until tender (about an hour).
Prepare cream: Milk, cream, vanilla warm on medium heat for about 5 minutes. In a water bath whisk to mix the eggs and sugar, pour a thin stream of milk-cream mixture, continuing to mix everything with a whisk. Starch diluted in 1 tbsp water, pour in the cream. Add the nutmeg, cinnamon. Cook until the cream thickens. Remove from heat, add butter, grated on a fine grater chocolate and stir well.
Korzh cut into two parts horizontally. The lower part of the soak with lemon juice, spread with jam, spread 1/3 of the cream, the cream put the slices of banana and smear a little cream.
Put the second cake, well impregnated with brandy, spread with cream and sprinkle with grated chocolate, decorate with slices of nectarine, currants and nuts.
Bon appetit! :)
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