Description
Dear Cooks! As it so happened, that baking cakes I to "You." No, the cake I can bake, but with the decoration somehow did not work. But thanks Yuliya, Yulya-zefirka that I constantly pushed to this step, I still decided to encroach on cooking a cake. Please do not judge strictly, as it is, you can tell my first experience. For a basis I took a very famous website on our cake, but thanks to cream a creamy chocolate filling with pieces of juicy fruit the taste sparkle again. Turned out very tender and delicious! Chocolate-chocolate! This cake I want to dedicate to my dear friend, wonderful person, a talented chef and young happy mother, Yuliya, Yulya-zefirka! Come on, have a treat!
Ingredients
-
Flour
250 g
-
Soda
1.5 tsp
-
Salt
1 tsp
-
Cocoa powder
55 g
-
Sugar
300 g
-
Chicken egg
2 piece
-
Butter
60 g
-
Vegetable oil
60 g
-
Milk
280 ml
-
Vinegar
1 Tbsp
-
Vanilla sugar
1 pack
-
Cream
200 ml
-
Powdered sugar
6 Tbsp
-
Dark chocolate
100 g
-
Alcohol
1 Tbsp
-
Mango
1 piece
-
Cream
200 ml
-
Dark chocolate
100 g
-
Topping pastry
1 pack
-
Butter
40 g
Cooking
Chocolate (100 grams) to RUB on a small grater.
The base for the cake I cooked for this recipe: Source: http://www.povarenok .ru/recipes/show/940 52/ In a bowl with a whisk, mix the sifted flour, soda, salt, cocoa powder and sugar.
Then add to the dry mixture the eggs, vanilla sugar, butter and oil, milk and vinegar. Beat with a mixer for 3-5 minutes until smooth.
Detachable form grease with butter and sprinkle with flour. On the bottom to be safe you can place a circle of parchment - not to worry whether everything will otlepitsya.
Put the dough in shape and bake in a preheated temperature of 180 degree oven for 45-55 minutes. Until dry matches. Korzh remove from the oven and cool down completely. Then wrap in plastic wrap and allow to ripen at least 2 hours. I have been in the fridge overnight.
Long sharp knife to cut the top crust of the cake. With a knife, stepping back from the edge 1 cm, make a circular incision, not cutting through the bottom. Select spoon the crumb.
Whip the cream with the icing sugar.
To the cream add the grated chocolate, rum or other alcohol, mix gently. For children alcohol to replace any flavoring or extract.
Mango peel, remove the seeds and cut into cubes the size of 7-8 mm, add to the cream. Mango can be replaced by a sweet persimmon or canned peaches.
Crumb crumble and add to cream, mix well.
Then a cream to put in our biscuit. Cream happens a lot, lay out the entire, carefully leveling the top and sides so that later the ganache is smooth
Cover cut cover, and press them a little.
Cake to cover with chocolate ganache and decorate according to your taste. Ganache can be prepared according to any recipe. I cut the chocolate into pieces. In a small saucepan heated cream until bubbles around the edges, added broken pieces of chocolate and stir until smooth, shiny mass. Then added butter (optional). Adorned with decorative snowflakes from Dr. Oetker. Put into the refrigerator before filing on the table. Enjoy your tea and happy New year!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.