Description
Cake of chocolate biscuits with chocolate cream in explanation of the bird's milk. Is fast, taste great, can be frozen and used as needed. Actually I'm not a supporter of quick recipes, I need to slowly pick up the recipe according to the occasion, to understand its essence, I love to enjoy the cooking process. But, unfortunately, when a child urgently requests the cake, and busy, and tomorrow for another job to run, you have to resort to recipes that do not require much time and effort. I remembered how mom used in my childhood to cook cake of pastry with custard and it was delicious, fun and cozy it is in the family circle. I decided to change this idea the cream on bird's milk and made two cakes, one frosted in stock (and after the freezer it is similar to ice cream), and the second we eat with pleasure now.
Ingredients
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Cherry
1 can
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Gelatin
24 g
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Powdered sugar
200 g
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Egg white
15 piece
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Cookies
1.5 kg
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Dark chocolate
100 g
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Butter
360 g
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Vanilla sugar
2 pack
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Milk
2 cup
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Potato starch
2 Tbsp
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Sugar
2 cup
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Yolk egg
15 piece
Cooking
Prepare the custard. Beat the yolks to increase in volume with sugar and starch, add milk and vanilla sugar. Put on low heat and cook, constantly stirring, until thick. I wanted to make chocolate cream, and I'm in the process of heating added the cream tiles of melted chocolate. Cool and drive with a mixer chilled butter. Was this cream.
Soak the leaf gelatine 10 minutes in cold water. While it is soaking, beat egg whites with sugar until stable peaks. Sheet gelatin overcome, to dissolve in half a Cup of very warm water, add in whipped egg whites and again carefully to mix.
Mix the whites and custard, better with a mixer. Cocktail cherries drain in a colander, to stack syrup.
Begin to collect the cake. Out of this number ingredients I got 2 rather large cake. The bottom of the dish in which you will assemble the cake, covered with cling film. I ran out of tape, and I used a cut plastic bag. On the bottom lay a cherry. That's what I do for one cake.
And so for the second. More poured into the center chocolate drops.
Now spread a layer of cream, then biscuits, cream again, on the edge can be routed cherries (very loved).
So fill up the tank. I for one cake and used the whole cookie, and the second broke them to pieces.
So, the capacity is filled. Bend the top edges of the food film and put in a cold place for impregnation and solidification. I was exposed to the loggia, good, now autumn, on the day.
After impregnation carefully unfold the foil, turn the cake onto a plate. I top covered cake dish, and then all this construction is overturned. Remove the foil from the top. Get this spleeny cake. We ate this immediately.
And this after the release of the film went in the freezer waiting in the wings. Frozen it tastes like good homemade ice cream and cookies.
So, this cake can also be eaten frozen and non-frozen. It is simple but very tasty and homemade, reminiscent of our Soviet childhood. I hope you'll appreciate this easy and cute recipe!
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