Description
Fragrant citrus cake, almonds, milk chocolate and sweet cream! All this combined creates a delicate and delicious dessert! And I want to dedicate a sweet and kind boy, great cook Anastasia Anastasia AG in gratitude for her gifts under my Christmas tree, and also as a retaliatory sweet gift for her brownie for me!
Ingredients
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Chocolate milk
170 g
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Sugar
125 g
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Almonds
95 g
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Flour
60 g
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Lemon
1 piece
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Orange
1 piece
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Chicken egg
4 piece
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Milk
2 Tbsp
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Leavening agent
0.5 tsp
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Salt
-
Cream
170 ml
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Powdered sugar
Cooking
Ingredients for sponge cake with cream, which I remembered when it was the turn.
For the cake we need to grind the almonds. To do this, pour almonds with boiling water and leave for 10 minutes, then pour water out and easily remove the thin skin with a knife. Then spread on a dry pan (or on a baking sheet in the oven) and dried it on low heat, occasionally turning the nuts. The main thing is not to overdry to start to stand out oil. Allow them to cool down and can be put in the blender. Grind, not too very long, again, to not start to stand out oil. Roughly, you should be bite size with rice grain or a little less.
Further similarly, grind the chocolate with 1 tablespoon citrus zest (lemon and orange in half). I took the dried, ground peel. In any case, and fresh and dried grind them together with chocolate.
In a deep dish mix the almond crumbs, chopped chocolate with the zest and the flour, all mix well.
Then separate the yolks from the whites. Proteins is that you can put in the refrigerator, better get whipped. Yolks with sugar, beat with mixer, add dry part of the cake (almonds, flour, chocolate) and warm milk. At this moment I felt an incredibly delicious chocolate hazelnut flavor! Warm milk did the trick!
Get proteins from the refrigerator and beat in tight foam with a pinch of salt. Gently on a table spoon and mix up them into the dough. In the end add the baking powder.
Form grease with oil (I used 26 cm in diameter), the bottom lay a parchment paper and again grease with butter. Pour the batter and bake at 180 degrees for 45 minutes.
To get the cake from oven and allow to cool him for about 20 minutes. Then cut it in half lengthwise. I do it like this: to start completely take out the cake from the mold, remove the parchment. Then again shift it to the base of the split form, put a ring (not close it), and at the bottom put as many plates that the cake was half above the split ring.
And then with a sharp knife with teeth carefully and slowly cut the cake in half.
It turns out that these two Korzh.
Melt the chocolate in a water bath or on low heat, add a little butter. It covers the lower crust.
Then, cold and fatty (33%) cream beat with a mixer until peaks and just covered the bottom cake on top of chocolate.
Cover with a second Korzh. From top to decorate the cake with icing sugar and grated chocolate.
On the first day it seemed that the cream in the recipe a lot, especially since they not added sugar, for me they stood out for their fat content amid all of the cake. But the next day I could not detach from it, the cakes were soaked, the fat content of the cream is gone (probably due to the fact that they were filled with cakes) and the cake became a single entity, cakes and cream together. Made another thing! Incredible chocolate and almond cake, with citrus notes and a delicate cream.
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