Honey cake "Quadrille"

Description

Today I want to regale you with his creation, namely honey cake with blueberry cream. All the time looking for new taste sensations and combinations in my favorite honey cake, and also care about the aesthetic side - cut, it is like when the contrast of the cakes and cream. The taste turned out unusual, honey and blueberries - a great tandem, and the white chocolate lends a creamy shade. I highly recommend you try this cake and enjoy a taste extravaganza! The recipe author.

Ingredients

Flour

380 g
Sugar

150 g
Chicken egg

1 piece
Yolk egg

1 piece
Honey

75 g
Soda

1.5 tsp
Vanilla

1 g
Butter

75 g
Blueberries

280 g
Cream

400 ml
White chocolate

130 g
Yolk egg

2 piece
Flour

4 Tbsp
Vanilla

1 g
Butter

150 g
Powdered sugar

50 g
White chocolate

70 g

Cooking

For the cake: Egg and yolk vzbit with sugar until fluffy foam.

In a separate pan mix the honey, butter and soda. Put on medium heat, stirring to melt. The mass begins to foam and expand in volume. Continue stirring to bring the mixture to a caramel color.

Remove from heat the pan with the caramel mass and intensively stirring to enter the egg mixture, and vanilla.

Sift the flour into the pan to liquid ingredients.

Knead the dough with a wooden spatula. The dough will be sticky, slightly trailing behind the shoulder blade.

Cover the dough with foil and put in a warm place for 1 hour. I put on protoplennoy oven and covered with a warm blanket. You can still wrap up in a cushion for one to put the other cover.

After an hour turn the oven on 180 °C. put the Dough on the table and divided into pieces, it divided into 8 parts.

Each piece of dough roll out into a thin layer with a thickness of about 3 mm on a flour covered table. The dough is soft and pliable, according to this, the process of rolling the dough, you don't mind. I did a square cake with a side of 18 cm, the seams rolled a little more than this size. The cake can be done round d=20 cm.

Bake the cakes on a baking sheet, floured or silicone Mat exactly 5 minutes. Ready cake then trim before it gets cold.

Thus bake all the cakes later. Trimming of cakes grind into a fine crumb, it will take the sprinkles cake.

Decor for the cake: (Thanks for the idea Veselova Nadezhda) to Prepare bubble packaging film. Chocolate melt in a water bath.

Pour the chocolate onto the surface of the film and flatten, giving it the desired shape. Put into the cold to complete solidification. After, just to separate from the film.

For the cream: Blueberries not only to lay down in a container and heat it on slow fire until soft berries. Blend in a blender.

Blueberry mass wipe through a sieve, the output of 200 gr. puree.

Mix the egg yolks with flour and 100 ml cream, beat with a mixer.

The remaining cream put on fire, bring to a boil.

Boiling cream to enter the yolk mass, stirring vigorously with a whisk or wooden spoon to complete the connection. Then enter the blueberry puree and mix.

To put the cream on the heat and steep with constant stirring. Weight should be thick and smooth. Remove the custard from the heat and enter a pre-broken chocolate. Stir until combine.

Cover the custard with foil, adhering tightly to the surface of the cream. Cooling to room temperature, keeping in the cold.

Soft butter room temperature beat with 50 gr. powdered sugar until fluffy state.

To connect with blueberry custard and whipped butter together.

All beat well with a mixer until the merger.

To assemble the cake: Korzhi fluff cream, folding, alternately on each other, with no apparent pressure.

The sides and top of the cake to coat with cream. On the surface of the cake to put the decoration of chocolate honeycomb.

The rest of the surface and sides of cake sprinkle crumb. To give the cake soak for 8 hours.

Nice!!

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