Description

Cake
Tender hazelnut cake, rice soufflé, strawberry, caramel! Give your men a wonderful Breakfast feast!

Ingredients

  • Chicken egg

    4 piece

  • Sugar

    330 g

  • Almonds

    40 g

  • Flour

    60 g

  • Corn starch

    15 g

  • Salt

  • Milk

    1 l

  • Figure

    150 g

  • Vanilla

    1 tsp

  • Gelatin

    10 piece

  • Strawberry

    400 g

  • Cream

    250 ml

  • Jam

    100 g

  • Dark chocolate

    150 g

Cooking

step-0
Proteins separated from the yolks. Beat with a pinch of salt until stable peaks. Gradually add 40 grams of sugar.
step-1
Whip the egg yolks with the remaining sugar 40 gr. until light and fluffy.
step-2
Almonds dry on the pan for a few minutes and grind into flour.
step-3
In a bowl sift the flour with the starch, add the almond flour. Alternately mix the protein and the yolk mass. 24 -26 the form to lay baking paper, put the dough, bake for 15 minutes in the oven 190C.
step-4
The sponge cake is completely cool, remove, remove the baking paper.
step-5
In my soufflé, I used the rice "Mistral Orient".
step-6
So, wash rice, pour milk, add salt, sugar, vanilla. Cook over low heat for 25-30 minutes until a thick porridge, stirring from time to time.
step-7
Soak the gelatin in cold water. Cream 200 g whipping and to put in the time in the fridge. Squeeze the gelatine and dissolve in a hot mess, add the strawberry puree and put weight also 15 minutes in the refrigerator. After you mix the whipped cream with rice-strawberry mass. The sponge enclosed in the form, the edges of the grease. If you want you can lay a film, but I have with hot knife are all well behind the oiled form. Put in the refrigerator until fully cured! Then I got the case because I could not stand it at the time, the incision will be visible, but it turned out not worse :)
step-8
For the caramel layer: soak Gelatine in cold water. The cream heat but do not boil. Jam through a sieve. The sugar will dissolve in the pan until caramelized, carefully pour the cream and stir. Gelatin overcome, to dissolve into a caramel mass, add the jam. Cool ground for about 10 minutes. Evenly distribute the frozen souffle. Refrigerate 2 hours, preferably overnight.
step-9
P. S. this moment I have not got, hot caramel was in the middle of the soufflé, but I had to distribute something on top. But the result was even more interesting, since the incision I in the middle of the caramel!
step-10
To decorate the cake, You can according to your desire, I have the caramel threads in the form of fire, and chocolate squares, I intentionally cut them in different sizes and a little broke, so to speak - for a more brutal form, because the cake we are preparing men!
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