Description
Tender hazelnut cake, rice soufflé, strawberry, caramel! Give your men a wonderful Breakfast feast!
Ingredients
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4 piece
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330 g
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40 g
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60 g
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15 g
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1 l
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150 g
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1 tsp
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10 piece
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400 g
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250 ml
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100 g
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150 g
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Cooking
Proteins separated from the yolks. Beat with a pinch of salt until stable peaks. Gradually add 40 grams of sugar.
Whip the egg yolks with the remaining sugar 40 gr. until light and fluffy.
Almonds dry on the pan for a few minutes and grind into flour.
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.
The sponge cake is completely cool, remove, remove the baking paper.
In my soufflé, I used the rice "Mistral Orient".
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.
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 :)
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.
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!
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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