Description
A cake of wet combikit that does not require impregnation with sour cherry souffle and cream under white fondant.
Ingredients
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Flour
280 g
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Brown sugar
400 g
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Leavening agent
6 g
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Salt
5 g
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Cocoa powder
50 g
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Chicken egg
2 piece
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Milk
210 ml
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Vanilla
2 g
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Vegetable oil
100 ml
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Water
180 ml
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Puree berry
120 g
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Egg white
2 piece
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Sugar
120 g
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Water
35 ml
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Cream
80 ml
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Vanilla pod
0.5 piece
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Agar-agar
10 g
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Cream
250 ml
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Powdered sugar
50 g
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Water
150 ml
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Sugar
500 g
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Lemon juice
1 Tbsp
Cooking
To begin to cook the Fudge. You need to make it a day before serving it as it should secretaryshall. For lipstick, you need to put the sugar in a saucepan and cover with water. Put on medium heat and stirring, bring to a boil. Then shut down, remove the foam and clean with a wet rag stuck sugar off the sides of the saucepan, otherwise the grains of sugar become centers of crystallization and the crystals of fondant can be too large.
Return to fire and cook the syrup for the fondant on high heat for 4 minutes without stirring.
While the syrup is cooking, take a bowl of cold water. Should be very clear to capture the moment when the syrup starts to thicken, but not too much. For this you need to scoop a tea spoon a bit of syrup and drip in a bowl of cold water. Until You do this, remove the saucepan from the heat.
To get the thickened syrup from water and sculpt with your fingers the ball - the ball should be soft.
Take a wide bowl with a thin bottom, I have a glass heat-resistant form. To put on the table a bag of ice, on top to put a form and pour it into the syrup. On top of the syrup arrange the ice cubes are necessary for the uniform cooling of the syrup. I have the syrup cool for about 5 minutes - it should become to the touch like putty (to test this is easiest by pressing your finger to the syrup in the middle of the form because of the walls of the syrup cools much slower).
Once the syrup has cooled, drain from its surface melted water. To put the syrup in the bowl of a blender and whip it with a mixer with attachments for dough for 15-20 minutes. First, the lipstick will start to thicken a little and turn white.
Syrup will be the lipstick, when he abruptly turns white and thickens. I have a lipstick thickens on 17 minute. Ready lipstick put into a plastic jar and leave for a day at room temperature, covered with a damp cloth. Through the day we close the jar lid and remove the lipstick in the fridge. To store the fondant can be not less than three months.
For the chocolate biscuit to the sifted flour add the cane sugar, cocoa, salt and baking powder.
Beat the eggs and without stopping, alternately add the milk, vanilla and vegetable oil.
In the mixture add the dry ingredients and stir until smooth.
The form for the test (I have 20 cm in diameter) grease a little vegetable oil and vystelit parchment (baking paper). Oven preheat to 200 degrees.
Pour the batter into the boiling water and mix quickly. The dough should be liquid.
Pour the batter into the pan and put in oven (preheated to 200 degrees) and immediately reduce the temperature to 160 degrees. Bake for 1 hour. The readiness check wooden skewer, torch or toothpick.
The finished cake to get out of shape and cool down completely.
For cherry puree: boil cherries, pitted a few minutes (I have cherries frozen, so at this time to allow time to defrost the cherries).
Drain almost all the cherry juice to the sauce turned out thicker, blend in any convenient manner and completely cool.
Agar-agar pour 100 ml of boiled water at room temperature and let stand 10-15 minutes to heat up and boil for 5-10 minutes, stirring constantly until dissolved.
Vanilla pod gently clean out the seeds. To combine in a saucepan water (35 ml), sugar, seeds and the pod and stir, bring to a boil over medium heat.
Boil the resulting syrup for 3-4 minutes.
Chilled whites beat, and without stopping whipping, a thin stream pour the syrup. Beat for 30 seconds and also a thin stream pour the agar-agar. Beat for 5 minutes until the mixture has cooled significantly. Add the cherry puree and stir until smooth. Chilled cream whipped to a froth and mix with a spatula to the resulting mass.
To shift the soufflé in a suitable form for freezing. Put into the refrigerator not less than an hour and a half.
Sponge cake cut into 4 parts (with a bread knife or a special string). Then a small round cookie cutter or serving ring to cut out biscuit circles.
Also to do with souffles (souffles are very delicate, I wore him in a ring with blades). Whip the cream with the icing sugar and transfer to a pastry bag. Collect the cake: biscuit, cherry souffle, sponge cake, whipped cream.
Top close another circle of sponge cake and cover with fondant. To do this, melt a small amount of fondant in a water bath or on very low heat. Little secret: if lipstick is not good enough melt, you can pour into it a little bit of water (about half a teaspoon), it will become very fluid, and its consistency does not deteriorate. From top to decorate the cake to your taste. I used sugar snowflakes. Serve immediately. Bon appetit!
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