Description
Birthday cake, very delicate, with slight acidity will impress your guests. Everyone will ask for seconds!!!
Ingredients
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Butter
120 g
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Sugar
215 g
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Chicken egg
3 piece
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Vanilla sugar
1 pack
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Lemon
1.5 piece
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Flour
250 g
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Leavening agent
2 tsp
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Milk
3 Tbsp
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Gelatin
16 g
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BlackBerry
150 g
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Sour cream
150 g
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Cream
750 ml
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Thickener for cream
1 pack
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Chocolate milk
Cooking
Grind warm butter with sugar and vanilla sugar to the sugar is completely dissolved.
Add the eggs one at a time. Season with lemon juice (from a lemon).
Sift flour with baking powder and gradually add to egg mixture alternately with milk.
Knead homogeneous dough.
Put the dough in a detachable form with a diameter of 26 cm lined with baking paper, and bake for 35 minutes at 180 degrees.
Ready cake remove from the oven and allow to cool in the form. To shift the cooled cake on a dish and place around it a rim shape.
If you use fresh blackberries, berries to sort, wash, dry. I took frozen raspberries, just defrost and use with the separated liquid. Finely chop or crush. Mix with 1 tbsp sugar and 3 tbsp of water, bring to the boil and RUB through a sieve. Measure out 100 ml of juice and soak in it 2 g of gelatin. Heat to dissolve gelatin.
Squeeze the juice of half a lemon, soak it 14 g gelatin, you can add a little water. Heat to dissolve gelatin.
Whip cream with the remaining sugar. Add the lemon juice with the gelatin. Put in the refrigerator.
Whip cream (500 ml). When the cream begins to stiffen, add whipped cream.
Spread the resulting cream on the cake.
Pour the still-warm berry jelly and mix gently with a spoon to get the marble pattern. Put the cake in the fridge.
For decoration whip the cream (250 ml) with fixers. Postpone a little cream in a pastry bag with a star nozzle. Cover the cake with whipped cream.
On the edge of the cake to squeeze out of the bag a small outlet. Sprinkle with grated chocolate. You can decorate the rosettes with blackberries and lemon balm leaves.
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