Description
Why Christmas... the Recipe for this cake was published in the magazine "Love to cook!" in 2003 (I think) a year, which is just the same was dedicated to Christmas and Christmas baking.. Until Christmas, of course, still very, very far away, but recently Nina (barska) was talking about how Christmas is celebrated in Germany.. And I'm somehow touched, so I wanted a holiday, snow, gifts....
Ingredients
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Chicken egg
10 piece
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Sugar
250 g
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Vanilla
-
Flour
80 g
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Starch
60 g
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Cocoa powder
60 g
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Cream
250 ml
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Butter
250 g
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Instant coffee
3 tsp
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Cognac
2 tsp
Cooking
6 eggs divided into whites and yolks. Whip the egg yolks with sugar and vanilla. Beat the whites to a froth. Mix the starch, flour and cocoa. Gently stir in the yolk mass, protein, starchy mass. Form (diameter 26 cm) vystelit paper for baking. Put in the batter and bake the cake for 30-35 minutes in a preheated 180 degree oven.
Cream bring to a boil. Whip the egg yolks with 50 g sugar. Small portions to introduce the cream into the yolk mass. In a water bath with constant stirring to boil until a thick cream. Remove from the heat. Allow to cool to room temperature, stirring occasionally - it's vanilla cream.
Beat butter with the remaining sugar. Still whisking, to introduce a spoonful of vanilla cream. To connect brandy and instant coffee, to introduce this mixture into the cream. Mix well.
Ready cake remove from the form, cool. Cut out the star and cut the cake horizontally in half.
The lower part of the cake generously covered with cream, cover with second Korzh.
I covered cream the whole cake... But you can top cake sprinkle with powdered sugar... to Give the cake to infuse (at least an hour). Bon appetit!!!
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