Description
Extraordinary, magical cake... fried in deep fat! It is impossible to imagine without trying, and it is impossible to forget once tasted, it's so delicious! Crispy crust, under which is a juicy and soft cake made from rice flour with layers of cream. With what little pleasure!
Ingredients
-
Chicken egg
3 piece
-
Figure
60 g
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Brown sugar
75 g
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Cocoa powder
15 g
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The sugar syrup
50 ml
-
Milk
100 ml
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Cream
30 ml
-
Vanilla
1 g
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Yolk egg
2 piece
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Starch
10 g
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Brown sugar
40 g
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Bread crumbs
70 g
-
Chicken egg
2 piece
-
Vegetable oil
500 ml
Cooking
Let's start to make this amazing dessert Luke Montersino with biscuit. First prepare yourself rice flour, if you do not. To do this, long-grain rice, grind in a coffee grinder.
Sift milled rice into a bowl through a sieve, sift the remains again, do until, until all the rice is completely transformed into flour of the same milling.
Sift the rice flour, cacao and stir. I want to note that if you replace the cocoa starch, you get a creamy version of this dessert!
Separate the whites from the yolks. To proteins add 60 g of sugar and stir with a whisk, warmed them up to 50 degrees Celsius. It's about 4 minutes over medium heat.
Immediately begin to whisk the egg whites with a mixer until resistant foam. It is important not to overwhip it, properly whipped egg whites for this recipe do not form a stiff peak and lightly bent down, as if forming a "beak".
Whisk the egg yolks with a mixer with 15 g of sugar, gently introduce them to proteins, stir to proteins is not lost volume.
In the same way combine proteins with rice flour and cocoa.
Spread the batter in the form. I baked the dough, once divided in two forms with a size of 20 by 20 cm each. Cook 5 minutes in an oven preheated to 230 degrees Celsius.
For the cream slightly heated in a saucepan, mix milk and cream, mix the egg yolks with a whisk with sugar, starch and vanilla until no lumps. Pour the warmed milk to the yolks, continuing to stir with a whisk, then pour back into the saucepan, continuously stirring with a wooden shovel, and heated until thickened, but to a boil not to bring.
Let cool the cream, tightly covering them with the capacity in which it is to room temperature, then put in the refrigerator.
Cut cake into 4 equal parts, each part impregnate liqueur, syrup or juice. I used a flavored syrup Irish coffee.
Proslaivaet cream cakes, frozen cake at least for 2 hours, then cut into 8 equal squares and put another 30 minutes in the freezer.
Crackers can take the ready store, but I suggest to make them yourself from bread, then cakes are guaranteed to remain crisp for a long time. Home of crackers I cut the cubes 100 g of bread and dried it in the oven to stiffness, cooled and ground into crumbs.
Heat the oil. Eggs lightly beat with a mixer.
Dip each piece of dessert first in beaten egg, then in breadcrumbs. The batter should cover each cake evenly.
In a heated vegetable oil drop cakes are breaded, fry them, turning on all sides until evenly Browning. Put the finished cakes on paper towel to soak up excess oil.
Served hot or warm with any sauce or without it. I liked cakes and cold because homemade crackers crust is not softened and remained crispy!
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