Cake "Christmas hill"

Description

I thought, and decided to even the cake out. And that will remain gathering dust then in the new entourage...I baked it on the New year and took more for themselves on the holiday table. And the light in my living room is not photogenic. But cake is good! Delicious, juicy, and most importantly –bake it for a couple of days before the holiday – it just tastes better will be nastoyaschiy!

Ingredients

Sour cream

300 g
Brown sugar

300 ml
Chicken egg

6 piece
Flour

3 cup
Leavening agent

3 tsp
Cocoa powder

2 Tbsp
Milk

50 ml
Brown sugar

1 cup
Cream

500 ml
Yolk egg

2 piece
Corn starch

1.5 Tbsp
Dark chocolate

100 g
Condensed milk

0.5 can
Butter

200 g
Pineapple

1 can
Walnuts

1.5 cup
Dark chocolate

150 g
White chocolate

80 g
Cream

8 Tbsp
Condensed milk

3 Tbsp

Cooking

Beat the eggs with the sugar – fine TM "Mistral" is just perfect – until lush light stable foam. At low speed of mixer add sour cream. Add the flour, sifted twice with baking powder. Mix gently with a spatula.

Divide the dough into 3 parts. Two pour into molds and bake at 200 degrees in preheated oven. Not necessarily of the form must be the same diameter, but it's better if the dough will be poured is not too thick.

And in the third part add the cocoa dissolved in hot milk, mix and bake the third cake –better in the cake pan with a hole in the center. Bake all the cakes until it will turn brown and dry splinter. Cool on a wire rack and allow to rest in bed for four hours.

While the cakes are frozen, cook a not-too-thick custard. Here is wonderfully suited Demerara sugar from "Mistral", it will give the cream a wonderful caramel flavor.

The cream split in half. In one half add chopped dark chocolate and stir until dissolved.

Secondly, add the boiled condensed milk and just stir well. In warm cream add 100 g of softened butter and whisk until smooth. Leave to cool slightly. The cream should not be thick.

The pineapple drain in a sieve and dry well. Choose a light-colored cake more successfully and cut it in half. Impregnated with syrup from pineapple.

Nuts to be heated on a dry pan until light blush. The rest of the cakes cut into small cubes.

Lubricate the lower half of the cake with a generous layer of cream with condensed milk. Cover the second half and just squeeze for about ten minutes. To lay on the large dish.

The bright cubes of cake mix with the remnants of the chocolate cream. Chocolate cubes and mix with the chocolate cream. And put alternately the parts of the lower layer by sandwiching slices of pineapple and a sprinkling of nuts.

To form the hill, holding hands, cubes, and grease remnants of cream. Give the slide to stand for half an hour, sometimes compressing it from all sides.

Melt in the microwave dark chocolate with three tablespoons of cream, stir well and pour the resulting icing cake top, trying to distribute all over the slide a thin layer. To give glaze to harden in the freezer for 15-20 minutes. Melt the white chocolate in the remains of the hot cream and add the cooked condensed milk. Grind thoroughly. A little warm caramel glaze to pour on top of cooled chocolate cake. Immediately will seize. Decorate to taste and put into the refrigerator the lid on for a day or two.

Serve delicious chilled.

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