Cake fruit chocolate truffle balls

Description

I love to write cakes that were similar to one another, to remember and happy. Here's how this delicious birthday cake. Yesterday my youngest son's birthday! The sweet tooth one, so the cake I wanted to make a delicious and unusual. Until did-called him-a surprise from Monkey - my sign is the Monkey. Very chocolate, with fruit flavor, with a delicate yogurt jelly with silky banana cream, which caught the crispy bits of caramelized bananas, with a sweet and sour middle and tooootally layer of chocolate icing – he was swept off the table in the blink of an eye a young, growing organisms. But will remain in the memory of its taste. Prepare-you will not regret! Done easily-just bukoff very much.

Ingredients

Brown sugar

1 cup
Flour

250 g
Chicken egg

2 piece
Chocolate butter

70 g
Olive oil

50 ml
Cocoa powder

60 g
Milk

250 ml
Salt

0.5 tsp
Soda

1 tsp
Lemon juice

1 Tbsp
Banana

3 piece
Brown sugar

4 Tbsp
Butter

150 g
Condensed milk

3 Tbsp
Lemon juice

1 tsp
Yogurt

375 ml
Mandarin

3 piece
Gelatin

5 g
Cranberries

1 handful
Brown sugar

2 Tbsp
Lemon juice

1 tsp
Galereya mix

1 pack
Condensed milk

2 Tbsp
Syrup berry

3 Tbsp
Cocoa powder

1 Tbsp
Brown sugar

3 Tbsp
Cocoa powder

4 Tbsp
Milk

3 Tbsp
Butter

50 g

Cooking

Sift in a bowl flour, soda, cocoa and add sugar. Mix well.

To drive to the egg mixture, add both types of oil.

Pour the milk and add the lemon juice.

Actively mix with a mixer for 3 minutes until smooth, shiny mass density a good cream. Pour the mixture into the form and bake at 180 degrees until dry splinter.

Ready cake to fully cool on a wire rack, wrap in a bag and put it in the refrigerator for a day.

Cream peeled bananas cut into thin slices, place in an ovenproof pan, sprinkle with sugar, add a piece of butter-30 grams –and simmer, stirring occasionally until caramelized. The bananas will be brown and the trace of the long blades will stay.

The remaining oil whisk white, add condensed milk and whip. Then place the lukewarm banana mass and whisk, taking care to evenly distribute the caramel in the oil. Cake cut into three parts. The middle be postponed, and the edges are cut again in half, fluff cream. Fold together again.

From the middle part to cut out the middle, leaving a ring with a thickness of cm 2-2. 5. To put in a split mold bottom cake, he put on the ring from the middle.

Soak gelatine according to instructions and heat in a water bath or in the microwave until dissolved. Tangerine peel and each slice to remove the peel, cut into 2-3 pieces. Mix the yogurt with Mandarin oranges, pour the gelatin solution and mix well. Pour into a ring and place in the freezer until setting.

Carefully notch out of the middle of the frozen yoghurt jelly cylinder and pour the frozen cranberries. Dissolve jelly cake according to instructions, adding sugar and lemon juice. Slightly cool and pour over cranberries. Remove in the freezer for 5 minutes.

For truffles: dried a little cut the middle of the cake crumble and mix with syrup and condensed milk, adding more cocoa powder. Grind into a homogeneous mass, gloved hands to roll the balls and sprinkle them well with cocoa. I just put them in a jar with cocoa powder and shake, then fork and fished a little obtrusive on the sieve.

Next, the cake needs to withstand up to complete solidification jelly few hours. I was in a hurry and immediately filled it with icing, and cut out not very spectacular. Not in a hurry. Cook the glaze. Mix cocoa with sugar and milk and cook, stirring, until thick-about 3 minutes. Remove from heat and stir in butter. Remove the cake from the refrigerator and pour the glaze. Pour into the center and allow to drain freely, shaking her a little cake. Edge of a wide spatula, quickly cover with smudges of frosting, let it set, put on top of the truffle balls and can be served on the table!

Comments and reviews

Leave a comment or a recipe review