Description
Generally speaking, it should be cake, but what's the difference. The cake turned out very delicious. The amount of cream and biscuit I was doubled. But write as you put on cakes. While I was cooking and photographing, it was fine. But the end result was not up to my camera. I'm sorry, my dear.
Ingredients
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5 piece
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0.66 cup
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1.5 cup
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0.25 cup
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1 piece
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1 tsp
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2 Tbsp
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1 Tbsp
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0.66 cup
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50 g
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100 g
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2 Tbsp
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1 Tbsp
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2 Tbsp
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Cooking
Peel the pistachios and vysypaem on a baking tray. Dry in the oven for 10-15 min., not allowing to fry. I poured them into a blender and milled into flour. Proteins separate from the yolks. I whipped the whites with half the norm of sugar.
Now I whipped the egg yolks with the remaining half of the sugar. Added vanilla and lemon zest. Now gradually in 3 stages, add the whites and nut-flour mixture.
I added 1 tbsp of cocoa, but not necessarily. Turn the dough out onto a baking tray, smoothed out and bake in a preheated 170 With the oven for about 20-25 minutes, checking the readiness with a match.
This is my finished cake.
Bring the cream almost to the boil and fill them with chopped chocolate. Chill in refrigerator for several hours. Chilled cream, beat until stable peaks.
Glaze. Combine in a saucepan the cream, water and glucose. Bring to a boil and pour in the chocolate. Let's stir until dissolved and lightly beat with a mixer until it has a smooth glaze. Cool, but do not wait until is completely hardens. Syrup. Boil the sugar with water. Assembly. Cake I cut into 3 parts. Each Korzh coat with chocolate cream. Put in the fridge for 5 hours before full hardening. The finished cake fill with chocolate.
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