Description
To be honest, I did not expect such a result. The birthday boy wanted to cook something tasty, but he is one of those people who with some caution try new things. And our Vityusha loves cherry pie, but cook it traditionally did not want and I reviewed a lot of literature, I decided to cook the loaf according to the traditional recipe, but with bird-cherry flour Cream is another story. The basis was taken the recipe of "bird's milk" ice cream (variant souffle cake) chef crybel (Julia, thank you so much!) but as instead of cream ( didn't have them) I added milk and it was very much felt . It was decided to rectify the situation. 33 % cream whipped with powdered sugar, combined with the cream from the chef crybel and added cream liqueur. The cream turned out just great...
Ingredients
-
Egg white
6 piece
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Yolk egg
8 piece
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Sugar
120 g
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Flour
120 g
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Cherry
60 g
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Salt
-
Ice cream
150 g
-
Butter
100 g
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Dry milk
-
Liqueur
2 Tbsp
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Cream
100 g
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Powdered sugar
0.333 cup
Cooking
very carefully separate the yolks from the whites, cook all the ingredients we need
Very good, beat the egg yolks with half the norm of sugar and will certainly add a pinch of salt. The flour will mix with the cherries and add to the yolk mass. All mix well (with movements from top to down). It's rather thick viscous mass (don't worry :-))
Now the egg whites whipped into foam and a thin stream add sugar and continue whisking until stiff (weight should not fall out from the bowl)
Now our yolk - flour mixture add 1/4 protein and very, very carefully stir the mass. Once all combined, add as much again and continue to mix (just mix with movement from top to bottom!) And so interfere with the entire protein mass. This should not be lumps. Immediately before kneading to pay attention to capacity - dishes should be deep enough.
While we were kneading the dough, the oven needs to warm up to 200g. Now covered with a sheet of baking paper, and paper made with a stock (even if it protrudes at the edges - it would be more convenient to remove the layer). Pour mixture on a baking sheet, now smoothed out with a spatula or wide blade. And very CAREFULLY put it in the oven . Minutes through 6 (before that is not open!) readiness check wand. If the layer is not thick enough for 6-8 minutes, but this time the layer was thick, and probably the presence of wild cherry has left its mark, the layer was baked for 12 minutes, and the last 3-4 minutes on the lower level of the lattice. You just have to watch the process – not to open before (can fall off).
Ready to roll together with paper remove from the pan. To turn the layer on damp towel and cover with another damp towel. After 5 minutes, carefully remove the paper (no need to rush, everything comes off very well). Now turn the biscuit layer in the loaf with a towel (where he lay) and leave it (wrapped) until cool.
Now our rolls have to pull out of towels and minimized cut into equal parts. Better if they are 5 inches . (death full length and think about "what and how" :-))
Now, carefully unwind the rod, put some our cream and loosely turn off. Expand the following bar - coat and wrap the first since the end of the previous one. And so to the end.
Tighten the roll is not tight, you can then still add the cream between the layers. Well promazhte cream, decorate and enjoy.
The cake turned out not just delicious, but DELICIOUS (pardon the immodesty). Now cherry pie will only make this recipe (!)
How to cook the cream especially will not paint. Check out the page www.povarenok.ru/recipes/show/25079 which Julia are all very well painted. To souffle, I added just whipped cream with icing sugar (due to milk powder instead of cream)and'm perfuming. The cream turned out strong, ( keeps its shape ) and at the same time incredibly gentle. PS to decorate not able to do it was all very primitive, but this time prepared with a helper :-) and almost in a fight over the syringe. The result is that such creativity :-) unattractive, but DELICIOUS!!!!!
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