Description
Cake was invented. Baked it for his boss, an architect, who studied in Rome and loves Italian food. Tried as they could to portray the most famous Italian monuments, and to match the Italian cuisine. Boss I pleased, even very much! That will tell guests know on Monday. Only, no photo of the piece, but the boss's wife promised to keep, so hopefully then I will add it! PS Wait and put the second cake, also very interesting! The chef and his little daughter's birthday in one day!
Ingredients
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Chicken egg
6 piece
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Sugar
410 g
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Vegetable oil
60 ml
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Water
3 Tbsp
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Flour
150 g
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Leavening agent
1 tsp
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Cocoa powder
30 g
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Instant coffee
1 Tbsp
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Cream
500 ml
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Milk
500 ml
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Gelatin
15 g
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White chocolate
150 g
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Lemon peel
1 tsp
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Vanilla
1 g
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Dark chocolate
250 g
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Chocolate milk
50 g
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Butter
40 g
Cooking
A range of ingredients for sponge cake you need to prepare and weigh in advance. Flour, baking powder, cocoa and vanilla mix and sift.
Beat eggs to increase at high speed of mixer.
Still whisking to enter the 180 g sugar, beat at least 10 minutes. Add 2 tbsp boiling water and again beat until fluffy foam and a thin stream pour in the oil, whisking.
Two reception to introduce the flour mixture into the beaten egg mixture, stir with a folding method with a spatula. Add coffee diluted in 1 tbsp water, mix well.
The finished dough comes off the spatula with a ribbon.
Place the dough in a 26 cm in diameter. To spin a couple of times clockwise (will not swell the dome!) and hit the form with the dough on the table 2-3 times to release air bubbles.
Bake in preheated to 180"With the oven for 35-40 minutes. Be guided by your oven! Cool cake in the form.
Cut the sides to release from the mold and leave to Mature for 24 hours.
Cut the sponge cake horizontally into 3 layers.
Cream Panna cotta: Soak the gelatin in cold water.
Mix cream, milk and sugar, add the zest and stirring constantly with a whisk, bring almost to a boil but do not boil.
Add the squeezed out gelatine, broken into pieces white chocolate, stir until full dissolution and place in an ice bath for cooling. To interfere, until the mixture begins to thicken well and will resemble a pudding.
Place the cake in the culinary ring with high sides or a ring shape, the bumpers can increase the baking paper.
From top to pour half of the cream and sprinkle with half of the milk chocolate.
Cover with the second cake layer, spread with remaining cream and sprinkle with remaining milk chocolate. Cover with the third cake layer press down lightly.
Melt on a steam bath 125 g of chocolate and butter and put on top of the cake. Refrigerate at least 6 hours.
Carefully cut the cake in a circle and release from form. Place in the refrigerator.
On the strip of baking paper, the length of which corresponds to the volume of the cake, and the width height + 2 cm begin to draw the black melted chocolate 125 g to Give the chocolate to harden and wrapped up the ribbon around the cake and press firmly.
Place the cake in the fridge to cool and gently remove the ribbon. Before serving, decorate with caramel, which symbolizes autumn fire of fallen leaves.
Caramel: Mix sugar 110 grams with 75 ml of water and a dash of salt, cook until Golden brown. Apply on waxed baking paper random drawings.
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