Cake sandwich with rice cream

Description

The idea of the cream of rice I had long noticed in an old issue of "Bon appetit" from 2010. With the help of rice cereal from TM Mistral, the process of making cream easier and took much less time than if I used Fig. These cakes I want to thank Anya (Anna_usa) for the help and valuable advice throughout the master class!

Ingredients

Butter

225 g
Cocoa powder

4 Tbsp
Water

250 ml
Flour

280 g
Sugar

340 g
Salt

0.25 tsp
Buttermilk

125 ml
Chicken egg

2 piece
Soda

1 tsp
Vanilla sugar

1 pack
Milk

500 ml
Rice flakes

1 cup
Sugar

100 g
Vanilla sugar

1 pack
Butter

1 tsp
Gelatin

10 g
Cream

500 ml
Cream

100 ml
Dark chocolate

100 g
Butter

1 Tbsp
Strawberries
Mint

Cooking

Biscuit: baking sheet (I have 33 x 45 cm) with baking paper on the oven, turn on heating a t 180 degrees. If no buttermilk, then take 125 ml of milk, add 1 teaspoon of lemon juice and leave to heat for 10-15 minutes or until the mixture become thicker.

In a saucepan melt butter, add cocoa powder and the boiling water. Mix everything and boil for 30 seconds. You get a very chocolaty, smooth and shiny mass without lumps. Give the mixture to cool slightly.

In a separate bowl mix flour, sugar, vanilla sugar and salt. Pour in flour mixture slightly cooled chocolate mass.

To the buttermilk add soda and lightly beaten eggs. Pour the mixture into the dishes to the chocolate-flour weight.

Whisk thoroughly kneaded dough. Get smooth fluid dough on density is similar to the sponge.

Pour the batter into the pan.

Bake in preheated oven for 20 minutes or until dry skewers. The finished cake leave in pan at room t for it to cool down.

For the rice cream: in a saucepan pour the milk, add the sugar, vanilla sugar and butter. Stirring, bring mixture to a boil over medium heat, ensuring the sugar is dissolved. Pour rice cereal from TM Mistral, again bring to a boil, cover and remove porridge from heat.

Soak gelatin in a small amount of cream and leave to swell. Prepared gelatin and mix up in a hot mess. If gelatin is granulated tentatively dissolve it in a water bath, then added to rice porridge.

After adding gelatin, rice porridge break immersion blender until smooth and leave at room t to cool, then 20-30 minutes or refrigerate to cool completely (watch that b gelatin has not started to work )

Meanwhile, remove the cooled cake from the pan, a cookie cutter cut circles of the desired diameter.

Whisk the cream in a lush foam, continuing to whisk, gradually add the rice cereal until a homogeneous thick cream which does not drip from the spoon, but rather falls from her. The rice is ready put the cream in a pastry bag and apply a thick layer on half the biscuit circles. Cover the cream with the remaining half of the circles, slightly pressing. Get cakes sandwiches.

Remove the cakes in the fridge for a few hours (overnight) for complete cooling and solidification of the cream. In advance, prepare the ganache, the steps did not take pictures, it's simple: this cream bring to a boil, remove from heat and add broken pieces of chocolate and butter. Mix the ganache, ensuring complete dissolution of chocolate and butter that would make a thick and smooth mass. Chill the ganache in the fridge and decorate them cakes.

Then put the strawberries and mint leaves. Dessert is ready!

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