Description
Chocolate-Sponge - jelly cake - unique flavor, which combines a soufflé of cream and strawberry juice, four different jelly Very delicious cake, and most importantly no feeling of heaviness after him, light taste
Ingredients
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Flour
250 g
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Corn starch
50 g
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Chicken egg
10 piece
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Cocoa powder
50 g
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Sugar
300 g
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Sugar
200 g
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Cream
500 ml
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The juice of a freshly squeezed
330 g
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Gelatin
20 g
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The juice of a freshly squeezed
300 g
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Sugar
150 g
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The juice of a freshly squeezed
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Milk
300 ml
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Sugar
300 g
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Gelatin
30 g
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Vanilla
1 g
Cooking
Prepare The Sponge Cake. Flour, starch, cocoa mix and sift through a sieve
The eggs with the sugar and whisk until heated increase in the amount of 2.5 times
Add the flour with the starch and cocoa
Bake at a temperature of 190
Prepare fresh juices from berries and fruits
Prepare the jelly from orange, red currant, strawberry (dissolve the sugar in the juice and add the heated gelatin mix, pour into molds, cooled) and milk jelly with the addition of vanilla. From the juice of kiwi fruit, prepare syrup for soaking sponge cake (to preserve vitamins syrup do not cook, just mix sugar and juice)
On the paper pattern lay the tape
Draw melted chocolate
Roses filled currant jelly
Fill the figure with milk jelly
Put on the pattern ring with a diameter of 28 cm, and put the cake impregnated with syrup kiwi
Frozen jelly from the orange, currant, strawberry and milk jelly cut into cubes and put on a biscuit
Prepare a soufflé. Whisk chilled cream 33%, add the strawberry juice mixed with sugar and dissolved gelatin
Pour souffle
Put second part of sponge cake impregnated with syrup. Put in the fridge until fully cured
Overturn the cake, release from the ring
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