Description
This cake I baked for the birthday of his niece. Turned out well, very tasty. All the guests appreciated the cake, and he was particularly appreciated by the birthday girl.
Ingredients
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Chicken egg
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Sugar
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Flour
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Starch
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Milk
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Butter
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Raspberry
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Apricot
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Gelatin
Cooking
Preparation of sponge cake: separate the Whites from the yolks. Proteins vzbit in a cool foam.
Separately vzbit yolks with sugar.
Whipped egg yolks with the sugar add the flour.
And stir well.
Spread whipped in a cool foam proteins. Stir gently from top to bottom of the entire mass, turning the bowl.
Spread to form a thick layer of butter and sprinkle with flour.To put it in a biscuit, flatten and put in a slightly heated oven for 1 hour. Bake at 180 degrees.
While cake is baking prepare the custard: mix the Flour with starch and gradually add 0.5 cups of cold milk.
This mixture gradually to pour what would avoid lumps in a pot of boiling milk, stirring constantly.
When the mixture thickens and begins to boil, remove from heat and allow to cool, stirring occasionally.
Beat the butter with sugar.
And gradually one teaspoon add the cooled milk mixture. The cream is a completely crushed mass.
Put the raspberries in a sieve.
Wipe that would separate it from the seeds. From the resulting mash to separate the 2.5 cups.
Oil to pound with sugar and the rest of the puree to RUB that in order to get lush cream.
Ready cake remove from the form.
Cut in half for two cakes, both to remove the crumb, leaving only the peel.
The pulp is put in a bowl, add 1 Cup of raspberry puree and 1.5 cups of custard.
The bottom cake (no crumbs) drizzle with raspberry puree.
Fill with a mixture of cream and crumb, to come all the stuffing in one cake.
Top fluff cake with creamy raspberry cream. This cake put a different (also without a crumb), put into it the rest of the custard.
On top of it put the halves of apricots cut down, so to close them cream (although I have little is not enough apricot, so as a child I decided to try :D). Put the cake in the fridge for 15 minutes.
The preparation of jelly: dissolve the Gelatin in 0.5 cups of cold water and put in warm place to swell. The syrup from the apricots with a lick of paint raspberry juice. and mix with the gelatin so that all the liquid was 1.5 cups. Jelly to cool not to full readiness (to the consistency of raw protein). Remove the cake from the refrigerator, pour jelly all over. Again to put the cake in the refrigerator to jelly strengthened.
The edges of the cake to decorate at will. I was adorned with sprigs of red currants.
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[url=http://www.povarenok.ru/images/users/20_07_08/37978.jpg][img]http://www.povarenok.ru/images/users/20_07_08/small/37978.jpg[/img][/url]
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