Cake "Christmas fun"

Description

The style of the cake milk-wafer candy air Maltersers usatt me with the Polish culinary website. The cake is completely my imagination! The combination of chocolate, cherries and custard is very loved in my family, and you try and decide for yourself!

Ingredients

Egg white

6 piece
Flour

4 Tbsp
Cocoa powder

3 Tbsp
Sugar

150 g
Yolk egg

2 piece
Milk

150 ml
Vanilla

0.5 g
Butter

80 g
Cherry

400 g
Starch

1 Tbsp
Cream

400 ml
Dark chocolate

200 g
Candy

400 g
Gelatin

6 g

Cooking

Crust: 6 PCs Proteins vzbit in a cool foam and gradually introduce sugar 90 grams, and then add the flour sifted with cocoa, 1 spoon stirring gently with a spatula. Place the dough in the form of 23 cm in diameter, the bottom of which lay a baking paper, put the form with the dough in a cold oven and bake at 175" 30-35 minutes, Focus on your oven! Ready cake cool on a wire rack.

Custard cream: RUB the Yolks with 60 g sugar, add vanilla, flour 1st. L. and milk, mix everything carefully, to avoid lumps, and simmer, stirring constantly so it doesn't stick, boil the cream. The willingness of the cream is determined by the presence of gurgling, cream like breathing. It needs to be thick. The finished cream cover with plastic wrap cleave her to the surface and cool completely.

In the chilled cold cream gradually add butter, whisking each time with a mixer. Put the finished cream in the refrigerator.

Chocolate mousse: Heat 100 ml of cream to 90"C, to place them in the chopped chocolate, let stand 2 minutes and stir well until smooth.

Soak the gelatin in a small K-ve cold water. Press swollen gelatin and dissolve in 2-3 tbsp of the heated cream. Whip the remaining cream until stable soft peaks, add the cooled gelatin and melted chocolate, stir with a spatula.

Assembly: Place cake on a dish and cover with cream.

Cherries and 100 ml of the juice to heat, dissolve in a small K-ve juice starch and pour it over the cherries stirring constantly to make generowania cherry. Cool and pave the cherry on top of the cream.

Cover the cake ring from the form, but do not zip up to get a small gap between the edge of the cake and sides. Pour cake chocolate mousse, so that it completely covered the cake and hit a couple of times a dish on the table to mousse compacted and well went to the left gap. Cover with cling film and send it to 5-6 hours in the refrigerator.