Chocolate biscuit cake decoration rose

Description

First made this cake 4 years ago for a cake for her husband's birthday. After that, he settled down in the recipes of my cakes. Air soft biscuit with the taste of dark chocolate and orange, incredibly tasty by itself, and complete with orange cream is a Symphony. Today I used it for making cake roses. The design idea of the Internet, there are several master classes from different chefs.

Ingredients

Chicken egg

4 piece
Flour

5 Tbsp
Dark chocolate

75 g
Cream

2 Tbsp
Brown sugar

3 Tbsp
Leavening agent

1.5 tsp
Salt
Orange zest
Orange juice

1 Tbsp
Orange

3 piece
Brown sugar

10 Tbsp
Sugar lump

3 piece
Sour cream

50 g
Cream

100 ml
Condensed milk

100 g
Mastic

700 g
Butter

100 g

Cooking

Let's start with the oranges. My them. From one remove the zest on a fine grater. On the other two RUB the sugar cubes. And squeeze from them the juice.

Whisk the eggs with the sugar and a pinch of salt before the formation of fluffy foam, and full dissolution of sugar. Heat the oven to 170град.

Break the chocolate into pieces, add the cream and a spoonful of juice. Heated in a water bath. Melt completely. Combine the eggs, whisk.

Add the zest, flour and baking powder and put in with a parchment form. Put to bake in the oven for 30-35 minutes until dry skewers. Allow the cake to cool.

Of sugar and orange juice over medium heat, cook the caramel, this also add the sugar, grated orange about when it will boil so do the test.

Take a spoon raised high above the saucepan and pour in the pan. When tearing the last drop you should see a thin thread. This means that the caramel is ready.

While the caramel is cooking, whisk the cream with sour cream. Pour hot caramel in a thin stream in a creamy mass, with constant whipping. The cream is not very thick, but that's what we need.

Sponge cake cut into two layers. One tear cake into small pieces and mix with cream. For moulding I picked up the salad bowl diameter 14 cm Vystelim the form of foil, spread the mixture of cream and biscuit. Tightly Eminem. From the second cake cut out a circle the size of our shape. And laid it on top, holding tightly.

Photos of the structure of the cake, Oh, and what flavor it is incredible. Cake put in the fridge for 12 hours minimum. Cropping still need us.

Now prepare the cake for decoration. Remove it from the form and remove the foil. A little butter room temperature, beat with condensed milk and roll them a cake, evenness in our case, we need to isolate the moist cake from mastic, little need to leave. From scraps of sponge cake and butter cream do the top like truffles. Put in the cold to cream froze.

Roll out the gum paste of 3mm thick. Cut out the circles. First put on top, rolled fondant is better in small sections and cut at a time for 4-5 laps. No more.

Then take a round of mastic, half pressed against the edge, thinning it.

The first three petals of the overlay, not by bending the edges. 1 row.

Next begin to bend. For bonding slightly grease the part of the petal that will hold water. Glue the petals as in the collection of small roses using one. 1 stuck, the next is sticking to a distance of about one petal.

And so slowly closed the 3rd row of petals. Then it is necessary to increase the cutting diameter of 5 mm. And close the following 4 a number of five petals slightly larger diameter.

For the fifth row increase the size of the petals for another 5mm. If you want the petals were more voluminous, and they kept trying to droop, putting the pieces of twisted cloth. To support them. So close the whole rose. The lower petals should be cut at the bottom of the cake.

Of green putty do the leaves. The paste is rolled to 4 mm, if there is deforestation is good. But I cut with a knife the leaves of the desired size. Then rolled the edge with a knife cut out the indent, a toothpick, and outlined the veins. The bottom was moistened with water and stuck to the rose. Under the sheet - curled cloth, to give the curve. Then I took orange paint and painted the edges of the petals.

The finished cake put in the fridge overnight so that all the petals and leaves finally took shape and it stuck.

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