Description
Pets don't like my cooking "experiments" on the day of an event (who knows what the mood will be gone all at once!), but for me, on the 14th of February- the same day as the 13th and 15th of February... I was Just planning this cake to bake "just because" for the sample. So I it yesterday and baked it, and since he needs to stand for about 8 hours, made the night. And so it happened that today I have cake. Because it is decorated in the theme of the day, which many celebrate. The taste is very even, fit perfectly in any romantic theme. I'm very glad that it turned out the first time and will not require any adjustment in the future ("later", it will be obligatory (!!!), and more than once). The basis for decorating the top - the original biscuit 2 types (regular and spicy). The middle layer - air soufflé with the taste of lemon and nutmeg. Preparing easy, looks festive, pleasing taste... Try it! NB! I was cooking from the calculation of half of these ingredients. Pay attention to the size of the cake when assembling!!!
Ingredients
-
Yolk egg
6 piece
-
Egg white
4 piece
-
Sugar
4 Tbsp
-
Flour
2 Tbsp
-
Walnuts
3 Tbsp
-
Potato starch
2 Tbsp
-
Lemon peel
2 tsp
-
Leavening agent
1 tsp
-
Cocoa powder
2 tsp
-
Cinnamon
0.25 tsp
-
Ginger
0.25 tsp
-
Cardamom
0.25 tsp
-
Carnation
-
Nutmeg
-
Sweet white wine
300 ml
-
Cream
200 ml
-
Lemon
0.5 piece
-
Cinnamon
1 piece
-
Carnation
3 piece
-
Gelatin
15 g
-
Yolk egg
5 piece
-
Egg white
2 piece
-
Sugar
4 Tbsp
-
Star anise
-
Cherry
-
Lemon
Cooking
RUB the yolks with 2 tablespoons of sugar, add vanilla sugar and lemon zest.
Beat the whites with the remaining sugar in a solid foam. Mix with the yolks.
Add the sifted flour, starch, baking powder (I always add a little salt)and carefully stir movements from top to bottom. Mass divided into 2 parts. One part mix with cocoa, nuts and spices.
Dark and light batter mark in cornetti and squeeze the strips into the form with baking paper.
Bake in a preheated oven (180 degrees) 8-10 minutes. Leave for 10 minutes in the oven, place on damp towel and cover with a damp cloth. I just flipped the form onto the wire rack to cool completely.
Prepare a soufflé. Heat the wine, add spices and lemon, cut into thin slices. Leave for 15 minutes.
If you have a regular gelatin, soaked in a little water. I used instant, which does not require soaking. RUB the yolks with sugar.
Wine again stir, strain, add the yolk mass and mix thoroughly.
Cook in a water bath for 5 minutes, stirring constantly. Then, add the gelatin, stir and cool.
Add beaten separately whites and cream, mix well.
From sponge cake to cut out a circle the size of a split form. Great cake I with a diameter of 22cm. Small - 16-17 cm (I did the half portion!!! On the entire portion diameter must be larger)
The remains of the cake finely chop.
The form is wrapped in cling film or foil. Biscuit put on the bottom of the form. Sprinkle the cream.
Sprinkle biscuit crumbs, lightly press them (imbedded) that they engage in cream and then flew off the cake. Cover with foil so the crumbs were a little dried out before the cake will cool in the refrigerator. Put the cake for 8 hours in the refrigerator.
Before serving decorate with caramelized lemon wedges, candied cherries or your own. I only had candied diced lemon. Their I added.
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