Description
Not I invented a beautiful name cake... Made in a slow cooker tender honey biscuit recipe wonderful cook Janecheh and decided to make a holiday cake. And suddenly, though expected, turned out Sooo delicious cake: delicate, moderately sweet, and most importantly, it was enough for 13 people!!! A single cake left over from great biscuit was also turned into a cake (is a bonus) and was eaten the next day. Hope You like my idea!
Ingredients
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Biscuit
3 piece
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Milk
300 ml
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Gelatin
18 g
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Cream
180 ml
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Powdered sugar
5 Tbsp
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Jam apricot
150 ml
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Mango
3 piece
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Dark chocolate
250 g
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Cookies
100 g
Cooking
Beautiful honey biscuit (remember, baked according to recipe Janeheh) cut into 4 Korzh. One put off for later.
Prepare soufflé: the milk is heated and dissolve in it gelatin, let cool and beat until frothy. Whisk the cream with powdered sugar until peak. All carefully stir and put into the fridge to slightly thicken.
Ripe and juicy mangoes cut into thin-thin slices.
High cooking rings I have, so I used the leaves from the calendar since last year, and a stapler.
Did not photograph each step, I simply describe, so we collect our cake: put the bottom biscuit, then impregnate his apricot jam or jam, put a small layer of cream (about 1cm), put in 5-7min. in the fridge, then put a thin layer of mango on a layer thicker souffle again in the fridge for 10 minutes. Then repeat the same with the second korzem.
Put the last cake on top and apply only a thin layer of soufflé, cooled. Remove the ring. Here's a high cake we got. The top layer I have a different colour, because I added cinnamon, but this is not necessary.
Chocolate melt in a water bath and quickly daubed them all over the cake. The barrels of the cake sprinkle with crushed chocolate cookies on top decorate according to your taste. I was left with dark chocolate and was a bit of white, I made chocolate leaves. Flowers ready wafer. Put the cake in the fridge for 3-4 hours.
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