Description
Continue to develop your recipe http://www.povarenok.ru/recipes/show/10997/
Ingredients
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Flour
0.5 cup
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Starch
0.5 cup
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Sugar
0.7 kg
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Chicken egg
3 piece
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Soda slaked vinegar
0.5 tsp
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Jelly
400 g
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White chocolate
100 g
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Butter
100 g
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Condensed milk
1 can
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Sour cream
200 g
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Powdered sugar
100 g
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Cocoa powder
1 tsp
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Apricot
Cooking
To prepare the products.
Prepare the dough. Eggs thoroughly with sugar, add the slaked soda, vanilla, stir, then mix with flour and starch. You should get the batter.
Lubricate the form. Pour the batter.
Bake for 20 - 25 minutes at temperature 200 - 220 degrees (put in the not preheated oven). Readiness check with a wooden toothpick. For high - cake- prepare the second cake. The finished cakes to cool in the form, extract.
One of the cakes away from the edges 4 cm cut along the contour of the heart (if making a cake from one cake, it should be cut in half and cut a small heart from one of the halves).
Cut portion (small heart) cut in small cubes, partially crumble.
Cream vzbit with sugar until fluffy state (don't overdo it - easy to cross the line and magnificent state to go to the cheese).
If you want you can add some cocoa (I thought and thought, and added).
Prepare jelly red. You can use prefabricated jelly (like I did) or cook Jell gelatin or any red juice, compote, fruit syrup/jam. Jelly cook according to the directions on the packaging of semi-finished gelatin or jelly, but jelly we must have a dense, increase the amount of gelatin (or, respectively, reduce the amount of liquid) relative to what was specified in the instructions on the package. Before the end of cooking the jelly, you must add fresh or canned cherries, cherries, raspberries or strawberries. I had canned apricots. I have divided them in half, removed the pits and threw him into jelly.
Boil jelly remove from heat, remove with a slotted spoon berries/fruit, spread them on a plate so that they do not touch each other. Leave jelly to cool to room temperature.
If you still have berries/fruit, they can be laid on the lower layer (a) tight, berry to berry. But you can loosely. But you can not lay out. I also soaked the cakes with the liquid from the compote (if you cook the cake from the halves of one cake - not necessarily to impregnate).
Mix whipped cream with biscuit pieces. Spread the butter-biscuit mixture on the bottom cake, spread evenly.
The top stack frame-a little heart to pin down.
To prepare white chocolate glaze, melt in a water bath or a microwave oven (and I do put it in the oven on 150C) white chocolate and butter.
Mix well. If the chocolate and butter will not want to connect, you can add a little nevarenai condensed milk. I added, moreover, that the condensed milk gives the frosting smooth and elastic.
Pour the icing border, the sides of the cake slightly in the center.
On the curb to put Tagliavini berries/fruit. Place in a cool place so the glaze hardened.
Now, in the middle part of the cake you can put Jell-o cups (if it does harden, have it slightly warm and pour a thin stream). If necessary, flatten the heated knife. Put in a cool place, now for the hardening of the jelly.
Bon appetit!
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