Description
I again to you with the recipe for the cake! This is my favorite summer cake - crunchy cakes, delicate cream and fruit - what could be better! Moreover, a huge flight of fantasy - a variety of creams, fruits, and the top can be decorated jelly! Highly recommend, try it! The idea of this cake from chef Aunt Basya site bread, the cream and making my own.
Ingredients
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Water
1.5 cup
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Butter
85 g
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Salt
-
Flour
180 g
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Chicken egg
4 piece
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Cream
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Milk
900 ml
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Yolk egg
5 piece
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Sugar
-
Lemon peel
1 piece
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Corn starch
7 Tbsp
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Vanilla
1 g
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Cream
200 ml
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Powdered sugar
2 Tbsp
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Liqueur
2 Tbsp
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Cognac
1 Tbsp
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Dark chocolate
70 g
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Peach
2 piece
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Banana
2 piece
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Cocoa powder
Cooking
Cakes: Draw a circle with a diameter of 24 cm and divide it into squares 3x3 cm. This will be our tablet.
The dough: Put the oil and salt in water, dissolve and bring to boil. Remove from heat and immediately pour all the flour quickly knead until smooth and place the pan with the dough on a slow fire, stirring constantly, boil the dough. It is considered to be ready when going for a paddle in one bowl. The whole process takes 2-3 min.
Slightly cool the dough, add the eggs one by one, each time carefully mixing the dough until smooth.
On "tablet" to impose a clean sheet of baking paper, squeeze it around the edges. Place the dough in a syringe (cooking bag with a thin nozzle) and put the dough strictly according to the drawing.
Bake in pre-heated to 180*C oven until Golden brown. Of this amount, the test I got 5 cakes.
Lemon Patissier: dissolve starch (4,5) in milk (600 ml), add sugar (100 g), egg yolks (3 PCs), vanilla, and stir well, adding the zest, put on medium heat. Cook, stirring constantly, until thick (the cream begins to gurgle). To remove the zest.
The finished cream cover with plastic wrap and cool completely. The cream should be thick!!!
Cream whisk until stable peaks with powdered sugar and combine with cooled custard.
Add the lemon juice and liqueur and whisk.
Chocolate Patissier: Dissolve starch (2,5) in milk (300 ml), add sugar (40 g), yolks (2 pieces), stir well, cooling, add the chopped chocolate.
When cool, add brandy and whisk.
Assembly: Place the cake on a dish in each square put the pieces of fruit, alternating peach and banana. Lubricate the lemon cream.
On top put the second cake, shifting it so that was not squares, and rhombuses. Also put the fruit and cream. 3rd layer as 1st, 4th as 2nd.
The last cake grease remaining cream. The top and sides to grease chocolate cream. Put in refrigerator for 5-6 hours, before serving, sprinkle with cocoa and decorate.
The cake turns out very tasty and beautiful in the cut.
Help yourself! P. S. notes on the cakes: the cakes should be dry, but not dried! When baking, guided by your oven. Cream is very important to cook properly, otherwise while beating, it will be liquid. The cream whip very well, but not to interrupt up oil. If you have no cream a big fat, it is better to use butter (the same amount). Fans of "poslaju" suggest to add more sugar. And even if you don't have corn starch, can be cooked cream with flour, but flour use 1 tbsp less of the lemon and 1/2 tbsp chocolate patissiere. Good luck!
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