Cake "Abundance of flavors"

Description

All components are in perfect harmony with each other...

Ingredients

Chicken egg

4 piece
Sugar

6 Tbsp
Vanilla sugar

0.5 pack
Orange zest

1 tsp
Cocoa powder

4 Tbsp
Sour cream

2 Tbsp
Butter

50 g
Leavening agent

10 g
Flour

1.5 cup
The mixture powder

1 pack
Water

150 ml
Sour cream

200 g
Powdered sugar

80 g
Vanilla sugar

0.5 pack
Gelatin

2 piece
Water
Marshmallows

500 g
Sour cream

200 g
Butter

100 g
Topping pastry
Coconut shavings

50 g

Cooking

Eggs, regular sugar, vanilla sugar and zest, beat with a mixer until the sugar is dissolved.

Then enter the sour cream and melted butter.

Sift cocoa and baking powder.

Then sieve the flour and mix well the dough with a mixer.

Spread the dough in the form greased with butter and covered with parchment. Bake at 180° in the oven until dry matches.

The cooled cake cut into 2 parts.

Do impregnation. The dry mixture is dilute in boiling water. Then not much cool.

Impregnate the cakes and leave for 30 minutes.

Soak gelatin in cold water for 5 minutes.

Start to make creamy cinnamon layer. Mix the sour cream, icing sugar and vanilla sugar. Beat with a mixer for 3 minutes.

Squeeze the gelatine, then put in a bowl and place in the microwave for 10-15 seconds to dissolve gelatin. In a bowl put the gelatin to 1 teaspoon of sour cream layer and mix up. Then mix the gelatin mixture with the entire weight of the mixer.

In split form, put the cake. On it pour the entire layer.

Lockable 2 layer and refrigerate at least 1 hour. I left for the night.

Prepare the cream. Marshmallows, finely chop and place in the microwave for 2-3 minutes. During this time it needs to melt fully.

Then add sour cream and marshmallows. And whisk all with a mixer in a homogeneous mass.

Slowly introduce the oil and whisk for 3-5 minutes. The cream freezes instantly.

Liberally grease the top and sides of cake with cream.

Sprinkle with coconut flakes. Further decorate as desired.

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