Description
Tough nut to crack. Why I gave this name to the cake? This is for two reasons. The first - not the teeth turned out to be this recipe from my friend, who decided if she will visit the demo of MK, you can become a professional in the pastry case (the conclusion is that girls attend only practical MK). So, emboldened, she came home and all of the recipes that they got there, she chose this one with the original name "Snickers". But the enthusiasm quickly passed, the cake did not happen - whether products are not the same, whether the technology is broken, or the recipe is wrong slipped, or very little experience. Forwarded the recipe to me, asking to understand, what's wrong with it. And the recipe is actually all the way (respect, by the way, the author)! Wonderful, delicious cake turned out! However, I'm a little "hotseating" added))). See for yourself:
Ingredients
-
Flour
45 g
-
Chicken egg
3 piece
-
Cocoa powder
15 g
-
Sugar
65 g
-
Butter
20 g
-
Dark chocolate
15 g
-
Leavening agent
0.5 tsp
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Salt
-
Butter
90 g
-
Condensed milk
150 g
-
Peanut oil
60 g
-
Cream
300 g
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Egg white
2 piece
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Sugar
75 g
-
Syrup invert
75 g
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Water
100 ml
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Peanut oil
100 g
-
Gelatin
10 g
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Salt
-
Chocolate milk
90 g
-
Peanuts
20 g
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Gelatin
9 g
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Water
120 ml
-
Sugar
145 g
-
Cocoa powder
50 g
-
Cream
100 ml
Cooking
Chocolate biscuit. Mix and sift the flour, cocoa and baking powder. Melt water bath butter and chocolate. Allow to cool to room temperature.
Separate eggs into whites and yolks. Beat the whites with the pinch of salt until a stable foam. Add 2 tsp sugar and continue to beat until stable peaks.
The remaining sugar mixture into the yolks and whip until a lush light weight. Add butter and chocolate. Mix well.
In several techniques, in turn, add the whites and dry mixture into the egg yolks. Mix gently until smooth.
In the ring 16 cm in diameter, pour the resulting dough. Bake in a preheated oven (175 degrees) until dry skewers (20-30 minutes)
Ready biscuit cool on a wire rack.
Cut into 4 Korzh.
Cream. Ingredients for the cream should be at room temperature. The softened butter beat until fluffy. Teaspoon add the milk, each time, beat on low speed of mixer until smooth.
In two to introduce peanut butter (paste). I used the purchase, but here on the site saw a recipe for how to cook it at home.
Korzhi fluff cream. Poluchivshimsya "cake" wrapped in plastic wrap and freeze.
Insert. This original recipe was not, she decided to add. Husband appreciated! Melt the chocolate in a water bath, the peanuts are slightly crushed. Ring with a diameter of 16 cm to put on the Board, lay plastic wrap. Pour the melted chocolate, sprinkle with nuts. Put into the refrigerator until firm.
Mousse. Soak gelatin in 50 ml of water. Then dissolve in a water bath or in the microwave. In a saucepan, mix water (50 ml) sugar and invert syrup. The original recipe had honey, but first, my husband is a fan of honey only honey; and secondly, for my taste the honey here seems superfluous. Heat over medium heat to dissolve the sugar. If the sugar is already dissolved, and on the sides of the pan it more left, rinse off with a brush slightly dampened with water. We had to do it, otherwise the syrup secretariats. When the syrup comes to a boil, bring it to a temperature of 120 degrees. Now we need to put to vzbivayte whites with a pinch of salt until stable foam. When the syrup reaches a temperature of 130 degrees, a thin stream while still whisking, pour it into proteins. Beat until cool protein and gaining mass is similar to nougat.
Now in a number of techniques you can add peanut butter (paste).
Chilled cream beat until a stable foam, gently stir in the nougat. Add the cooled gelatin (temperature about 30 degrees), mix well.
Assembly. Here I write, how I collected. Pastry ring or the form in diameter 18 cm to tighten with cling film, sides pave the acetate tape. To put on the Board, which will be cake to freeze. On the bottom pour a layer of mousse, with the thickness approximately 1 see to Lay the chocolate-hazelnut paste, pour the remaining mousse.
Carefully, vkruchivayutsya movements to put the frozen mini-cake. To remove the cake in the freezer for 5-6 hours, preferably overnight.
Chocolate mirror glaze. I think it's the most rewarding mirror glaze. When I need a glaze of this color, I always use this recipe. I guarantee You will have this frosting, even if You have no experience with icing. So, cover the gelatine with cold water, leave to swell. In a saucepan, mix water, sugar and cream. Bring to a boil. Remove from heat, add cocoa. Carefully stir to avoid lumps. This can be done with a whisk, but then being careful not to cause air bubbles. I prefer to stir with a silicone spatula. Add the swollen gelatin is dissolved, continue stirring until cool.
If you have got a lot of bubbles, strain the glaze through a fine sieve. The operating temperature of the glaze to 35 degrees. This means that you have to stand on the cake stand, it should be taken off the ring and the top film. And when You're starting to glaze the cake, the frosting temperature of 35 degrees.
Look how she the mirror - all my lemons are recorded. Well, the hand with the phone really nowhere to go!
Decorate the cake according to your taste when the icing hardens - 5-7 minutes will be required. I have a cake for family-friendly tea, particularly, I did not invent jewelry. Khandurina coated peanuts and struck the figure. Put into the refrigerator to complete defrosting. I poziroval somewhere in the 12 hours of the day, the tea we were drinking around 9 PM.
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