Cake "Cappuccino chocolate"

Description

You love for Breakfast tea, coffee, something sweet? A cake, for example? Especially for you, my dear friends and bridesmaids, this delicate light cake in honor of my BIRTHDAY! I hope a piece of this dessert will give you a wonderful mood that you always love giving me!

Ingredients

Chicken egg

5 piece
Sugar

225 g
Flour

125 g
Leavening agent

2 tsp
Corn starch

25 g
Chocolate milk

100 g
Gelatin

6 piece
Cream

600 ml
Cappuccino

6 tsp
Flavor
Vanilla sugar

1 pack
Water

2 Tbsp

Cooking

Our products! Oh, I forgot the vanilla sugar...

175 g of sugar mixed with vanilla sugar. Break eggs into a suitable container and whip at high speed for 1 minute. Continuing to whisk, enter into the egg mixture to the sugar mixture. Beat for another 2 minutes.

Mix flour, baking powder and starch. To this dry mixture add 50 g of milk chocolate. If you don't have chocolate flakes, you can grate 50 g of chocolate on a grater or peeler.

The dry mixture is introduced to the egg cream and mix with a mixer on low speed.

Shape with a diameter of 26 cm oil-lubricated, dimmed with baking paper and pour our dough. Put to bake in preheated 180 degree oven. Bake the cake for 25-30 minutes. Check readiness, as usual, wooden torch.

Here is our handsome! First, leave the sponge in the cake to cool slightly, then gently freed from the mold and let it cool down completely on a wire rack.

The cooled cake cut into three parts. I usually use a long, narrow knife, keeping the knife parallel to the plane of the biscuit.

For the cream: Soak 6 plates of gelatin in cold water for a few minutes. Anyone have gelatin in plates, take dry gelatin per 500 g of liquid. Soak dry gelatin in a couple of spoons of cold boiled water (see instructions on your packaging).

Cappuccino coffee dissolved in 2 tbsp hot water.

Plate gelatin press enter in cappuccino to gelatin dispersed. Add 50 g of sugar and 4 drops of rum flavoring. Of course, all this splendor pour into a saucepan, to dissolve, but the volume is quite small, and in order not to lose a single drop of gelling material, I dissolve gelatin and sugar in a glass, putting it in hot water. You can make this process as convenient for you, the main thing - to obtain a smooth cappuccino-gelling substance without undissolved sugar grains.

Whisk the cream to peaks.

In a separate bowl postpone 4 tbsp. of cream and stir them with capuccino mixture. Only then introduce this mixture into the remaining cream. Stir. The cream is ready.

Put the cake together. On the surface of the cake place the first circle of sponge cake. Spread 1/3 of the cream.

Cover with a second circle, slightly pressing. The second round also apply 1/3 of the cream and cover the last third biscuit circle.

On top of the last cake apply a thin layer of cream. Armed with two teaspoons, make a creamy cloud and placed them on the cake. Decorate the bottom of the cake with the remaining chocolate flakes, do not forget about the top.