Description
With the preparation of this cake will handle even a beginner cook. His highlight in delicate cream, for which I thank Mirsladostey.
Ingredients
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Chicken egg
2 piece
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Butter
100 g
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Flour
180 g
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Cocoa powder
1 Tbsp
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Leavening agent
2 tsp
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Sugar
150 g
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Salt
1 pinch
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Ice cream
60 g
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Sour cream
250 g
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Vanilla sugar
1 pack
Cooking
The softened butter vzbit with sugar. Add the eggs and salt and whisk.
To the butter mix sift the cocoa, mix well.
Then, sift the flour with baking powder, quickly beat. I used the baking powder TM Dr. Oetker.
Pour the batter into a suitable form. Round shape small diameter I have, so I took a rectangular shape 27*17 (bottom). Bake cake in a preheated 190 deg oven for 30-35 minutes (until dry matches). Cake remove from the form, cool completely, wrap in cling film and put into the fridge for at least a couple of hours.
Next, I cut the biscuit into 4 pieces (13,5*17) and impregnated with syrup. You can use any treatment of Your choice. Syrup: 4 tbsp. sugar pour into a saucepan, add 6 tbsp water. Cook, stirring, over low heat until the sugar is dissolved, bring to boil and remove from heat. Then the syrup is completely cooled and add 1 tablespoon of brandy.
Prepare the ingredients for the cream: sour cream powder for making ice cream and vanilla sugar (TM Dr. Oetker). The cream put on 15 minutes in the freezer, then put it in cold dish for whipping.
To sour cream add ice cream and vanilla sugar. Beat for 4 minutes until stable peaks. Cream keeps the shape well and does not leak.
Assemble the cake and decorate as desired. I Boca sprinkled crumb of scraps of sponge cake (had a little trim cakes), the top is sprinkled with grated chocolate and decorated with confectionery sprinkles TM Dr. Oetker.
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