Description
Sweet, fragrant yeast dough cake combined with sour cream and the remaining finish is the most delicate souffle from a black currant and strawberry
Ingredients
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Flour
500 g
-
Sugar
300 g
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Raisins
70 g
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Milk
200 ml
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Butter
100 g
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Vegetable oil
5 g
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Chicken egg
2 piece
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Yeast
0.5 pack
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Strawberry
100 g
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Black currants
100 g
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Gelatin
30 g
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Sour cream
100 g
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Chocolate milk
50 g
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Honey
10 g
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Glaze
30 g
Cooking
Knead rich yeast dough, the dough melt
Bake cakes
From currants and strawberries drain the juice
Prepare 2 species of Musa. The fruit juice is heated, dissolve the sugar and soaked gelatin. Whisk until a thick foam
Fill half strawberry moose. In the process of whipping the ICC clarified stanowiska pink
Fill the ICC from black currant
After hardening releasing from molds
From the cooled cake, take out the pulp, leaving the edges 1.5 cm
In the middle put the ICC at the edges, pour sour cream (sour Cream whipped with sugar and add melted gelatin). The bottom of the cake close.
The surface of the cake glazirin, decorate with roses made of chocolate (melted chocolate mixed with honey, it turns out the mass of plastic)
Sprinkle with topping
All a pleasant appetite!
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