Cake "Choice of colors"

Description

A simple story... a Search for "lasagna" was given a list of links, look drew a round logo of a green and the address: www. povarenok. EN, finger already pressed the left mouse button. Passed the registration procedure, found the coveted recipe, is gone... and forgotten. Looked a couple of times, stayed longer, wandered, gazed at, was reading comments and looking at illustrations. And here is the result – I pomaranczarnia and unbearably pleased with this circumstance. Pleased to open new and unknown to me before, glad to communicate with friends, glad to find a lot of reasons to think on something hitherto cause for thought not causes. Glad to celebrate the third anniversary of the Scullion in a wide circle of friends hero for the day. I do the cooking sites, all culinary-information deficit makes up for a hundredfold favorite site. In three years done a tremendous job, Pillsbury growing as it should be the Indigo child, and whether there will be, friends!!!

Ingredients

Flour

1 cup
Chicken egg

6 piece
Sugar

2.5 cup
Butter

250 g
Milk

2 cup
Semolina

6 Tbsp
Lemon

1 piece
Cream

300 g
Powdered sugar

200 g
Gelatin

1 tsp
Margarine

1 tsp
Honey

1 tsp
Water

1.5 Tbsp
Leavening agent

1 tsp
Dark chocolate

100 g

Cooking

Make biscuit. Each chef has its own tried and trusted recipe. There is such and I presented a friend. Cold method of preparation of sponge cake: carefully separate the whites from the yolks, four (honestly, I don't know why in my recipe two proteins left without care, but always use exactly four of the six protein) chilled protein to whisk or with a mixer to foam, continue to beat to firm peaks, adding in chunks 1/4 Cup of sugar.

Six eggs yolks with the remaining sugar white with a fork, whisk or electric mixer.

Add the beaten egg whites to the mashed yolks, use to mix, add the flour, sifted with baking powder. Stir with care upward motion.

The form in which to bake the cake, grease with butter and sprinkle semolina, excess monkey to shake off. I have a form of silicone, which does not require lubrication and topping, but more recently it began to act up, so I "grease". Biscuit dough pour into prepared tin, level the surface and IMMEDIATELY put the form on the grid in a moderately heated oven.

Bake cake at a temperature of 175-180*C, till the state and (or) "a dry splinter". It may take from 15 minutes to an hour. Ready cake remove from the oven and leave to cool. Attention, there is information that the biscuit was "afraid" of cold air and draughts, so will try not to "scare".

Meanwhile, make cream. Source - the book "Bake on health" - Alma-ATA: Kainar MP "of Sarjaylau", 1993 - 512. Page 447 - Cake "bird's milk". Softened butter to mix with sugar. Milk and four (the original three) tablespoons of semolina with constant stirring cook a thick porridge. Leave it to cool down. Wipe with lemon zest, squeeze the juice (1 teaspoon juice to leave the mastic, if decoration is not planned to use the entire volume of juice), add all this into the cooled cereal and mix. Continuing to interfere, add the parts of the butter-sugar mixture. If time allows, you cream to put on cold so that the oil in the cream "grabbed".

If the time frame is narrow, place the sponge cake (before this sponge cake cut into two parts along a sharp knife) on the dish, with pieces of baking paper covered boards meals, slipping under the cake (this simple procedure will allow the dish to remain completely pure), from a piece of foil, of sufficient length, folded three times to form a crust around the rim, to fix a paperclip. After that you can without concern for dislodging the cream, it spread on the cake, about 2/3 of the total volume of the cream. Put the design with the future cake in the cold. After 15-20 minutes put the second cake, cover with the remaining cream and return to refrigerator.

Chocolate decoration. In a water bath to melt the chocolate. While the latter melts, prepare the template. If there is confidence in their artistic skills and talents, this step, of course, unnecessary. In my case, not do without it. Drawings, inscriptions, anything made of man-made method or with the help of printer secure with tape on a cutting Board, cover with baking paper, which also pin.

Chocolate, meanwhile, had melted. File (in other parts of our vast country this stationery by multiforo called) to cut with scissors so as to obtain the area. How this looks can be seen here: http://www.povarenok .ru/recipes/show/43 512/

Wonderfully delicious and has the finished appearance of the cake, covered with whipped cream. Chilled cream with two teaspoons (heaped) icing sugar beat with a mixer until thick consistency.

Approximately 2/3 of the volume of whipped cream to put on the cake, put the remaining cream and cake in the cold.

Prepare the mastic. Gelatin pour cold boiled water and leave to swell for 15 minutes. Dissolving the swollen gelatin in a water bath, not boiling. Cool, add the margarine, honey, lemon juice. I mastic needed a little, so I took 4 teaspoons of the mixture and gradually add sifted icing sugar, wooden shovel kneaded paste. When the blade was awkward to work with kneaded by hand. The density of the mastic can be varied by adding either powdered sugar or the remaining gelatin mixture. Ready mastic is put into the food container, so it does not shrivel up, to work with small volumes.

A small piece of putty to knead in the hands, flatten and place between two plastic films, oiled with a drop of vegetable oil (I used a plastic bag, put inside the oil and rubbed it between the walls of the package, and later cut with scissors pack at the side seam for comfort). Roll out with a rolling pin. Too thin not to roll need on 2-3 mm to stay. Roll out without polyethylene, dusted with powdered sugar surface.

In the absence of special tools for sculpting from food mastic, I used the lids from aerosols. Needless to say, they should be carefully washed and dried. Cut circles of different diameters, the smaller and more future flower petals. Try to work quickly - dry fondant fast. You can dip your fingers in powdered sugar, this will facilitate the process.

A small piece of mastic in the form of droplets to solidify on the tip of a toothpick. Starting with circles of smaller diameter, wrap the petals around this piece, tentatively flexing the mug between his fingers, getting rid of excessive thickness, if necessary. Masters of sculpting on various forums recommend to brush with water the joints. I have nothing left - was falling apart, maybe the paste and kneaded it, not cool. So I did without gluing.

One more thing: the toothpick with the finished flower is recommended to stick to any fruktovo for further drying. I have for this background was absent. First, time was running out. Second... Even if time would not have happened owing to the lack of steep the consistency of a paste. Not releasing the finished flower out of the left hand, right hand I pulled out a toothpick and scissors mercilessly cut off excess mastic. The finished flower in a bowl of powdered sugar. I clocked five colors. The rest of the postmark would be enough at the same rate. But I have had enough!

Remove from the refrigerator cake remaining whipped cream Board with chocolate fantasies. Gently remove the side of the foil. Coat sides of cake with whipped cream. To smooth the cake surface. Extremely convenient for these purposes, a paint spatula (!) Carefully remove, padeva a knife edge, chocolate decoration, place them, as well as flowers from sugar mastic, consistent with the previously developed disposition.

I admit, all my cakes that were decorated to the max with powdered sugar through a stencil, well, the icing still. And then inspired, decided to decorate, trying with all your might, according to his own notions of taste and beauty of the dessert. That is why the cake consists of "quotes" - the dough from one recipe, the cream of other decorations do not remember where... Not a cake, but an anthology. Well, one literal translation (the poetic, in my opinion) this Greek word sounds like "choice of colors". Well, for dessert, dedicated to the occasion, just right!

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