Cake "Ten years of open heart"

Description

Almond-chocolate cake, the taste is a bit reminiscent of the "Kyiv cake". This cake I made for Vitaly E. and his wife Elena. 10 years ago, they opened their hearts and home to homeless children, giving them shelter, food and love of the mother and father. Although they were not very young (Vitali was 58 years old). During these ten years, they took in their home more than 40 children and teenagers. Most of them have grown up and left home, they have their own families and their own lives. Now the family had three girls (one native and two adopted). Here is to a cake. And you, the cooks, thank you for teaching me to cook.

Ingredients

Chicken egg

8 piece
Almonds

150 g
Sugar

670 g
Butter

300 g
Condensed milk

0.5 can
Sour cream

200 g
Leavening agent

0.5 tsp
Chocolate milk

100 g
Citric acid

0.5 tsp
Cocoa powder

6 Tbsp
Juice
Coffee natural

1 Tbsp

Cooking

Peel the almonds. Fill with boiling water for 10 minutes. After that, it is very easy to clean. Dried in the oven. 100 g almonds grind in a coffee grinder or blender as fine as possible. Get the almond flour.

4 protein whisk in a solid foam. Still whisking in a thin stream injected a Cup of sugar. Beat for another 10-15 minutes. Should get a thick white foam. When the saucepan is put on the side, she didn't fall out.

Add the ground almonds and carefully mix proteins. Coat the baking pan with baking paper and distribute it almond protein batter. Put the pan with the protein in a pre-heated to 150 gr. the oven for 30 mins Then reduce the temperature to 100 degrees and dry in about 1: 40 a.m. Almond cake is best to bake the day before and leave to dry.

Bake two sour cream cake. 3 egg yolks 1 egg whole + half can of condensed milk + 100 g softened butter + sour cream: whisk until a homogeneous mass. Add baking powder and 2 cups flour. Mix everything.

Distributed on two baking trays and bake in the oven, about 15 minutes (180 degrees) until Golden color.

Now it is cream. 4 egg yolks, beat in the foam. Sugar - 1 Cup and 3-4 tablespoons of water, stir and over medium heat cook the syrup. The sugar needs to dissolve completely, and the drop of syrup should remain on the match (not drip).

Hot syrup in a thin stream pour in the yolks, while continuing to shoot them down. Continue to whisk them until you get a thick elastic mass of whitish-yellowish color.

In the microwave or in a water bath melt the chocolate. Meanwhile, whisk 200 g of butter. A little bit of melted chocolate I used to draw little hearts and children on baking paper to then they decorate the cake. Add the rest of the chocolate to the butter. Whisk. Then gently mix the two masses, yolk and chocolate. Cream for 30 minutes take out in the cold.

Put the cake together. Sour cream cake. Half of the cream. Almond sponge. The second half of the cream. Sprinkle with almonds nuts cream and cover the cake.

For decoration I made protein cream recipe http://www.povarenok.ru/recipes/show/15634/. Only I did 3 protein. 270 g of sugar is dissolved in 90 ml of boiling water, add citric acid and cook over low heat to a lazy bubble (when the syrup just begins to boil but do not boil!). At the same time, beat whites in resistant foam. Not stopping to whisk the egg whites in a thin stream pour the prepared syrup and whisk for about another 15 minutes.

Half of cream mixed with 3 tbsp cocoa, 1 tbsp instant coffee and smeared the whole cake. The rest of the cream made a white, pink (added beet juice) and dark brown (added a lot of cocoa). Added the cocoa gradually until I got the desired color. Decorate cake.

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