Cake "Log"

Description

Chocolate custard cake, orange caramel and caramel cream Each component of this cake is delicious both together and separately. The cake is so perfect and soft that it just melts in your mouth. From orange caramel one drawback, it can be eaten immediately after cooking (my first caramel was eaten just like that))). Well, caramel cream will not leave anyone indifferent. Of course this cake will not spend 10 minutes, but if preparations to do in one day, and the next day to make the cake, it will not take much of your time, and get pleasure from the sea its taste.

Ingredients

Gelatin

4 г
Orange juice

120 мл
Glucose

15 г
Vanilla sugar

1 ч. л.
Sugar

120 г
Butter

100 г
Sugar

100 г
Cream

200 г
Cheese curd

200 г
Milk

70 мл
Butter

50 г
Flour

55 г
Cocoa powder

15 г
Orange zest

2 ч. л.
Chicken egg

6 шт
Sugar

60 г

Cooking

1 day it is better to prepare the orange caramel and preparation for caramel cream. Let's start with orange caramel: for it is better to use fresh juice ( I got to 160 ml of juice, it took 2 large oranges) In 40 ml of juice ( but you can use just cold water) soak the gelatin

In the same saucepan combine 120 ml of juice, glucose and vanilla sugar. Heat but do not boil

In parallel, in another saucepan put the sugar to caramelize. It needs to be melted and become caramel shade. Parts add hot juice and stir each time. BE CAREFUL, the caramel will be very seethe.

Continue to add oil, which should be completely gone. Remove from heat, add gelatin and punching blender. Once cooled, cover and put into the refrigerator.

Now for the preparation for caramel cream. In one saucepan put the sugar to caramelize. In the second heat the cream but do NOT BOIL.

Once the sugar grows and becomes caramel, add the pieces of hot cream, every time vimosewa. BE CAREFUL, the caramel will be very seethe. Pour into a container, cover with film contact and put into the refrigerator for 4-5 hours, preferably overnight.

The next day ( or after 5 hours)take out and whip with cottage cheese in a lush thick cream

Now for the cake: combine the Milk with the butter and bring to a boil. add the flour with cocoa and mixed thoroughly, gathering the dough into a ball and, stirring constantly, to dry the dough on medium heat until the bottom layer will remain

4 eggs, we need to separate the yolks from the whites. The yolks and beat the 2 eggs with a fork.

Choux part of the dough put in a bowl and using a mixer on medium speed to cool the dough until it's warm (50-60C). Add little of the egg mixture each time vimosewa. You may need less. The dough should lazily sliding from the tip