The whole secret is in the cream. We will have it at home, unlike the cakes. This is a Shalotte cream, just not quite ordinary. It is traditionally cooked with milk, and we will make it with sour cream.
So let's get started.
Ingredients:
1 pack of ready-made biscuit cakes from the store (chocolate or white - no difference)
2 eggs
150 g Sahara
50 gr. flour
250 g butter
400 gr. fat sour cream
vanillin or cognac for flavoring
cocoa, food colors, berries, writing or cotton candy / powder for decoration
berry jam or nut butter
syrup, cognac or coffee for impregnation
How to cook:
1. The oven does not need anything, since the skins have already been purchased. And so that they roll up well, they can be soaked in a mixture of cognac and water or coffee / syrup.
2. Preparing the Shalotte cream. To do this, mix the flour and sugar until smooth. Add eggs and grind everything into one mass.
3. Add sour cream to the mixture, knead.
4. Put the dishes with the cream in a water bath in hot water. But not boiling!
5. Start cooking the mixture, stirring constantly, so that the cream brews properly, does not burn and lumps do not turn out.
6. As soon as the thick creamy mass begins to "puff" - the cream is ready! It must be quickly removed from the container with water.
7. Cool the custard base to room temperature. Then combine with the softest butter of the highest fat content. If you save money and take oil below 80% fat, then the cream will not whip as it should.
8. Then beat all the contents in a bowl until fluffy. For flavoring add vanillin or pour in a little brandy.
9. Divide the cream into parts. Paint over most of it with cocoa powder, less with green or other food colors. Knead everything separately.
10. Putting the cake together! To do this, spread cling film on the table, grease one cake with cream, lay the second one over it on the edge and coat it with jam or nut paste. For a homemade cake, two layers are enough. Use the rest for the second portion.
11. Gently roll the cakes into a roll with the help of a film, cut off the round edge, wrap tightly with foil and put the package in the refrigerator for 1 hour. Transfer the cream in bowls to the cold.
12. After an hour, the roll will take the desired shape. It can be carefully unrolled from the film, covered with the chocolate part of the cream, imitating the bark. And squeeze the green cream out of the culinary bag like leaves.
Decorate the cake to your liking and refrigerate until served.
Enjoy your tea!
Successful preparation and delicious holidays!
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