Cake perfectly suitable for both home drinking tea, and guests of the meeting.
Prepared cake choux chocolate sponge cake, sponge cake is very tasty and of itself, and chocolate cream custard.
It is preparing a cake quite easily and simply.
Ingredientscalculated on the cake diameter 19 cm, height 6 cm
weight 1300 grams
chocolate biscuit
3 pcs. - eggs / net weight of 165 grams, does not matter +/- 10 grams /
130 grams or Article 5.5. spoons - sugar
10 grams or 2 hours. spoon - vanilla sugar
70 grams 7 or item. spoons - milk
30 grams - butter
80 grams or Article 5.5. spoon without slides - wheat flour
25 grams or 1 tbsp. Spoon - Potato starch
30 grams or 2 with a slide art. spoon - Cocoa
7 grams or 1.5 hours. spoon - baking powder for the dough
Sol - pinch
Cream
400 grams - milk
150 grams or 6 full article. spoons - sugar
35 grams or 3 tbsp. spoons - corn starch
1 PC. - chicken eggs
100g - dark chocolate with 50% cocoa
100g - butter
Impregnation
115 grams - water
60 grams or 3 tbsp. spoon - Sugar
20 grams or 2 tbsp. spoon - cognac or brandy
Alcohol is optional, you can not add.
dusting
Cocoa and crumb cakes
Ispechom chocolate custard cake.
Step by step description of how to prepare chocolate custard cake
Chocolate biscuit cake. Fragrant cake, brewed in milk
While cake is baked, you can prepare a brew foundation cream.
In a pan, trying to drive one egg.
Pour 150 grams - a 6 full article. spoons of sugar.
Mix to the sugar with the egg completely united.
Add 35 grams - is 3 tbsp. cornstarch.
Mix until uniform.
We add a little milk and mix everything to be uniform with no grains.
And add the remaining milk, cream all we need 400 grams or ml of milk, it is almost the same.
Stir and put to boil on medium heat.
Cook, stirring constantly, when the mass begins to thicken, change the blade on the beater, reduce the flame to a minimum, and stirring constantly, cook until boiling.
When the mass boils at low heat under constant agitation, boiled weight of about one minute and remove from heat.
If you are cooking a brew foundation cream in advance, then we pour it into a bowl, cover with cling film into contact and give to cool to room temperature.
If planning to cook cream immediately, set the pan into cold water and continuously stirring, cooled to room temperature basis.
Prepare cake for impregnation
In saucepan pour 115 g or ml of water.
Pour 60 grams - is 3 tbsp. spoons of sugar.
Stir and put the stew on the stove.
Bring to a boil while stirring.
When the water comes to a boil with sugar, do the minimum fire and boil the syrup for 3 minutes at minimum fire.
Further syrup remove from heat and cool to room temperature.
In the cooled syrup add 20 grams - a full 2 st. tablespoons cognac or brandy.
When the brew plenty of cream has cooled, prepare the chocolate cream.
100 grams of dark chocolate with a cocoa content of 50%, it is necessary to reheat in a microwave oven or a water bath to become soft.
Stir soft chocolate whisk until smooth, and give to cool to room temperature, chocolate cools quickly.
Prepare the cream, the cream is uniform and does not exfoliate, butter, melted chocolate mass and the brew must be a room temperature.
Soft butter whisk mixer at maximum speed for approximately 2-3 minutes, until the oil does not become light and airy.
Add the oil in all the melted chocolate.
Beat also at maximum speed mixer until uniform.
Brew mass vzobom mixer to become a mass of air.
Next, add 2 spoonfuls brew weight butter with chocolate and thoroughly whisk until smooth.
So we continue to add and whisk until fully introduce all the brew basis in butter with chocolate.
Ready cream gives a very gentle, airy and well holds its shape.
4 dessert cream spoons defer to align the top and side of cake.
Cover with cling film and put them in the refrigerator.
In the cooled sponge cake cut off his cap.
Part caps later grind into crumbs, and it obsyplem sides of the cake.
The remainder biscuit hat, you can just eat as biscuit and delicious by itself.
Further sponge cake cut into 2.
Put the cake on a plate.
Under cake I enclose pieces of parchment paper, as the finished cake will sprinkle cocoa on top, and it's more convenient to clean the plate.
Divide into two parts impregnation.
And the whole cake evenly polom - Saturate the entire ½ part of impregnation, it is about 75-80 grams.
Put the detachable ring from an acetate film, if you do not have an acetate film, it can be replaced with parchment paper.
On the lower half of the cake spread cream and flatten.
That there are no voids in the cream, as a sufficient layer and air cream I had spread out in two stages.
Part of the laid - leveled,
The next part of the cream spread and screed.
On top of the cake spread the cream, gently press down.
Pour - impregnate the cake the second part of our impregnation.
We are using all of the impregnation.
On top of the cake cover the second half of the cream.
I also spread the cream in two stages.
Flatten.
Cover with cling film, and put them in the fridge to soak and get stronger for at least 5-6 hours, I usually put away for the night.
Ready cake We reach from the refrigerator.
Remove form a film.
cake side and top of cake cover - align deferred cream.
Part of the cut caps biscuit chipped, and sprinkle her side of the cake.
On top of the cake is good sprinkle of cocoa.
Cocoa and impregnation gives the cake taste depth, so I advise not to exclude, and does not replace them.
Of course, it is possible to remove the alcohol and cocoa, but it will be a completely different cake.
The cake is ready, remove the parchment paper.
And We serve to the table!
Step by step recipe videos you can see in my video below
I recommend also to look at the page with these retseptomi
Chocolate biscuit cake. Fragrant cake, brewed in milk
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Truffle Cake. To say that this delicious cake - do not say anything, he was magic
I wish you bon appetite and good mood!
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