To prepare this cake I blew Kiev cake.
The cake has layers of nuts, chocolate and biscuits meringue.
For stratum I used chocolate butter cream.
I really liked the cake, I hope he will like it and you!
Ingredientscalculated on the cakediameter 17 cm, height 4 cm, weight 900 grams / 3 layers
interlayer
80 grams - meringue
160 grams - walnuts / you can take any nuts, what you love
100g - dark chocolate with 50% cocoa
50 grams - butter
Cream
200 grams - butter
200 grams - condensed milk
30 grams - cocoa
Let's prepare!
Nuts have to grind.
Meringue cookies broken into medium pieces.
Mix all together.
The oil pour chocolate pieces and the warm up all together in a microwave oven or a water bath.
When the butter to melt, and chocolate was soft, stir everything until smooth.
Fill the chocolate chopped nuts and meringue.
Gently mix, so as not to break the cookie.
Stirring the chocolate mass envelops the nuts and cookies.
Layer is ready, prepare the cream.
Butter, condensed milk, must be at room temperature.
Shift the butter in a clean, dry bowl and whisk mixer at maximum speed for about 3 minutes.
The oil should be light and airy.
Add to butter of the condensed milk.
And at maximum speed mixer, beat until smooth.
Add more condensed milk and all repeat.
Condensed milk into butter I type in three stages.
The cream is ready add the sifted cocoa.
Mix until uniform.
Here's a sweet, chocolate butter cream is obtained.
Lubricates plate a small layer of cream.
Set ring cake assembly. What would ring it easier to remove from the finished cake, I close the ring of acetate film. If an acetate film is not, it can be replaced film cut out of the bag for baking or greaseproof paper.
Pour on plate, in a single layer, third layer portion.
Flatten.
I rammed layer, baby should lie freely in a single layer.
Next, spread 1/3 of the cream.
Gently flatten lightly pressing down with a spoon to cream fell into the void layer, thus cementing her.
Pour 1/3 of the next layer.
Flatten not tamping.
Put the top of the second 1/3 of the cream.
Also we flatten as the first.
Further, the final third layer of crumbs.
Tiny cover the remaining cream.
When the cream is leveled, to decorate, spoon, I do small peaks.
Presses nose spoon to cream, scrolls and quickly torn off.
Cover the cake with cling film and remove at a time - two in the refrigerator to frozen cream.
We reach a ready cake from the refrigerator, remove the form.
Remove the acetate film.
And We serve at the table.
If the cake for a long time stood in the refrigerator, then before he bring to the table, give him 5 minutes to stand at room temperature such as a cream oil, so that it has become a bit soft.
Step by step recipe videos you can see in my video below
I recommend also to look at a page with this recipe
Chocolate cake without oven. It is so delicate that just melts in your mouth
I wish you bon appetite and good mood!
SubscribeWrite comments, share with friends, and do not forget to put the Huskies 👍 - it inspires 😊