Today will tell you how to cook a cake, which was in the USSR were built entire turn. But I decided that it will not be the classic taste, and something more interesting.
Recently I was invited to participate in the recipe record video channel "Family Kitchen". I watch this channel on Youtube. Together we have recorded for you video recipe Cake "Bird's milk, coconut cappuccino."
Do yourself a channel I'll step by step how to cook, and if anything remains unclear, then at the end I'll leave a link to a video recipe. I hope you will appreciate my first experience of public speaking.
If you are interested, so I described how the shooting took place, then let us know about it in the comments. Then I'll write a separate article about this experience.
3 pcs egg yolk C1
1 tablespoon water
60 g sugar
60 grams of flour in / s
2 tablespoons coconut
10 g of vanilla sugar (1 hr. a spoon)
Eggs divide into whites and yolks. Proteins tidy, we will need to cook a souffle.
Whisking egg yolks, water, sugar and vanilla sugar to a normal increase in lightening and weight per volume. Sift flour, add coconut and stirred until homogeneity.
The dough is distributed on the laid parchment baking sheet, so that then it was possible to cut out the desired shape. I have a sliding ring with a diameter of 22 cm. Bake for 10-12 minutes at 180 ° C. After baking immediately rented biscuit with parchment and cut with a biscuit shape.
If not immediately cut the cake, then later do not work. Biscuit after cooling becomes brittle.
The preparation of a souffle is divided into two stages. This cooking oil cream and meringue. First, prepare the cream.
165 g butter room temperature
70 grams of cream 33-35%
10 g of vanilla sugar
2 teaspoons soluble coffee + 2 teaspoons of water
Coffee stir with water until uniform. I am adding to the remaining ingredients and beat until creamy. Now for the meringue.
390 g sugar
240 g water
8 g of agar
100g protein (3 eggs C1)
1 c (pinch) citric acid
In saucepan with a thick bottom pour water, sleep sugar, agar-agar and post heat up to the plate. Syrup agar must be brought to a temperature of 110 ° C. If the thermometer is not, do not worry. Willingness syrup can be checked "on a thread."
For this purpose, after boiling syrup cook on medium heat for about 5 minutes, stirring occasionally. Ready syrup is thick, but if you omit it in a spoon and pull the syrup must flow down a long continuous strand.
Proteins with citric acid pre whip until light peaks to a foam state. When the syrup is ready, while continuing to whisk whites, pour it in the syrup in a thin stream.
Whipped to weight increase in the volume for meringue. Add pre-whipped cream butter and cream and stir until smooth. At this point, the mass settles and becomes fluid. Do not worry, as it should be. Soufflé is ready, it is time to build the cake.
Since souffle with agar begins to freeze at a temperature of 40 ° C, it is necessary to prepare in advance for all the cake assembly. I had already put on the bottom of the form cake. When the soufflé is ready, pour it into the mold on top of the biscuit.
I leave for 1 hour for stabilization souffle. It can be put into the refrigerator, to take the process faster.
60 g of dark chocolate than 50% cocoa
35 g butter
1 tablespoon cream 33-35%
All the ingredients to melt in a water bath until smooth.
When the cake has cooled, cover it with chocolate. Sprinkle with coconut flakes for decoration.
The cake is ready, it remains to wait for the pour glaze. To do this, I remove the cake in the refrigerator for 5-6 hours, and preferably overnight.
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