Today, cooking is very simple and beautiful cake, incredibly tasty and tender, the chocolate-vanilla cake without baking.
Prepare form I taken culinary ring 20 cm, wrapped within its film after coating the board with oil. Ring put on the plate, which will serve the cake.
The basis for the cake I make biscuit "Maria", chipped with the help of the combine. Who does not have a combine, you can put the biscuit in the package and how to beat a rolling pin.
The crumb I pour 50 ml of strong coffee. Coffee can be replaced with cocoa or juice, if desired.
I stirred and still add the melted butter, the same 50 grams. Thoroughly mixed.
The chips were poured into the form, level and compacted with a spoon or the back side of the glass. I put in the fridge ring and pass to a cream.
15 grams of instant gelatin fill with 70 mL of water, stir and is set aside for the time indicated on the package.
Getting to a gentle vanilla custard:
The two eggs, 150 g sugar, vanilla sugar bag, with 2 tablespoons cornstarch low astride.
Pour about 1/3 of 500 ml of milk, stir to avoid lumps and pour the remaining 2/3 of milk already.
I put the cream over medium heat, bring to a first hot state where the steam will go from cream, I diminishing the fire, and will boil down to a decently thick cream are continuously stirring with a whisk.
The cream was thick, straight into the hot cream send the swollen gelatin. The cream gelatin melts perfectly. Mix thoroughly.
Set aside the cream to one side to cool down, it will periodically stir. In the refrigerator the cream is not necessary to clean, otherwise it will seize.
In a small saucepan I Pour 3 tablespoons sugar spoons, add 3 tablespoons cocoa powder and pour 100 ml of milk. I stir and put on fire, bring to a boil and boil for 2-3 minutes.
Sugar should dissolve completely.
Cream stood at room temperature, is not fully cooled. In the warm cream I add 300g natural yoghurt. Yogurt is not sweet, it is my thermostat. Thoroughly mixed, a very delicate vanilla cream.
I equip a variety of bowls, just 5 bowls. I distribute the cream evenly around all the bowls using a ladle.
In the first bowl, I add 3 dessert spoons of chocolate cream, the second - 2 dessert spoons, a third bowl - 1 dessert spoon, in the fourth - 1/2 spoon, and the fifth bowl will not add anything.
I stir the contents of each bowl.
Return form from the refrigerator and pour the cream one after another, ranging from dark to light.
Each subsequent bowl pour strictly in the middle of the mold without mixing.
I send cake to harden in the refrigerator for at least three hours, and preferably overnight.
Cake is completely frozen, I remove the ring and ready to be served!
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Ingredients:
The foundation:
- 200 grams of biscuits
- 50 ml of coffee
- 50g butter
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Cream:
- 2 eggs
- 500ml milk
- 150 g sugar
- N 1 vanilla sugar
- 2 tablespoons cornstarch
- 300g natural yoghurt
- 15 g of gelatin + 50 ml of water
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Chocolate paste:
- 3 tablespoons cocoa
- 3 tablespoons Sahara
- 100ml milk