Preparing gentle, melting in the mouth, a cake with chocolate and lemon notes.
Prepare the basis for the cake, I need a cookie. I have 150 grams, was ground in a food processor.
The shredded biscuits add 50g melted butter.
Stirred and 2 tablespoons strong coffee.
Crumb I shift in a ring of 20 cm. Bead form pre "glue" the film, the film stuck to the side smeared with oil form.
The chips were leveled, compacted and tidy base in the refrigerator.
The 25 grams of gelatin, 100 ml of water. Water at room temperature. Stir and set aside aside for the time indicated on the packaging. Gelatin must swell.
To separate the yolks from the whites in 4 large eggs.
In the yolks add 8 g of vanilla sugar. Add 2 tablespoons cornstarch.
I add 70 g of condensed milk.
All I will need 400 ml of milk, 100 gr pour, stir whisk to avoid lumps, and then pour the remaining milk.
The cream add 1/2 teaspoon lemon peel.
The cream put on fire and, stirring constantly, boil down until it becomes thick.
Directly into the hot cream send the swollen gelatin, he's fine disperse. Stirred whisk. Cream cools to room temperature (do not remove in the fridge!)
The proteins add 150 g of sugar and a pinch of citric acid. Mixed.
I put proteins in a water bath so that the bowl does not touch the water.
Gently stirring proteins warm up to 60 degrees, the sugar should be completely dissolved.
Begin whipping proteins hot mixer at maximum speed for 8-10 minutes.
At room temperature, custard sending pair of spoons proteins room temperature. Gently stir paddle.
I am sending the resulting mass into proteins. Gently mix spatula to maximally preserve the lightness of proteins.
I distribute the resulting cream in three bowls.
I rubbed in a large grater tiles of dark chocolate, add 30 grams of butter. Oil room temperature.
And pour three tablespoons of milk.
Melt the chocolate and butter in a microwave oven.
In one of the bowls send 1/3 of the chocolate mass. The remaining 2/3 into another bowl.
Gently mixing arms
The lowest layer is the darkest cream. Leveling and send in the refrigerator for 10 minutes.
After 10 minutes, I add a layer of lighter, screed, and again sent out in a refrigerator for 5 minutes longer.
After 5 minutes, add the white layer and the screed. And also I send in the refrigerator.
In teaspoon gelatin add 2-3 tablespoons of milk at room temperature. Stir and set aside to the side.
The two tablespoons cocoa powder add 5 tablespoons of milk and 4 tablespoons sugar spoons.
I put the pan on the fire and boil for a few minutes. Sugar should dissolve completely.
The resulting hot chocolate add swollen gelatin and 20 g of butter. Chocolate mass is cooled to room temperature and pour the top of the cake. I am sending the cake in the refrigerator for 3 h.
It turns out tender, melting in the mouth torus. The present decoration of the festive table.
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Ingredients:
- 150g pastry
- 50g butter
- 50 ml of coffee
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Cream:
- 4 egg yolks
- 70 g of condensed milk
- 1 n vanilla sugar (8 g)
- 2 tablespoons starch
- 400ml milk
- 0.5-1 tsp lemon peel
- 25 g of gelatin + 100 ml of water
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- 4 protein
- 150 g sugar
- pinch citric acid (or lemon juice 1 tablespoon)
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- 100g of dark chocolate
- 3O g butter
- 3 tablespoons milk
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Chocolate filling:
- 1 tsp gelatin + 3 tablespoons milk
- 2 tablespoons cocoa
- 5 tbsp without top sugar
- 5 tbsp milk
- 20 g butter