Cake Tenderness

Cake Tenderness

Cake Tenderness

Cake Tenderness

 

The name of this cake is fully consistent with its contentgentle chiffon cake, light cream with coffeechocolate flavor

 

The ingredients in the form of 24 cm

For the cakes:

  • 8 proteins from large eggs
  • 250 g ground into flour hazelnut
  • sugar — 300 g

For the cream:

  • milk — 500 g
  • 4 tablespoons starch
  • 150 — 200 g sugar
  • 4 egg yolks
  • 400 g softened butter
  • 4 tablespoons cherry liqueur, brandy or rum

for decoration:

  • 200 g white chocolate
  • 3 tsp tsp coconut oil
  • 50 g apricot jam
  • 30 g dark chocolate
  • almond petals for decoration

Cooking:

Heat oven to 345 F.

Beat the whites until stable peaks, gradually introduce sugar, continuing to whisk. Gently mix with ground hazelnuts.

On 6 sheets of baking paper to draw circles (outline the bottom of the split a diameter of 24 cm). Grease with butter. Carefully lay out the dough and razrovnyat.Vypekat about 12 minutes. Shortcake have slightly browned. A little cool and remove the parchment.

 

Prepare the cream

Mix the starch with 200 g of milk, until it is completely dissolved. Beat the egg yolks with the sugar, add the milk and milk with starch, it all pour into a saucepan with a thick bottom, bring the mixture until thick over medium heat, stirring constantly. Boil is not necessary. Continue whisking the mixture a couple of minutes until it has cooled down a bit and more thickens. Remove from heat and allow to cool completely. For the custard is not covered with a crust, it is necessary to immediately cover with cling film so that it is firmly laid on the surface

Butter beat with a mixer for 1-2 minutes, and then start adding the egg-milk mixture and 1 tablespoon, whisking constantly. At the end, add the liqueur.

 

Cake cooking

Choose the cutest cake and leave it to the upper layer of the five remaining grease cream cakes, put the 6 th and slightly flatten. Smeared with cream sides of cake. Apricot jam a bit to warm up in the microwave or on the steam bath, if it is very thick. Cover them top the cake and remove the cake in the fridge for 15-20 minutes or more.

White chocolate with coconut oil melt in a water bath (immediately put  dark chocolate), pour it over the cooled cake, quickly leveled with a spatula and a little shake the cake to chocolate lay evenly. From baking paper roll bag, pour to dark chocolate, cut off the tip of that hole was very small (no more than 1 mm). Mentally outline the center of the cake, you can put an end to it with a toothpick, draw a neat circles of chocolate from the center to the edge.

Next, take a toothpick spend straight lines from the center to the edges of the cake 8 times, dividing the cake into 8 segments. Again divide each segment, but is now moving from the edge to the center.

Boca cake sprinkle with almond petals and place in the fridge for a few hours

This recipe is perfect for a wonderful New Year’s table, as well Cake «Fruit delight»

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Cake Tenderness
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