Cake "hot cross Easter"
145 100 минут 8 порции
Sweet, fragrant yeast dough cake combined with sour cream and the remaining finish is the most delicate souffle from a black currant and strawberry
for New Year
Ingredients for Cake "hot cross Easter"
- Flour - 500 g
- Sugar - 300 g
- Raisins - 70 g
- Milk - 200 ml
- Butter - 100 g
- Vegetable oil - 5 g
- Chicken egg - 2 PCs
- Yeast - 0.5 package.
- Strawberry - 100 g
- Black currants - 100 g
- Gelatin - 30 g
- Sour cream - 100 g
- Chocolate milk - 50 g
- Honey - 10 g
- Glaze - 30 g
Step by step instruction of cooking Cake "hot cross Easter"
Knead rich yeast dough, the dough melt
From currants and strawberries drain the juice
Prepare 2 species of Musa. The fruit juice is heated, dissolve the sugar and soaked gelatin. Whisk until a thick foam
Fill half strawberry moose. In the process of whipping the ICC clarified stanowiska pink
Fill the ICC from black currant
After hardening releasing from molds
From the cooled cake, take out the pulp, leaving the edges 1.5 cm
In the middle put the ICC at the edges, pour sour cream (sour Cream whipped with sugar and add melted gelatin). The bottom of the cake close.
The surface of the cake glazirin, decorate with roses made of chocolate (melted chocolate mixed with honey, it turns out the mass of plastic)
Sprinkle with topping
All a pleasant appetite!