Easter cake with chocolate iris
152 - 8 порции
Bake cakes for Easter is great, but familiar. This time I wanted to change the tradition and make your family range of delicious cake, which is amazingly well melting in the mouth yeast dough, cream with hints of boiled milk and the rich taste of chocolate toffee!
Ingredients for Easter cake with chocolate iris
- Sugar - 30 g
- Milk - 130 ml
- Yeast - 5 g
- Flour - 200 g
- Salt - 1/2 tsp.
- Butter - 50 g
- Chicken egg - 1 piece
- Butter - 180 g
- Milk ghee - 180 ml
- Sugar - 70 g
- Sugar - 150 g
- Sour cream - 150 g
- Butter - 30 g
- Chocolate milk - 280 g
Step by step instruction of cooking Easter cake with chocolate iris
1. Yeast mixed with 30 g of flour. Add 30 ml of warmed up to 38 degrees Celsius milk, mix well.
Add the remaining flour, do not stir. Put the container with the mixture for 1 hour in a warm place.
Add to the mixture the sugar, a little egg, salt and milk are room temperature, stir until smooth. To connect with the softened butter and mix for another few minutes. At first I was whipping with a mixer, and hand whisk. Put on 40 minutes in the refrigerator. The dough during this time should rise.
Put the dough in shape with a diameter of 17 cm even layer, put in a warm place for 45-60 minutes. The dough should increase in volume by 2 times.
Put the form in the oven, preheated to 180 degrees Celsius and bake for 30 minutes until Golden brown.
2. Sugar put in a saucepan with a thick bottom and mix with 1 tbsp water. Bring the sugar until dissolved. Not usually recommended to stir the sugar during the caramelization, but I still stirred it slightly with a silicone spatula to melt more evenly and never sugar does not change its structure.
As soon as the sugar melts and turn a deep brown color, aside from the heat and add the butter, mix well.
Add sour cream, heat, stirring to dissolve caramel. Bring to boil, increase the heat and cook for 6-7 minutes, stirring constantly. Caramel must be reduced in volume. Sour cream, I took 15%, as long as it was good quality. Leave the caramel for 3-4 minutes.
If properly boiled the caramel, after cooling, iris becomes hard, but retains flexibility, does not melt and does not stick to hands. In addition, it is incredibly delicious! However, this time I may not have govorila caramel and as a result, iris was more mellow than usual. Iris white chocolate divided into 4 squares, 3 squares left to cake decorating, from a single square and a number of dark toffee molded candy size and shape resembling quail eggs. Try inside to put the nut will be even better! To remove the iris in the fridge.
3. Yeast cut the cooled cake crosswise into 3 pieces in the shape of circles. First, the smallest, can cut a wide glass, putting it exactly in the middle of the cake and pushing. Pull out the middle, the rest of the circle split into 2 parts with a sharp knife held vertically. Stir to coat 2 tbsp of sugar with a small slide, 3 tbsp hot water and 1 tbsp of any liqueur, syrup or juice as desired. Soak all 3 parts of the cake with the syrup.
For the cream it is best to use milk, heated to 30-35 degrees Celsius. Whisk softened butter with sugar for several minutes, then start to add the milk in portions of 2 tablespoons, whisking after each time, the milk should completely "absorbed" into the oil.
To cover the small portion of the dough from the sides with a generous layer of cream and gently push it in a small circle, to lubricate the same way a small circle and wrap it large. Coat the cake with cream from all sides. From toffee to make a ball, roll it with a rolling pin food wrap to a thickness of 1-2 mm and wrap iris cake. If suddenly, iris begins to stick to the rolling pin, then unroll it between two layers of cling film. Knife to trim iris under the surface of the cake, smooth out the bumps and tuck the edges. This coating - not mastic, to achieve a perfectly smooth surface is optional. Slice 30 g of white chocolate with a knife long pieces, put the chips into the middle of the cake in the nests, and in the middle to put the candy. Put the pie at least 2 hours in the refrigerator.