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Love currants? Enjoy the summer with a delicious piece of cake with meringue, curd-raspberry souffle with fresh berries and flavors of summer!
Ingredients for Cake "Scarlet"
- Butter - 180 g
- Yolk egg - 3 PCs
- Leavening agent - 1 package.
- Flour - 250 g
- Sugar - 150 g
- Egg white - 4 PCs
- Sugar - 250 g
- Citric acid - 1 g
- Curd - 700 g
- Raspberry - 500 g
- Sugar - 400 g
- Gelatin - 30 g
- Black currants - 150 g
- Red currants - 150 g
- White currants - 30 g
- Dark chocolate - 100 g
- Butter - 150 g
- Condensed milk - 120 g
- Vanilla - 1 g
Step by step instruction of cooking Cake "Scarlet"
Prepare 2 sponge cake. The oil at room temperature, combine with egg yolks and sugar (I have a TM Mistral)
Whisk until the sugar dissolves
Add the baking powder and flour, knead the dough
Divide the dough into 2 pieces, roll out to the diameter of the cake (I have 28 cm)
Bake at 220*With 10 min.
Prepare the meringue. Chilled whites whisk to an increase in the volume of 6 times, adding citric acid to strengthen the protein structure.
Gradually add sugar and continue whisking 10 minutes.
The mass thickens, becomes resistant
Bake for 1 hour at 100-110 degrees in a slightly ajar oven
Put the cake together. Put a biscuit in a split form
2 layer. Meringue coarsely cracked to cover the surface of the sponge
3 layer. Black currants
Prepare a soufflé. Raspberry squeeze the juice, add sugar, stir until dissolved.
Curd grind in a blender
Add raspberry syrup
Pour soaked, warmed, dissolved gelatin
4 layer cake. Pour the souffle.
5 layer. Biscuit.
6 layer. Souffle
Cake put in the fridge to harden the cream, then remove the form.
Prepare the buttercream. The butter and beat for 10 minutes, pour a thin stream of condensed milk, add vanilla, and beat for another 5 min.
The sides of the cake grease with butter cream, meringue stick
Glue red, black and white currants
Decorate the meringue cake. Put 3 pieces in 3 places
In the middle otkryvaem butter cream, decorate with black currants
Prepare the scarlet flower. The file draw with melted chocolate leaf flower (6 PCs.)
Put on a rolling pin. While the chocolate is not frozen, glued red currants. After solidification of the chocolate file remove.
Collect the scarlet flower. In the middle of the cake otkryvaem the remaining butter cream and stick the leaves of the flower
In the middle of the flower put meringue