Cake "die hard"
131 180 минут 12 порции
Tough nut to crack. Why I gave this name to the cake? This is for two reasons. The first is not too tough for the recipe of my friend, who decided if she will visit the demo of MK, you can become a professional in the pastry case (the conclusion is that girls attend only practical MK). So, emboldened, she came home and all of the recipes that they got there, she chose this one with the original name "Snickers". But the enthusiasm quickly passed, the cake did not happen - whether products are not the same, whether the technology is broken, or the recipe is wrong slipped, or very little experience. Forwarded the recipe to me, please understand that it is not so. And the recipe is actually all the way (respect, by the way, the author)! Wonderful, delicious cake turned out! I'm a little "accepatance" added))). See for yourself:
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Cake "die hard"
- Flour - 45 g
- Chicken egg - 3 PCs
- Cocoa powder - 15 g
- Sugar - 65 g
- Butter - 20 g
- Dark chocolate - 15 g
- Leavening agent - 1/2 tsp.
- Butter - 90 g
- Condensed milk - 150 g
- Peanut oil - 60 g
- Cream - 300 g
- Egg white - 2 PCs
- Sugar - 75 g
- Syrup invert - 75 g
- Water - 100 ml
- Peanut oil - 100 g
- Gelatin - 10 g
- Chocolate milk - 90 g
- Peanuts - 20 g
- Gelatin - 9 g
- Water - 120 ml
- Sugar - 145 g
- Cocoa powder - 50 g
- Cream - 100 ml
Step by step instruction of cooking Cake "die hard"
Mix and sift the flour, cocoa and baking powder. Melt water bath butter and chocolate. Allow to cool to room temperature.
Separate eggs into whites and yolks. Beat the whites with the pinch of salt until a stable foam. Add 2 tsp sugar and continue to beat until stable peaks.
The remaining sugar mixture into the yolks and whip until a lush light weight. Add butter and chocolate. Mix well.
In several techniques, in turn, add the whites and dry mixture into the egg yolks. Mix gently until smooth.
In the ring 16 cm in diameter, pour the resulting dough. Bake in a preheated oven (175 degrees) until dry skewers (20-30 minutes)
Ready biscuit cool on a wire rack.
Cut into 4 Korzh.
Ingredients for the cream should be at room temperature. The softened butter beat until fluffy. Teaspoon add the milk, each time, beat on low speed of mixer until smooth.
In two to introduce peanut butter (paste). I used the purchase, but here on the site saw a recipe for how to cook it at home.
Korzhi fluff cream. Poluchivshimsya "cake" wrap in plastic wrap and freeze.
This original recipe was not, she decided to add. Husband appreciated!
Melt the chocolate in a water bath, the peanuts are slightly crushed. Ring with a diameter of 16 cm to put on the Board, lay plastic wrap. Pour the melted chocolate, sprinkle with nuts. Put into the refrigerator until firm.
Soak gelatin in 50 ml of water. Then dissolve in a water bath or in the microwave. In a saucepan, mix water (50 ml) sugar and invert syrup. The original recipe had honey, but first, my husband is a fan of honey only honey; and secondly, for my taste the honey here seems superfluous. Heat over medium heat to dissolve the sugar. If the sugar is already dissolved, and on the sides of the pan it more left, rinse off with a brush slightly dampened with water. We had to do it, otherwise the syrup secretariats. When the syrup comes to a boil, bring it to a temperature of 120 degrees. Now we need to put to vzbivayte whites with a pinch of salt until stable foam. When the syrup reaches a temperature of 130 degrees, a thin stream while still whisking, pour it into proteins. Beat until cool protein and gaining mass is similar to nougat.
Now in a number of techniques you can add peanut butter (paste).
Chilled cream beat until a stable foam, gently stir in the nougat. Add the cooled gelatin (temperature about 30 degrees), mix well.
Here I write, how I collected. Pastry ring or the form in diameter 18 cm to tighten with cling film, sides pave the acetate tape. To put on the Board, which will be cake to freeze. On the bottom pour a layer of mousse, with the thickness approximately 1 see to Lay the chocolate-hazelnut paste, pour the remaining mousse.
Carefully, vkruchivayutsya movements to put the frozen mini-cake. To remove the cake in the freezer for 5-6 hours, preferably overnight.
Look how she the mirror - all my lemons are recorded. Well, the hand with the phone really nowhere to go!
Decorate the cake according to your taste when the icing hardens - 5-7 minutes will be required. I have a cake for family-friendly tea, particularly, I did not invent jewelry. Khandurina coated peanuts and struck the figure. Put into the refrigerator to complete defrosting. I poziroval somewhere in the 12 hours of the day, the tea we were drinking around 9 PM.