Very delicious cake. Will be gorgeous after the Banquet. A cake, long in preparation, but the result is worth it.
|Cooking time 240 minutes||Number of servings 8|
Prepare the chiffon cake. Proteins separated from the yolks.
Beat the whites with citric acid until stable peaks.
Combine the flour with salt and baking powder. Sift. Add sugar. Stir with a whisk.
In the center make a well and add egg yolks, water, oil.
Beat with a mixer.
The resulting mass thrice to enter proteins. Carefully enter proteins. Knead the dough from the bottom up.
The bottom of the form to lay a parchment paper. Nothing to lubricate.
I have two forms to 20 cm in diameter.
Pour the dough forms. Sent in a preheated 160-170°C for 50 min.
Readiness check wooden skewer.
In advance, prepare the same height of the Cup.
As soon as sponge cake is ready, immediately remove it from the oven and turn the form upside down on our teacups.
In this position, the cake needs to cool completely.
When cake is completely cool, remove it from the form.
Wrap it in cling film and put in fridge (preferably overnight).
Prepare the compote. Gelatin (20 g) soak 120 ml of cold water.
Strawberries (400g) with a few mint leaves grind in a blender, puree. The remaining 150 grams of strawberries cut into small cubes.
In a saucepan with a thick bottom to mix the starch and sugar.
Add to the saucepan with the strawberry puree. Again all thoroughly. Add strawberry pieces and mix gently. Put the saucepan on a medium heat.
While stirring bring mixture to a boil. Puree should be thick. You must reduce heat to low and continue stirring for another minute.
Then turn off the fire. Give mashed potatoes to cool for a few minutes and add gelatin. Mix well.
When the compote has cooled to room temperature, pour it into molds. Molds should get smaller (2-4 cm) those in which the baked biscuit. I shared the compote into 3 parts. The bottom of the molds in advance cover with cling film, so it will be easier to get the juice. If you use just a pastry ring, in addition to the film, reinforce the bottom with foil.
Molds with the compote put them in the freezer before assembling the cake.
In a saucepan with a thick bottom, mix sour cream, sugar, flour and eggs.
Put the saucepan on a low heat. Constantly stir.
When the mixture heats up and the surface will begin to appear bubbles, continue to stir.
From this point the mixture will begin to thicken.
You need a few more minutes to hold the cream on the fire.
The willingness of the cream check the following. Hold a spoon or whisk in the cream and a new track should not disappear. To let the cream to cool to room temperature.
Separately in a bowl beat butter for a few seconds.
Then, in another container, beat the cream, gradually adding the oil. So stir in all the oil in the cream.
Pour the cream into a pastry bag or in a container with a tight-fitting lid and put into the fridge for a few hours.
Put the cake together.
I collect the cake in the form of detachable.
Each Korzh cut in half. The compote out of the freezer. On the bottom put the cake that will be the top, because we will overturn the form.
Grease the cake cream.
Stacked in the middle of the compote.
Do a side of cream around the compote and the compote itself is also covered with a thin layer of cream.
Then again, put a biscuit. Repeat the entire procedure. Upper Korzh cream not lubricated. Put it on a cutting Board and gently pressed. If refrigerator space allows, install on top of the Board with a small load, such as a saucepan with water.
Sent the cake in the fridge.
After 2 hours take out the cake. Gently turn it (can not do) and coat the sides and top with cream. Align. Again sent in the fridge. When the cream hardens, take out the cake again and coat it with cream, this time so that the cakes had not been seen.
Put into the fridge.