Cake "Bird-fries in chocolate"
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It's a very very delicious cake for chocolate lovers baking. Soft cake, layers, resembling a sweet potato, a layer with peanut flavor and a layer of souffle - bird's milk. So I wanted all at once! This cake it is my pleasure to present Vikulenka - ms victoria at her birthday party! Here she is - a generous, open, loyal, ready for friends all at once! And I love her very much!
for New Yearfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Cake "Bird-fries in chocolate"
- Chicken egg - 2 PCs
- Vegetable oil - 2 tbsp
- Flour - 1 Cup.
- Yogurt - 1 Cup.
- Leavening agent - 10 g
- Pasta, peanut - 3 tbsp.
- Cocoa condensed - 4 tbsp
- Milk - 200 ml
- Yolk egg - 2 PCs
- Vanilla - 1 depot.
- Egg white - 2 PCs
- Sugar - 1/2 stack.
- Citric acid - 1/2 tsp.
- Gelatin - 10 g
- Sour cream - 3 tbsp.
- Sugar - 2 tbsp
- Cocoa powder - 3 tbsp.
- Butter - 30 g
Step by step instruction of cooking Cake "Bird-fries in chocolate"
For the cake whisk, mix the sugar, eggs and yogurt until smooth. Sprinkle the top with sifted cocoa and baking powder in the flour and quickly knead the dough blade.
Bake in a preheated 200 degree oven until elastic and dry splinter. Cool on a wire rack and cut in half. One-half of the crumble and give a little dry.
While the cake is baked and cooled, make a layer and cook the custard. For a layer to mix and whip the peanut butter (I have not sweet) and condensed cocoa. Well, condensed milk and cocoa powder to it.
For the custard I just mix the yolks with sugar and cold milk and put the pan on the fire. All the time, stirring with a whisk, bring the mixture until thick, not allowing the cream to boil.
Cream to cool to lukewarm. Soak gelatine and dissolve according to instructions. Beat the whites to soft peaks with the citric acid powder, then adding a little sugar, whipping until stiff peaks.
Further work in Tempe. Form cover with plastic wrap for easy extraction of the cake. Half of the cake put into a form. To grease with a layer of peanut cream.
In warm custard, add half of the dissolved gelatin, mix well. The crumb of biscuit mix with half of custard and place a layer on top of the peanut cream.
In the remaining custard gently stir in the beaten egg whites and add rest of gelatin. Quickly and evenly pour the soufflé on top of the cake and put into the freezer for half an hour.
During this time, boil the glaze, mix all ingredients, except the oil and warming them over medium heat until thick while stirring. In the finished glaze stir in butter and cool to lukewarm, stirring occasionally.
Remove the cake from the freezer and shape, place them on a dish and pour the warm glaze. To clean the refrigerator to setting glaze.
Cut the cake better knife and a hot drink from the fridge.