Swiss cake "Karak,"

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Karak is a brand of the country. This mega-chocolate dessert with crunchy base, chocolate cream and bright green glaze. Carac diameter from 8 cm up to 25. It is prepared in the format of dessert small cakes, and a whole pie. I was preparing Karak for the first time, decided to make it one big cake. Experience the most wonderful. A delicious festive treat!

Ingredients for Swiss cake "Karak,"

Step by step instruction of cooking Swiss cake "Karak,"

Шаг 1

Karak to cook easily and trouble-free helped me the products of HAAS.
In this recipe I used the powdered sugar with vanilla frosting with vanilla and chocolate pudding.

Шаг 2

Note the batter is a delicious base for tarts.
Both types of flour and a little butter rubs into crumbs, add the powdered sugar, then the yolk, water and salt.
First, the dough is very dry. Be patient, after seconds it becomes soft and elastic.

Шаг 3

Form a ball, wrap it in plastic wrap and put them in the cold for 2 hours.

Шаг 4

I have a form in diameter 22 see
The form of grease, the dough is distributed on the bottom, formed sides.
In a preheated 180 gr. the oven bake the basis for about 20 minutes.
Consider the features of your oven.

Шаг 5

In the original use dark chocolate, milk and butter. All this is then heated and cooled.
On my form I used in cream base 2 packages of chocolate pudding from TM HAAS.

Шаг 6

In accordance with the instructions I whipped the dry pudding base with a small amount of milk and sugar, then put it in boiling milk, proveribal, whisking, 1 minute and added the butter.

Шаг 7

The cream cooled and warm fill basis to the brim.
Remove the cake in the cold for a couple of hours until the cream hardens completely.

Шаг 8

Prepare the glaze. Bright green glaze business card for the Karak.
In accordance with the instruction manual I made the frosting from TM HAAS hot water, after adding it a pinch of powdered food coloring green.

Шаг 9

Cover the cake with icing.
I worked with ready-made frosting for the first time and failed to achieve uniform coating.
Hot glaze upon contact with the cold cream immediately froze.
Cooled and thickened frosting on the eyes.
On this point will work really want a perfectly flat green surface like in the original.
Remove the cake in the cold for another hour.