Tender and melting in your mouth cake. Tastes like eclairs, because the dough custard, acharnae. The competition "School time"
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Put the oil in the water, bring to the boil until complete dissolution of oil. Add the flour and quickly stir to avoid lumps.
Reduce the heat and stir until until the dough thickens and forms a ball. The dough should not stick to the sides of the pan.
Remove the pan from the heat and one by one drive egg, stirring immediately.
The bottom of the form (I took the top off of a split form and baked without it) to lubricate raises. oil and put a piece of dough to a thickness of 1,5-2 cm, flatten and bake in the oven at 200 degrees 25-30 minutes.
From the entire test will get 2-3 layers depending on the diameter of the mold.
Soak gelatin in 40 min.
Until gelatin swells, make the cream
to prepare the custard as described on the bag
or is it better to make your own, such as here, then the chocolate and add immediately to the milk
in hot cream to chop the chocolate, cooling
I took porous with hazelnuts, it is milder and better crumbles
gently mix them with custard
if the cream be not very sweet, you can add condensed milk (I added 3 tbsp. lodges.)
gelatin to warm to dissolve, cool and pour a thin stream into the cream, stirring once, a little cool at room temperature
collect the cake:
cakes to be cut from the edges across the diameter
put in a detachable form
to put some of the cream on top, and lightly press the cherries, another cake+cream and cherries, etc.
cherry home canning
put the cake in the fridge (I usually put at night)
the top was decorated with balls of choux pastry with cream, they can be watered dark chocolate, but that was not so without it