Don't know if I have this holiday attitude, work as an engineer, but the education double degree in teacher. The teacher of course, not the school, but holidays like different and all, but if I were a teacher, that such a cake would rather sit with a Cup of tea in the staff room))) the Cake is dedicated to the teachers day, the competition "School time" Name can't think, so I wrote part of the truth of what he's done, continue... a cake without any flour and butter, cakes made from toasted sugar with nuts, a very unusual taste, and cream pineapple-chocolate cream cheese, very tender and with a pleasant acidity, all these components complement each other and together create a good ensemble)))
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Nuts can take any. I took 100 g of almonds and hazelnuts. Washed and ignited it in the oven to hazelnut can be removed skin.
200 grams of sugar put in a pan and melt it. The mass of caramel-brown.
Then add 200 g of nuts, stir and fry until a light nutty flavor, and the melted sugar will completely envelop the nuts.
Flat plate to smear a thin layer of vegetable oil and spread the sweet weight of her. Cool, put into the refrigerator, the mass hardened.
The cooled nut mixture to pry the knife edge, it should bounce immediately.
This shoot, I turned on the plastic cover on a Board, cover with foil and break into pieces in the usual hammer for chops.
Orekhovo-sugar mass grind in a blender into crumbs.
Preheat the oven to 180 C.
Form lay baking paper, sides well lubricated with oil and sprinkle with flour or breadcrumbs.
Just need 7 eggs. 2 eggs separate yolks for the cream, remaining 5 eggs and 2 protein carefully whisk with a pinch of salt. Beat about 5 minutes at high speed to a light frothy mass.
Add walnut mass, mix gently by hand and put into a form, bake in the oven for about 40-60 minutes, until dry sticks.
You can do as I did then, but it is better to go by the usual and standard way, cut the cake lengthwise into 2-3 pieces and fluff cream.
After the cake cooled, I cut it into cubes.
Cream chocolate finely break.
To prepare water bath.
The glass is cut into pieces of pineapple to turn into a puree with a blender,
add in puree 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, vanilla and 1 tsp starch (corn flour), turn into a homogeneous mass.
To put it all in a water bath and with constant stirring to thicken, roughly speaking bring to first bubble and immediately remove from heat.
In the hot mass add white chocolate and stir until chocolate melts and mixture becomes homogenous. Cool completely.
In the fruit-chocolate mixture add the cream cheese and whip into a homogeneous mixture. Cool.
For the cream, you can take any fruits/berries to your taste and depending on sweetness of sugar to add to or subtract taste, should be sweet sour, well, or a matter of taste, of course.
Further, if the layers are perfect and the cut just along, coat cakes with cream, top and sides.
If you do like me, desired form vystelit with cling film so that the film ends hanging down out of shape. I took a regular bowl.
On the bottom lay a little cream, then pour one layer of the cubed sponge cake, brush with cream, put the second layer of sponge cake cubes, etc. until it stops. A little bit of cream leave for decoration.
Put a flat dish, press down lightly and clean up for the night.
Morning shake out the cake on a plate, remove the foil.
Coat with remaining cream and decorate an your taste. I sprinkled chopped nuts and grated white chocolate.