For some time I lived in a small town, which was a wonderful store "Cooking". What kind of cakes were baked there, mmmmmmm, yum! All baking was like a pet. And they produced a cake called "Meteor". The basis of cake - custard cake, filled souffle. I really liked this cake, and my husband too. So I decided to please her husband and to bake this cake. The assault on the Internet - found nothing similar, and had to build the cake itself. Began again to storm the Internet, I picked up the necessary components. The cake base I left unchanged, but everything else added to your taste. And it turned out this cake - by the way, a gift to sokomanu. Put the cake on the contest "School time", I think you will like it.
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In this cake I used almond cakes. They are baked quickly, without flour. For one serving you will need 2 eggs and 125 g of sugar and almonds. Almonds have to pre-grind in a blender/coffee grinder as fine as possible. Beat eggs with sugar until the formation of fluffy mass and add the almonds, stirring gently. On the bottom of the form put oiled parchment, pour the dough and put in oven.
Bake at 180-200 degrees for about 15 minutes (ready to check with a match). Also bake the second cake. Better bake each separately, because the cake may be difficult to cut.
Now prepare the ganache. 300 g dark chocolate broken into small pieces.
300 g cream (33-35%) bring to a boil (do not boil!) and pour in chocolate.
Now you need to mix well until smooth and shiny mass. After adding 30 g of soft butter, 1 tbsp liqueur (optional) and mix well again.
The ganache is then put into the fridge for thirty minutes (periodically keep an eye not to miss), until the mixture begins to thicken, so it can be safely put on the cake. After taking a split form (I 26 cm) on the bottom spread one cake and the ganache, leaving a little for decoration (candy). The form and the rest of the ganache refrigerate and forget about them. When the rest of the ganache thick enough that the spoon will stand to make some candy, roll them in some powder and put into the refrigerator.
We now proceed to the preparation of eclairs. In a saucepan pour 0.5 St of water, add 50 grams of margarine, a pinch of salt and put on fire until butter is dissolved. Bring to a boil and remove from heat.
Then add 0,5 article flour to the butter mix, stirring vigorously,
Then again put the pan on low heat and will grind this mixture until smooth and shiny mass, which will lag behind the walls of the pan.
Remove the pan from the heat and slightly cool the mixture. Further driven into the ground one at a time 2 eggs ( if eggs are too large, may need only one unit), thoroughly mixing to a homogeneous mass after each egg.
Should be shiny, smooth dough that will be stiff and not spread on the baking sheet.
Then on a greased or covered with parchment baking sheet otkryvaem small balls. You can use a teaspoon. It is desirable that the finished eclairs were not too big, about the size somewhere a walnut.
While cakes are cooling, prepare the cream. 1/4 Cup almonds calcinate on a frying pan,
And then grind in a coffee grinder (or a blender)into fine crumbs, like for cakes.
250g butter shall pound white, introduce gradually 200 g not boiled condensed milk, continuing to whisk, and then add the ground almonds. Fill the eclairs with the cream and remove them in the refrigerator. Optionally, you can use another cream buttercream, but I like this.
Now cook a souffle. Soak 20 g gelatin in 100 g of cold water. Shall pound 5 egg yolks with 0.5 St of sugar, add 4 tbsp cocoa, 1 tbsp flour and vanilla on the tip of a knife. Mix well, gradually pour 0.5 St milk and put on low heat (water bath) until thick, not forgetting a good stir. Then the mass should be cooled.
Gelatin is soluble on fire (do not boil!) and cool slightly. Proteins will beat into a soft mousse 5 with 0.5 St of sugar to stable peaks and add the gelatin in a thin stream, still whisking.
150 g soft butter vzbit white-hot, and then add in the oil, the cooled yolk mixture, still whisking.
Combine the two masses and stir gently.
Now get the form with a frozen ganache out of the fridge, spread on some soufflé mass and put around the diameter of the eclairs.
The éclairs pour the soufflé mass balance, cover with the second cake layer and refrigerate until fully cured soufflé. Two hours is enough.
Now prepare the ganache for the top and sides of cake.
200 g dark chocolate filling 200 g hot cream and stir up until smooth. Add 20 g butter, 1 tbsp liqueur, stir and send in the refrigerator. After 30-40 minutes (need to look) when the cream thickens, take the cake out of the fridge, remove the rim from a split form and cover the cake completely with ganache.
You can now decorate.
Take out of the refrigerator ready the candy and spread it on the cake. Additionally, I decided to decorate the cake with fondant and chocolate. Chocolate figures made the day before, and the paste made according to the recipe of the cook sunflower http://www.povarenok .ru/recipes/show/211 93/. Thanks for the recipe!
The cake turns out very rich and very chocolate. even I, a big fan of cakes, ate one piece.
You can make a double batch, bake, then the cake will be even higher and more beautiful
Here razrezik: meteorite in the universe :-).
Although the cake turned out slightly troublesome (and costly too), it will more than pay for itself on any festive table with its full flavor and unusual content.
Try it and you!