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Cake "Gentle tropikanka"

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Cake "Gentle tropikanka"

I again to you with the recipe for the cake! This is my favorite summer cake - crunchy cakes, delicate cream and fruit - what could be better! Moreover, a huge flight of fantasy - a variety of creams, fruits, and the top can be decorated jelly! Highly recommend, try it! The idea of this cake from chef Aunt Basya site bread, the cream and making my own.


Cooking time 90 minutes Number of servings12

Ingredients for Cake "Gentle tropikanka"




Step-by-step instruction of cooking Cake "Gentle tropikanka"


Step 1

Cakes:
Draw a circle with a diameter of 24 cm and divide it into squares 3x3 cm. This will be our "tablet".


Step 2

Dough:
Put oil and salt in water, dissolve and bring to boil.
Remove from heat and immediately pour all the flour quickly knead until smooth and place the pan with the dough on a slow fire, stirring constantly, boil the dough. It is considered to be ready when going for a paddle in one bowl. The whole process takes 2-3 min.


Step 3

Slightly cool the dough, add the eggs one by one, each time carefully mixing the dough until smooth.


Step 4

On "tablet" to impose a clean sheet of baking paper, squeeze it around the edges.
Place the dough in a syringe (cooking bag with a thin nozzle) and put the dough strictly according to the drawing.


Step 5

Bake in pre-heated to 180*C oven until Golden brown.
Of this amount, the test I got 5 cakes.


Step 6

Lemon Patissier:
dissolve starch (4,5) in milk (600 ml), add sugar (100 g), egg yolks (3 PCs), vanilla, and stir well, adding the zest, put on medium heat. Cook, stirring constantly, until thick (the cream begins to gurgle). To remove the zest.


Step 7

The finished cream cover with plastic wrap and cool completely. The cream should be thick!


Step 8

Cream whisk until stable peaks with powdered sugar and combine with cooled custard.


Step 9

Add the lemon juice and liqueur and whisk.


Step 10

Chocolate Patissier:
Dissolve starch (2,5) in milk (300 ml), add sugar (40 g), egg yolks (2 pieces), stir well, cooling, add the chopped chocolate.


Step 11

When cool, add brandy and whisk.


Step 12

Build:
Place the cake on a dish in each square put the pieces of fruit, alternating peach and banana. Lubricate the lemon cream.


Step 13

On top put the second cake, shifting it so that was not squares, and rhombuses. Also put the fruit and cream. 3rd layer as 1st, 4th as 2nd.


Step 14

The last cake grease remaining cream. The top and sides to grease chocolate cream. Put in refrigerator for 5-6 hours, before serving, sprinkle with cocoa and decorate.


Step 15

The cake turns out very tasty and beautiful in the cut.