Colorful light cake with a delicate berry flavor will be a real decoration of your summer celebrations! Who wants a piece?)
|Cooking time 130 minutes||Number of servings 12|
Heat the oven to 180 degrees. Butter room temperature vzbit with sugar and vanilla sugar. Separate the egg yolks from the whites one at a time and add in beaten oil.
Sift flour with baking powder and gradually stir into the beaten mass along with milk.
The dough turned out smooth and not steep.
Half of the dough to spread with a spatula in a greased split mold (26 cm), spread evenly and place in oven for 10 minutes.
Nuts separately chopped into crumbs (you can use a rolling pin or a blender).
Well chilled egg whites (2) whipping in a solid foam with a pinch of salt, gradually pour 100 g of powdered sugar.
To get the cake out of the oven.
Spread the beaten egg whites into the finished cake, sprinkle with walnuts and place in the oven for another 20-25 minutes. Protein weight browned, rise slightly and then settles, the taste will be delicate. If you want to get a crispy meringue, the oven temperature should be reduced to 120 degrees and increase the baking time. I would repeat this cake with other berries in this embodiment, and choose for themselves the best).
Here we get these two layers.
Gelatin pour 3 tbsp of hot water and stir well with a whisk.
Cottage cheese (my home) mixed with yogurt (you can take any fruit or natural yoghurt with no additives), sugar, juice and zest of half a lemon.
Using a mixer, carefully add the gelatin.
Red currants wash, remove sprigs. Cream whip. When the cream begins to solidify, combine it with currants and whipped cream (I did immediately).
One cake put on the dish, put it around the rim of a split form and put the cream.
Cover with the second Korzh. Put in refrigerator for 2 hours.
Before applying go through the rim a hot dryer, to remove it and, if desired, decorate the cake with sprigs of red currants.