I want to share with you the results of my little experiment. Tasty, very tender, moist, chocolate butter cake, which can, if desired, and freeze! We loved it, and you try!
|Cooking time 75 minutes||Number of servings 12|
Whip cream with powdered sugar until stable peaks. Put aside 150 gr.
Spread cakes with cream.
Upper Korzh cream not lubricated. Apply the cream on sides of cake and sprinkle with crumbs.
To dress the cake the ring. Soak the gelatin in cold water for 5 min. left Of the cream (150 gr) put 2 tbsp. and warm to dissolve in the hot cream squeezed out gelatine and add the gelatine mass to the rest of the cream, mix well.
Pour the cream on top of cake, tilting to the side, to give it to evenly spread on the surface.
Cherry, pre-blindirovannye lightly with sugar, and thrown back in a colander to drain all the liquid to shoot across the surface of the cake.
Place the cake in the fridge, give a good freeze. Carefully cut the sides of the cake with a sharp knife and release from the mold. Sprinkle the top with chocolate.
The cake if the cream is prepared from cream, can be frozen, but an hour before serving move on the middle shelf of the refrigerator.
Shushenkoe, lightly beat milk with eggs.
Sift together the flour, baking powder and cocoa. To connect with milk-egg mixture and mix well with spatula. The dough as for pancakes.
On baking paper draw a circle with a diameter of 22 cm (on my baking sheet fit two. Placed in the center of the circle for two full tablespoons of dough and smear a thin layer around the circle. Bake in pre-heated to 200 degrees oven for 5 minutes. Remove the paper hot, or not otlepitsya! Be guided by your oven! I got 8 cakes, the last cake I made is very thin and bake drier, because of his need to make a little clearance for the sides.