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Surprise your Aquarius, a gift made with your own hands - the best gift!
Ingredients for Cake "Aquarius"
- Flour - 150 g
- Baking powder (baking powder) - 1 tsp.
- Cocoa powder - 30 g
- Water - 8 tbsp.
- Vegetable oil - 60 ml
- Chicken egg - 6 PCs
- Curd - 400 g
- Sour cream - 400 g
- Gelatin - 40 g
- Milk - 100 g
- Condensed milk - 400 g
- Chocolate milk
- Sweet white wine - 100 ml
- Juice tangerine - 150 ml
Step by step instruction of cooking Cake "Aquarius"
Beat eggs to increase volume, add sugar, continue to beat for another 10 minutes.
When the mass increases by 3 times, add 2 tbsp of boiling water.
Continuing to whisk.
Then add oil in a thin stream.
Sift the flour with cocoa and baking powder.
Two reception to introduce the flour mixture into the beaten egg mixture, stir with a folding method with a spatula.
The bottom of the form number 24 lay baking paper, pour the batter.
Hit a couple of times a form on the table to release air bubbles.
Put to bake cake in a pre heated oven.
Bake at 180 C until ready.
To give the cake to cool in pan.
The cooled cake wrap in cling film and leave in the freezer for 24 hours.
On the same day, prepare the decoration.
In the Internet found the right picture.
Of mastic start to cut according to the pattern.
Do not worry, there is still a "clumsy," we have all the details to handle.
And here is the dress vodolagina.
Water is better to cook from candy, slightly warm them in the micro. You need to work quickly and carefully, the caramel is very hot, you can burn your fingers!)
If you do not find the blue color, you can slightly tint the candy blue dye.
The next day, prepare souffle and put the cake together.
The sponge previously removed from the freezer.
Trim the edges and cut into 2 parts horizontally.
Around the bottom of the sponge fixed ring.
Prepare products required for white souffle.
Beat the cottage cheese with sour cream (I have a natural yoghurt).
50 ml of milk to melt the chocolate.
10 g of gelatin soaked in 3 tbsp water, such as gelatin swell, bring to a boil, but do not boil!
Add to the curd gelatin and gently warm the chocolate. Continuing to whisk, add the condensed milk (150 to 200 g), focusing on the taste.
Pour cake cheese souffle, put in cold to cool.
At this time, prepare the tangerine jelly.
Mix tangerine juice with sugar (3 tbsp) and wine.
Soak 20 g gelatin, to give to swell, bring to boil.
All mix, pour in the frozen souffle.
Next, prepare souffle of milk chocolate.
We perform the same manipulations with white chocolate.
In the end add condensed milk.
Pour into frozen jelly and put in the freezer. After 5 minutes, put top cake and put again in the freezer until fully cured.
On top of the finished cake pour the dark chocolate.
I used cream Ganache.
Decorate and waiting for the guests!
But so it is in the context.