Cake "Merry little pigs"
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So many gathered recipes, and time is never enough, so, as always - the main load on the weekend. Saw the design idea of the cake on the Polish culinary website, very I liked it here and tried to play. I think that this fun design will appeal to both adults and children, at least, my husband, was thrilled! Besides the cake deserves special attention - a chocolate cake in tandem with the cream caramel and praline almond brittle will hardly leave anyone indifferent!
for 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day
Ingredients for Cake "Merry little pigs"
- Chicken egg - 4 PCs
- Sugar - 340 g
- Flour - 65 g
- Cocoa powder - 25 g
- Corn starch - 10 g
- Butter - 235 g
- Dark chocolate - 100 g
- Leavening agent - 1 tsp.
- Almonds - 45 g
- Water - 35 g
- Vanilla - 1 g
- Cream - 190 g
- Marzipan - 120 g
Step by step instruction of cooking Cake "Merry little pigs"
We recommend you to prepare almond brittle before.
The almond flakes lightly fried and sift through a sieve to leave a small crumb.
Sugar and water stir well and put to cook on slow fire, stirring constantly.
Cook caramel to the soft ball. The willingness of caramel you can check dropping a few drops in a glass of cold water or dropping on a cold plate. Approximate cooking time caramel 5-7 minutes.
When the caramel will get their characteristic Golden color, pour in the warmed it in the microwave the almonds and stir well.
Quickly remove the fire and pour on baking paper, greased with vegetable oil odourless, flatten into a thin layer. Allow to cool completely.
To break into pieces. Can be used for making pralines, creams and decorating cakes and rolls,
for example, in this cake ( a cake "Athens").
And just like that, pohrustet because properly cooked the brittle — fragile, crispy and very tasty.
I used prepared almond paste, but it is possible to prepare yourself. The recipe can be viewed here http://www.povarenok .ru/recipes/show/679 78/
Chocolate sponge cake:
All ingredients for sponge cake you need to weigh and prepare in advance.
Mix and sift together the flour, baking powder, starch and cocoa. Chocolate 35 g and 35 g of butter-melt and cool.
Quickly pour the egg mixture in a large bowl and beat with a mixer until cool and increased in volume by 3-4 times.
It turns out that such, almost white, very airy and sustainable weight.
In three steps to introduce the flour and the chocolate-oil mixture each time stirring with a spatula method of folding the bottom up and in a circle.
The finished dough comes off the blade with tape.
Place the prepared dough in the form of 20 cm in diameter, the bottom of which lay a baking paper. Hit a couple of times a form on the table to release air bubbles, which in the biscuit voids. And bake in pre-heated to 175"With the oven for 40-45 minutes. Be guided by your oven!
The finished cake cool completely in the form, carefully trim around the sides and release from it by placing it on a plate. The cake is best left for 10-12 hours for curing.
Ripe sponge cake cut into three Korzh.
Look what he turned out to be smooth and beautiful structure.
Creme caramel with praline:
Weigh out 120 g of almonds and grind it in the blender into crumbs.
Cream 150 g heated in a separate container to 90"C.
Put 120 g sugar in a deep saucepan. Not stirring, melt the sugar until caramel.
Remove from heat and in a thin stream, stirring constantly, introduce the warmed cream. Be careful not to burn! The cream begins to bubble and rise!
To cool the caramel to room temperature.
Butter 200 g whipped with vanilla until fluffy foam and a thin stream, still whisking, to enter the caramel.
Here we have got the cream.
Add praline and stir with a spatula.
Place the cake in a ring shape and covered him with half of the cream.
Cover with the second cake, grease it with the remaining cream, cover with the third layer, which does not cover, slightly press the top with your palms and send for a couple of hours in the fridge.
I made a couple — the bride and groom.
The pig and the muddy pig, or rather his ass, which is buried in the ground.
And small polosatoje that struggling in the mud of chocolate, topped with sponge cake crumbs that were left when cutting the cake.
And, of course, a photo of the piece!