Cake “Earl ruins”.

Cake “Earl ruins”.

What to cook for Christmas

86160191-1-1 Cake "Earl ruins".

NGREDIENTS:

200 g protein (7 items)
400 grams of sugar (small)
200g condensed milk
200g butter, room temperature
5 g coffee extract (or 2 teaspoon of instant coffee)
200g hazelnuts
200g chocolate

COOKING METHOD:
To begin to dry nuts, this will make them more tasty and fragrant. For this expanded peanuts in a single layer on a baking sheet and send in a preheated 150 C oven for 15 minutes. Do not overdo – may taste bitter.

The base of the cake – meringue (French meringue). Beat 7 egg whites. When the protein foam has become thick, carefully add 2-3 teaspoons of sugar all the time continuing to whisk. In that newspaper recommended whisking whisk meringue rotating in one direction and will certainly hand, trying to maintain the same pace. Now, of course, I use a mixer, but do not break these recommendations, as the beater rotates in one direction and the speed I Always keep the same (slightly above average), so air bubbles driven into the meringue will be the same size, which contributes to a more sustainable the structure of the meringue. I do not recommend reducing the amount of sugar as get a completely different result after baking. Sugar takes all the water from the egg whites whipped mass makes the dry air and dense simultaneously. Whipped meringue should be shiny and smooth, should have an impression that it is silk, and when picked up corolla should form stable peaks.

Further it is possible to transplant on a baking small, round “bezeshki.” But this time I went a different way and has formed 3 cake with a diameter of about 20 cm. In order to cakes were the same size, you can bake them in the forms, but you can pre-draw in pencil on baking paper stencils in a circle and then fill them with protein mass or using a spoon or – a pastry bag with a nozzle diameter of not less than 1 cm.

If baked in forms, they should not lubricate anything, just need to put on the bottom of baking paper, so you can easily remove it. If the walls are dry form, the meringue will hold for them and after baking is even a beautiful form, and during the cooling will not slide along the walls, do not settle. Top cake, I specifically made the top uneven.
Baking in a preheated 110 C oven for 1.5 hours.

It is not necessary to increase the temperature and reduce the baking time. Meringue should it dry and not “fry”, while inside it is dry and sweet, toffee and not adhering to the teeth. If your meringue starts to blush slightly open the oven door and inserting between the oven with a wooden spatula and thus creating additional ventilation. If your oven does not operate with the door ajar, then reduce temperature to 10-20 C, and increase the drying time of 15-30 minutes. Qualitatively baked should be light, slightly creamy, light, dry, as it were rustling. Inside, it is also false to be absolutely dry.
After baking, the oven door open and let the meringue cool without removing it. Thus, the temperature around the meringue will fall more smoothly, and it will prevent it from cracking.

While preparing our meringue can prepare the cream. For this mixer beat the butter until lush state. Now we begin to gradually add condensed milk mixed with coffee extract, continuing to whisk constantly. But it should not be beating too long, so that the oil does not start to separate. Furthermore, the temperature “condensed milk” and the oil have to be the same – the room, then both components combined will not occur and detachment oil. If all the same you notice that the cream has started to flake (ie perevzbili or have products at different temperatures), the cream should be put on a water bath and stirring constantly to heat it slightly. Once the cream starts to become smooth again, mix well and remove it in the refrigerator until use.

Preparation of the cream:
Melt the chocolate in a water bath. Here too there are subtleties. Of course you need to take the best quality chocolate, which only you can afford, not only from a material point of view, but also from the point of view of the availability of a wide range. Overheated chocolate will curdle, the oil will separate and recover its structure will be impossible. To this did not happen, bring to a boil in a saucepan water and turn off the heat. The heat-resistant bowl mangled chocolate and place in a bowl of water. Proceed carefully so that no water gets into the chocolate. Periodically stir the chocolate in the bowl, letting it slowly melt. Once half of the chocolate becomes liquid, remove the bowl and continue to stir. That part of the chocolate, which has not had time to take away the melted excess heat and chocolate is melted quite delicately. Melted chocolate should be liquid, smooth and shiny.

Dried and cooled crushed nuts.
Lubricates cakes with a brush chocolate and sprinkle with nuts. So nuts will stick, and are not going anywhere, and protected by chocolate cakes are not melted with cream. The average cake should be covered with chocolate and nut crumbs on both sides. You should wait until one side hardens, can be put into the refrigerator, and only then cover the second side.

Assembling the cake:

The cake out onto a plate, spread the cream from the top of the second, then again the cream, the third cake. Top cake oil cream, sprinkle with nuts and chocolate chips.
Before filing a cake store in refrigerator.
Cut carefully, so cakes are very fragile. Chances are perfectly aligned pieces of cut does not work, but it does not affect the taste.

Delicious tea you!

What to cook for Christmas

pinit_fg_en_rect_red_28 Cake "Earl ruins".

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