Cake "Caramel in chocolate"

[Biscuit:]

Cake "Caramel in chocolate"

Category: Confectionery

Ingredients
Biscuit:
Chicken egg	6 pcs.
Sugar	180 g
Water (boiling water)	2 tbsp. l.
No odorless vegetable oil	60 ml
Flour	150 g
Cocoa	30 g
Baking powder	1 tsp
Instant coffee (optional)	1 tbsp. l. with top
form 20 cm in diameter, cover the bottom with baking paper, grease the sides and sprinkle with flour.
Impregnation:
Cherry juice	70 ml
Cherry liqueur	2 tbsp. l.
Meringue:
Egg white	3 pcs.
Sugar	9 Art. l.
Black chocolate (melt)	30 g
Mousse caramel:
Condensed milk boiled	400 g
Cream 35%	600 ml
Gelatin (in my plates)	12 g
Black chocolate (melt)	50 g
Jelly layer:
Cherry Jelly Finished	80 g
Cherry juice or water	180 ml
For decor:
Dark chocolate	70 g
-------------------------------------------	-----------
Form covered with cling film	Ø = 18 cm

Cooking method

• Delicate and very tasty cake, a combination of caramel and chocolate, with an unforgettable cherry aftertaste will not leave indifferent any kids not adults!
• Immediately, I will make a reservation that for the cake we need half a serving of biscuit. But I advise you to bake a full portion, cut into 2 cakes, and wrap the rest of the biscuit in plastic wrap and freeze.
• Biscuit:
• The products for the biscuit must be prepared and weighed in advance.
• Sift flour with baking powder and cocoa, mix.
• Beat the eggs on a high speed mixer until the volume is at least doubled. Beat without stopping, but reduce the speed to add sugar and beat for at least 10 minutes.
• Add boiling water and beat again until fluffy, pour oil in a thin stream and beat again.
• 
• In two steps, introduce the flour mixture into the egg mass, mix by folding from top to bottom and in a circle with a spatula. Add coffee, which is diluted in 1 tbsp. l. water, stir.
• 
• Place the dough in the mold. Bake preheated to 180^aboutFrom the oven 35-40 min. Focus on your oven.
• 
• Cool the biscuit in the mold. Release from the shape by trimming the edges.
• 
• Cut horizontally into 2 cakes. Set one half aside and cut the other into 2 more cakes.
• 
• Meringue:
• Beat the whites until steady peaks, gradually introducing sugar.
• 
• Using a culinary bag or a syringe on baking paper, plant a cake with a diameter of 18 cm, caps and legs of the mushrooms. Place a cake with a diameter of 18 cm from the remaining meringue.Bake at 100^aboutFrom 60-70 minutes until the meringue is fully cooked.
• 
• Grease the finished and cooled meringue cake with melted chocolate and let the chocolate harden well.
• 
• P.S.
• I baked this cake in 2 versions and in one I did not use a meringue cake, but simply made a layer of walnuts (3-4 tbsp. L.), Which I fried and chopped coarsely.
• 
• Jelly:
• Heat the juice or water to a boil and dissolve the jelly in it, if necessary, you can add sugar to taste, add cherries, stir and pour into the prepared form. Put in the refrigerator and set well.
• 
• Mousse caramel:
• Place boiled condensed milk in a container and beat well with a mixer.
• Soak gelatin in a little cold water for 5-7 minutes.
• Heat 2-3 tbsp. l. cream up to 90^aboutC, squeeze out the swollen gelatin and dissolve in hot cream, stir the gelatin mixture into the whipped condensed milk.
• Beat the cream until firm peaks.
• 
• Using a spatula, gradually mix the cream into the condensed milk. The mass should be smooth and uniform.
• 
• Set aside ¼ of the cream and stir well with melted chocolate (50 g).
• 
• Assembly:
• Prepare impregnation from juice and liquor.
• Place the skins in a cooking ring, lightly soak and apply the set 1/4 of the cream with added chocolate on it. Place the jelly "cake" on top.
• 
• Cover with the second crust and soak it too.
• Apply a thin layer of mousse.
• 
• Place the meringue cake smeared with chocolate.
• 
• And apply the remaining caramel mousse. Refrigerate overnight and set well.
• Carefully cut the sides with a thin knife (you can blow it with a hot hairdryer) to release the cake from the mold.
• 
• Decor:
• On a ribbon (I cut it out of baking paper) with a length equal to the volume of the cake and 2/3 wide of the height of the cake, apply melted chocolate.
• 
• Serve one edge with a knife or spatula.
• 
• Allow to harden slightly at room temperature and wrap around the cake well against the sides. Place in the refrigerator.
• 
• Just before serving, remove the paper tape and garnish with meringue mushrooms and mint leaves, you can lightly sprinkle with matcha powder or chopped green pistachios, or you can simply garnish with a cherry for a cocktail.
• 
• Help yourself!
• 
• 

The dish is designed for

12

Time for preparing:

150

Cooking program:

oven

National cuisine

my recipes

Damn the figure!
Well this is a simple masterpiece, I don’t even try to think how tasty it should be!

Thank you! It's really delicious! A small piece will not hurt your figure!

God, what a beauty! As always a masterpiece! You can't scoff at us like that. So many delicious recipes! I still want to do it urgently!

Thank you for your kind words! Cook to your health!

[Natasha]

Natasha, thanks for the delicious and beautiful idea for the New Year !!!

Irish, to your health!

Natasha, we are already tired of waiting!
You've been gone for so long!
Such beauty and deliciousness, I really want to repeat!

Natasha, we are already tired of waiting!
You've been gone for so long!
Such beauty and deliciousness, I really want to repeat!

Alena, so nothing complicated. and the holidays are just around the corner! good luck!

beautiful cake I imagine how juicy and tasty it is

What a cake! The design is generally beyond praise, it's a work of art, it's a pity to cut such beauty.
natapit, as always, a very detailed recipe - just a master class. And a very interesting idea to replace meringues with walnuts, you can save time if you need a delicious cake sooner.

beautiful cake I imagine how juicy and tasty it is

and this is his "disadvantage" - it is quickly eaten up and requires repetition per byss!

What a cake! The design is generally beyond praise, it's a work of art, it's a pity to cut such beauty.

I baked this cake for a children's party for my friend, or rather her children, they were delighted and there was a whole battle for mushrooms, and the hare went to the birthday boy!

Read and lick your lips! It’s scary to even think that it can be repeated.
Natasha, thank you very much for your work!

Irish, thank you for everything!

Natasha, how gentle he seems to me !!! Mmmm ....
I have a question, you write that you beat boiled condensed milk with a mixer, but how is this possible? Or is it not thick in Greece? Or do you whisk it while it's still warm (you cook it yourself in a can)? I'm afraid my mixer will die if I beat this consistency.

if the condensed milk is thick, then it is worth placing a closed jar in boiling water, then immediately open and beat! good luck!

Natasha, what a wonderful cake you have, thanks for the idea, only I have never made jelly inside the cake, so I want to ask you, how did you get it out of the mold? And in the recipe, under a layer of jelly, you add cream, and on top you need (well, to keep better

The photo shows that I poured the jelly onto cling film, I transferred it primo on it and turned it over to the mousse, then removed the film and covered it with a cake on top, the jelly was slightly absorbed into the cake, and then everything was fine in the refrigerator! many pastry chefs recommend freezing the jelly, but I don't think this is necessary. good luck!

[Natasha]

Natasha, if there is no sheet gelatin, then how much should you take the usual?

[Natasha]

Natasha, if there is no sheet gelatin, then how much should you take the usual?

Tanya, an equal amount, only to dissolve according to the instructions on the package!

Tanya, an equal amount, only to dissolve according to the instructions on the package!

Thank you) The main thing I need to know is the gelling power in the plates of gelatin and ordinary. It means the same. Yes, I'll just take instant. It also needs to be taken in a certain proportion to the usual one. In ... clocked ...

: girl_cleanglasses OO Natapit you always have only masterpieces, but how long does it take for this miracle: girl_red: I really want to make it

[loeiza]

loeiza, at the end of the recipe -

The dish is for 12
Cooking time: 150
Cooking program: oven
National cuisine my recipes

Thank you) The main thing I need to know is the gelling power in the plates of gelatin and ordinary. It means the same. Yes, I'll just take instant. It also needs to be taken in a certain proportion to the usual one. In ... clocked ...

Zhivchik, Tanya, I have never used it, but everyone has the same power!

Hello. Tell me please. Will this cake last 3-4 hours at room temperature (more precisely in a cafe)?

[yulia_sun]

yulia_sun, no, only in the refrigerator!

Thanks for the recipe! I have been in the bookmarks for a long time, but now I have a chance to make
Everyone liked it, dad said that he resembles a "black forest". For me, it is sooooo distant and then only cherry ...
I made jelly with agar-agar. A whole layer came out of the mold, but a cream between the jelly and the biscuit is needed. When slicing, some pieces were divided into two (cream + biscuit and biscuit + cream + jelly).
It seems to me a couple of spoons of cream would solve this problem.

Unfortunately there is no incision .... ate quickly
Thank you

Thank you, Natalia. I liked the cake very much!

Natasha, please tell me, for a 26 cm form, the number of products should be doubled? Or half more? Something I do not understand

I have a question. Add gelatin to the cream. And then write to whip the cream. That is, they have to cool down again before whipping or whipping with gopia?
And another question. Can I replace gelatin with agar?
Agar jellies faster and more densely and it is necessary to boil with it. Will I get a mus? I want to try a very interesting recipe.

Thank you very much for the recipe !!! I'm with a report!

[Olya]

Olya, a slice of feast for the eyes!
And I am also very glad to see and hear you!

[fomca]

fomca, Thank you!!! And I admire your classmates! awesome, I just want to try))

Girls! And with so many products, what is the height of the cake?

Sorry for your five cents)))). I was making an agar-based mousse. Strongly it does not cool down as it quickly freezes. But try hot Mona))), well, 60-70 degrees. Or it can foam a little with a blender. Probably I'll go experimenting today))).

[natapit]

natapit, Hello. Thanks for your recipes! VERY delicious cake!

Natalia, good afternoon! The cake is great, like all your recipes! I want to try to repeat ... But, due to lack of time, I want to bake a biscuit a couple of days before making the cake itself. Is it possible to store such a sponge cake in the refrigerator?

The cake is just fabulous. It's good that I only lose weight in summer, and fall-spring pamper myself)))) Thank you again for another masterpiece.

Girls .. why did my meringue surface when pouring mousse? can someone tell me? I did it without a second cake potmou that the shape turned out to be small and I didn’t even immediately pay attention to the paper in the recipe .. how can this be?

Thank you very much for the recipe! Incredibly delicious cake! For the first time I cooked such a complicated one, usually all Napoleons and mushrooms. I baked grandmothers in DR. All the guests were delighted) The cooking process was not without adventures, of course, but in the end everything turned out great, thanks again!

[Marissa]

Marissa, very nice cake!

clever girl! very nice!

[Merri]

Merri, natapit, Thank you so much!

Natalia, delicious cake, here's the report:

Only the mousse didn't work out for me: for some reason, when I mixed gelatin with condensed milk, it immediately thickened and crumpled, it didn't work out with cream to mix into a homogeneous smooth mixture.