Carnival cake

Category: Confectionery
Carnival cake

Ingredients

BISCUIT: 1 biscuit
flour 2 st
sugar 1,5
cocoa 4-6 st. l
eggs 2 pcs
sunflower oil 0.5 st
milk 1st
slaked soda 2, 5 tsp
vanillin taste
boiling water 1st
Creme brulee:
cream 600 g
thick milk approx 2 st. l
Filling:
frozen cherry 300 g
cognac 2-3 st. l
sugar 2-3 st. l
dark chocolate bar maybe half
almond leaf 50-100 gr
vanilla soufflé:
whipped cream approx 200 gr
melted gelatin 1 tbsp. l
glaze for soufflé:
White chocolate 50 g
oil 50 g
ice cream sundae 1 pack (75-100 gr)

Cooking method

  • I tried this cake for the first time, ordering the first mastic cake for 1 year old daughter. I was very worried, so the cake was not only beautiful, but also delicious, since there were more than 20 guests. I was shocked when I tried it, and I am very demanding on the taste of cakes, since at that time I understood baking myself, and cakes were I could not do mastic yet. I hope you will like it too, especially for those who love chocolate desserts with a twist!
  • I can't describe chocolate on boiling water. Much has already been said and discussed. Clarified only their proportions.
  • Creme brulee:
  • I whip the cream (I buy fresh weighed ones on the market, dilute it with water and they whip very quickly), in the process I add powder and, of course, vanillin. But you need a moderate amount of powder, since then I add condensed milk drop by drop, otherwise there will be lumps.
  • Filling:
  • I cut the pitted cherries into pieces, add sugar and cognac. Insist for about 2 hours, you can also overnight.
  • I make soufflé with whipped cream + gelatin. When I cool down, I cut it into pieces and you can pour white chocolate + butter (like icing), there will be a soufflé in the glaze. And back - either to the refrigerator or to the freezer.
  • Assembling the cake:
  • Biscuit cut into 3 - 4 parts (who makes what form).
  • Pour the first cake with melted ice cream "Plombir", lightly grease with our cream. Then comes our filling: sprinkle with cherries (squeeze a little), crushed dark chocolate in a blender, almond leaf and soufflé. We pour everything chaotically, and the cherry is clear. And on top again a dense layer of crème brulee.
  • The next cake is exactly the same, but soak not with ice cream, but with cherry juice.
  • Bon Appetit!!!


SanechkaA
mmmm, delicious cake!

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