INGREDIENTS
Cream:
33-35% cream 400 ml
condensed milk 380 g
Egg yolks 4 pcs.
sugar 2 tbsp
liqueur or brandy 1 tbsp
water 65 ml
bitter chocolate black 100g
The dough for cakes:
butter 200g
cream 25% 200 g
380 g flour
Egg 1 pc.
soda 1/2 tsp
lemon juice 1/2 tsp
pinch of salt
cocoa powder 1 tablespoon
Step 1
Chop the cold butter with a fork, add sour cream, cocoa powder, stir, add the egg, sifted flour, baking soda, quenched with lemon juice and salt. Knead the dough.
Step 2
Split 15-18 equal balls (I have 18 small). Send in the refrigerator for 40-60 minutes.
Step 3
Meanwhile, prepare the cream. Separate the yolks from the eggs and protein (we do not need in this recipe). Connect yolks with water and whisk until smooth. Add the condensed milk, stir and put on a plate. Boil the cream over medium heat, whisk interfering CONSTANTLY until thick. This cream is usually cooked longer than custard. As soon as the first Bulka, remove from heat.
Step 4
Add dark chocolate, stir whisk until it all melts. The cream should be beat well until smooth with a mixer. It is obtained a smooth, but at the same time with a plurality of air bubbles. Send in the refrigerator to cool.
step 5
Now for shortcakes. Roll bun on parchment, sprinkled flour is very finely, and chop well with a fork. Bake the cake each about 6-7 minutes. t at 200 degrees. Immediately hot cut into a circular or rectangular in shape, as you already like. I have a square with sides 19/19 cm. After baking the cakes are reduced in size.
step 6
We get our chocolate cream from the refrigerator. Beat well chilled cream with 2 tbsp. l. sugar (you can not) to the peak air and dense. Add a few tablespoons of cream in a chocolate cream, mix whisk. Add the cream to the rest of the cream, stir whisk until smooth. Add the liquor, stir again. The cream has turned out tasty, tender, tastes like podtaevshee chocolate ice cream!
step 7
Each cake fluff cream for 3 tbsp. l. on the cake. Coat with a good side and send the cake in the refrigerator for several hours.
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