for cakes:
220 g of butter at room temperature
Sugar 245 g
4 eggs
230 g flour
1 tbsp cocoa
1 1/2 tsp baking powder
vanillin
100ml milk
1 tbsp instant coffee
Preheat oven to 180 ° C, 3 to 18 cm form grease with vegetable oil.
Cream butter and sugar well, beat on medium speed, add the eggs one at a time (all trying to drive the egg before adding the next). Flour is sieved and mixed with cocoa, baking powder and vanilla. The milk is heated, pour them coffee, stir.
Switch the speed of the mixer on the small and alternately add the flour mixture and coffee with milk in egg-oil mass, beginning and ending with dry ingredintami.
We spread the dough into 3 forms, flatten it and put in the oven for about 25 minutes (check the readiness with a toothpick).
for-layers of mousse:
Gelatin 2 g
150g mascarpone
150 g of cream cheese
40 g of powdered sugar
pink or a little red food coloring
300 ml heavy cream 33-35%
Gelatin pour cold water according to the instructions we give to swell.
We put it on the fire and warmed until dissolved (to a boil is not an argument). Harvesting.
Mascarpone mix with cream cheese, powdered sugar and dye. Carefully add the dissolved gelatin, bring to a mass uniformity.
Separately, beat the cream until peaks, introduce them to the basic weight in divided doses.
Two forms littered with cling film, spread on the bottom of one Korzh, both lay out the future mousse and put in the refrigerator overnight.
Cream:
135 g of cream cheese
65 g mascarpone
40 g of powdered sugar
3 tsp instant coffee (diluted with a small amount of water)
3 tsp cocoa
200 ml heavy cream 33-35%
Whisk cream cheese with mascarpone and icing sugar, add the coffee and cocoa. Gradually pour in the cream, beat until thick, smooth mass.
assembly:
~ 350 g cherries (cut in half, remove the pit)
In the remainder of the cake (no mousse) Put the cherry halves, the top put the following cake out of the refrigerator, mousse down. Repeat the operation completed construction of the last Korzh mousse. Daubed cream cake on all sides, decorate.
Comments
Post a Comment