Ingredients:
Dough (2 biscuit form D = 28 cm):
— 8 eggs
— 2 cups of sugar,
— 2 cups of flour,
— Vanilla.
Dough (2 biscuit form D = 28 cm):
— 8 eggs
— 2 cups of sugar,
— 2 cups of flour,
— Vanilla.
Cream:
— 700-800 ml of pastry cream 35%
— 2 bags of thickener for cream
— 1/3 cup of powdered sugar.
You can do with sour cream (whip cream with sugar):
— 700-800 ml of pastry cream 35%
— 2 bags of thickener for cream
— 1/3 cup of powdered sugar.
You can do with sour cream (whip cream with sugar):
— 700-800 ml cream,
— 3/4 cup sugar.
Toppings (you can use any dried fruit and berries to taste):
— 150 g of dried candied cherries,
— 150 g of dried apricots
— 1 cup of blueberries.
— 150 g of dried candied cherries,
— 150 g of dried apricots
— 1 cup of blueberries.
For decoration:
— 200 g of chocolate (I took one tile of milk and dark chocolate).
— 200 g of chocolate (I took one tile of milk and dark chocolate).
Cooking method:
To prepare the sponge cake in a separate bowl, beat the egg whites into fluffy foam, then add the sugar and beat until «peak».
In a separate bowl, beat the egg yolks.
Gradually introduce the beaten egg whites into the yolks, stirring gently.
Add the flour, sift it through a sieve, and mix gently so the dough does not lose its splendor.
Note: The test of the 8 eggs get very much, so it is more convenient to make the dough in two passes of 4 eggs separately for each biscuit.
Preheat oven to 180 ° C.
At a diameter of 28 cm pour the dough (if you did all of the test portion of the 8 eggs, then pour half of the dough when making dough from 4 eggs, respectively, then the whole batch of dough), two bake biscuit. Bake the cake for 30-40 minutes until fully cooked dough.
Ready-made biscuits to cool and cut each in half. four identical biscuit should get.
To prepare the sponge cake in a separate bowl, beat the egg whites into fluffy foam, then add the sugar and beat until «peak».
In a separate bowl, beat the egg yolks.
Gradually introduce the beaten egg whites into the yolks, stirring gently.
Add the flour, sift it through a sieve, and mix gently so the dough does not lose its splendor.
Note: The test of the 8 eggs get very much, so it is more convenient to make the dough in two passes of 4 eggs separately for each biscuit.
Preheat oven to 180 ° C.
At a diameter of 28 cm pour the dough (if you did all of the test portion of the 8 eggs, then pour half of the dough when making dough from 4 eggs, respectively, then the whole batch of dough), two bake biscuit. Bake the cake for 30-40 minutes until fully cooked dough.
Ready-made biscuits to cool and cut each in half. four identical biscuit should get.
To prepare the cream cooled cream whisk for 1 minute, then add a thickening agent for cream and continue beating until thick cream, in the end, add the icing sugar and again beat up (powdered sugar better to add to taste more or less, given that the cake is quite sweet and berries that you choose can be sweet or sour).
For the filling soak dried fruit in hot water, if desired, you can add a little brandy.
Berries rinse and dry.
Berries rinse and dry.
Assembling the cake.
From one of the biscuits and cut a rectangle out onto a plate, it will be the foundation of our hut-hut. Soak the cake with cream liqueur or syrup, or brandy to taste. I impregnated cream liqueur.
The remaining biscuits cut into small rectangles-long bricks somewhere 2-3 cm, of which we will collect our house.
Now, each «brick» obmoknut in the cream and put it on a solid cake, so for the «building blocks» to lay the first layer, sprinkle with dried fruits and berries.
Then the next layer is laid back «building blocks», smeared cream again sprinkled with berries and dried fruits.
Layer after layer is laid out in the shape of a house with a roof.
The remaining cream smear the walls of the house and put the cake in the refrigerator for an hour.
At this time, in a water bath to melt the chocolate, to shift it into a pastry bag, cut the tip to chocolate extruded in a thin stream.
On the baking paper to squeeze out the chocolate in the form of windows, doors and other things that come to mind. Remove the workpiece in the refrigerator to solidify.
Most of the remaining chocolate poured over the «roof» of the cake.
When the blank windows and doors zastynut, attach them to the wall cake «Hut-daub».
Bon Appetit!
From one of the biscuits and cut a rectangle out onto a plate, it will be the foundation of our hut-hut. Soak the cake with cream liqueur or syrup, or brandy to taste. I impregnated cream liqueur.
The remaining biscuits cut into small rectangles-long bricks somewhere 2-3 cm, of which we will collect our house.
Now, each «brick» obmoknut in the cream and put it on a solid cake, so for the «building blocks» to lay the first layer, sprinkle with dried fruits and berries.
Then the next layer is laid back «building blocks», smeared cream again sprinkled with berries and dried fruits.
Layer after layer is laid out in the shape of a house with a roof.
The remaining cream smear the walls of the house and put the cake in the refrigerator for an hour.
At this time, in a water bath to melt the chocolate, to shift it into a pastry bag, cut the tip to chocolate extruded in a thin stream.
On the baking paper to squeeze out the chocolate in the form of windows, doors and other things that come to mind. Remove the workpiece in the refrigerator to solidify.
Most of the remaining chocolate poured over the «roof» of the cake.
When the blank windows and doors zastynut, attach them to the wall cake «Hut-daub».
Bon Appetit!