Required:
For shortcakes: 300 g butter, 200 grams of flour, 100 g sugar, 3 egg yolks, 2 teaspoons of sour cream, 1 tbsp. tablespoon cocoa
For the walnut dough: 500 g pine nut kernels, 8 protein, 2 cups sugar
For the custard: 1 tbsp. tablespoon cocoa, 200 g of butter, 1 egg, 1.5 cups milk, 1 tsp potato flour, 1 tsp wheat flour, 1 cup sugar, 1 packet of powdered vanilla sugar
For the chocolate-butter cream: 100 g of chocolate, 400 g of butter, 5 egg yolks, 0.5 cups milk, 1 cup sugar, 1 packet of powdered vanilla sugar
Preparation:
Mix the flour, sugar and cocoa, add butter piece and chop anything to get oily fine grits. Sour cream and yolks are well mixed and add the chopped mixture. Quickly knead dough, divide into 2 parts. Send to chill for 15-20 minutes. Then roll the dough in 2 cake and bake them one after another in the form or on the contrary. At the same pan to bake cakes walnut test. For the walnut dough should pass through a meat grinder shelled pine nut kernel, protein shake up in the steep foam, mixed with nuts, mixed with sugar. And from this test is to bake 2 sheets between the same shape and size as sand. Preparation of chocolate custard creams: Cocoa, potato and wheat flour is well mixed and diluted with 0.5 cups of cold milk. 1 cup of milk to boil and pour it diluted mixture of cocoa, flour and milk. Cook at medium heat until the dough. Cool. Oil mix with 1 cup sugar, 1 egg, and rubbing, add a teaspoon of the remaining mixture until it is all not votretsya. Add vanilla sugar. In order to obtain a homogeneous cream and smooth, it is necessary to ensure that the boiled milk and flour weight was the same temperature with rub the butter, so it should not cool in the refrigerator and at room temperature. In addition, this mass can not just long hours put oil, because of this cream may also curdle. Preparation of chocolate butter cream: to recapture the yolks in a bowl or enamel saucepan, add the sugar and well, white-hot, grind in a magnificent mass. Chocolate to warm the milk, stir well and add the yolks. Saucepan with this weight set over a saucepan of boiling water, and continuously stirring the mixture, bring it to the thickness (it should not pour from a spoon, and drop pieces). Remove from heat, cool and warm mass rub all the slices of butter and vanilla sugar. When cream is ready, copiously lubricated cake custard, put the cream walnut cake, which lay out the rest of the custard. Top of sand to put the cake, and the whole smear cake on top and sides with chocolate cream. Boca cake from the pastry bag to decorate the same cream. On the surface of a cake of bread a saw to make a wavy pattern. Sprinkle cake crushed pine nut kernel.
For shortcakes: 300 g butter, 200 grams of flour, 100 g sugar, 3 egg yolks, 2 teaspoons of sour cream, 1 tbsp. tablespoon cocoa
For the walnut dough: 500 g pine nut kernels, 8 protein, 2 cups sugar
For the custard: 1 tbsp. tablespoon cocoa, 200 g of butter, 1 egg, 1.5 cups milk, 1 tsp potato flour, 1 tsp wheat flour, 1 cup sugar, 1 packet of powdered vanilla sugar
For the chocolate-butter cream: 100 g of chocolate, 400 g of butter, 5 egg yolks, 0.5 cups milk, 1 cup sugar, 1 packet of powdered vanilla sugar
Preparation:
Mix the flour, sugar and cocoa, add butter piece and chop anything to get oily fine grits. Sour cream and yolks are well mixed and add the chopped mixture. Quickly knead dough, divide into 2 parts. Send to chill for 15-20 minutes. Then roll the dough in 2 cake and bake them one after another in the form or on the contrary. At the same pan to bake cakes walnut test. For the walnut dough should pass through a meat grinder shelled pine nut kernel, protein shake up in the steep foam, mixed with nuts, mixed with sugar. And from this test is to bake 2 sheets between the same shape and size as sand. Preparation of chocolate custard creams: Cocoa, potato and wheat flour is well mixed and diluted with 0.5 cups of cold milk. 1 cup of milk to boil and pour it diluted mixture of cocoa, flour and milk. Cook at medium heat until the dough. Cool. Oil mix with 1 cup sugar, 1 egg, and rubbing, add a teaspoon of the remaining mixture until it is all not votretsya. Add vanilla sugar. In order to obtain a homogeneous cream and smooth, it is necessary to ensure that the boiled milk and flour weight was the same temperature with rub the butter, so it should not cool in the refrigerator and at room temperature. In addition, this mass can not just long hours put oil, because of this cream may also curdle. Preparation of chocolate butter cream: to recapture the yolks in a bowl or enamel saucepan, add the sugar and well, white-hot, grind in a magnificent mass. Chocolate to warm the milk, stir well and add the yolks. Saucepan with this weight set over a saucepan of boiling water, and continuously stirring the mixture, bring it to the thickness (it should not pour from a spoon, and drop pieces). Remove from heat, cool and warm mass rub all the slices of butter and vanilla sugar. When cream is ready, copiously lubricated cake custard, put the cream walnut cake, which lay out the rest of the custard. Top of sand to put the cake, and the whole smear cake on top and sides with chocolate cream. Boca cake from the pastry bag to decorate the same cream. On the surface of a cake of bread a saw to make a wavy pattern. Sprinkle cake crushed pine nut kernel.
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