Description
This cake was prepared on a festive table on the occasion of the men's holiday - 23 February. Why the "Gradient&a mp;quot;? Because in addition to a smooth color transition (from dark tones to light), there is a transition in taste from sweet base to the pleasant acidity of cherries! Try!
Ingredients
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Milk
350 мл
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Egg white
2 шт
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Chocolate milk
50 г
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Cocoa powder
1 ст. л.
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Sugar
1 ст. л.
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Gelatin
25 г
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Cookies
150 г
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Butter
50 г
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Cherry
250 г
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Powdered sugar
8 ст. л.
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Water
5 ст. л.
Cooking
Prepare the products.
Gelatin put in a Cup, add water and leave to swell.
Chocolate put in a pan, add milk (putting aside 3 tbsp for the base ), sugar and cocoa powder. Bring to a boil. Add swollen gelatin. Bring to a boil and remove from heat.
Whisk cooled egg whites with sugar powder. Add hot milk-chocolate mixture. Beat with a mixer for 1-2 minutes.
Pour the mixture into a silicone form. Sent to the cold (e.g. on the balcony). Then put in the refrigerator until fully cured in 4-6 hours.
Cookies (I have chocolate) grind into crumbs. Pour into a Cup, add the butter and 3 tbsp milk. All mix well. This is the future base for the cake.
Spread the cookie mass in the form (identical with the one which filled milk-chocolate mixture). Level. Put in the freezer for 20-30 minutes.
Collect our cake. On the dish lay out the basis of the cookies. Then on top of it - frozen jelly soufflé (it was double layered). Spread on top cherry, pre-defrost it and throwing in a colander. Sprinkle with powdered sugar.
Decorate with mint and serve cake.
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