Cakes «potato»

 

Cakes "potato"  Cakes «potato»

INGREDIENTS

For the sponge:

145 g flour
20g cocoa powder
60 g butter
120ml milk
1 teaspoon baking powder
Sugar 150 g
3 eggs (room temperature)
a pinch of salt

For the cream:

100 g butter (at room temperature)
50g sugar
40 g of cream (not less than 20% fat)
40 g of dark chocolate
2 tablespoons brandy
75 g almonds
1 teaspoon vanilla extract
For the glaze:
60 g of dark chocolate
20 g of honey
30 g butter

HOW TO COOK

1.Prigotovit biscuit: Beat eggs for about a minute at a maximum speed of mixer, gradually adding the sugar, whisking for about 10 minutes until the white and the air mass. Sift flour twice. Mix flour with baking powder, cocoa and salt. The three phase input flour to egg stirring spatula upward. Milk oil heat to melt the butter. The three stages to pour milk into the dough (it turns out the average density). Put into a mold and bake for 25-30 minutes in a preheated oven 175 degrees. Ready cake to cool. In a food processor grind into fine crumbs mangled biscuit and nuts (biscuit should not be dry). Pour the crumbs into a large bowl.

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2.Prigotovte cream. Pour sugar into a saucepan, add the cream and heat until sugar is dissolved. Add mangled chocolate and stir to dissolve the chocolate. Cool to room temperature! Whisk the butter until lightening, gradually add the chocolate mixture. Thoroughly whisk. Pour in the brandy and vanilla, beat well again. Cream mix with the crumbs into a thick homogeneous mass. Fashion a 15 cakes and send them in the freezer (to glaze then froze faster).
Glaze: Melt chocolate with butter, honey and butter, dipped in a mixture of pastries and placed on a baking paper. Put in the fridge to pour.
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