This week's column is a column full of beauty. I chose to give you three recipes for special cakes, delicious and spectacular beauty. Their preparation is not particularly complicated, but their appearance will reap wonderful compliments guests, for sure.
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Hedgehog citrus and chocolate
Individual serving chocolate cake consisting of citrus-scented ball-shaped, coated shafts of lemon meringue cake with cream attach or jam.
Citrus fruit mix:
• 70 g diced citrus peel sized 1X1 cm
• tablespoon orange marmalade
• tablespoon orange liqueur
Chocolate cake (for 6 servings 7 cm in diameter personality);
• Eggs scale L
• 90 grams of sifted powdered sugar (3/4 cup)
• 70 grams of sifted flour (1/2 cup)
• 15 grams of cocoa powder (palm)
• 1/2 teaspoon baking powder
• 80 grams of fat (1/3 cup)
Syrup:
• 60 ml (1/4 cup) water
• 2 tablespoons of sugar
• tablespoon orange liqueur
Meringue kisses:
• 3 proteins
• 240 grams of sugar (cup)
• 60g icing sugar (1/2 cup)
Decoration:
• 120 grams of sugar (1/2 cup)
• The little yellow food coloring
Mix all citrus fruit together in a bowl and set aside. A bowl, beat the egg and powdered sugar. Add flour, cocoa powder and baking powder (cranes) and finally the oil, add the citrus fruit mixture and mix everything until smooth. Preheat oven to 160 degrees. Pour-shaped silicone molds ball (diameter 7 cm) and bake for 22-25 minutes.
In a small pot boil all the ingredients for the syrup, absorb the sun and cool cake. Mix yellow food coloring and sugar.
Prepare the meringue kisses: double steam pot mix of proteins and sugar until the sugar dissolves. Transfer mixer and beat for about ten minutes until the white foam, glossy and firm. Sift powdered sugar and fold in. Pipe diameter circles formed two cm lined with baking paper, sprinkle a little of the yellow sugar and bake at 110 degrees for about an hour and a quarter.
Assemble cake: Spread a thin layer of orange marmalade cakes and chocolate meringue kisses paste the cake.
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Balance cake. Pipe the coiled serpent-shaped marshmallow // Photo: ETL Score
Balance pie (stuffed)
An interesting-looking cake, made of chocolate biscuit and strawberry jam, topped with marshmallow creme. This is a sure recipe for short circuit that compliments - but for the praise should also invest.
Chocolate biscuit (diameter 18 cm format):
• 20 grams of sifted cocoa powder (palm)
• 60 grams of sifted flour (1/2 cup)
• 3 units of measure protein L
• 80 grams of sugar (1/3 cup)
• 3 egg yolks units of measurement L
Strawberry filling:
• 300 g strawberry puree or minced fresh strawberries
• 5 grams of pectin (available in stores that specialize)
• 40 grams of sugar (1/4 cup)
• 40 g honey (2 tablespoons)
Marshmallow strawberry Sdh-ftl:
• 28 grams of gelatin
• 100 ml cold water (1/2 cup less than a tablespoon)
• 300 grams of sugar (1 1/4 cups)
• 70 g strawberry puree
• 250 grams of honey
• 70 g raspberry puree
Decoration:
• 150 grams of dark chocolate Mtomfrr form of a circle with a diameter 20 cm and a thickness of 3 mm
Beat proteins and sugar until stiff. Start your whipped egg whites adding a tablespoon of sugar only after the foam whitens gradually add the remaining sugar while whipping, until a stable foam. Beat the egg yolks in a bowl slightly smaller Reduce the mixer speed and add gradually to the whites.
Sift the flour and cocoa powder together and Folding up shop "whipped mixture using a spatula, gentle, fluffy cream until uniform.
Preheat oven to 190 degrees. Divide the mixture into two equal parts and spread each format greaseproof paper lightly. Uniform surface height, bake about eight minutes and cool.
Prepare strawberry filling: Heat a small pan of mashed strawberries and honey. Mix sugar and pectin and put a pot of hot mixture. Bring to a boil (Stir constantly at slow speed) and cook a couple of minutes after boiling, stirring. Remove from heat, transfer to a bowl, Mniilnim and cool.
Prepare Honey: Mix powdered gelatin and cold water, leave for ten minutes on a work surface at room temperature. Boil the sugar, strawberry puree and 100 grams of honey and cook for two minutes over medium heat. Remove from heat and pour into the bowl of a mixer in which 70 g raspberry puree and 150 grams of honey, and beat all speed.
Place the gelatin in cold water induced ten seconds in the microwave (to melt) and pour it directly into the bowl of a mixer while whipping. Beat about eight minutes until Apple marshmallow and bright, and spoon into pastry.
Ingredients: Spread an even layer of strawberry jam on biscuit one. Cover the chocolate biscuit increase in the second and crossed the cake in half - received two half circles (such as two sandwiches). Spread half the remaining cake jam and place over the second half circle - so as to produce sandwich with four layers of biscuit, and three layers of strawberry jam. Place the sandwich on the right side and sustained arc-shaped cake.
Cut a small diagonal opening at the end of sprinkling and drip bag of marshmallows in the form of a coiled snake (see photo). Cross circle dark chocolate, place half on each side and decorated with strawberry jam on a marshmallow streaked with.
Spices and orange cake. It is also possible Fur version
Spice cake and orange
Low hut cake, coated with orange glaze. If you want her fur version will replace butter compliment, if you want to impress your guests even more, you can prepare the meringue kisses first recipe and watch the cake.
Cake (18-20 cm diameter format):
• 150g soft butter
• 200 grams of sugar (cup)
• 70 grams of flour (1/2 cup)
• 120 grams of powdered almonds (glass)
• pinch of fine salt
• 1/2 teaspoon cinnamon
• 3 eggs measure L
• 60 grams of orange juice (1/4 cup)
Glaze:
• 120 grams of powdered sugar (cup)
• 2 tablespoons orange juice
Preheat oven to 180 degrees. A mixer with a paddle attachment, whip the butter for five minutes and airy cream - you have to stop the mixer occasionally to scrape the bottom of the bowl. Add sugar and beat again until you get a smooth cream. Add a slow speed the flour, ground almonds, cinnamon and salt and mix on slow speed. Add the eggs gradually and finally the orange juice.
Pan 18-20 cm in diameter, bake at 180 degrees 22-25 minutes and cool the cake.
Mix in a mixer with paddle attachment powdered sugar and orange juice until you get a smooth white glaze. Look forward to the top of the cake and decorate citrus peels. Store in an airtight container at room temperature for up to three days.
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