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Hello, today we will prepare
one of the kinds of grilling cake, prepare it for our niece on her birthday, I suggest it and bake with me
to begin with, we need to bake the cakes, or rather 1 cake, which we divide into half, for him I need milk
boiling water, sugar, egg
dry ingredients - flour, cocoa, baking powder and soda, I also need a pinch of salt and melted butter
We beat the egg together with salt and sugar, put the speed of the mixer immediately on a maximum
beat the eggs for about five minutes and now add melted butter
in order to add dry ingredients and milk at room temperature and the latest
pour boiling water and mix everything well and you can already send the dough into molds, the bottom of the mold is covered with parchment paper and
pour completely dough covering the form with foil
shiny side inside
We heat the oven to 180 degrees and send the biscuit to bake and
and while it will be baked we will prepare ganache, it will go through an interlayer so we will do it in advance
I took dark chocolate, butter and milk
heated, we need to melt the chocolate, we send it to the microwave
you can do this on a steam bath, as you will be comfortable, I have a microwave in the microwave for chocolate
But you can do it on defrosting
make sure that there are no lumps of not melted chocolate and
cool it to
35 degrees approximately, then add a soft butter
mix everything well and
still add warm milk
all leave it alone, do not clean it anywhere, let it stand on the table, the cake is baked for 40 minutes
it's enough
focus primarily on your oven, bake until dry toothpicks
a little let cool right, and then when the hand is tolerated, we take out the biscuit
turn top down and
we leave so until the cooling is complete, until it cools down I have already cooked nuts
that there were no partitions, we need to wash them
if they are bitter, then it is best to wash them several times or
it is even better to leave them right in the water for the night
I put the clean nuts on a paper towel
dry them a little so that the excess water has gone all and
fry in a dry and hot frying pan, you can do it in the oven, you can do it even with a microwave
I'm just more comfortable in the pan
so we have a heat treatment, if you are nuts
use immediately in the filling in the cake and yes they dry up so quickly
fry nuts today I'll be in a new frying pan, I was kindly provided by today's sponsor- this is an online store cookware taller.ru
I chose for myself this is such a frying pan diameter of 26 centimeters, I think that this is the most optimal size
24 I have, 28-I think it will be too big, she
a thickened bottom of four and a half millimeters with an induction disc, which allows you to cook on all kinds of plates
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indicating the promotional code Tortodel you get a good discount of 15 percent, we need to warm up the frying pan
and on medium heat on a hot surface we fry nuts for about seven minutes, stir constantly so that they evenly
fried, remove immediately from the frying pan, so that they cool faster and
did not continue to fry on hot metal, we also need crackers, namely white rusks
this is my usual milk loaf which I cut into these here
squares sent to the oven on parchment and at a temperature of 110 degrees
I dried them here and so, they were dried there for ten minutes, I need to grind them, I will grind them in a blender, you can use a coffee grinder
Ready, here we are sending already necessarily cooled nuts
Grind it with caution in short pulses, as you can
turn nuts
not into the pulverized mass
just in the pasta, while the preparatory work is being carried out, we do not forget about the cake, it's already cooled, we wrap it up with food film
we send in the refrigerator but at least an hour or two
it's time to make a nut layer, we need for this, of course, the nuts that we crushed
crackers also crushed
sugar
lemon juice
liquid honey, necessarily liquid, if thick, then melt it in a microwave, or on a steam bath
it should be like this, *** and we still need proteins, in proteins we add one third of a teaspoonful
and start whipping the smallest speed
when you see a large number of bubbles, we begin to add a spoonful of sugar, I forgot to say that sugar I added vanilla
sugar, also gradually increase the speed and when all the sugar is in the bowl we whisk at the highest speed until the dense peaks
have achieved a dense state at this point all the sugar should dissolve
also at the highest speed, we add a thin trickle of honey, everything was still beating literally a minute and a half
keep in mind that honey should be at room temperature
that is, if you warmed up let it cool down, then gently with a shovel movements from the bottom up we add to our
meringue nuts and
suhariki, crackers btw I'm a little bit I put
for the form I will need
all now prepare the form, we will use the method
a French shirt and butter, now we'll completely coat the shape of the wall, too, and
sprinkle with flour
I'll distribute the rests of biscuits on the bottom
lay out the protein nut mass and set immediately to warm up the oven, preheat the oven to
170 degrees, we will also use convection, if there is no convection, we can slightly increase the temperature
approximately somewhere in the 10-15 degrees but it is necessary to monitor
If your top begins to quickly darken, reduce the temperature
so everything is ready for me, this cake was baked at a temperature of 130
I included
ventilation mode, I now need to cool it
leave the grate to cool completely
next time I'll be parchment lining, here this layer turns out very tasty and therefore
We now wait until it cools and
while I prepare for the cream, but before the assembly itself we are preparing the cream chees, for it I need fat cream
cream cheese and powdered sugar, cream must take chilled, immediately add cream powder to the cream and
We will shoot them down as usual starting from a small speed gradually increasing to a dense state
now we add cream cheese, it too must be cooled necessarily and connect with cream at the lowest speed
all you can start assembling the cake, the cake after the refrigerator was cut in half, the ganache was transferred to a confectioner's bag
Also, I still did this kind of impregnation here is a varenka and
boiled water, collect the cake I will be in the ring, I'm just so comfortable
I have already got used to collect in a ring, we impregnate a cake half of a cream
we transfer the form to the cake
distribute, the second cake, too, immediately impregnate so that the impregnation passed right along the entire height of the cake and
now straight on the cream I impose ganache
so that the ganache layer and 1 and 2 are uniform for you, so that in the section everything is beautiful
It is best to weigh the confectionery bag before
squeeze out of it now accurately level
In general, it was still possible to use a ring cutter
the same diameter, I have one, so I immediately dismissed this option and
and in the refrigerator so frozen layers of ganache would be easier to transfer to a cake
Now it's time for our caramel-nut layer, it tastes very much like candy soft
grilling
if voids are formed, too, fill in
ganache protects our nut layer because our composition consisted mainly of proteins
so then it did not turn out porridge we made ganash on an oil-based basis
spread the rest of the cream and
second crust
all the cake assembly is completed we will give it tomorrow by the evening therefore
I will decorate myself tomorrow morning in the morning, I will have a refrigerator to properly stand
then you can already make out it
design and cut, if we have time, then the cut will insert in this video a photo with a cut, if not then
design, cut, will be in the next video, I wish you good luck in your endeavors to you all the very, very good