Layered cake for Maya

Submitted by enr on 08 Feb 2012
# Chocolate bases:
9 tbsp cocoa
1 and 1/2 cup flour
1 tsp baking soda
1/4 tsp baking powder
110 g butter
1 and 1/2 cup sugar
2 eggs
1/2 cup coffee
1/2 cup milk
pinch of salt
1/2 cup coffee for irrigation of the bases
# cream cake cream cheese and cream:
500 g feta cheese Mascarpone
200 ml milk sweetened cream mixing
# buttercream cake spreads:
250 g butter
vanilla 1
2 cup sifted powdered sugar
2 with l. milk
# Steamed sugar paste - marzipan Varna:
400 g of powdered sugar
100 g flour
50 g butter or margarine
100 ml water
confectionery paint
optional flavored with vanilla, almond extract or the like.
Layered cake for Maya
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Steamed sugar paste - marzipan Varna: It is like puff. Water and the butter (or margarine) are placed in a suitable container on the stove. When the butter is melted and the water boil removed from the fire and optional add flavor (vanilla, almond extract, or otherwise). If you want the entire quantity of dough in one color here is the time to add the paint. Then add the flour and stir until the dough detaches from the vessel walls. Remove a marble slab to cool to 18 ° C (to be pleasantly warm to the touch). Then interfere with sifted powdered sugar. I used up 500 As it assumes all, it is a ball and wrap in household foil or put in a plastic bag by earning the air does not become crusted. Store in the refrigerator. colored with gel or powder paint. Liquid will liquefy and will have to interfere with more powdered sugar. Oil spreads cream on the cake top: In a bowl, beat with a mixer the butter, vanilla and gradually add sugar until fluffy cream. Add milk and stir until a smooth mixture. With cream smear the cake from the top and sides evenly using a smooth knife dipped in hot water and then dried. The purpose of this cream is not to show through the chocolate fondant base, to smooth all neravnini and more stable on the cover. Leave in the fridge to set. Chocolate bases: In a bowl, sift flour, cocoa, baking soda, salt and baking powder. In another bowl, stir with a mixer the butter and sugar until fluffy cream - about 5 minutes. Add the eggs 1 at a time. Good eggs are at room temperature. Mix until a uniform mixture in the beaker was mixed coffee and milk. To egg-oil mixture, half of the flour and stir with a spatula or spoon. Add the milk with the coffee, and then the other half of the flour. Stir until a smooth mixture. The bottom of the form cake stood with baking paper, and the walls are oilt. The mixture is poured into the mold and bake in a preheated 180C oven grid average about 45-50 minutes or until a toothpick stuck into the center out dry. The original recipe bake the bases twice mixture divided equally between two trays, each bake about 20 minutes. If so you can more easily use this technology (I only chose baking at once and then cut to the base of the two). The base is removed from the oven and leave to cool completely. With a sharp knife circulates between the base and sides of the form and then very slightly released from the tray. Using a sharp knife smooth the base is divided into two. cream cake cream cheese and cream: mascarpone mix together with mixer fluffy cream. Well the cooled cream is stirred in the rigid foam. Cream is added to the mascarpone and mix with a spatula. Assemble the cake: The lower base irrigate evenly with half of coffee and returned to form, as the walls are placed. The cream is distributed evenly on the bottom base. Was placed on top the other part of the base and is irrigated uniformly with the rest of the coffee. The cake is placed in the refrigerator for an hour or two to harden the cream. greased cake top and sides with butter cream. We leave in the fridge to set. Roll sugar dough sheet with a thickness of 2-3 mm and cover the cake with it. Squeeze well and cut the surplus. And if the figures, it is better to make of the night and left to harden. Then fixed on the cake with glucose. Shine entire cake can bake with glucose.
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08 Feb 2012