Chocolate layered cake with pears

Submitted by enr on 28 Jan 2009
4 eggs
4 tbsp hot water
200 g sugar
10 g cocoa
1 tsp blakpulver
vanilla 1
2 tbsp rum
2 tbsp apricot jam
# For the filling:
500 g drained pears compote
20 g gelatin
125 ml milk
150 g dark chocolate
500 g cream
100 g of powdered sugar
# To decorate:
500 g cream
100 g of powdered sugar
1 tbsp cocoa
grated chocolate for sprinkling
Chocolate layered cake with pears
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Eggs are broken foam with water. Add sugar and vanilla and mix until the sugar was melted. Flour sifted with baking powder, cocoa and add to egg mixture. Well mixed batter is poured into a baking dish with a diameter of 26 cm covered with oiled paper. Put it in the preheated oven and bake 25-30 minutes at 180 C. The baked base is removed from the mold and released from the paper and allow to cool. After it was cut into two halves thinner. One base is placed in a bowl with a diameter of 26 cm lined with cellophane or foil, lightly pressed to take its shape. Pears drain better than juice, peel and cut into slices. Soak the gelatine in cold water 2-3 tbsp. Milk is warmed and added to the broken pieces of chocolate and stir until dissolved. The swollen gelatin was added and stirred well until completely dissolved. Chocolate milk to cool. Once the mixture begins to gel slightly added shattered cream with powdered sugar. The cream is well mixed, pour on the base and smoothed. Top rank pears. Court covered with foil or cellophane and leave for 3 hours in the refrigerator (can be left overnight). The second base plate with rum and smeared with apricot jam. Place in a buttered side down on pears. cake turns into a suitable baking dish serving plate. Cream stir to thicken with powdered sugar and cocoa. Cake smeared everywhere with a cream and sprinkle with grated chocolate.
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28 Jan 2009
Culinary surprises Modern cakes ed.ABG


What is the cream (or sour liquid)?

Will it work with another jam?

For cream - generally when given in grams, is sour. Moreover, in the description for filling gelatin was dissolved in milk. If it were cream liquid, this amount will she have to gel. However, for decoration - cream is a liquid, although in grams and not in milliliters. Because if it was sour - would be dense and not shake to thicken. Maya - I think it does not matter, but the apricot jam is in the making of traditional cakes, even dubbing the cake with apricot jam gave the name of this working step - aprikotirane said in confectionery. From Aprica & # 243; - Apricot.

Either or sour liquid in good whipping thicken, and that's why I ask. Just with sour is nice (at least to me more like it).

Then I do not know, dear. I would not formulated as Milenka if it was sour. But you know what? Once you know it - make her as you please. We also love only sour cream cake. That's what I do ... Share results if you do: -)