Layered cake Malakov

Submitted by enr on 21 Dec 2013
30 Lady fingers
100 g apricot jelly (jam)
# For the base:
60 g flour
egg 1
1 yolk
100 g sugar
125 g sour cream
50 g walnuts
60 g cocoa
65 ml sunflower oil
1/2 tbsp baking powder
# For the vanilla cream:
350 ml milk
60 g sugar
3 yolks
2 tbsp starch
1 vanilla
300 ml animal cream
10 g gelatin
# For the chocolate cream:
150 g couverture chocolate
300 ml animal cream
100 ml milk
5 g gelatin
# For the syrup:
150 ml water
150 g sugar
100 ml rum
# To decorate:
200 ml animal cream
150 g almonds
3 biscotti
Layered cake Malakov
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The walnuts is ground and mixed with other products for the base. Stir with a spoon to mix. The dough is divided into a silicon mold and bake in preheated oven 180C degrees for 10-12 minutes. Then cooled. The starch to the cream is dissolved in a little milk and add the egg yolks and sugar. The 3 tbsp water, dissolve the gelatin. Boil remaining milk with vanilla. Pulling from heat and allow 5 minutes to cool down. Pour the egg yolks to a trickle, at constant stirring. Everything is put on the stove and boil to thicken. Remove from heat and leave to cool slightly. gelatin is melted in the microwave and pour a trickle to the cream, with constant stirring. Allow to cool to room temperature. cream stirred slightly and added to the cooled cream. Leave for 5-6 minutes. Gelatine for chocolate cream soak in 3 tbsp water. Milk boil and pour it with crushed chocolate. Stir until homogeneous. gelatin is melted in a microwave, and added to the chocolate with constant stirring with a mixer. Allow to cool to room temperature. Add whipped cream and gently stir. Allow 5-6 minutes ahead. On the water, sugar and rum is made syrup - sugar water and put to boil, remove from heat and add rum and stir. The base is leveled with a knife and put into shape. Moist is. Jelly is heated in the microwave and it smeared the base. Top spread the chocolate cream. biscotti is slightly syrupy and stacked on chocolate. Distribute half of the vanilla cream. Again put syrup biscuits and ends with white cream. The cake is left for 6 hours in refrigerator to set. The form is separated from the walls carefully with a knife and removed. cream for decoration stir and part of it is zafilva cake. With the rest with the help of Posh shape roses on top. Almonds are distributed on the walls and the surface of the cake. Each rosette put triangle of biscotti. * The form has a size 26 cm if used more form put only one line of biscotti.
Very difficult
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21 Dec 2013
Bon Appetit