Chocolate vanilla

Ingredients:

Cake mold with a diameter of 24 cm

   

-130 G butter

-300 G sugar

-3 Eggs

-120 Ml of milk

-160 G flour

-60 G bitter cocoa

-1 Teaspoon baking soda

-on top teaspoons baking powder

-prstohvat salt

Custard

   

-240 Ml of milk

-1 Bag of gelatin + 5 tablespoons water

-4 Egg yolks

-80 G sugar

-300 Ml heavy whipping cream

-2 Whipped a fix

-1 Vanilla sugar

-1 Bourbon vanilla sugar

-1 Vanilla pod

  

Chocolate Cream

   

-1 Gelatin + 5 tablespoons water

-2 Egg yolks

-90 G sugar

-250 Ml of milk

-200 G dark cooking chocolate

-300 Ml heavy whipping cream

-2 Whipped a fix

-1 Vanilla sugar

  

Decoration

   

-500 Ml heavy whipping cream

-2 Vanilla sugar

-2 Whipped a fix if needed

-2 Tablespoons bitter cocoa powder

Preparation:

Preheat oven to 180 degrees.

The mold for the cake pobrašnite.

Flour, cocoa, baking powder, salt and soda thoroughly in a uniform mixture.

In another bowl, butter and sugar until light mix, add the eggs one by one and stir well.

Add half the amount of flour with cocoa, mix, and a little milk, stir again, and after stirring, add rest of flour and milk.

Pour the slurry into the mold and bake for approximately 40 minutes, depending on oven, check with a toothpick.

Allow to cool 15 minutes, go through with a knife around the edge of the mold and remove the ring but the biscuit cut in half.

One biscuit onto the serving plate and around the set ring cake and, if desired sprinkle it with a little rum or milk.

WHITE CREAM

Using a knife, cut along the length of vanilla bean, and the blunt edge of the knife, remove the seeds, put them in milk with a stick and Bourbon vanilla sugar, bring to boil, turn off the heat, cover and leave for 10 minutes to stand.

Strain and put fire to the boiling point.

Yolks and sugar until light mix.

Dissolve gelatin in water and leave for 10 minutes to swell.

Milk gently pour the mixture with the egg yolks, but all the time gently mix.

When the mixture evenly puree soup, return to heat and cook over low heat, stirring constantly until thickened.

Remove from the heat and put to cool in a bowl of cold water, or outside if it is cold enough

Stir in gelatin that you dissolve over low heat and let the mixture cool completely, then refrigerate the bowl for about ten minutes.

Beat the cream in a solid cream with vanilla sugar and cream fixom if needed, and gently put umiksajte cream eggs.

Cream shake at first biscuit around which you put a ring mold, align and easy on the cream Place the other cake. Refrigerate.

CHOCOLATE CREAM

In a food processor finely chop chocolate.

Separate egg whites from the yolks, and egg yolks foamy mix with sugar.

Dissolve gelatin in water and leave to swell for 10 minutes.

Milk zavrijte and gently add the mixture of egg yolks lightly whisk constantly.

The mixture back on low heat and stir the whole time, making sure not to boil, about 10 minutes.

Dissolve gelatin over low heat and stir the mixture with milk and egg yolks.

Add the chocolate and stir until combined.

Let the cake cool completely.

Beat the cream in a solid cream with vanilla sugar and cream fixom if needed.

Gently stir in the chocolate mixture.

Put it on the second cake layer and leave the cake in the refrigerator for a few hours, preferably overnight. The next day, run a knife around the edge of the mold, remove the ring and decorate the cake as desired.

I am 500 ml of cream beaten into a solid cream, but not too tightly with vanilla sugar and cream fixom if needed, and stepped two flat tablespoons bitter cocoa powder and icing bag rules Pufnica around the cake.

Cake decorating after you put in the refrigerator to whip compressed.