Necessary ingredients is based on two cakes
need for preparation:
- 1.Belkov -250g.
- 2. 400 g - sugar squeak.(ie, about 2 cups)
- 3. a small pinch of salt.
- 4. Corn Starch (4 tablespoons)
- 5. already hemmed and well dried nuts "Cashew" - about 150g.
cream will need to:
- 4 fresh egg yolks, medium size.
- 150 grams of sugar.
- milk, approximately 175-200g.
- softened butter 300g.
- cognac or brandy 1 tbsp.spoon.
- 1 tablespoon cocoa powder.
gradually increase the mixer speed and slowly mix whites with the salt and whisk until a stable foam.
Add a spoonful of sugar and increase the mixer speed to the maximum limit.
Continue the process until a dense stable weight.Sugar should be completely dissolved.
nuts mixed with starch and sift and add to the finished meringue slowly and gently mix the ingredients together.
1. Place the paper on a baking sheet for baking.
2. The finished weight evenly distributed and leveled.
3. The oven must be heated to 160 degrees and put
4. After the first 10 minutes of baking process comes at 160 g Then, the temperature should be reduced to 135g.Continuing in this mode, the oven for another 10 minutes.Then, for approximately at 100-110g reserve resulting baked in the oven for another 2-2.5 hours.For drying.
process of preparing the cream "Charlotte":
1. Milk, egg yolks and sugar carefully rub and put on a slow fire.Massa, who will receive as a result of this bowl should boil.Now, let it cool down.
2. Soft butter put a whip in a blender while adding an egg cream and cognac.The cream should be fluffy consistency.
3. The resulting mass is divided into two equal parts.
In one of them, add 1 tbsp.spoon of cocoa, and beat well.
Procedure cake decoration
1. Cream light-colored grease the bottom cake.The second cake with chocolate cream set in the shape of a pyramid at first.Lubricate the edge of the remnants of the cream cakes giving a beautiful view of the whole cake.
2. The remaining meringue on baking crumbs sprinkle the sides of the cake.
3. Ready cake put in the fridge.
Reminder: time spent on the process of baking and drying of meringue, as well as the temperature depends on the specific technical features of the oven, so the baking of any product, should take into account the features of your oven.