Dark porous cakes with a rich chocolate flavor and coffee aftertaste... citrus note of orange marmalade... a gentle cream with a light aroma of cardamom... This is my most delightful morning.. And pomegranate seeds are not only tasty and healthy, but also magically beautiful.. These are real gems! Cut a piece, make a cup of coffee... It's such a wonderful start to the day...
| Cook Time | 50 minutes |
| Servings |
Ingredients
Sponge:
- 190 gram Flour wheat / Flour
- 45 gram Cocoa powder
- 200 gram Sugar
- 1 piece Chicken egg
- 75 ml Vegetable oil
- 75 ml Milk
- 5 gram Baking powder
- 3,5 teaspoon Soda
- 200 ml Water
- 20 ml Coffee instant
Confiture:
- 350 gram Orange
- 85 gram Sugar
- 30 gram Corn starch dilute in 30 grams of cold water
- 10 gram Gelatin granulated gelatin diluted in 60 ml of water
Cream:
- 200 gram Sugar
- 150 ml Milk
- 1 teaspoon Cardamom to taste
- 350 gram Butter
- 100 gram Dark chocolate
Ingredients
Sponge:
Confiture:
Cream:
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Instructions
- I must say right away that it's fine to do without a mixer. Measured products. Dry ingredients: flour, cocoa, baking powder, soda - sift.
- Lightly beat eggs with sugar and add vegetable oil. Alternately, in two or three calls, enterav the dry ingredients and milk and mix thoroughly with a spoon. In boiling water, dilute the coffee and mix everything gently.
- The dough turns out like a pancake. Pick up the form so that she does not run away. I got a cut, so I lined it with baking paper. The diameter of my form is 18 cm.
- Next, we send it to the oven. Increase or decrease the heating. The biscuit turned out to be porous, slightly moist. First, cover well with foil. At a temperature of 180 degrees, I baked for 50 minutes. Focus on the dry chip.
- It is better to cool the biscuit a little on the grill (in an inverted state) We wrap it tightly in a film or bag and send it to the refrigerator for several hours.
- Wash the oranges well (I washed them with a brush). Grate the zest on a fine grater, peel it. Grind the zest and pulp in a blender into a puree. Gelatin (if necessary) pour water. Bring the pulp and zest to a boil on the stove, with constant stirring, add starch (previously diluted in water) and gelatin. Bring to a boil (the mixture will thicken). Pour into 2 molds (I have a ladle of 16 cm, I left it in it) and cool in the refrigerator.
- After a few hours, the confit will thicken a little more and retain its shape. I dipped the ladle into a bowl of hot water for a few seconds and turned it over on a plate. And the most difficult thing left for me is to cut the mass in half for each layer of the cake.
- When the pie is in the refrigerator and the confit is ready, you can start the cream. To do this, pour the milk into a saucepan with sugar and cardamom (you can dig out a little seed pod) and bring to a boil. Cut the butter into cubes and leave at room temperature. Let the milk cool and strain. Mix the butter and milk with a mixer (or, as I like, just whisk) until smooth. Leave at room temperature and stir...
- Start collecting. Cut the sponge cake into three identical cakes.
- Put a little cream on the cake, then a "circle" of jam, make a rim of cream in a circle. Repeat with another layer and finish with the third part of the biscuit.
- Next, either align the cream ganache and decorate to your liking, or... I cut a piece, leveled the cake and immediately after decorated with pomegranate seeds and confectionery powder.
- The grains easily get stuck in the soft ganache. The pastry powder came in handy, but it's not bad without it. Here is such a cleft with precious stones turned out.
- Cut and cardamom boxes..
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