Dark porous cakes with rich chocolate taste and coffee aftertaste... citrus note of orange marmalade... gentle cream with a light aroma of cardamom... This is my most delicious morning.. And pomegranate seeds are not only tasty and useful, but also magically beautiful.. These are real gems! Cut a piece, make a Cup of coffee... That's such a great 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
- Immediately I'd say, that perfectly indispensable without 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, enter 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 that it did not run away. I have a split, so I lined it with baking paper. The diameter of my form is 18 cm.
- Next, send in the oven. The heating up or down. The biscuit turned out porous, slightly moist. Cover well with foil first. At a temperature of 180 degrees I baked 50 minutes. Focus on the dry splinter.
- It is better to cool the biscuit on the grill a little (in an inverted state) Tightly wrapped in film or a package and sent to the refrigerator for a few hours.
- Well wash oranges ( I washed with a brush). Remove the zest with a fine grater, peel. Zest and pulp puree blender. Gelatin (if necessary) to fill with water. The flesh with zest bring 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 forms ( I have a ladle 16 cm I left in it) and cool in the refrigerator.
- After a few hours, the confit will thicken a little more and will keep its shape. I put the dipper in a bowl of hot water for a few seconds and turned it over on a plate. And I have left the most difficult - to cut the mass in half for each layer of the cake.
- When the cake has stood 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 a little seed box) and bring to a boil. Cut the butter into cubes and leave at room temperature. Let the milk cool and strain. To combine oil and milk with a mixer ( or as I like to just whisk) until the unification into a smooth homogeneous mass. Leave at room temperature and...
- Proceed to the collection. Sponge cake cut into three identical cake.
- On the cake put a little cream, followed by a "circle" of jam, in a circle make a rim of cream. Repeat in another layer and finish with the third part of the biscuit.
- Next, either align the cream-ganache and decorate to your taste, or... I cut a piece, lined the cake and immediately after decorated with pomegranate seeds and confectionery powder.
- Grains are easily stuck in a soft ganache. Confectionery powder came in handy, but without it not bad. Here is such a cleft with precious stones have.
- Cut and boxes of cardamom..
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