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Print Recipe
Cake "Gemstone" Recipe
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:
Confiture:
Cream:
Cook Time 50 minutes
Servings
Ingredients
Sponge:
Confiture:
Cream:
Instructions
  1. Immediately I'd say, that perfectly indispensable without mixer. Measured products. Dry ingredients: flour, cocoa, baking powder, soda-sift.
    Immediately I'd say, that perfectly indispensable without mixer. Measured products. Dry ingredients: flour, cocoa, baking powder, soda-sift.
  2. 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.
    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.
  3. 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.
    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.
  4. 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.
    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.
  5. 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.
    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.
  6. 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.
    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.
  7. 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.
    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.
  8. 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...
    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...
  9. Proceed to the collection. Sponge cake cut into three identical cake.
    Proceed to the collection. Sponge cake cut into three identical cake.
  10. 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.
    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.
  11. 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.
    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.
  12. 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.
    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.
  13. Cut and boxes of cardamom..
    Cut and boxes of cardamom..

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