Cake “Gemstone” Recipe
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…
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Sponge:
Confiture:
Cream:
Instructions
  1. I must say right away that it’s fine to do without a 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, enterav 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 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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…
  9. Start collecting. Cut the sponge cake into three identical cakes.
  10. 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.
  11. 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.
  12. 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.
  13. Cut and cardamom boxes..
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