Cake with fruit and curd cream.

Ingredients:
Flour — 300 g
Butter 100 g
-2 Tablespoons tomato paste
-1 Cup sugar 3 tbsp
Sour cream -1 tablespoon with slide
Egg — 1 pc
Cheese, 250 g
Cream 33% — 200 ml
Vanilla sugar — 1 package
Gelatin bystrorastvorimyy- 2 dess. spoons
Gem of a red currant — 1/2 cup
Kiwi — 3 pieces
Orange — 1 piece
Salt — 1 pinch
Soda 1/4 tsp

Form a diameter of 20 cm

Preparation:
Korzh:
Tomato paste fry in 10 g butter to enhance the color of just a couple of minutes.
Egg with a half cup sugar Beat until smooth.
Add the softened butter, flour, sour cream and soda. Stir until smooth and put fried tomato paste.
Once again a good mix and knead the dough uniform.
Divide it into five equal weight pieces and place for 1 hour in the refrigerator.
Heat oven to 180 degrees. Each piece of dough roll it out on a floured board.
Each cake is alternately placed in the preheated oven and bake for 8-10 minutes. Another warm cake immediately cut to the size of the form. I used a diameter of 20 cm.

Cream cheese:
Curd punch blender to avoid lumps.
Whip cream until fluffy and a half cups of sugar and vanilla sugar and add to their cottage cheese. All mix well.
Dessert spoon gelatin dissolved in half a glass of water (warm, boiled). A tablespoon of curd mass to mix with the prepared gelatin and put into the cream. (In no case did not immediately pour the gelatin into the cream, you formed gelatinous lumps!)
All beat up using a mixer until fluffy.

Fruit and berry layer:
Orange wash and using a fine grater to remove the zest. Remove the white layer and an orange slice the flesh into pieces. Grind them with a blender to puree, add 1 tablespoon of sugar and half a glass of red currant jam.
Heat to boiling and boil for 3 minutes. Remove from heat and cool.

Assembly:
In the form put a cake and put on his fruit and berry layer.
Put a layer of curd cream and spread it. In the same way put another 4 cakes, alternately sandwiching their fruit and berry weight and curd cream. Put shaped cake in the refrigerator overnight.

For the jelly layer of kiwi:
Dessert spoon gelatin dissolved in a half glass of water. Kiwi clean, and by using blender to grind into a puree. Add 2 tablespoons of sugar and boil for 2-3 minutes. A little cool. Stir in gelatin until smooth and cool.

Pour the prepared jelly cake surface and place it for 3 hours in the refrigerator.

For decoration:
Trim grind into fine crumbs. Loosen cake from rim of the side and lightly grease with sour cream or condensed milk sides. Sprinkle crumb sides and top edges.

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Enjoy your tea!

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