Chocolate cake with marzipan icing
May 26, 2012, 5:47 pm by: adriano
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My younger brother's birthday. There will be gifts and guests. Brother is very happy. Few moments and guests should be.
Sponge cake pudding superior soft ground . Weight pudding is very light, made of pudding with the addition of gelatin and whipped cream , giving budyniowi fluffiness . The entire cake is very fluffy and light . Smite the whole mass of marzipan , under which is a thin layer of chocolate mass , through which adheres well to the marzipan sponge cake .
Cake can also prepare a gluten-free version . Please make sure that other products are also gluten-free .
Ingredients:
Sponge :
6 eggs
¾ cup flour ( gluten-free version of corn flour )
¾ cup potato flour
1 cup sugar
2 tablespoons water
1 teaspoon baking powder
Weight pudding :
1 package of pudding cherry , raspberry or other color red ( pack to 500ml of milk)
500ml milk ( for the preparation of pudding )
4 leaves of gelatine ( = 3 level teaspoons of powdered gelatine )
200g of fresh cream of 30 - 36 %
Weight of chocolate :
100g of white chocolate
150g butter
punch :
1 cup water
a little lemon juice
sugar to taste ( I give 2 teaspoons )
Decoration :
Marzipan weight ( approx 400 - 500g)
* food coloring to color marzipan mass
castor sugar
a little cocoa
Method of preparation:
Prepare the sponge . Separate the eggs . Beat the whites to stiff peaks . Continue whisking gradually add sugar. Finally, add one egg .
In a bowl, mix the two flours with the baking powder . Sift into the egg and gently mix by adding water in the meantime . ( Adding flour and water mix can be further mixer, but on the smallest gear. Blend briefly , just until combined ) .
Cake tin with a diameter of 26cm smear butter or margarine and sprinkle with breadcrumbs or flour ( gluten-free version of cornmeal ) .
Ready to translate cake into springform pan and bake in preheated oven for about 30 minutes at 180 ° C. Sponge cake after baking and cool and cut so as to form three rings .
Prepare a punch . The warm water mixed with lemon juice and sugar. Allow to cool .
Soak gelatin in cold water.
Prepare pudding according to directions on package . To warm pudding add gelatin and mix thoroughly. Allow to cool .
Beat the cream mixer and stir gently into the cold custard .
The first disc of sponge cake lay on paterze and tighten the rim of the pie , or put into springform pan . Sponge cake soaked punch . Put half the weight and cover with a second disc biscuit . Soak the second sponge , put the rest of the weight and cover the third disc . Soak the sponge third .
The dough refrigerate for at least 3 hours.
Prepare the chocolate mass . Melt the chocolate in a water bath . Chocolate leave to cool (but must still be liquid ) . Soft butter until light mixer. Continue mixing gradually add the chocolate. The mass spread top and sides of cake . Cake refrigerate . ( Before occupied by the mass of marzipan cake is best to pull out of the fridge a little earlier that the mass was slightly soft, then marzipan well stick to the ground).
Marzipan cake mass decorate as desired. Minnie Mouse Version : Most weight Knead marzipan with red dye sprinkled with powdered sugar on the counter. Marzipan inserted between two large pieces of baking paper and roll out thinly . Marzipan lay on the cake. The easiest way is to move the marzipan together with paper , place it on the cake ( marzipan toward weight paper up ) and finally download the paper. To the residue remaining after the occupation of cake to add a little red dye and make a bow and tongue. With on-hook to make marzipan mass face. (Ideally, prepare yourself in advance templates and odrysować them on the rolled out marzipan ) . A little marzipan mass leave on the eyes and dots on bowle . Knead the rest of cocoa and make all the dark elements
Sponge cake pudding superior soft ground . Weight pudding is very light, made of pudding with the addition of gelatin and whipped cream , giving budyniowi fluffiness . The entire cake is very fluffy and light . Smite the whole mass of marzipan , under which is a thin layer of chocolate mass , through which adheres well to the marzipan sponge cake .
Cake can also prepare a gluten-free version . Please make sure that other products are also gluten-free .
Ingredients:
Sponge :
6 eggs
¾ cup flour ( gluten-free version of corn flour )
¾ cup potato flour
1 cup sugar
2 tablespoons water
1 teaspoon baking powder
Weight pudding :
1 package of pudding cherry , raspberry or other color red ( pack to 500ml of milk)
500ml milk ( for the preparation of pudding )
4 leaves of gelatine ( = 3 level teaspoons of powdered gelatine )
200g of fresh cream of 30 - 36 %
Weight of chocolate :
100g of white chocolate
150g butter
punch :
1 cup water
a little lemon juice
sugar to taste ( I give 2 teaspoons )
Decoration :
Marzipan weight ( approx 400 - 500g)
* food coloring to color marzipan mass
castor sugar
a little cocoa
Method of preparation:
Prepare the sponge . Separate the eggs . Beat the whites to stiff peaks . Continue whisking gradually add sugar. Finally, add one egg .
In a bowl, mix the two flours with the baking powder . Sift into the egg and gently mix by adding water in the meantime . ( Adding flour and water mix can be further mixer, but on the smallest gear. Blend briefly , just until combined ) .
Cake tin with a diameter of 26cm smear butter or margarine and sprinkle with breadcrumbs or flour ( gluten-free version of cornmeal ) .
Ready to translate cake into springform pan and bake in preheated oven for about 30 minutes at 180 ° C. Sponge cake after baking and cool and cut so as to form three rings .
Prepare a punch . The warm water mixed with lemon juice and sugar. Allow to cool .
Soak gelatin in cold water.
Prepare pudding according to directions on package . To warm pudding add gelatin and mix thoroughly. Allow to cool .
Beat the cream mixer and stir gently into the cold custard .
The first disc of sponge cake lay on paterze and tighten the rim of the pie , or put into springform pan . Sponge cake soaked punch . Put half the weight and cover with a second disc biscuit . Soak the second sponge , put the rest of the weight and cover the third disc . Soak the sponge third .
The dough refrigerate for at least 3 hours.
Prepare the chocolate mass . Melt the chocolate in a water bath . Chocolate leave to cool (but must still be liquid ) . Soft butter until light mixer. Continue mixing gradually add the chocolate. The mass spread top and sides of cake . Cake refrigerate . ( Before occupied by the mass of marzipan cake is best to pull out of the fridge a little earlier that the mass was slightly soft, then marzipan well stick to the ground).
Marzipan cake mass decorate as desired. Minnie Mouse Version : Most weight Knead marzipan with red dye sprinkled with powdered sugar on the counter. Marzipan inserted between two large pieces of baking paper and roll out thinly . Marzipan lay on the cake. The easiest way is to move the marzipan together with paper , place it on the cake ( marzipan toward weight paper up ) and finally download the paper. To the residue remaining after the occupation of cake to add a little red dye and make a bow and tongue. With on-hook to make marzipan mass face. (Ideally, prepare yourself in advance templates and odrysować them on the rolled out marzipan ) . A little marzipan mass leave on the eyes and dots on bowle . Knead the rest of cocoa and make all the dark elements
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~JBeNPnQQz said at May 7, 2017, 10:37 pm :
Dear MarjaYou ask what are slabs of Rata ? Rata is a glorious tree that is a very dominent species in South Westland. It makes the best firewood of all timbers and will give off amazing heat even when wet. People like Charlie would have a fire outside their tent and before going to bed would throw on a few slabs of Rata. The leave go red in summer and the whole forest is ablaze with a tinge of red midst a sea of green. Rata and West Coasters are like the Dutch and their cyHlcs.eave a great weekend.Bob