Češpov gnocchi

So, it was her birthday. Invited a bunch of people. Some might nečokoladno, other chocolate. In practice, all probajo both. In two rounds.

What now for cm? Saharco? Kočevski forest? Chocolate with a banana? Banana with chocolate? Walnut with strawberries or strawberry with nuts? And oh, half the cake cut into two or even three, and then interpreted together. If I had at least one thing plehnato so flat that it stuck in between and then postponed layer. And then one cream or cream in between, without adequate fortifications which usually do not withstand the weight of the above layers.

The mere jumble. I am not responsible for it. Andraz has this past.

Yea, I will shorten the agony and took it only in two layers + any decor.

First chocolate thing. With almonds.

We target the following:

Chocolate almond cake

For 20 cm diameter cake you will need:

• 200 g of dark ("edible", what word, as if no other edible) chocolate
• 150 g of butter
• 150 g of granulated white sugar
• 4 eggs
• vanilla sugar
• 100 g of finely ground almonds (preferably roasted)

Pripališ oven to 190 ° C, podložiš pie model with baking paper and lotiš eggs and chocolate. Ločiš whites and yolks, chocolate with butter in a container point of view of the boiling water.

Zmiksaj 100 g of sugar and egg yolks until creamy (foam), molten chocolate vmešaj and sugar, vanilla sugar and almonds.

In net, preferably stainless steel container zmiksaj whites. When the snow is soft, add the remaining 50 g sugar, and zmiksaj to hard.

Now a quarter of the snow slowly into chocolate mixture vmešaj that it zmehčaš, then slowly and carefully vmešaj remaining snow.

The oven should be 45-50 min.

So this is the first layer. The second layer followed later. During this nečokoladno pejmo the cake, in this case skutino:

Cottage cheese cake

For the lower layer to collect a bunch of the following components (for 23 cm pie model):

• 200 g butter graham crackers (the prima Leibnitz)
• 50 g sugar
• 100 g of butter

And to top:

• 1 kg of cottage cheese (nice it ran through a strainer, but not necessarily, as you can with mixer zgladiš nice)
• 200 g sugar
• 35 g flour
• 5 eggs
• 80 ml cream
• grated lemon peel
• 2 vanilla sugar

For the first layer of cookies in food processor stress, jug, jug, add the sugar and butter and a little pomešaj. Stress vs lined cookie sheet or pie model, Align, suppressed, cover it all together and get it in the fridge.

Now well zmiksaj (2-3 min), but with a mean velocity, cottage cheese, sugar and flour. Add egg and again well zmiksaj, again only with a medium speed. The point is that they do not get yourself too much air into cottage cheese, because it then leads to cracking of the cake. Gradually post remaining eggs and mešaš. Finally add in all remaining ingredients, cream, lemon peel and vanilla sugar.

The mixed curd pie zliješ the model with lining and potisneš biscuits in the oven is still warm from the previous cake (190 ° C). After 15 min the temperature znižaš 120 ° C and pečeš hour and a half. The cake is cooked when the center is slightly crooks when you porukaš. Not exactly a scientific method, what what. I will next time izmeru core temperature.

Turn off oven and leave cake inside a few hours to cool. The power to reduce the risk that cake allowed to collide.

Even the first cake is a well chilled, as you refrigerate the balcony DECEMBER cold day. I really must be well chilled.

The second layer, which is basically a chocolate mousse for which you need:

• 200 g dark chocolate
• 4 eggs
• 400 ml fresh cream
• Minced 4 tablespoons sugar
• a tea spoon of instant coffee (optional)

The story is very similar to the lower layers. Zmiksaš foam egg yolks and sugar, add the water, molten chocolate, make stiff cream and then fight it, in turn, slowly and gently vmešaš snow and whipped cream into chocolate mixture. A mixture of the emerging vliješ the cake. How oblikuješ top layer is Up to you, but I think this deal makes no sense Moussa, but rather nafrčkaš. Nor is it necessary that it is entirely up to the edge.

The resulting cake ohlajaj at least one hour.

Now let's finish. The curd cake go nice strawberries. In the absence of fresh, frozen and then take them to quickly boil the same amount of sugar. Cool and pour the curd cake serving.

What if you do not just design a large pie? Preračunaš quantities so that they pomnožiš a factor that you get the formula: diameter of your model on the square, divided by the diameter of the model in the recipe on the box. For example, if the pie recipe model with a diameter of 20 cm, and you have pie model with a diameter of 26 cm, the factor (26 * 26) / (20 * 20) = 1.7.

So if the recipe calls for 200 g of chocolate, you'll need 200 g * 1.7 = 340 g, that was your cake the same level as in the recipe. You can of course do a little bit higher or a little lower.