Cake “Coffee, cream, chocolate”

Biscuit dough
flour 300 g

cocoa 50 g
egg 12 PCs.
sugar 250 g
Cream for layer cakes
cream 33-35% – 100 g
condensed milk boiled 100 g
gelatin leaf 6 g
coffee cream
butter 250 g
chicken egg 2 PCs.
ground coffee 3 tbsp.
water 100 g
sugar 150 g
brandy 20 ml
chocolate topping pattern
cream 10-20% 10 ml
dark chocolate 20 g

Method of preparation

Boil condensed milk. To do this, tin can with high-quality condensed milk put in a pan the water and cook for 2.5-3 hours.

Prepare the biscuits. Form 24 cm, but is safe to take 28 cm!!! I baked three cake layers in turn, as mentioned in the cookbook, but next time wypieku one and cut into 3-4 Korzh.
Eggs: separate the whites from the yolks.
Yolks we shall shake up with 150 grams of sugar.

Cocoa, 4 part of flour add the yolks, mix.
Fibers we shall shake up with 100 grams of sugar in a solid foam.

Parts add the flour and whites, stirring gently from bottom to top.
Part 3 of the dough pour in shape, covered with parchment. Put in a preheated 180 gr. the oven, bake for 15 minutes.

So n times.
First prepare the cream. For this gelatin soak in water, let swell 10 minutes. Then place it into 50 ml of cream and heat up to dissolve the gelatin, but do not boil. Whip the cream until thick state, add condensed milk, then whisking the whole mass in a thin stream pour the cream with gelatin, stirring constantly!!! Here I came up with an error. I haven’t worked with cream, and I poured the gelatin in cold cream, he immediately stiffened clumps, so the cream became liquid then. So instead of cream, use butter (150 gr). Beat the softened butter with condensed milk. And you’re done!

Prepare impregnation for cake. Cook natural coffee. Strain. Add the sugar and brandy. Collect the cake, soak with coffee syrup and smearing with cream. Can be assembled in a releasable form in the case with butter cream.

Prepare the second cream. For this purpose the yolks pound with sugar and starch. Heat up the cream and pour in the yolk mass, stirring constantly with a whisk. Return to the heat and bring to a boil, whisking. Allow to cool to room temperature. Add the remaining coffee syrup, brandy, you can add 0.5 tsp. of instant coffee for a brighter smell.
Softened butter beat with a mixer.

A thin stream, while whisking, pour the syrup into the oil. Delicious, sweet, coffee cream is ready!!!! It happens a lot. Somewhere in the third part of the cream I have left. It can be used for filling cookies, or just spread it on the loaf for Breakfast…

Chocolate topping for inscriptions and patterns. Fits perfectly with the cake!!!!
Place in glass dish cream and chocolate. Heat up in the microwave for 1 minute. Stir. Ready!!!!
Will almagam butter cream cake.

20 grams of chocolate we shall RUB on a coarse grater, throw the sides of the cake. Topping place in Carnatic, deal pattern.
Coffee cream place in kornetik with a nozzle or a syringe, make a pattern. The cake is ready!!!!

Cake "Nut"