Today the last of the cakes I served during Easter (her when it was ...) Bittersweet pastry, rich in chocolate flavor, saturated with sweet and sour lemon syrup. Quite heavy, damp cakes matched perfectly with delicate, cream cheese lemon cream with a structure of bird's milk. It was a sweet-type brownie, a little cheesecake, but with a slightly refreshing accent.
Ingredients for chocolate cake:
¾ cup of oil
½ cup of water
1 cup sugar
5 teaspoons cocoa
All the ingredients are put into the pot, stirring constantly, heating to dissolve all ingredients (do not cook too long). Studzimy.
½ cup of sugar
1 ½ cup of wheat flour
1 teaspoon of baking powder
1 teaspoon of soda
We separate the proteins from the yolks. Mix it with sugar for stiffness. We add yolks and mix at the lowest speed. Then pour the cooled chocolate base (note if it is too thick mix 2-3 tablespoons of biscuit weight and just pour). Gently mix the mixture. Next, we add the sifted flour with soda and powder and mix thoroughly. Pour into a sheet of paper lined with baking. We cook 40-45 minutes at 180 degrees.We sleep and cut into 2 equal counters.
Ingredients for cheese and lemon:
500 g of white cheese twice ground
450 g cream 18% fat
2 cream "Snow" powder
2 lemon jellies
4 teaspoons of gelatine mashed in ¼ cup of hot water
5-6 tablespoons icing sugar
We jelly in 2 glasses of water. We set off for half-time. We whip cream with "Snow" and powdered sugar. We mix with crushed jelly and gelatin, the mass at the beginning will be quite rare, but after adding gelatin and jelly it will start to thicken - I put the bowl in the sink with cold water and mix thoroughly * can also help the mixer * "Foam consistency").