Cake for the birthday of the blog / Bolo para o Aniversário do blog

A receita em português está em Baixo.

Of course, cakes in my blog - not uncommon)). I do them often, experiment, learn a lot and the most successful recipes always share with you. And yet I will not change the traditions and the third birthday of the blog, as well as the previous two, I decided to mark it again with a cake! :))
Chocolate cake with crispy meringue and passionfish courlander. Very unusual, delicious and, in my opinion, a really festive cake turned out! The pulp of passion fruit I use frozen. So much more convenient. If you still can not buy any fresh passion fruit or mashed potatoes/pulp, replace it in a recipe with lime or lemon juice, with the addition of zest.

Well, now the most important thing)). I want to thank all those who liked my blog, who are interested in my recipes or just photos. Everyone who writes to me, asks, leaves his warm comments or just comes to visit! Today my blog is three years old. Probably, it is not very much, but for me it is a very important part of my life. I learned a lot during this time, a lot has yet to be learned. I met and became friends with so many people from all over the world and without which now almost every day of my life is gone!)) Thank you all very much! I really hope to continue to please you with new recipes, some ideas that inspire you to create your own sweet masterpieces. And I hope that together we will be interested in many, many more years! :)

Chocolate cake with passion fruit and meringue

Ingredients:

Chocolate biscuit:
100 g of bitter chocolate 70%
20 grams of butter at room temperature
4 eggs
a pinch of salt
150 g of sugar
10 grams of vanilla sugar (with natural vanilla)
60 g of fine coconut chips
60 g flour
2 tsp. Baking powder

Bézé:
4 protein from large eggs
200 g of fine sugar

Syrup with passion fruit:
80 ml of seedless passion fruit pulp
~ 60 g of sugar (or to taste)

The Courland with passion fruit:
100 g of fine sugar
2 tablespoons Cornstarch
125 ml of seedless passion fruit pulp
90 g of butter (cut into cubes)
3 yolks
1 egg

Chocolate biscuit without flour:
3 yolks
3 protein
67 g of bitter chocolate 70%
32 grams of butter at room temperature
40 g of sugar

Decoration:
200-250 ml of cream 35% (whipped)
Chocolate loops
Macaroni with chocolate and passion fruit

Preparation:
1) Chocolate biscuit: warm oven to 180 ° C. Fold the form with a diameter of 20 cm with baking paper. Leave it.
The chocolate melted together with butter in a water bath. Squirrels are separated from the yolks and beat with a pinch of salt. Separate the yolks whip the whites with sugar and vanilla sugar. Add to the yolks melted chocolate and coconut shavings. Then alternately with pre-sifted flour and baking powder, add whipped proteins. Gently shovel the dough into a homogeneous consistency and put into a prepared form. The surface should be leveled and put on for about 25-30 minutes. Willingness to check with a wooden skewer. Finished biscuit to cool and cut into three cakes.

2) Bezel: heat the oven to 125 ° C. Tray slightly oiled and cover with baking paper or silicone rug. In a clean dry bowl, whisk the proteins into a thick foam. Gradually add sugar and continue to whisk at maximum speed until stable forms of the peak. The resulting mass should be transferred to a confectioner's bag with a smooth nozzle (1 cm) and placed on a baking tray two circles in a spiral, starting from the center, 18-20 cm in diameter. Allow to dry in the oven for about 50-60 minutes. Finished meringue meringues to cool.

3) Syrup with passion fruit: mix the pulp of passion fruit with sugar in a sauté pan, put on a plate, bring to a boil and until the sugar is completely dissolved. The resulting syrup completely cool.

4) Kurd with passion fruit: pour sugar and starch into the saucepan. Increase the amount of passion fruit pulp to 200 ml with cold water. Properly stirring the cornstarch mixture, pour in the resulting liquid. Put on medium heat and boil, constantly and intensely stirring, until thick. Remove from heat, insert yolks and whole egg, mix quickly and again put on a small fire. Warm up, not stopping to stir, about 2-3 minutes. Kurd will get thick. Remove it from the plate and gradually add the cubes of butter, stirring the mass intensively until a uniform consistency is obtained. The resulting Kurd is poured into another container, covered with a food film "with a touch" and completely cooled first at room temperature, and then put into the refrigerator.

5) Chocolate biscuit without flour: heat the oven to 180 ° C. Cover the pan with baking paper. Proteins beat up with a pinch of salt, gradually pouring the sugar, until the stable forms of the peak. Chocolate melt in a water bath with butter. Allow to cool slightly, mix the yolks, one at a time, carefully stirring after adding each. At the end, add the whipped whites. Mix gently with a spatula. The resulting mass should be spread in a thin even layer on a tray. Bake for about 10-12 minutes. The resulting biscuit completely cool and allow to dry at room temperature for several hours, and then rub it on a coarse grater.

6) Assembling: put the bottom biscuit cake on the dish. Soak it with syrup with passion fruit and cover with a thin layer of Kurdish. Cover one meringue circle (if necessary, cut edges) and apply another layer of Kurdish to it. Then again - chocolate biscuit, syrup, a layer of Kurdish, meringue and again a layer of Kurdish. Cover with the last chocolate cake and also soak it with syrup. Cover the top and sides of the cake with a layer of whipped cream, sprinkle with crumbs of the chocolate biscuit without flour.

7) Decoration: before serving to decorate the cake with chocolate loops and macaroni with chocolate and passion fruit.