Delicate Cake pigeon’s milk with semolina

Delicate Cake pigeon’s milk with semolina

This recipe is not inferior to the original.

For the dough:
• Butter – 150 g
• Cocoa powder – 2 tablespoons. spoons
• Sugar – 1 cup
• Cognac – 1 tbsp. spoon
• Flour – 1 cup
• Eggs – 3 pcs.
• Soda – 0.5 tsp.

For the cream:
• Milk – 2 cups
• Sugar – 1 cup
• Semolina – 3 tbsp. spoons
• Butter – 250 g
• Lemon – 1 pc. (or o.5 tsp. of citric acid)

For syrup:
• Water – 1 tbsp. spoon
• Cognac – 1 tbsp. spoon
• Sugar – 2 tbsp.
For the glaze:
• Black Chocolate – 100 g
• Butter – 50 g

1. Butter a good rub with sugar, trying to drive the egg, add the cocoa, baking soda (required slaked with vinegar, lemon juice or citric acid), brandy (optional) .All mix.
2. In the resulting mass add flour and stir again all.
3. Put the prepared dough into shape, put in a hot oven (180-200 C) and bake for about 25-30 minutes.
4. Then prepare the syrup: In a saucepan pour water, add sugar and heated over a low heat until sugar is dissolved. The syrup is cooled and poured brandy (again – to taste).
5. Ready hot cake thoroughly impregnate syrup on top and sides.
6. Next, prepare the cream: first boil porridge, cool it, add the grated zest of one lemon and whisk in a blender or mixer.
7. rub the butter with sugar, combine with semolina and stir again. To obtain a homogeneous cream, stir it a few minutes with a mixer, put gas on a small fire. Ready cream is allowed to cool for 20-30 minutes.
8. Put the cream cake and gently flatten.
Top 9. Pour glaze cake. To prepare a water bath (or in the microwave), melt the dark chocolate bar of chocolate mass and mix with butter.
Ready Cake pigeon’s milk, prepared by prescription from semolina, put 6-8 hours in the cold soak.

торт птичье молоко

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