| 摘要 |
A method for making the cake "Mopassan" includes making at least three flat layers of a baked half-finished product with ground nut consecutively connected by butter-and-custard cream with the further covering of the surface of the cake by a layer of chocolate souffle, with the further coating of the cake with melted chocolate, decorating by rosettes of whipped cream and krokant plates. The layers of the half-finished product are a whipped-protein half-finished product baked from the dough comprising egg white, flour, walnut, sugar, citric acid. The butter-and-custard cream connecting the layers of the baked half-finished product consists of water, vanilline, sugar, condensed milk, yolk, starch, flour, butter, cognac, liqueur "Amaretto", melted chocolate. In addition, the surface of the cake is coated with a layer of chocolate soufflé comprising agar, water, dry protein, essence, citric acid, butter, sugar, chocolate. After that the cake is coated with melted chocolate, decorated with portion rosettes of air vegetable cream and krokant plates, preferably of a size of 4x4 cm, which are made of peanut and binex. |
