Cake "Earl Gray"

[Chocolate biscuit:]

Cake "Earl Gray"

Category: Confectionery

Ingredients
Chocolate biscuit:
Butter	120 g
Chocolate 72% cocoa	120 g
Powdered sugar	60 g
Yolks	110 g
Protein	170 g
Sugar	140 g
Flour	140 g
Biscuit:
Large eggs	4 things.
Sugar	125 g
Flour	125 g
Corn starch	75 g
Butter	50 g
baking powder	1 tsp
Vanilla sugar	1 p.
Zest with half a lemon and an orange
Chocolate muss:
Chocolate	250 g
Yolks	2 pcs.
Powdered sugar	50 g
Cream 33% fat	400 ml
EARL GRAY black tea	2 tbsp. l.
Water	30 ml
--------------------------------------------	---------------
Baking dish	Ø = 26 cm

Cooking method

• Chocolate biscuit:
• 1. Brew a tablespoon of tea in 30 ml of water, let it brew for 5 minutes, drain.
• 2. Melt the chocolate, pour the tea leaves into it. Beat butter with powdered sugar, add chocolate and, whisking, gradually add yolks. Continue whisking until the mass is lightly lightened. Beat the whites with sugar until soft peaks and combine with the chocolate mixture. Gradually add flour, gently kneading, and pour the dough into a mold.
• Bake at 180 g until skewered until dry.
• Biscuit:
• 1. Beat the egg yolks with sugar, vanilla and zest until creamy. Add whites whipped until stiff peaks, then flour mixed with starch and baking powder, and at the end add melted (cooled) butter.
• Bake at 180 g until skewered until dry.
• Chocolate muss:
• 1. Boil 100 ml of cream and brew a tablespoon of tea in them, let it brew for 5 minutes. and strain. Add chocolate to the hot cream and stir until smooth (slightly warm the mixture if necessary). Beat egg yolks with powdered sugar and add to the chocolate-cream mixture, cooled to room temperature. Whip the remaining cream into a creamy mass and add to the chocolate-yolk mixture.
• Assembling the cake:
• Detailed assembly is indicated in the master class "Assembling a chess cake".
• Then, smearing the cakes with mousse, fold them in a checkerboard pattern. Cover the top of the cake with the remaining mousse, decorate as desired.

Note

A cake with a very delicate and unexpected flavor combination that leaves no one indifferent.
Cook with love and bon appetit

[Twist]

Twist,
Happy Birthday!
And thank you very much for the cake - how long do I have to catch on New Year's holidays?

I join in the congratulations !!!!
The cutaway cake is simply handsome, it seems simple, but how original.

[Antonovka, Lelishna]

Antonovka, Lelishna, thank you very much for your kind words and congratulations!

Very original cake !!!
Took note of the assembly, super!

[Marisha]

MarishaHappy Jam Day !!!

And such a festive cake!
Marish, you're in Temka HAPPY BIRTHDAY!!! dropped in? There are so many wishes for you ...

[Irisha]

Irisha, THANK YOU!!! I haven't looked into Temka yet

[Cake "ERAL GRAY"]

Cake "ERAL GRAY"
It is necessary to have a snack, especially at the birthday!

[Cake "ERAL GRAY"]

Cake "ERAL GRAY"
It is necessary to have a snack, especially at the birthday!

From the same, the censorship is big-eyed ... (big-eyed, because the censor)

[Twist]

Twist, Cake is a handsome man, carried away to bookmarks.

[Girls]

Girls, thanks for the "censorship", already perverted!

alina-ukhnova, Thank you! I'm glad you liked the cake.

[Marina- Twist]

Marina- Twist, I have a few questions.
What role does the infusion play in the chocolate biscuit?

Now what about the eggs? In a biscuit, they are measured by the piece, and in chocolate on a gr. Why?
Wouldn't it be easier to measure them individually? It is also more convenient.

And further. As for me, baking powder is needed in a chocolate biscuit.

And how to say the name of the cake in a human way?

[Marina- Twist]

Marina- Twist, I have a few questions.
how to say the name of the cake in a human way?

Zhivchik, Tan, I'm not Marina, but I'll tell you about tea ...
Tea "EARL GRAY" ("Gray Count") with bergamot additives. Some producers, for example, "Ahmad", have a very intense bergamot aroma .... A light bergamot aroma will be heard in the cake ...
And I agree about the baking powder ...
"EARL GRAY" ("Gray Count") "Ahmad" tea is my favorite tea! We need to try this cake !!!

This tea with bergamot oil

Each bag is still stuck into such a foil pocket. Sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo right And the taste - mmmmmmm Besides, I don't buy any more with bergamot

[Zhivchik,]

Zhivchik, The yolks and whites in the chocolate biscuit are given in grams because in such a proportion the biscuits are the same thickness and practically do not need to be leveled and the checkerboard turns out to be more accurate.

As for the baking powder - it is not in the original source (K. Schumacher). I really like his recipes for biscuits, etc.

Tanya, we've already written about tea. Cream tea and biscuit complete the harmony of taste.

I made a cake today according to your recipe. The cream turned out to be some kind of thin. Maybe chocolate is the case, or maybe the cream is not whipped. Added gelatin. We will taste it tomorrow.

[Oksana]

Oksana, I hope the cream will not let you down and the result will please you!

Thanks for the recipe. My cake is a little dry. There is not enough impregnation for my taste. And so awesomely tasty combination!

"EARL GRAY" ("Gray Count") "Ahmad" tea is my favorite tea! We need to try this cake !!!

similarly - I like black tea with bergamot (only this particular variety is cool for me, so I mix it with Ceylon tea). And yet - in English, word order is very important. Therefore, EARL GRAY translates as "Earl Gray" and not "Gray-haired Count"

[Oksana]

Oksana, I apologize for not responding immediately.
Perhaps the cake turned out a little dry due to the thickening of the cream with gelatin. Usually, without it, the cake is well soaked.

Maybe yes. Well, nothing, next time I'll try another chocolate and whip a better cream. My husband liked the cake, I made it for him.

[Oksana,]

Oksana, most importantly - my husband liked it!

next time I'll try another chocolate and whip the cream better

I don't know what kind of chocolate you used, but I took black (72%) in disks. I buy from Luda on our website, he never let me down.

[Oksana,]

Oksana, most importantly, my husband liked it!

I think so too. Chocolate ... in disks we saw only at the wholesale base in the packaging of 25 kg. I'll look for more. I took the usual one in tiles, I did not remember the name.

[Oksana,]

Oksana, if you are interested, you can buy in the required packaging on our website in the "Joint purchase" section. Or just in the online store - now there are many of those with a good assortment of ingredients for the pastry shop.

And what size is the form?) I have bookmarked the recipe for a long time, but I wanted to cook this weekend. A good gift for a nephew who plays chess) We need to rehearse the cake)

Twist, thanks for MK.
Interesting cream with tea, so unexpectedly, you must try.

[Cartoon]

Cartoon, shape with a diameter of 26 cm.

Era I would be glad if you like the cream. The only thing is that its taste directly depends on the quality of the tea, so it is better to choose the one with natural additives.

Twist, I have your day today)) I looked into your recipes from this cake and gasped)) So many of them, delicious) I will master it slowly) I started with bread (I will report about it tomorrow in that recipe with a photo) and cake.
Damn, well, I thought that everything was so simple)) Speech-smear-eat))) And everything must be right, cut evenly, and so that it does not fall apart ... I will not take pictures, of course, what happened outwardly))
Notes:
- did it in half a portion. I can't get to the store for normal baking dishes, and in general I am a master of mowing, it's better to start from afar))
- I liked the chocolate cake. He is so tender, fluffy, of the right sweetness. And without any baking powder (although the hand stretched to "pour")) it turned out beautiful. True, when I cut him, he began to fall apart. Probably, the assembly should have been left for tomorrow, but it's interesting.In general, for the first time I made a cake on a chocolate bar, and not on cocoa)
- The white cake is not so high, unfortunately. She seemed to do everything for sure. As a result, the cakes are of different heights, I already did not match. I cut the chocolate to the size of the white one.
- Due to the fact that the chocolate cake broke - I was already collecting "be it as it will")) But the "chessboard" turned out, of course, and this is very cool) I cut off a piece right away to check

I understood the essence and will already take into account the mistakes. Maybe replace the white cake with another .. I'll think about it)
Thanks for the interesting recipe! This is all new to me. Still, this is an experience, without which well, no way) To fill your hand, to do it, and then the guests are delighted, I am a fine fellow
By the way, the cake is delicious)

[Era]

Era I would be glad if you like the cream. The only thing is that its taste directly depends on the quality of the tea, so it is better to choose the one with natural additives.
[/ quote]

Twist, I will definitely consider it, thanks!

[Cartoon]

Cartoon, chess marking is really quite a confusing process.

- did it in half a portion.

This recipe I recounted from a very large number of ingredients (in the original source it is given for industrial production). Maybe that's why the cakes turned out to be different in height.
You can take GOST biscuits for this cake.

White recipehere, and for chocolate, everything is the same, only 75g flour and 15g cocoa. For a form of 20-22 cm, they are suitable and turn out to be exactly the same in height. True, a biscuit with chocolate is much (in my opinion) tastier. It is both softer and more fragrant. But sometimes they crumble more. It already depends on the quality of the chocolate.
I usually buy from our warehouse Lulek Italian, in disks. There are no problems with him.

Probably, the assembly should have been left for tomorrow, but it's interesting. In general, for the first time I made a cake on a chocolate bar, and not on cocoa)

Any biscuit should be allowed to soak for at least eight hours, and only then cut and collect the cake. And not only chess, but also the usual layers.

By the way, the cake is delicious)

Cartoon, I'm glad that I liked the cake, despite all the troubles.

To fill a hand, to do it, and then the guests are delighted, I am well done

A little practice and everything will be so!

I’m already tired of you, probably, but this is how it turns out that I'm spinning around you)) It's just that these notes of mine will come in handy later, you won't remember everything))

thanks for the advice, I'll take into account

My husband and I finished the cake today, he liked it too.
Part of the cake turned out to be more or less presentable, and I decided to make a photo report) It is in half a portion, so only 2 floors.


Today the chocolate crust is even better, all the more soaked in cream. That is, I take note of it if I just need a chocolate cake. By itself, the cake is airy, tender, in fact moist, it just melted in the mouth (I tried it separately). The white cake is drier. But the softness of the chocolate crust and the cream masked this dryness) (the cream, however, I have a different one, is much simpler I was especially interested in the cakes and assembly, that's only why)

[Cartoon]

Cartoonwhat a piece! The squares are just perfect!

Today the chocolate crust is even better, all the more soaked in cream. That is, I take note of it if I just need a chocolate cake.

I also often make chocolate cakes with these cakes, I generally really like the recipes of K. Schumacher, although many of them are not easy to adapt to home conditions. All I want to make a Sacher cake according to his recipe, but I just can't yet "overcome" his coarse-grained chocolate icing
Thank you so much for the photo!

Found a box of chocolates in the closet
I remembered about the local biscuit
Here is:


I didn't weigh eggs. I just added about 5 small ones. She put a little more flour and baking powder, she was afraid that she could not guess with the eggs, and in vain. Now I will know for sure)
Delicious biscuit. I went well with sour cream)

[Zarina]

Zarina , your biscuit turned out so magnificent! Glad I liked it! True, I only did it with bitter chocolate, with sweets, I think the taste is a little different. But the main thing is that everything turned out delicious!
Thanks for the photo report. I apologize for not responding earlier - I was away.

Yes, it's different with sweets, but successful) On the second day, it is even tastier, softer)

What kind of sweets were there? And then the photo is not very visible.

What kind of sweets were there? And then the photo is not very visible.

Like Mersi candy, they are foreign, I don't remember the country, but their taste is more milk chocolate than dark one.

Like Mersi candy, they are foreign, I don't remember the country, but their taste is more milk chocolate than dark chocolate.

exactly) Mercy) But there is a box of assorted. There is dark, and milky, and with nuts)

Thanks for the clarification. We sell these too. I'll have to try.

If a box appears at home, then you can try) And, of course, it is tastier and juicier with a bar of chocolate) We were presented with them, but my husband and I are not very good) So, I used it with benefit until the expiration date has expired)) Especially since liked the recipe)

They gave us a gift, but my husband and I are not very good) So, I used it with benefit

That's why I asked - we are also often given gifts, but there is no one to eat. Now there is another option how to use them.

And if you make a square cake, then the chess will turn out right? Che I can’t figure it out. Just cut the inside of the square?

I am sure that it will work out) You will also need to cut out squares of the same width, and then change places)

[Katerina,]

Katerina, you can make both a square and a rectangle.