Cake "A la tycoon"

Category: Confectionery
Cake a la tycoon

Ingredients

Biscuit:
eggs 5 pieces.
flour 100 g
cocoa powder 30 g
butter 50 g
milk 50 ml
sugar 140 g
a pinch of salt
baking powder 1 tsp
Ganache:
milk 125 ml
honey 1 tbsp. l.
chocolate (50% cocoa and above 220 g
butter 1 tbsp. l.
Cream:
tarragon syrup 200 ml
mint 9 leaves
natural yoghurt 500 ml
gelatin 10 g
powdered sugar 50 g
heavy cream 150 ml
Impregnation:
water 100 m
sugar 2 tbsp. l.
tarragon syrup 50 ml
Filling:
prunes
cognac
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Detachable form Ø = 22 cm

Cooking method

  • Cake "Here is such a tycoon)"
  • The cake turned out to be very interesting, it tastes just like the Brownie Pistachio ice cream magnate ..
  • The cake is improvisation, therefore, with the prehistory, it was originally planned to bake the Chocolate-Lime Cake
  • For the cream:
  • 6 limes (for 170 ml of juice)
  • 7 leaves of gelatin
  • 500 ml natural yoghurt
  • 150 grams of caster sugar
  • 150 ml heavy cream
  • In our town, I did not find lime, but I really wanted something like that I had to improvise, in the store I came across a bottle of tarragon syrup and such a recipe was born))
  • Biscuit:
  • Preheat the oven to 175about C. Line a baking dish with baking paper, grease the sides of the baking dish with oil.
  • Dissolve the butter in slightly warm milk. Mix flour, cocoa and baking powder. Beat eggs with sugar and salt into a fluffy mass, pour in milk, add flour with cocoa and mix well with a mixer. Pour the dough into the prepared dish and bake for half an hour. Cool the prepared biscuit on a wire rack and cut into 3 cakes. The biscuit is not dry, I would even bulk it up, but then everything was ...
  • Ganache:
  • Boil milk and honey, remove from the stove and add finely chopped chocolate and butter. I had one chocolate bar with nuts))
  • Cream:
  • Soak gelatin in cold water. Heat gelatin until completely dissolved. Mix together the dissolved gelatin, syrup, yogurt and finely chopped mint. Refrigerate for 20 minutes. Whip the cream with the icing sugar and stir into the setting cream. Adjust the sweetness of the cream with powdered sugar.
  • Filling:
  • Wash the prunes in advance (in the evening) and soak them in cognac.
  • Impregnation:
  • Dissolve sugar in water and add tarragon syrup.
  • Assembly:
  • Fasten a ring from a split form around the first cake, soak the cake with syrup, then pour a few tablespoons of ganache on the cake and smooth the chopped prunes, the next layer of ½ cream.
  • Next: second cake, soak, ganache, prunes, cream.
  • Soak the third cake, ganache.
  • Place the cake in the refrigerator for at least 4 hours to set. For lack of precious time, I put the cake in the freezer, and happily forgot about it) when it came time to serve cakes, my "tycoon" was in a state of slightly melted ice cream. The guests were delighted with the taste of the cake, everyone thought that it was pistachio), when I asked my family if it was worth exhibiting the recipe, the answer was unequivocal), here I am exhibiting) who might be interested.


Scarlett
Yulchik, the recipe is super! Incision - to choke with saliva! Only tarragon syrup I have never met in our country, And it’s too late to grow tarragon itself
And your relatives are good fellows, they didn't pinch the recipe, they forced to put it
MomMaxa
I subscribe to the above. The recipe is super-duper at once the hands itch, but we have never seen such a syrup (((
sanulina
Thank you! Girls, I also thought that we didn't have a lot of things in our stores, but when you start looking closely ...On our shelves where juices and gas water, such syrups are sold, and there are a lot of tastes, but in case there is certainly no tarragon syrup, I wrote a recipe for how it all began, you can try with lime
Rada-dms
Awesome! I even had an idea to bake for my birthday! We'll have to bake four cakes !! But this is autumn! Unsubscribe!
And there is syrup!
Rada-dms
Julia, in gratitude the hand fell from the tablet, I wanted to say thank you, sorry!
Olga VB
Yulia, very nice!
And, judging by the description, it should be very tasty.
And instead of lime, you could take a lemon.
Or an orange.
Vei
The recipe inspired me too. I wonder what is tastier than the original lime or tarragon version? : rose: I have not met syrup, but you can take tarragon, insist on mint and tarragon herb, or even cook natural tarragon syrup ... In general, I already want to !!!

Thanks for the recipe!
Olga VB
I think the idea itself is good here.
And you can embody it with any syrup, especially with an original note.
For example, the same lemon with a drop of ginger.
Or pink, or maple ...
Pick up "consonant" nuts or candied fruits for it - and go!
By the way, in some combinations, so that the taste of cocoa does not dominate too much, you can take carob - it is softer, thinner in taste, and the color is quite "cocoa".
sanulina
Yes, I also thought to write that it is quite possible to replace it with cranberry syrup, not even with syrup, but with juice, you can think about it, change it, how the recipe was born, I didn't have lime, I found this syrup, supplemented it with prunes ... and I am carob with this beast not familiar, maybe more tender, but we have not seen it on sale, cocoa in the recipe is only 30 gr. and you can think of a delicious combination for chocolate. Forgive me if my daughter adjusted the keyboard where I miss the letters ...
Ilona
The recipe is shorter !!! Who will add something with that delicious and it will turn out !!!
Yulia, and you next time, when you will expose the recipe, do not indicate the list of ingredients in the cooking method. It's enough that it's all in the ingredients table, ok?
Husky
Ilonka, and I was going to correct the recipe, and you are already right there! Thank you !!
sanulina
Girls do not know what's going on with the computer did not see a bunch of messages Glad thanks! I will give feedback. Thank you Olga! You can take a lemon, an orange, but I wanted something unusual, I already answered the second message, you can try with cherries, experiment. vei thanks for a review, we need to try both
sanulina
Girls moderators, I will correct myself on this and duplicated the list of products that I indicated the recipe from which I took it and then what I did, I will not do this anymore
Ilona
Julia, I only left the composition of the original cream, the rest is the same. And then step by step (in biscuit, cream, impregnation, etc.), you also indicated the entire list of ingredients. Because of this, a kuuuuch of duplicated text is obtained, and people, without understanding, can bypass the "complex" recipe. But I don’t want that. Everything, ok! Next time you will be more experienced. We are waiting for new sweets!
sanulina
thanks, so much better
Ilona

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