Biscuit cake and strawberry jelly

The cake the cake is made out of biscuits. It is hardish-crumbly. Against the background of its hardness it is very interesting feel soft spotting cream.

The cream is an intense chocolate aroma.

Complements the taste and tactile sensations layer of sour strawberry jelly.


Jelly tastes very pleasant. It harmoniously combines boiled and fresh strawberries.


In General, the cake is very nice, if you do not pay attention to the fact that when cutting soft cream stain the sections and when the food layers slightly leaving.

COMPOSITION

The DOUGH

150g sugar cookies ("Jubilee"), 1 tablespoon cocoa, 1 egg

CREAM

1 egg, 1 h spoon of flour, 1/4 Cup sugar, 0, 5 cups of milk, 50g butter, 100g of chocolate, if desired - 1 h spoon of instant coffee or brandy

JELLY

300g strawberries, 0, 5 cups of sugar, 100 g water, 10 g of gelatin

Prepare the dough

Biscuits to put in p/e package and rolled with a rolling pin. Cookies should stay fairly large chunks.

Stir in crumbs, cocoa and raw egg.

The form d=20cm lay inside the foil.

Put in the form of a mixture, flatten so as to form a small roll and flatten with a wet hand.

Bake at t=220°C 12~15 minutes.

Prepare cream

While they are baking the cake, prepare the cream.


Mix (preferably with a mixer or blender) egg, sugar, flour and milk. If desired for flavor you can add instant coffee and/or brandy.


Pour into a small saucepan.


There also put the broken chocolate.

Put on medium heat and cook stirring constantly until thick mass.

Put butter.

Stir the cream until evenly distribute the oil.

Remove the cake from the oven and pour him a cream.
Cool cake to room temperature, and then refrigerate for 20~30 minutes.




Strawberry jelly

While the cake will stand in refrigerator, cook jelly.


200g strawberries cut into slices. Put in a saucepan. There pour 50g water and add sugar.

Cook at low boil for 5~10 minutes.

Gelatin soaked in 50 grams of cold water.
When gelatin swells and becomes transparent, put it with intensive stirring into a hot strawberry. Stir well so that the gelatin has completely dispersed.


Cool the mass to light thick - it should get jelly.


The rest of the strawberries chopped and mixed into a thick jelly.

Put strawberry jelly on the cake.

Again to put the cake in the refrigerator to freeze jelly.

It is desirable to give the cake to stand for 10~12 hours.

Before serving the cake to be removed from the mold by pulling the hanging ends of the foil. The foil carefully separated from the cake and throw.

Source:

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