Italian cookie easy

Italian cookie easy

Thursday, January 19, 2012

Saint Honore Cake at home

Ingredients for the sponge cake125 gr. Cake flour, 120 gr. sugar, 3 eggs, 1 pinch of salt, the grated rind of half a lemon, 4-5 gr. (Half a sachet poor) of baking powder for cakes.Ingredients for cream:3 egg yolks, 100 gr. sugar, 80 gr. of flour, 500 ml. milk, grated whole lemon (yellow part only), 250 ml. of sweetened whipping cream, 1 heaping tablespoon of cocoa.For the decoration:7-8 small puffs ready, 100 ml. sweetened whipped cream, chopped hazelnuts.For the caramel:2 tablespoons sugar, 1 tablespoon of water.For the syrup:150 ml. of water, 150 gr. of sugar, 150 ml. rum or orange liqueur.Preparation:Preparation of SpongeIn a bowl fitted to cream the eggs and sugar, add a pinch of salt, the grated rind of lemon and gradually the sifted flour, add baking powder sifted for last. Pour the mixture into a buttered and floured baking pan of 22 cm. and bake in a preheated oven at 180 degrees for about 40 minutes. After the cake baked let it cool.Preparation of creamIn a saucepan fitted to cream the egg yolks with the sugar, gradually add the sifted flour and add milk stirring constantly flush and lemon peel, place the pan on the stove over a medium flame and stir with a wooden spoon stirring in the same direction until the cream thickens.
Remove cream from heat, remove the lemon zest and let cool, stirring occasionally to prevent the development of the skins surface. Then add the whipped cream to the cold stirring gently from bottom to top. If the cream becomes too soft, put it in the fridge to make it firm.Preparation of caramelIn a saucepan put the water with the sugar, stir and boil slightly; remove from heat and add the liqueur chosen. Leave to cool.Fill the puffsSyringe filled with a pastry cream with the cream puffs. Put a pan on the fire-stick with the 2 tablespoons of sugar and a tablespoon of water, you still liquid caramelize and remove from heat and quickly dip the top of each puff, bring the cream puffs on a plate and let them cool.Final phase: Preparation of Saint HonoréTake the sponge cake with a knife and cut the crust all over the side, then cut the sponge cake into 2 discs and pour the syrup prepared. Put in a bowl 5-6 tablespoons of white cream in another bowl put another 5-6 tablespoons of cream and add a heaping tablespoon sifted cocoa, stir gently until a uniform color, then put 2 bowls in the fridge .Pour remaining cream in a part of the lower cavity of the cake and smoothed with a spatula, close with the hard top and side edges of cake and spread with remaining cream.Sprinkle the edge of the cake with chopped hazelnuts. Arrange the cream puffs crown on the cake, leaving a small space between each other. Whip the cream for decoration and flourishes with a syringe in the spaces formed between puffs.Cake DecorationShoot the 2 bowls from the fridge and with the help of piping bag or syringe with nozzle cake of your choice, decorated the cake alternating with the white chocolate cream.Put the cake in the refrigerator until ready to serve.
Please note thatFor the amount of wet Regulator to your liking.In place of the hazelnuts, you can use the crumbled biscuits.The ingredients for the cake is a sponge cake with a diameter of 22 cm. You can also use a recipe of your choice to make sponge cake

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