I admit, I was a little easier on yourself and bought ready-made sponge cakes with a diameter of 26 cm. But you can bake 4 thin sponge cake in cream (cakes must be compact in order to keep stuffing it into the cake a lot).
For the same reason the cakes are not wetted syrup - under the weight of the filling moist biscuits raspolzutsya. In addition, the moisture from the filling impregnate biscuits per night, this will be enough to cake was soft and gentle.
In three different cake toppings jelly-like consistency: cottage cheese and orange gelatin, cream and chocolate on the flour and fruit and berry starch.
Preparing the first filling:
150 grams of cottage cheese
150 grams of cream 33-35%
20 gr. gelatin (I had a pack of orange jelly)
zest of half an orange
sugar to taste
a few slices of canned peaches
Dilute gelatin, give it brew is heated until dissolved, then filtered and cooled. Cottage cheese through a sieve or several times mince, whisk the cream with the sugar (better to use powdered sugar).
Gently mix the cottage cheese and cream, rub a lot of orange zest and stirring pour gelatin in a thin stream.
If it seems that the weight became too much liquid can drain the water in a little bowl (later it can be used to fill the top of the cake). Put in the fridge to solidify the mass just beginning.
Put on the tray first round biscuit. The second biscuit cut rim, retreating from the edge by about 1.5 cm.
The rim is obtained with the same diameter as the first biscuit, and we need to layers were steps. Therefore, a side cut from our small piece, so that a new circle diameter equal to the diameter of the remaining portion of the second biscuit (we lay them as a cap layer of filling)
Connect the two ends of the rim, slaughtered half a toothpick, so as not to unfold. Set the rim on the first biscuit. At the middle of the biscuit spread slices of peach.
Fill the prepared filling all available space flush with the sides.
Blanking second biscuit on top. Take the third biscuit (I took chocolate to better combined with filling) and likewise cut rim. Install a second biscuit, fasten the abutment half toothpicks.
Preparing a second filling:
80 g flour
80 g water
100 grams of cream 33-35%
50 g of chocolate (without filling)
a few pieces of pineapple canning
sugar to taste
vanilla to taste
This cream should have a lot of calculation used not only as a filling, but also for the final coating of the cake.
Beat the cream with the sugar. Flour diluted with water, put on fire and, stirring constantly to avoid lumps appeared, bring to brewing. Let cool. Gently mix with whipped cream.
On the second sponge cake spread pineapple.
The top edge of the rim to fill the cooking cream (leave about half).
Chocolate cut into large pieces and the sinking in the filling.
Cover with the remaining part of the third cake.
Take the fourth biscuit cut from his ledge on the previous scheme. Set on the third cake.
Cooking third filling:
100 g frozen plums
50 g of frozen blueberries
2 tsp starch (with slide)
sugar to taste
Plums and blueberries, mixed with sugar, put in the microwave to melt and gave juice. Longer, add starch, stir and put in the microwave again to the filling thickens.
We spread the stuffing on the third cake and cover the top fourth.
Ready cake cover the remaining creamy custard.
When we cut a side, we were extra pieces of biscuits. Dries them in the oven or in the microwave and crush into crumbs.
Sprinkle with crumbs sides of cake, smeared with cream. On the sides of cake glue pieces of fruit - they are well kept on the stairs.
If the remaining liquid from the first cream that during this time she was in the fridge turned into a layer of jelly - you can carefully remove it from the dish and cover the top of the cake - it will be glossy and shiny.
Unfortunately, when I wrote the words on the liquid chocolate cake, I broke kornetik and formed a big blot on the surface of the chocolate. So we had to do over the glossy pouring more and chocolate)
The joint glaze and biscuit close cream ribbon (or butter cream, if he was, or even whip cream 50 g). At the bottom of the cake just do hem, which will give the product a finished look.
With fresh strong tea - divine.
Bon Appetite!
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