Cake "from Palych" you will be pleased

Truffle cake "from Palych" is very tasty and unusual, even if baked at home. Its highlight is the combination of a specially prepared biscuit with air meringues. If you try, you can recreate all recipes of cakes "from Palych", including a wonderful pancake with berries. But at first we bake "Truffle", because it is uncomplicated, and the impression on the guests will make indelible.

The best cake "from Palych" - chocolate biscuit with meringue and hazelnut

The cake will be supplemented with meringue and smeared with boiled condensed milk in combination with a creamy cream. Sounds impressive? Then for the cause! The amount of dough and meringue you can later vary as you wish. But first, start with equal proportions and make fifty percent of both. Such cakes "from Palych" (the catalog can offer many different options, but this is most simple and effective) is best done on a chocolate biscuit. A biscuit, in turn, on boiling water (brewed). For cream, you can simply beat with boiled condensed milk butter. Nuts will fit any. In this recipe will be present roasted hazelnuts. It can be added to the dough for the cake, or it can be added to the cream or between the layers. Nuts need to be roasted in the oven and crushed.

Truffle cake "from Palych": dough and cakes

To make a biscuit, take three glasses of flour (you can two, but then it will turn out to be less dense), two glasses of sugar, one and a half teaspoons of quick-frozen soda, a packet of baking powder (you can take two, instead of soda), six spoons of unsweetened cocoa, two eggs, a glass Milk, a third or half a glass of refined vegetable oil and a glass of boiling water. First, pour the flour into the large bowl, then the cocoa, soda and baking powder. Stir and in another bowl, break two eggs. Without separating the proteins from the yolks, whip the mixer at the highest speed for three minutes. Combine the contents of the two containers. Then add vegetable oil to the egg-flour mixture (the proportion of the oil should depend on the content of cocoa, if you reduce the amount of chocolate powder, you need to reduce the amount of fat) and again whisk. Now you need to pour in a third of a glass of milk. After whipping, add two more pieces. When the mass becomes uniform, it needs to be filled with a glass of steep boiling water and beaten with a mixer for the last time. The oven should already be heated to one hundred and eighty degrees Celsius. Bake until ready, checking the match with the test condition.

Preparation of meringue and cake assembly

Whip three proteins with a glass of sugar. Ready mixture put in a pastry syringe or in a clean bag with a cut off corner. Extrude small identical circles on a baking sheet covered with parchment. Turn on the oven and heat to medium temperature, dry for an hour and a half and leave in the oven to cool. In the meantime, cook the cream, whipping butter (two hundred grams) with boiled condensed milk. Trim the cake, cover it with cream, cover with small meringues. Fill the gaps with cream and sprinkle with nuts. Leave in the fridge for the night, and in the morning pour glaze and try this wonderful cake "from Palych."