Cake Boucher.

Cake Boucher.

Cake Boucher.

Cake Boucher, glazed with chocolate. The "Boucher" cake is a biscuit cake mixed with butter cream and covered with chocolate glaze. Quick and easy desserts.

Products (for 15 servings)

For the test:
Wheat Flour - 100 g
Sugar - 100 g
Eggs - 5 pcs.
For cream:
Sugar - 150 g
Butter - 250 g
Milk condensed - 3 tbsp. spoons
Cognac - 1 teaspoon

Cake Boucher.

For glaze:

Milk - 2 tbsp. spoons
Sugar - 100 g
Cocoa powder - 3 tbsp. spoons
Butter - 25 g
Milk condensed - 1 tbsp. a spoon

Step-by-step recipe "Bushe" cake, glazed with chocolate:

1. Prepare the products for the preparation of the Boucher cake.

How to cook a chocolate brownie brownie:

2. Separate the proteins from the yolks.
Rinse the yolks with sugar (0.75 total) until the grains of sugar disappear, and whisk the mass up to a volume increase of 2-3 times. At the end of whipping gradually add sugar (the remainder).

3. In another dish in the cold, whisk the whites until the volume is increased 4-5 times.
Whipped with sugar, yolks are mixed with 1/3 of the whipped proteins.

5. Then add the flour and mix the mixture lightly.
Stir the dough in circular motions "from top to bottom" and very carefully.

6. After that, the rest of the whipped proteins is added and the mixture is stirred until a uniform dough is formed.

7. Preheat the oven.
The finished dough is immediately transferred to a jig bag and through a tube with a large diameter is deposited on a baking sheet in the form of round cakes. Or spread the dough with a spoon - as you like.

8. Bake cake "Boucher" for 15-20 minutes at a temperature of 190-200 * s.

9. Cream recipe for "Boucher" cake: grind butter with sugar, condensed milk and cognac. Beat with a mixer (3-5 minutes).

10. Chocolate glaze recipe for "Boucher" cake: mix sugar with cocoa.

11. Milk, sugar mixed with cocoa powder and butter are mixed with the condensed milk.

12. Put on a very small fire. With stirring, heat until the sugar is completely dissolved and a uniform brown mass is obtained.

13. Round billets of biscuit "Bushe" are divided into two parts. One part of the blanks is turned with a convex part down, and the smooth side is lubricated with cream.

14. The second part of the blanks is glazed with chocolate glaze. The biscuit slices are dipped in a warm liquid mass and put on paper until the glaze hardens and hardens

15. Then the stitched circles are laid on circles, greased with cream.
The "Boucher" chocolate cake is ready. Bon Appetit!

Cake Boucher.


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