Češpov gnocchi

So, it was her birthday. Invited a whole bunch of people. One would nečokoladno, another chocolate. In practice, all probajo both. In two rounds.

What now for cm? Saharco? Kočevski grove? Chocolate with a banana? Banana with chocolate? Walnut with strawberries or strawberry with nuts? And oh, the cake cut in half for two or even three, and then read together. If I had at least one such flat plehnato thing that would put it in between and then postponed layer. Then one cream or cream in between, without adequate fortifications usually do not withstand the weight of the upper layers.

The mere jumble. I am responsible for it. Andraz has this past.

Yea, I will shorten the agony and took the only two layers + any decor.

First of all chocolate affair. With almonds.

We aim at the following:

Chocolate almond cake

For 20 cm diameter cake you'll need:

• 200 g of dark ("edible", any expression other than that is not edible) chocolate
• 150 g of butter
• 150 g of granulated white sugar
• 4 eggs
• vanilla sugar
• 100 g of finely ground almonds (preferably roasted)

Pripališ oven to 190 ° C, podložiš pie model with baking paper and lotiš eggs and chocolate. Ločiš whites and yolks, chocolate with butter in a container standpoint of boiling water.

Zmiksaj 100 g of sugar and yolks until creamy (foam), vmešaj molten chocolate and sugar, vanilla sugar and almonds.

The pure, preferably stainless steel metal container zmiksaj whites. When the snow is soft, add the remaining sugar and 50 g ga zmiksaj to hard.

Now, a quarter of the snow slowly vmešaj in chocolate mixture, it zmehčaš, then slowly and carefully vmešaj remaining snow.

The oven should be 45-50 min.

So this is the first layer. The second layer followed later. During this pejmo nečokoladno on the cake, in this case skutino:

Cheesecake

For the lower layer to collect a bunch of the following components (a 23 cm pie model):

• 200 g butter graham crackers (Leibnitz, are prima)
• 50 g of granulated sugar
• 100 g of butter

And to top:

• 1 kg of cottage cheese (nice it ran through a strainer, but not necessarily, as you can with mixer nice zgladiš)
• 200 g of granulated sugar
• 35 g flour
• 5 eggs
• 80 ml cream
• grated lemon peel
• 2 vanilla sugar

For the first stress layer biscuits in food processor, jug, jug, add the sugar and butter and a little pomešaj. Stress vs cookie sheet lined pie model, align, stoop, cover it all together and get in the fridge.

Now well zmiksaj (2-3 min), but the mean speed, cottage cheese, sugar and flour. Add egg and again well zmiksaj, again only with the mean speed. The point is not to Offline too much air in the cottage, because it then leads to cracking of the cake. Gradually the post remaining eggs and mešaš. Finally add in all remaining ingredients, cream, lemon peel and vanilla sugar.

The mixed flow into the ricotta pie model of the lining of potisneš and biscuits in the oven, which is still warm from the previous cake (190 ° C). After 15 min znižaš temperature to 120 ° C and pečeš hour and a half. The cake is cooked when the center is slightly crooks when it porukaš. Not exactly the scientific method, what what. I will next time izmeru core temperature.

Turn off oven and leave cake inside a few hours to cool. The power to reduce the risk that the cake cracks.

Even the first cake is already well-chilled, as you refrigerate the balcony in the cold december day. Really needs to be well chilled.

The second layer, which is basically a chocolate mousse for which you need:

• 200 g dark chocolate
• 4 eggs
• 400 ml cream
• Minced 4 tablespoons sugar
• a tea spoon of instant coffee (optional)

The story is very similar to the lower layers. Zmiksaš foam egg yolks and sugar, add the water, molten chocolate, make a stiff stepeš cream and then, in turn, slowly and gently vmešaš snow and whipped cream into chocolate mixture. Mixture vliješ on the emerging cake. How up image the top layer is up to you, but I think this deal makes no sense Moussa, but prefers nafrčkaš ga. They do not need to be completely up to the edge.

The resulting cake ohlajaj at least one hour.

Now let's finish. The cheesecake go nice strawberries. If not fresh, frozen and then take them to quickly boil the same amount of sugar. Cool cheesecake and injects between serving.

What if you do not just design a large pie? Preračunaš quantities so that they pomnožiš the factor that you get the formula: the diameter of your model on the square, divided by the diameter of the model in the recipe on the box. For example, if the pie recipe model with a diameter of 20 cm, and you have pie model with a diameter of 26 cm, the factor (26 * 26) / (20 * 20) = 1.7.

So if the recipe calls for 200 g of chocolate, you'll need 200 g * 1.7 = 340 g, that was your cake the same level as in the recipe. But you can also do a little bit higher or a little lower.