Cake "Keg with caviar"

Ingredients

• mastic - 500 g
• cream 33-35% - 250 ml
• bitter chocolate - 250 g
• juice of 5 oranges
• water - 1-1.5 tbsp.
• sugar - depends on oranges
• gelatin - 10-15 years
• vegetable oil - 1-2 tbsp.
• canned mango - 1 b.
• condensed milk - 2 b.
• eggs - 4 pcs.
• flour - 2 tbsp.
• baking powder - 1 pack.
• a pinch of salt
• butter - 120 g
• sugar - 150 g
• walnuts - 150 g
• milk - 50 ml
• oil sl. - 150 g
• cottage cheese - 300 g
• sugar - 150 g
• vanilla sugar - 1 tsp
• swept 25% - 200 g
• boiled condensed milk - 200 g

Cooking

Step 1

Caviar: freeze vegetable oil in plastic containers. Squeeze juice from oranges, add water and sugar. Bring to a boil, remove from heat. Strain through cheesecloth. Add gelatin, after 10 minutes. heat (but do not boil) until completely dissolved. Cool to room temperature. Using a large medical syringe, squeeze 2 drops of liquid jelly into frozen vegetable oil. When the eggs begin to quickly fall to the bottom, drain the oil through a sieve into another container and put it back in the freezer. Rinse the eggs well with cold water (several minutes), then remove the water from them and put them in the refrigerator. If the jelly begins to thicken, then warm it up a little, it will become liquid again.

Step 2

Ganache is best made the day before use. Bring cream to a boil, remove from heat, add chopped chocolate. Let stand for a minute and mix well. Rub for several minutes until a homogeneous, smooth, shiny state. Immediately cover the cream with cling film. First straight on the cream, and then close the pan. Cool to room temperature and refrigerate for 8 hours. Take the cream out of the refrigerator 2 hours before use.

Step 3

Beat eggs with condensed milk. Add flour with baking powder and salt. Mix well until smooth. The dough will be runny. On baking paper, draw circles of the desired size (think in advance), grease with oil and pour 2-3 tbsp. l. test. Bake in an oven preheated to 180 degrees for about 5 minutes. The skins are thin. Remove paper immediately.

Step 4

Cream 1: grind nuts twice, pour hot milk, let stand for a while. Add soft whipped butter, sugar and vanilla sugar. Mix the whole mass well.

Step 5

Cream 2: rub the cottage cheese through a sieve. Separately, beat soft butter with regular and vanilla sugar until white fluffy mass. Continuing to beat in 5-6 steps, add cottage cheese, beat until smooth.

Step 6

Cream 3: mix sour cream and boiled condensed milk well and beat.

Step 7

The cake is assembled in the form of a barrel. Cake - impregnation (juice from canned mango) - cream 1 - cake - impregnation - cream 2 - thinly sliced mango slices - cake - impregnation - cream 3 and again in this sequence until the cakes run out. The top cake is placed with the soaked side down and it is not necessary to smear the cream on top. Put a board with oppression on the cake, put it in the refrigerator for several hours.

Step 8

Coat the cake with ganache in 2-3 layers. Walk over the final layer with a hot spatula.

Step 9

I have marshmallow, dark chocolate, lemon juice, butter, powdered sugar and starch choco mastic. But you can take and purchased. Roll out a large layer, cut into strips 5-6 cm wide, and measure the length (depending on the height of the cake). Transfer each strip to the cake, glue all joints with water. I have a plate made of white chocolate and an inscription with food coloring. Put the prepared red caviar on top.