A special cake dedicated to a special day. Ehh, I was already longing for baking cakes!
Separate the egg whites for 4 eggs.
Mix all the dry ingredient: flour, cocoa, baking powder and sift through a sieve.
Add yogurt, water, and sweeteners to the egg yolks and whipped with a pastry brush.
Add the dry ingredients to the beaten yolk mass by sifting again! they pass through a sieve (its biscuit will be more airy because oxygen enters the flour when sifting).
Add a pinch of salt to the egg whites and whisk into a stiff foam.
Gradually add the egg whites to the rest of the beaten mass in three slices - stirring carefully with a spatula and stirring in one direction (so that the mass remains "puffy")
Divide the dough into 2 parts and bake 2 biscuits.
Remove, cool. Cut the round top of the biscuits, the "hat" (I got 63g) and cut each biscuit in half.
Blend the berries into a porridge and squeeze through a sieve.
Add cornstarch, sweetener and cook until the mass thickens. Cool.
Sprinkle 5g of gelatin with 25g of water and swell.
Cut the pears into small pieces, add sweetener and simmer to soften.
Swollen gelatin is added to pears. Cool.
Whipped 100g sour cream. Add culinary cottage cheese, Philadelphia cream cheese, sweetener and vanillin.
300g of white cream remains in a separate container. Add the chilled boiled berries. Stir well and place in a dish or filling in a pastry bag and place in the refrigerator.
The rest of the white cream is filled in a pastry bag.
Place the first of the four biscuits on the base of the cake. Impregnated with sweet coffee (15g). Wrap the confectionery ring around it, but place an acetate plate on the inside, which is fastened at the top.
On the first biscuit, with the help of a pastry bag, squeeze the cream along the edges (150g), leaving an empty middle in the middle, in which put 1/2 (100g) of cooked pears. On top of the pears apply a layer of white cream (100g). Flatten with a small teaspoon.
Put the second biscuit on top of the cream. Soak it in sweet coffee (150g) on it, cover with white cream (200g), smooth.
Place a third biscuit on top and soak in coffee. Squeeze the white cream (150g) around, leaving a place for pears in the middle. On top of the pears apply a thin layer of the remaining white cream (100g) and smooth.
Put a fourth biscuit on top, soak it in coffee. Cover the cake with cling film and leave to soak in the refrigerator overnight.
In the morning - remove the cake, remove the metal ring, acetate film.
Apply purple cream on the sides and top. Smooths out.
Finish the white icing - put white chocolate in a bowl and melt it in a water bath (Make sure the bowl does not touch the water!).
Add oil, stir.
Pour the mass into a small pastry bag.
Cut the very end of the bag ~ 1-2mm and form chocolate drains on the edges of the cake.
Decorate the cake with berries.
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Finished product weight 2150
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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