A sweet dessert decorated with a firebird can become a whole good story or a fairy tale that guests will remember for a long time.
It is necessary
- For 2 biscuit cakes:
- - 12 eggs;
- - 400 g flour;
- - 400 g of sugar.
- For apple custard;
- - 3 apples;
- - 100 ml of cream;
- - 1-2 tablespoons of sugar;
- - 200 g butter.
- For lemon cream:
- - 1 lemon;
- - 100 g of sugar;
- - 200 g butter;
- - 1 egg yolk.
- For the chocolate fudge:
- - 200 ml of milk;
- - 200 g of black chocolate (70% cocoa);
- - 30 g of sugar;
- - 30 g butter.
- For registration:
- - white chocolate;
- - kandurin (pearlescent pigment);
- - silver sugar balls.
Instructions
Step 1
Make biscuit cakes. For one crust, beat six egg whites until fluffy. Continuing to beat, add 200 g of sugar in portions. Beat the yolks separately, add 200 g of sifted flour to the whites.
Step 2
Stir from top to bottom and place the dough on a 27mm baking sheet lined with parchment. Bake in an oven preheated to 180 ° C for 30 minutes. Bake the second cake in the same way. After cooling, cut one cake in half, the second into three parts.
Step 3
Make lemon cream. Squeeze the juice from one lemon, mix with one teaspoon of grated lemon zest, then add the sugar, grated with yolk. Boil the mixture over low heat until thickened. Cool it down. Whisk the softened butter until fluffy, while stirring, add a spoonful of lemon custard.
Step 4
Prepare your apple custard. Peel the apples and grate, add sugar, cream and cook over low heat until thickened. Cool the custard apple mixture and mix in portions (spoonful) with whipped butter. Saturate the cakes with syrup and brush alternately with lemon and apple custard. Place the cake in the refrigerator for an hour.
Step 5
Make a chocolate fondant. Boil milk, add chopped chocolate, add sugar, then stir with butter and simmer until smooth. Pour the chocolate fondant over the chilled cake.
Step 6
For the chocolate rim, melt the white chocolate in a water bath. Pour some of the chocolate onto a strip of parchment equal to the length and height of the side of the cake.
Step 7
Shape the remaining chocolate into a Firebird. Make the torso from the plastic kinder surprise package, and the feathers - by drawing outlines on the file with chocolate, fill them in. Combine the chilled chocolate pieces on the cake with droplets of melted chocolate. Apply kandurin to the chocolate with a soft brush.
