Icebreaker
That's how we get bored of this Siberian front, only snow, snow and minuses. And so we remembered that somehow spring should be invoked. And how different than fragrant spring fruit! The cake passed with the highest marks, even the terrible judgment of my mother-in-law :)) hence the name icebreaker, it melted even the fiercest critics. I hope you too :))
Preparation steps
- Separate the egg whites and mix (add a little salt, it will be easier to get solid snow). When you get solid snow add a little sugar. When you have used up the sugar, mix the egg yolks one by one. Mix half of the baking powder with the flour and cocoa and slowly whisk in the foamy mixture of eggs and sugar. Shake on the prepared baking paper and bake in a preheated oven for about 10 minutes (depending on the oven and baking method). I baked in a large pan, so I just cut in the middle and get two pieces, you can also in a narrower pan and cut horizontally, as you prefer. Sugar-frozen forest fruits (according to your own taste) and cut most of them in a mincer. Save the rest, you will need it for the jelly at the end. Take out the baked cake and cool. Sprinkle the mixed forest fruit on the cooled cake. As it will melt so it will wet the biscuit so there is no need to wet it with anything. Mix whipped cream with sugar and vanilla sugar, do not beat it too hard. In the whipped cream, whisk 4 tablespoons of white linoleum. Prepare the gelatin separately, according to the instructions on the bag, and when you melt it, whisk it into the whipped cream. And then fill in order, one part of the biscuit, white cream, the other part of the biscuit (the one with wild berries goes on the cream, of course. Arrange the remaining wild berries on top and pour over the cake topping. sour and the fruit is also sour so I put a little more sugar in. One topping for the torets is enough for you (that's about 2.5 dcl of liquid) Cool down and enjoy!