Composition / ingredients
Cooking method
meringue cake:
beat the whites into a steep foam and add sugar without ceasing to beat.add starch and mix gently.
draw a circle with a diameter of 26 cm on baking paper. and lay the whipped whites on it.bake in a cold oven at 100" for 2 hours.
bezeshki:
beat the whites with sugar as well as for meringue cake. on baking paper, put a 5 cm diameter flat cake with a syringe and bake at 100" for 1 hour and 20 minutes.
sponge cake:
beat the whites into a steep foam.without ceasing to beat, add sugar.
in a separate container, beat the yolks.baking powder and lemon juice with a whisk / 2-3 minutes / until the volume increases/
add butter and half the flour.mix it up.add half of the protein mass to mix / only with a spatula and from the bottom up/
add the remaining flour.mix it up.add the rest of the protein mass. mix
bake in a greased form in a preheated oven at 180" for 40 minutes.
charlotte cream:
rub the yolks with sugar gradually adding milk.
add the zest and put it to cook over very low heat / who has a gas stove.then it is better to do it on a steam bath / to the state of custard. ie. the appearance of bursting bubbles.the cream should be constantly stirred from the beginning to full readiness.otherwise it will burn.
cool down.add butter and vanilla and beat with a mixer.
chocolate cream:
sliced prunes soak for 3 hours in cognac.
heat the milk and dissolve the sugar in it.cocoa and chocolate.
add prunes and nuts.the cream turns out to be liquid.
cut the cooled biscuit into small pieces and put them in a large container to mix them with chocolate cream.mix well.so that the whole chocolate cream is completely absorbed.
beat boiled condensed milk with butter.
ASSEMBLY:
place the meringue cake on a platter and spread with half of the charlotte cream.
place a chocolate sponge cake on top.it should be smaller in diameter /24cm/. than meringue cake /26 cm/.otherwise there will be no place for bezeshek.which we should place around the diameter of the meringue cake.
grease the chocolate sponge cake with the remaining charlotte cream.
line up the cakes with a slide, fastening them together with condensed milk cream.
pour the fudge on top.
fudge:
break the chocolate into pieces and dissolve in heated cream.refrigerate for 3-4 hours.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Lemon zest - 47 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
- Boiled condensed milk - 328 kcal/100g
