From vegetables, and make during or immediately after harvesting -, at the beginning ....
Very appetizing and easy to manufacture Yin and Yan cake, which will decorate any feast. Air, porous and slightly wet chocolate crude, dry crumbly meringue, sweet, tasty condensed milk cream and chocolate glaze create an amazing, very successful combination.
So that the chocolate crude turns out dark and had a great taste, it is necessary to use only high-quality cocoa (with a characteristic odor and taste) for its manufacture. Vegetable oil is desirable to use sunflower or corn (odorless) so as not to spoil the taste of the finished product.
You can prepare cakes from whipped protein in advance and stored in a plastic box, thoroughly clogging it with a lid. To do this, beat raw proteins with the recommended amount of sweetener to the state of the air, lush foam. After that, you can form small pastries and send them to the oven (temperature 100 degrees) by 90-120 minutes.
If you do not know how or you do not have the ability to cook protein cakes yourself, you can buy a finished product in any supermarket.
From this number of components, a cake is obtained, weighing 1000-1200 grams. If you are going to cook "Yin and Yang" on a banquet table, you can make it from a double portion of the ingredients.
To prepare a chocolate cake with a meringue "Yin and Yan" need:
- 1.5 tbsp. flour;
- meringue of 3 eggs and 1 tbsp. Rafinal;
- oil for filling (100 grams);
- 0.5 tbsp. boiling water;
- 1 tbsp. sweetener;
- Condensed milk (1 bank);
- 2 tbsp. cocoa;
- ¼ Art. oils;
- 1 tsp. soda;
- raw egg (1 pc.);
- finished chocolate glaze;
- dairy product (0.5 tbsp.).
We are preparing a chocolate cake "Yin and Yang":
1. Whole whole dry components in a bowl, mix them until homogeneous.
2. Cooking the egg mass: whipping a culinary mixer with a raw egg, we introduce vegetable fat, mix the ingredients.
3. Pour into the bowl with a blank milk product.
4. Add a chocolate-flour mass into a liquid mixture.
5. We make a mass of it homogeneous.
6. We enter 0.5 tbsp. steep boiling water. We thoroughly mix the components, pour the chocolate blank in the form (by treating it with any fat). We send a chocolate blank in the oven (180 degrees), we are waiting for 27-32 minutes.
7. Cooking cream: beat boiled condensed milk, add soft oil.
8. The finished custard is cooled, cover it with a layer of filling.
9. Put the pieces of meringue throughout the perimeter of the cake.
10. The remaining protein cupcakes are immersed in cream and spread to the crude.
11. Cove the cake by the remaining condensed milk. Cool 1-2 hours.
12. Pour the top of baking by melted chocolate icing, cool for a few more hours. Enjoy the original chocolate cake with the meringues "Yin and Yang" at any time.
Recipe with photos: "Chocolate cake with mering" Yin and Yan "at home" prepared lulul.
Calorie: Not specified
Time for preparing: Not indicated
If you are a homemade baking amateur, then sure to cook the yin yang biscuit cake with condensed milk, the recipe with a photo is simple. With melting, soft, impregnated biscuit, be sure to appeal and will not leave anyone indifferent at the table. This is a cake to moderately sweet, not costly, not apparent. This is a cake of impressive sizes, suitable when guests are planned at least 10-12 people.
- 5 large eggs or 7 small;
- 3 tbsp. l. artificial honey;
- 1 tbsp. Sahara;
- a pinch of salt;
- 1 tsp. soda, gaughted vinegar;
- 1, 5 tbsp. sour cream;
- 1.5 cup of cocoa (this is not a search, precisely as much);
- 2.5 tbsp. flour;
For cream:
- 200, butter cream not salty;
- 1 bank boiled condensed milk;
For impregnation:
- 2 tbsp. sour cream;
- 0.8 tbsp. Sahara;
For glaze:
- 2 tbsp. l. cocoa;
- 2 tbsp. l. Sahara;
- 2 tbsp. l. butter cream;
- 5 tbsp. l. Water or milk.
Recipe with photo step by step:
Drive eggs into deep, at least 3 liters bowl. I had 5 large eggs, but some had two yolks. Add sugar and salt to eggs. 
We whip the eggs with salt and sugar in the foam. Time it's with a mixer takes from three to four minutes. Add honey and sour cream. Whip again. Honey and sour cream must be added at the same time. The fat content of sour cream in the test of this cake does not matter (and 10% will fit and 30% will not spoil), unlike the fat content of sour cream for a cream, which should not be lower than 19%. 
Gasim soda vinegar and add to the egg mass. 
Next, add necessarily both flour and cocoa. 
Mix and dough are ready. 
We bake 3 embers at a temperature of 200 degrees in a lubricated vegetable or butter form, cut each cake into two parts. 
We prepare the impregnation: beat sour cream with sugar for 3 minutes by a mixer. 
We impregnate each of the biscuit dough layers at first sour cream. 
After that we prepare the cream of oil and condensed milk and on top of the sour cream, put the layer of cream from condensed milk. 
Lubricate all the cakes, except the highest. It is lubricated by a thin layer of cream from, draw the sign and error signs "Yin" and "Yan." 
After that, cook chocolate glaze. We mix sugar, cocoa, water and butter creamy. 
Cook on slow fire 3 minutes from boiling. After that, well cool. 
One of the half of the cake is lubricated with a thick layer of condensed milk. In the round recess we pour chocolate glaze. 
For the second half of the cake and its edges, we lubricate the chocolate icing. We give a cake of 7-10 hours to be soaked and apply to the table. 
Bon Appetit!
If you crave to truly surprise guests and hear a lot of compliments, take yourself a note of the Yin-Yan cake recipe. Dark and bright half of this amazing dessert are distinguished by an unusual taste.
A few words about delicacy
In fact, this cake consists of two completely different parts. At the same time, each of them is unique and interesting in its own way. Although some mistresses prefer to bake the same cakes, but to decorate them quite differently.
Such a dessert will become an excellent treat for two people. By the way, today among young mammies, Yin-Yan cake for twins is pretty popular. Although the kids, different in age, he also will probably have to taste. Try to cook this delightful dessert at least once, and make sure it is superior to a lot of other delicacies.
Mousse cake "Yin-Yan"
Incredibly delicate biscuit, an extraordinary fragrance, based on green tea. It is truly memorable, creamy mousse combined with a fragrant cherry confiture. And all this delicacy is covered with an impressive layer of chocolate. The recipe for Mousse Cake "Yin-Yan" is completely simple, although it will still have to tinker with him. But do not even doubt: the final result is definitely worth it. Your family will probably come delight from such a dessert, especially if it is prepared by your hands.
Required ingredients
For biscuit you will need:
- 50 g of butter;
- a tablespoon of green tea;
- 10 g of vanillina;
- 100 g of flour;
- as much sugar;
- 50 ml of water;
- 4 eggs.
For Mousse, it is necessary to prepare:
- 2 glasses of high fat cream;
- 0.5 glasses more milk;
- 20 g gelatin;
- 100 g of sugar;
- 2 tablespoons of green tea;
For confiture, you will need:
- 200 g cherry;
- 20 g of sugar;
- 10 g gelatin;
- the same amount of starch, preferably corn.
For decoration, prepare 30 g of black and white chocolate, a light food dye and a candy.
How to cook a cake with your own hands
Step 1. The process of manufacturing Mousse Cake "Yin-Yan" begins with confiture. To do this, from the prepared cherries should remove all the bones, after which it is to pull them up to the state of the puree. You can use small sieve or blender. Gelatin soak literally in several spoons of warm water. In the meantime, it will swell, mix the rearranged berries with starch and sugar in the saucepan, put on the stove and bring to a boil.
Step 2. Now remove the mixture from the fire, pour it gelatin into it, mix thoroughly and burst through the molds. Ready confiture will be considered when completely freezes.
In general, for the Yin-Yan cake, special molds are needed in the form of commas. But if there are no such arsenal, you can use any other tanks. Then you can simply give the product the necessary form. You must stick the confiture on the roof of the refrigerator.
Step 3. Now it's time to go to the manufacture of a biscuit for a future cake. Prepared to fill with boiling water, let it brew, then strain. By half of the sugar, add separated proteins and sweep carefully. In another dish, we treat yolks with the remaining sand in the same way. Only here add and melted butter.
Step 4. In the yolk mixture, enter the cooled tea, and then gradually add sainted flour. At the end, gently pour the protein mass here. Pour the resulting dough into silicone molds or special containers for baking.
Step 5. Prepare such a biscuit is necessary for half an hour at 180 degrees. Remember that you can always check the condition of baking using ordinary toothpicks. After the finished biscuit cools out, cut out the blanks from it - halves in the form of commas.
Step 6. Now it's time for the preparation of mousse. For him, first of all, the semicade gelatin should be soaked in warm water. Milk mix with sugar and tea, then bring it to a boil. Perfoliate the prepared mass and connect it with sweeping gelatin.
Step 7. Wait until the mixture is cooled, then add to it previously whipped with a cream mixer. Half the cooked mousse break into the form and send for 10-15 minutes to the freezer.
Step 8. On the frozen layer evenly lay out the confident. After it should again follow the biscuit and another layer of cream mousse.
Thus, you need to form two cake and put them in the fridge until it is frozen.
Dessert design
Step 9. In completion, it remains only to decorate the Yin-Yan cake. To do this, it is necessary to melt two types of chocolate in separate containers. In this case, white tiles must be mixed with the appropriate dye. One of the cooked cores should be covered with black icing, and the second is the opposite tint.
Step 10. After the top will freeze, you can begin the decoration of the dessert with the help of the candy. By the way, in the design of so unusual baking you will be helped by the photo of Yin-Yan cake. It is for them that you can familiarize yourself with the mass of the options for the beautiful and extraordinary decoration of the dessert, and then choose the most suitable for yourself.
Whole ready-made cake in the refrigerator for several hours. After he is imagining, his taste will roll completely.
Goodness for two
What can be cooked for Valentine's Day, if one half adores chocolate, and the second is condensed milk? An excellent solution will be the Yin-Yan cake. He can help parents at the child's birthday or a couple of lovers on the anniversary of the wedding. In general, such a dessert will become an unusual delicacy, appropriate on any holiday for two. At first, the recipe for a cake may seem very difficult, but in fact it is not. In fact, there is nothing difficult, but it is always very tasty.
What to prepare
So, for cooking you will need:
- 2 eggs;
- a half cup of sugar;
- as much sour cream;
- 2 teaspoons of vanillina;
- 200 g of walnut nuts;
- 2 cups of flour;
- 300 g of butter;
- 400 g of condensed milk;
- a teaspoon of vegetable oil;
- 4 tablespoons of cocoa powder;
- 0.5 teaspoon soda.
Manufacturing process
Step 1. Wear eggs with a glass of sugar. Add a mixture of sour cream, chopped nuts and soda to the resulting mixture. All this thoroughly mix. Squake the flour and also send it to the dough.
Step 2. Lubricate the oil. Place your dough and send it to the oven for 35-40 minutes at 160 degrees. When the biscuit is ready, cut it along in such a way that the lower part is thinner than the top. It is the bottom that will serve as the basis for the cake.
Step 3. Connect half the butter, 200 g of condensed milk and a teaspoon of vanillina. In another container, mix the remaining spread, half of the condensed milk and cocoa. In each mixture, close the same amount of thick attitudes. All this thoroughly beat the blender.
Step 4. In the same form, which was used before, put the white dough so that it fill in only half the opposition. And in the second part, place the dark mixture. Leave the formed construction for about an hour in the room, and then send half an hour to the cold.
Step 5. While the dessert is frozen, make cooking glaze. For dark coating, mix 2 spoons of cocoa, 4 - sugar and 3 are sour cream. All ingredients mix and put on fire. As soon as the mixture boils, add 2 spoons of butter into it and negotiate another 5 minutes.
Step 6. For white glaze, take 3 spoons of sour cream, 4 - sugar and 1 tea - vanillina. Similarly, wait for boiling and add oil.
Step 7. The frozen cake is removed from the cold, gently turn over to the plate and cover with icing, dividing it into two parts by some partition. Finally, send the dessert to the refrigerator for another hour, then serve to the table. Note: For pouring glaze, it will take about an hour.
21/02/2011 Niksya.
In fact, this cake is two completely different cake. The idea itself was born with me when I ordered a metal form in the form of a comma in one online store. It was implied that it would be slightly less and perfectly suitable for the assembly of beautiful pastries. But the form turned out to be big, heavy and high quality - do not bend, do not bother. And looking at her did not at all in doubt where it would be applied. I have already seen this cake in my imagination.
Yin - black, female, inner, earthly - will represent a chocolate-coffee biscuit with a chocolate-caramel cream.
Yang - white, male, external, heaven - will be embodied in a gentle protein-coconut biscuit with custard coconut cream.
Each cake is good in its own way and the opposite of each other. If the first with a bright aroma, long aftertaste, invigorant and I would even say a somewhat sharp taste. Then the second is gentle, air, very delicate. They fully comply with their archetypes.
In order to prepare it, you do not need to have the same metallic shape. I specifically picked up the ingredients so that it does not have the need for a supporting form for the time of frozen cream. In this connection - you can simply cut the right stencil from paper and already cut your biscuits on it.
Ingredients:
200 g of flour
25 g of potato starch
100 ml, room temperature
3 large egg whites, room temperature
1 tsp.
175 g of sugar sand
1 tsp. Basin
1/2 h. L. Sololi.
43 g of unsalted butter, softened
Coconut Cream:
400 g of milk
2 cups of coconut shavings
1 pod of Vanilla
3 yolk
130 g of sugar
3 tbsp. l. flour
60 g of unsalted butter, softened
Chocolate Coffee Biscuit:
230 g of softened butter
100 g of sugar powder
12 g bastard
50 g cocoa
1 tbsp. l. Soluble coffee
185 g Zolkov
200 g of flour
100 g of sugar (for proteins)
220 g of proteins
a pinch of salt
45 g of bitter chocolate (at least 60-70% cocoa)
100 cream 33%
100 sugar
25 water
1 tbsp. l. Honey
113 g of butter
Decoration:
Called bitter chocolate or confectionery sprinkle of black
Coconut shavings
PR and G O T O V L E N E:
Preheat oven to 180s.
Mix together coconut milk, egg squirrels and vanilla extract. Slightly sweep the wedge.
Mix flour, starch, sugar, baking powder and salt for whipping. At the slow speed of the mixer, mix everything within 1-2 minutes. Thus, we will satize biscuit with oxygen.
Small portions add creamy oil. Continue to stir at the same speed until everything turns into a crumb.
If you do not have a kitchen combine - you can sift the dry ingredients several times through the small sieve, and then pull them out with my arms with butter.
Add half the liquid coconut mixture - stir on the middle speed of the mixer 1.5-2 minutes. Add the remaining half of the milk and whip another 30 seconds.
At the end, mix the dough with the spatula so that it becomes homogeneous.
Ship the baking sheet with parchment paper and put the dough on it. Cross.
Bake in a preheated oven for 20 minutes.
Remove and turn the biscuit on the prepared surface of paper top. Remove it and give it to be frozen completely cool.
Then, with the stencil, cut out the necessary form. Its dimensions: Length 22 cm; Width: the widest part 16 cm, the narrowest 2 cm; depth (just in case)7 cm.
This should turn out three embers.
Biscuits to fold on each other, wrap in the food film and while remove to the side.
Chocolate Coffee Biscuit:
Preheat oven to 160s.
I borrowed this biscuit from. For brightness of taste only added soluble coffee, but if you are not an amateur of this drink, the taste of your cake does not suffer greatly from the fact that you will remove this ingredient from the general list.
Beat egg whites to light foam. Gradually add sugar and continue to beat to soft forms of peak.
Wake up the softened butter with sugar powder to a fluffy, cream state.
Yolkly beat the fork to lose their structure and become liquid. Thin weekeeper pour them into a whipping butter. Keep in mind if you add yolks all at once - the oil can stall.
Satch together flour, cocoa, baking powder. Add soluble coffee.
In several techniques, alternately, add proteins into the oily cream, gently mix the top from the bottom. Then add flour and mix again to the union.
A baking sheet with parchment paper and put a chocolate-coffee biscuit on it. Robbing.
Bake in a preheated oven for 20-25 minutes, or while the toothpick will not come out clean.
Remove the biscuit, turn it onto the prepared surface and remove the paper. Give cool, after which the stencil cut out 3 forms.
If you are in the future for your cakes to use Biscuit Luke Montersino, I want to add his video master class. The first part is preparing a white biscuit, which is made somewhat on another technology. (if necessary, translate); In the second chocolate. This amount of ingredients is calculated on 2 forms of 18 cm in diameter, or 1 standard baking tray, like me.
Fold out the cooled and carved biscuits on each other, wrap in the food film and postpone.
You will have a pretty decent number of biscuit "trimming" that can be used for or in a cake.
In the bowl, we sweat yolks, sugar and flour, while everyone is well united.
Pour the milk into a small saucepan with a thick bottom, add coconut to it.
Clean the seeds from the vanilla pod and add them and the pod itself to the dairy mixture. Heat the saucepan on medium fire stirring, not bringing to a boil. When the milk starts to pour, add all the whipped yolks into milk at once. Yolks will rise to the surface.
Do not interfere, allow the mixture to reach the state when the milk will start boiled, i.e. Milk will begin to go out between the walls of the pan and eggs, and the Vulcans are formed in the center. At this moment, the wedge stir yolks with milk to form a homogeneous mass, literally even less than a minute.
Remove from the fire, add the butter sliced \u200b\u200bto pieces and stir up to its dissolution. Then put the cold water bath, it is stirring from time to time.
Loose white cakes with this cream.
The residues of the cream to deceive the entire cake. Do not worry about the irregularities and roughness of the surface, because All this is disguised under coconut sprinkle.
Chocolate break on slices.
In a small saucepan, bring the cream to a boil and retain.
In another saucepan with a thick bottom mix sugar, water and honey. Bring to a boil, but do not interfere. Sugar must become amber color, about 6-8 minutes. As soon as it happens, add hot cream to caramel. Stir. Be extremely careful during this process.
Remove the saucepan from the fire, add chocolate and mix the wedge to the full dissolution.
Put on a cold water bath and, stinging, continuously interfere. You will feel how the mixture becomes all thick.
When the chocolate caramel cools to room temperature, put it in a bowl for whipping or in a kitchenette and whip on medium-high speed, gradually adding softened butter. As soon as add all the oil, continue to beat at high speed to fluffy, cream state.
Pandex the resulting cream biscuit, and remove the remnants to the entire surface.
Remove at least 2 hours in the refrigerator, and better at night, so that both cake as much as possible soaked and frozen.
Assembly:
The entire surface of the yin cake (chocolate) sprinkle with grated chocolate. So that the chocolate does not stick, but turned out to be a beautiful chips - put it on time from 30 minutes to 1 hour in the freezer. After that, soda on the middle grater. In no case, the chips do not take hands, it will immediately calm down - either a wide knife or a teaspoon. And apply to the entire surface of the cake. It is best to give "Yin" to stand 10-15 minutes at room temperature, then the chips will be better adhere to its surface.
In my case, I used a chocolate confectionery sputter in the form of thin needles.
But, do not forget that the "yin" and "yang" depend on each other, create a permanent movement, rising and dropping, like waves, and maintain mutual harmony. As a man and woman are partners in dance, in love and life, "Yin" and "Yang" are not only opposed, but also harmoniously complement each other. There is no absolute "yin" or an absolute "yang," in each phenomenon, both is necessarily present.
Therefore, you need to not forget to bring in our chocolate cake with sharp needles, a piece of soft, air coconut. How it's done:
Before covering the cake with decor, cut the circle of the diameter you need from paper. It should not be very big, but not too small. Place it in the middle of the widest part of your cake. Then apply the decor on the entire surface. Remove the circle and in this clean, cream part, with a teaspoon, add coconut chips.
On the entire surface of the cake "Yang" ( white) Apply coconut chips, just as not forgetting to leave a circle for black chocolate or confectionery decoration.
Collect the cake, tightly moved both parts to each other on a serving dish.
Before the feed, remove in the refrigerator.
Innings:
How good is this cake - in one tea party can be enjoyed at once with two completely different types of cake:
Chocolate-coffee with chocolate caramel.
And coconut, with tender custard coconut cream.
And, believe me, no one can definitely tell you which one is better. Because everyone complements each other.
Pleasant tea drinking!
