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Saturday, October 8, 2011

Russian hats topped with Persian fairy floss - Subarice sa Persijskim vunenim secerom

Coconut coated delights with soft centre filling between the moist chocolate sponge.
For the base:

6 eggs
12 table spoons flour
14 table spoons sugar
6 table spoons cocoa
1.5 sachets baking powder

Preheat oven to 180C

In a large bowl separate egg whites and whisk until soft peaks form. Add sugar spoon by spoon until you get a firm and glossy texture. Gradually add the egg yolk one by one and mix well. Combine flour, baking powder and cocoa and add spoon by spoon into the egg mixture.  Once everything is mixed well, line baking tray with baking paper and brush with oil. Pour cake mixture in the baking tray and bake on 160C for 15-20 minutes or until set well when poked with a baking skewer.

Cream filling:

500ml full cream milk
2 table spoons flour type 00 (from your supermarket)
3 table spoons gustin/corn flour (White Wings)
8 table spoons sugar
200g butter softened
50ml rum
Vanilla essence

Separate flour and a little bit of milk in a measuring jug and mix well until smooth. Pour the remainder of the milk in a medium sized saucepan, add rum, a little bit of vanilla essence and sugar. Mix with a wooden spatula and place on medium heat. Bring to the boil. Slowly pour in the flour and milk mixture and stir well until the texture thickens. Make sure you are continuously stirring on medium heat to avoid any lumps, your aim is to have a very smooth texture. Leave to cool.

Once the base is baked - cut out small circles with a cutter and then cut the rounds in half with a knife (step by step process shown below). Spread cream filling over each half round and top with the other half like a burger. Coat the outside of every round with the cream filling and then coat the sides in coconut it should be fully coated leaving the top as is.

In a ceramic bowl add cooking chocolate and a bit of thickened cream and place over a steaming saucepan. Melt to make chocolate ganache. Cover the tops of all the round with the chocolate ganache and leave to cool. Serve this way or if you want a bit of an extra effect top with Persian fairy floss** to add to the aesthetic of the cakes.

Note: Persian fairy floss - Pashmak can be found in selected deli's.

Step by step process:

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