Nadine's Cake Nadin

Step-by-step cooking

1. Step 1:

   

   We begin the preparation of our wonderful dessert with the preparation of everything necessary for the first layer. We take a suitable detachable mold and line it with food wrap.

2. Step 2:

   

   Since the components of our cake are liquid, the film will protect it from leaking.

3. Step 3:

   

   Gelatin (15 g) and 1 tbsp.soak a spoonful of sugar in milk for 10 minutes

4. Step 4:

   

   At the bottom of the mold we spread the pieces of sponge roll. If desired, it can be replaced with a simple biscuit sheet.

5. Step 5:

   

   Heat the gelatin mass in a water bath until the sugar is completely dissolved. Stir constantly and do not bring to a boil. Remove from heat and cool slightly.

6. Step 6:

   

   At this time, beat the yogurt with a mixer, beat for 10 minutes until the mass becomes more airy (splashes strongly).

7. Step 7:

   

   Then pour in a thin stream of warm gelatin mass, without ceasing to beat until smooth.

8. Step 8:

   

   Pour the yogurt mass on the sponge cake.

9. Step 9:

   

   The first layer is ready. We send it to the refrigerator for solidification. 3-4 hours.

10. Step 10:

    

    It's time to do the second layer. This is a souffle "Bird's milk"

11. Step 11:

    

    Gelatin pour orange juice and leave to swell for 10-15 minutes

12. Step 12:

    

    Condensed milk and butter are beaten with a mixer until a fluffy cream is formed

13. Step 13:

    

    Put the gelatin mass in a water bath, heat it to a liquid state and add 100 grams of sugar. Stirring, we wait for the sugar to completely dissolve and remove from the stove, without bringing to a boil. Let it cool down a little.

14. Step 14:

    

    Meanwhile, whisk the proteins with 100 grams of sugar and vanilla sugar (vanilla) into a strong foam.

16. Step 15:

    

    When the mass rises sufficiently, add the warm gelatin mass in a thin trickle, continuing to beat at high speed.

17. Step 16:

    

    Add the protein-gelatin mass to the whipped butter with condensed milk and mix gently.

18. Step 17:

    

    This mass thickens quickly, so do not hesitate and quickly put it in the form on the first layer.

19. Step 18:

    

    The second layer is ready. We send it to the refrigerator for about 1 hour. The mass freezes quickly, but you still need to check.

20. Step 19:

    

    Here we have reached the third layer. Jelly made from natural orange juice. The presence of pulp fibers in the juice gives a certain charm and density.

21. Step 20:

    

    Gelatin pour 50 ml of juice and leave to swell for 10 minutes.

22. Step 21:

    

    Pour 500 ml juice into a ladle, add sugar and put on a small fire until the sugar is completely dissolved

23. Step 22:

    

    Dissolve gelatin in a water bath

24. Step 23:

    

    Add gelatin to the juice and mix well. Cool down to a slightly warm state.

25. Step 24:

    

    Carefully and carefully pour our amazing orange jelly into the mold

26. Step 25:

    

    We send it back to the refrigerator until the jelly is completely solidified. It's still 2 hours.

27. Step 26:

    

    During the preparation of the chocolate glaze, it was not possible to remove it step by step, so only the text: 12 g of gelatin, pour 60 ml of cold water and leave for 10 minutes. In a separate bowl, pour 80 ml of water, add sugar, mix and put on fire. Bring to a boil. Add the sifted cocoa powder. Stir and cook for 1-2 minutes. In another bowl, bring the cream to a boil and add the gelatin dissolved in a water bath.Combine cocoa with cream.

28. Step 27:

    

    Mix until smooth with an immersion blender. Then we pass the glaze through a sieve to avoid bubbles. Leave for a while, let the glaze cool down to 30 degrees. After standing for a while, the glaze will become smoother and more uniform. We cover the cake with our amazing glaze, there will be a lot of it. We decorate the top as desired. My cake is dedicated to my daughter-in-law Nadenka.

29. Step 28:

    

    Here we are! Delight is provided!