Nadine nadin cake

12 servings
8 hours

We begin the preparation of our wonderful dessert with the preparation of everything necessary for the first layer. We take a suitable detachable shape and line it with cling film.

Since the components of our cake are liquid - the film will protect against leakage.

gelatin (15 g) and 1 tbsp sugar soak in milk for 10 minutes

We lay out pieces of biscuit roll on the bottom of the form. If desired, it can be replaced with a simple biscuit sheet.

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 the heat and cool a little.

At this time, beat the yogurt with a mixer, beat for 10 minutes until the mass is more airy (heavily splashed).

Then pour a warm gelatin mass into a thin stream, without ceasing to beat until homogeneous.

Pour the yogurt mass onto the biscuit.

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

The time has come to deal with the second layer. This is a souffle & quot; Bird's milk & quot;

Pour the gelatin over the orange juice and leave to swell for 10-15 minutes

Whisk condensed milk and butter with a mixer until a lush cream forms

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

In the meantime, beat the proteins with 100 grams of sugar and vanilla sugar (vanilla) into strong foam.

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

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

This mass thickens quickly, so we do not baggy and quickly lay it out in the form on the first layer.

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.

So they reached the third layer. Natural orange juice jelly. The presence of pulp fibers in the juice gives some charm and density.

Pour the gelatin into 50 ml of juice and leave to swell for 10 minutes.

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

Dissolve gelatin in a water bath

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

Carefully and carefully pour our amazing orange jelly into a tin

We send again to the refrigerator until the jelly sets completely. It's another hour 2.

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

Mix until uniform with a submerged blender. The glaze is then passed through a sieve to avoid bubbles. We leave it for a while, let it cool the glazes to 30 degrees. After standing a little, the glaze will become smoother and more uniform. We cover the cake with our amazing glaze, it will work out a lot. We decorate the top at will. My cake is dedicated to my sister-in-law Nadenka.

Here we are and visiting! Delight is assured!