Creamy and chocolate pie Pina-Kolada

Creamy and chocolate pie Pina-Kolada

Ingredients:

For cake layer:
270 g of concentrated milk,
2 eggs,
bag of vanilla sugar,
100 g of starch,
150 g of flour,
1 tsps of soda (to extinguish citric acid or lemon juice).

Souffle:
25 g of gelatin to fill in 4 tbsps of water, to leave on minutes 15 for swelling. In separate bowl to shake up sour cream (300 g of 20%), concentrated milk (300 g) and vanilla sugar.

Preparation:

To mix eggs, condensed milk and vanilla sugar. To add starch, to mix. To add flour, soda and to knead not strongly dense dough. To divide dough into two parts. To add cocoa (2-3 tablespoons) to one part. To pour out light part of dough in form, from above spoon to pour out dough with cocoa.

To put in the oven warmed to 180 degrees. To bake within 30-35 minutes. To cut ready cake layer in half. To impregnate with Pina-Kolada syrup (both cake layers).
To put one cake layer in split mold. On it to pour out souffle.

To kindle gelatin on water bath. Also on water bath slightly to warm up the swept-away mix. In warm mix to pour in gelatin. To shake up once again. To pour out souffle on cake layer and to put in the refrigerator for hardening (hour - two).

To get cake layer from the refrigerator, to take out from form. From above we cover with the second cake layer. To water with glaze.

Glaze: 3 tablespoons of sugar, 3 tablespoons of cocoa, 3 tablespoons of milk it is kindled on small fire, stirring slowly to add 50 g of desi. Not to bring to the boil!

To strew pie with crumb of white chocolate. To decorate with fruit jelly and nutlets. And the final moment – to cover edges and sides of pie with cream.

Cream: 8 tablespoons of cream powder, 1 tbsp of cocoa, 1 h. l. to rastv.kofa, bag of vanilla sugar, 3 tbsps of milk and 1 tbsp of the Baileys liqueur. To shake up the mixer. A little thinnish cream will turn out, but, having stood in the refrigerator, it stiffens a little.

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