Pie of Shoko-laym

Pie of Shoko-laym

Products are expected split mold with a diameter of 22 cm.

Ingredients:

For biscuit:
5 eggs
100 g of flour
30 g of cocoa powder
50 g of desi
50 ml of milk
140 g of sugar
1 pinch of salt
For ganash:
125 ml of milk
1 St honey spoon
220 g of dark chocolate (50% of cocoa above)
1 St desi spoon
For cream:
6 pieces of lime (it is required to squeeze out 170 ml of juice)
7 leaves of gelatin
500 ml of natural yoghourt
150 g of icing sugar
150 ml of fat cream

Preparation:

- — To include oven to be heated on 175 °C. To lay form baking paper, to oil walls.
- — To dissolve oil in slightly warm milk. To mix flour and cocoa. To shake up eggs with sugar and salt in magnificent weight, to add milk, flour with cocoa and it is good to mix the mixer. To pour out dough in the prepared form and to bake 30 minutes. Completely to cool ready biscuit on lattice and to cut on 3 cake layers. Note: the biscuit turns out low. it was difficult for me to cut it on 3 cake layers. One cake layer at me has broken, I have made of it crumb and have laid out it the third layer in pie.
- — For cream: To wet gelatin leaves in cold water for 10 minutes. To rub dried peel from 2 limes, to squeeze out juice (170 ml), to add icing sugar. To wring out gelatin, to add couple of spoons of lime juice and slightly to heat to full dissolution of gelatin. To mix together the dissolved gelatin, lime juice and yogurt. To put in the refrigerator for 20 minutes. To shake up cream and to mix them to beginner to stiffen to cream.
- — For ganash: To boil milk with honey, to clean from plate and to vsysat small cut chocolate and oil. In 5 minutes to mix the mixer weight.
- — Assemblage of pie: To fix ring from split mold round the first cake layer. Further to pour out on cake layer of 5-6 St of spoons of ganash and to level. Following layer 1/3 creams. Further: second cake layer, ganash, cream, third cake layer, ganash, cream. To put pie at least for 4 hours per the refrigerator for hardening.

Bon appetit!

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