The most chocolatey Alhambra cake of all from the winner of Master Chef Lisa Glinskaya!

The base is a biscuit soaked in syrup. Usually - 4 cakes, between them chocolate cream- ganache, then everything is watered chocolate icing. It can also be topped with chocolate ganache.
Here is this miracle cake in the context:


Biscuit

6 eggs
170 g sugar
40 g cocoa powder
40 g flour
55 g hazelnut flour (grind hazelnuts into flour)
35 g butter

Proteins are separated from the yolks. Beat the whites with a mixer until stiff, then gradually add half the sugar in several steps. Still whipping.
Add the second half of the sugar to the yolks, beat with a whisk until white for about 5 minutes.
Separately combine all dry ingredients.
Melt the butter separately. Pour it into the yolks with sugar, stir. Then gently fold in the beaten egg whites. The more carefully, with just a few movements, you do this, the more magnificent the biscuit will turn out.
Again, very carefully add the dry ingredients.

Grease a baking dish with butter and sprinkle with flour. This amount of dough will make one large cake or two small (rectangular) ones.
Pour the dough into the mold by 2/3, bake at t 160º C for 30-35 minutes.

Ganache (chocolate cake cream)

200 g dark chocolate
200 ml cream
Vanilla

Break the chocolate finely into a bowl. Heat the cream, but do not bring to a boil! Pour hot cream over chocolate, but do not stir immediately! Be sure to wait 2-3 minutes, then stir with a whisk until smooth.

Syrup

For syrup, sugar is taken with water in equal proportions. We will need:
175 ml water
175 g sugar
Boil the mixture and set aside, you do not need to boil for a long time!
For taste, you can add 1 tbsp. coffee extract.

coffee extract
Cook caramel over high heat: 50 ml of water + 50 g of sugar. As soon as the caramel is cooked, add a mixture of 50 ml of water + 50 g of instant coffee. We will pour the mixture of water and coffee into the still hot dishes, so it will splash - be careful! The extract is very concentrated, it will need 5-10 g for dessert, according to your taste. We cool the extract and only then add it to our cream.

Chocolate glaze

250 g dark chocolate finely chopped
50 g butter
1 tbsp honey (honey gives the glaze elasticity!)
Heat 250 ml of cream, but do not bring to a boil!

Place the chocolate and butter in a bowl and pour over the hot cream. Wait 2-3 minutes and stir well with a whisk. If the icing is very thick, dilute it with syrup. The normal consistency of the glaze is when there are no stable circles left on it after the whisk.

Cake assembly

Cut the finished biscuit into 4 cakes 1 cm thick, just cut off the swollen top, we will not use it. Lay out the same form in which the biscuit was baked from the inside with parchment so that it protrudes a few centimeters above the form, then it will be convenient to pull it out.
Pour ganache at the bottom, then take one cake and soak well with syrup on one side. Put in ganache, soaked side up so that the cream comes out from all sides, i.e. "sink". Pour the ganache on top again, put the biscuit again, etc. The last will be a biscuit, it does not need to be watered with cream. Then we turn the cake over and this last biscuit will be its base. We put it all in the refrigerator for 2 hours. The chocolate will set well and the parchment will peel off easily. The rest of the ganache is in the refrigerator, then we will decorate the cake with them.

Put the frozen cake on the wire rack and pour over the icing. Its remains will drain through the grate, you can even correct it with a spatula. We put it in the refrigerator again.

Now you can decorate the cake with the rest of the ganache on top and around the perimeter - to your taste!
Liza had a small square cake:


But you can make a classic round:

orange cake - this is one of the very first desserts that the show culinary expert learned how to cook Lisa Glinskaya. The confectioner admits that she often cooks it today, because orange cake enjoys great popularity in her family.

Ingredients:

500 g fat sour cream
300 g sugar
210 g softened butter
2 oranges
7 eggs
10 ladyfingers (or other biscuit biscuits)
1 cup walnuts
1 lemon

Read also:

Cooking:

Preheat the oven to 180°C. Dip one orange in boiling water and cook for about 30 minutes. In turn, grind the boiled orange, nuts, cookies in a blender.

Separate the yolks from the whites. Beat the yolks with 150 g of sugar, add 200 g of softened butter. Continuing to beat, add nuts, cookies and orange.

Beat the whites in a strong foam, add 50 g of sugar and mix. Pour the proteins into the orange-nut mass and mix again.

round shape line with baking paper, grease the paper with oil. Spread half of the dough evenly over the paper and send the cake for 25-30 minutes in a preheated oven. Then bake the second cake in the same way.

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Finely grate the zest of the lemon, squeeze the juice out of it. Whisk sour cream with remaining sugar. Add lemon juice and zest and beat the cream a little more.

Put a layer of cream on each cake (cooled), then put them one on top of the other. You can decorate it with pre-caramelized orange slices. Or "bathe" in caramel walnuts, then coarsely detail and use for decoration.

"Don't worry if the cakes are not too attractive, then you will fill them with cream and close all the bumps, - is talking Lisa Glinskaya. - Do not wait for the cake to dry, it should be moist inside, this is the beauty of this cake, that it is very juicy.

I sometimes cut the cake into two more so that there are 4 cakes. As for caramel: in a saucepan, a few tbsp. l. sugar and orange juice, over medium heat (without water and vinegar), the saucepan should be dry, you do not need to climb there with a spoon. You can just tilt the pan slightly.

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It is very difficult to say how long it will take, sometimes 15 minutes, sometimes a little more. As soon as the caramel begins to thicken, dip the orange slices into it. Cook for a few more minutes. And in order to caramelize nuts, it is necessary to melt a few tablespoons in a dry saucepan. l. sugar (do not stir with a spoon).

The main thing is not to burn the caramel, otherwise it will be bitter! Dip the nuts into it, transfer to a plate, let the caramel cool, and then you can grind or just leave it whole - with a shiny caramel ... "

Lemon tartlets from Elizaveta Glinskaya, winner of the 2nd season of the Master Chef show.

From this amount of products you will get 8 tartlets.

Cooking shortbread dough :
300 g flour
150 g butter (from the refrigerator) - grate on a coarse grater
1 large egg (60 g)

Knead the dough well on the table with your hands 3-4 times, flatten into a layer, about 2 cm thick, so that it cools evenly, wrap in cling film and put in the refrigerator for at least 30 minutes.

At this time we are preparing lemon cream(Kurd).
You will need 3 (4) medium lemons
Remove the zest from 2 lemons (no white layer!).
Take the pulp with juice from 3 lemons, the juice should be about 150 g, if the lemons are dry, then you may have to use 4 pieces.

Berm 150 g of sugar and pour half into the lemon pulp with juice and zest, put it in a saucepan on the fire, bring to a boil.
Add 3 eggs to the other half of the sugar, grind and pour this mixture into a saucepan with lemons. Do not be afraid! Eggs won't curdle thanks to citric acid. Bring it all back to a boil again. Stir the mixture all the time with a whisk, it will begin to thicken. As soon as it begins to boil, remove and pass through a sieve to remove all lemon films, zest, etc. We do this quickly so that the mixture does not have time to cool down - put 150 g of butter (room temperature) into the hot mass, which should melt. Mix everything well and put it in the refrigerator to cool.
By the way, you can eat this cream just like that, spreading it on a bun! Keep refrigerated.

Lemon candied fruit for decorating tartlets.
Candied fruits are made from the zest, trimmed along with a white layer. Cut into thin slices. So that they do not taste bitter, they need to be boiled in salted water 3 times, each time changing the water. Then make a syrup of water and sugar 1:1. Boil the slices in it again 3 times, adding 200 g of sugar each time. (Calculation for 3-4 large lemons).

We roll out the dough, putting it between 2 sheets of parchment paper, then it will not tear and roll out evenly. We make the dough no thicker than 0.5 cm. We lay out the bottom and walls of the molds so that the dough protrudes several mm above the sides. We bake at 175 degrees for about 25 minutes.
When the molds have cooled down, we fill them with curd and decorate with candied fruit slices.

In winter, when the shelves of our stores are littered with citrus fruits, and the exhausted body needs vitamin C so much, it's time to please yourself and your family by preparing a lemon tart. Recipe with photo of this french dessert already causing a rush of saliva. And when a light aroma of citrus pastries floats around the apartment, the children will not have to call to the table for a long time. The cake is simply amazing in its appearance - it is perfect option for the holiday. Elegant crispy meringue, and under it - tender dough and a velvety cream with a slight citrus sourness. French style cake is light, weightless, spicy and fresh. It's worth the effort! Here is classic recipe and author's fantasies of famous chefs.

Preparing shortcrust pastry

First, let's look at how to cook a classic recipe suggests making a sand base for it. So it does not spread and perfectly saturate it. in this sense, it is not suitable - it will absorb the thin grease and spread into porridge. So, we first hide one hundred grams of oil in the freezer. Pour one and a half glasses of premium flour into a bowl, mix it with two tablespoons of sugar, half a standard pack of baking powder (cookie powder) and a small pinch of salt. We take out the oil and quickly, quickly three of its large chips. Without waiting for it to thaw, add the flour mixture to it and grind everything into crumbs. Then add one egg and two tablespoons of very cold water. We knead the dough. We form a bun, flatten it into a cake and put it in the refrigerator for half an hour.

Cake baking

It has an unpleasant habit of puffing up or rising unevenly when baking. To make a beautiful lemon tart, the recipe suggests using the following secrets. After we have rolled out the dough with a layer 3-5 mm thick, we transfer it to floured detachable form for baking. We form the sides with our fingers. We prick the bottom with a fork in several places. And now attention: we cover the cake with a piece of cooking paper, and pour dry peas or beans on it. The oven must be preheated to 180 ° C. After a quarter of an hour, we take out the form and remove the parchment with the bean press. Now the cake will be even. We send the dough back and keep it in the oven for another 10-15 minutes. We do not pull out the cake from the mold.

Preparation of cream and meringue

We drive three eggs and two more yolks into the mixer bowl. Add three-fourths of a cup of sugar, beat. Then add the same amount of cream. Squeeze the lemons so that you get half a glass of juice. Strain it well through cheesecloth to remove the seeds and citrus fibers. We do not throw away the crust, but three it into powder. Add both juice and zest to the creamy egg mass. Mix well with a mixer. Pour this filler into a detachable form, at the bottom of which rests a lemon tart. The recipe says to keep it in the oven for about 25 minutes at the same temperature. In the meantime, beat the whites (2 pieces) with three tablespoons of granulated sugar. Here you really have to try to get solid, non-falling peaks. We collect the foam in a pastry bag and decorate the top of the tart. If there is no such device, it does not matter: just beautifully lay out the whipped protein with a spoon. Put it back in the oven, this time for ten minutes. During this time, the meringues should brown. Serve the product completely cooled.

Lemon Tart - Recipe #2

To prepare the base, sift a slide of 250 g of flour. We make a recess at the top, where we put a pinch of salt, 50 grams of sugar, a quarter cup of water and one yolk. Adding flour from the edges to the middle, knead the dough. Add 125 grams of soft butter. Knead so long until the dough stops sticking to your fingers. We roll up the bun, wrap it in cling film and put it in the refrigerator for ten minutes. We heat the oven to 220 ° C. Lubricate the form with margarine, roll out the dough into a layer and sculpt the bottom and sides. As in the previous recipe, we pierce the base with a fork and use a press to make the cake come out even. We bake for about a quarter of an hour. The cream is also made differently: we cook an almost full glass lemon juice and 100 g of sugar. In a separate bowl, beat two eggs plus two yolks with 150 g of sweet sand. Add to this mass 20 g of starch. Pour this mixture into the juice and cook until abundant bubbles appear. After that, cool, mix with grated butter (100 g) and zest.

How to cook lemon curd

This is a kind of cream that perfectly emphasizes the tenderness of the dessert.

To prepare a tart with, it is not necessary to completely bake the cake. Just enough to dry out the dough. We prepare the Kurd itself as follows: mix two eggs, 150 g of sugar, zest and juice from two lemons. Bring this mass to a boil and, stirring constantly, boil until it thickens. Pour into a mold over the cake and bake for ten minutes at 160 o C. After that, lay out the meringues. French lemon tart recipe suggests using heavy cream (125 ml). First, beat five yolks and 225 g of sugar. When the mass becomes fluffy, pour the cream. Add the grated zest and juice from four lemons, filter. Pour the curd on a slightly baked cake and send it to the oven for half an hour at 170 ° C.

Recipe from Ilya Lazerson

If you follow this recipe, you get a somewhat crispy lemon tart. Laserson achieves this effect by introducing about 50 g of crushed almonds into the dough. Nuts are added at a very early stage when flour (250 g) and cold butter (150 g) are mixed. Then we beat the egg into the crumble and add 100 g of sugar. After kneading the dough, we form the bottom and sides, cover it with parchment with a load and bake for 20 minutes at 190 ° C. We clean five lemons, finely chop the zest or three, and squeeze the citruses themselves. Mix juice, skins and 240 g of sugar. We drive in four eggs, cut another 300 g of butter. We put the saucepan with this mass on water bath and steam until the cream thickens. Pour over the cooled cake, put in the refrigerator for five hours.

Lemon tart from Lisa Glinskaya

A well-known culinary specialist also advises making crispy shortbread dough by mixing it with it (60 g). First you need to freeze 150 g of butter. Mix 300 grams of flour, 150 g powdered sugar, almond. Rub oil into it. Add an egg. To achieve a uniform dough texture, you need to apply a French technique called "phrase". With the base of the palm, rub the mass on the countertop three or four times. After that, you need to roll out the dough with a layer, roll it up in a film and hide it in the refrigerator. For Kurd, beat 3 eggs and 80 g of sugar. Put the pulp, zest and juice of three lemons into a saucepan. Mix with 80 g of sugar and boil. hot pour into the egg mixture. Transfer to a saucepan, bring to a boil over low heat. Add 150 g of oil to the hot cream. Cool in the refrigerator, spread on the cake.