The most delicate cake

The most delicate cake

INGREDIENTS:

Biscuit:
● 7 eggs — room temperature,
● 1 cup (200 g.) — sugar,
● 1 cup (144 g.) — wheat flour,
● 1/3 cup (50 g.) Of cornstarch.

Cream:
● 500 ml. — whipped cream at least 30% fat. cold,
● 250 gr. cheese — mascarpone or Philadelphia cold,
● 5 tbsp. spoons — powdered sugar.

Fruit filling:
● 300 g. — any berries by season, or frozen,
● 2 — banana,
● 2 — kiwi fruit,
● 100 gr.- Chocolate chips for decoration,
● Strawberry jam.

For impregnation:
● Fruit tea, brew and cool, + 1 tsp. — lemon juice,
● Or liqueur if desired.

PREPARATION:

Prepare the biscuit: Preheat the oven to 180 degrees C (up / down without convection). Combine the flour with the starch and mix. Separate the proteins from the yolks. Start whipping the squirrel at the lowest speed of the mixer. Slowly, one spoon add sugar and pour in vanilla.

Whisk until hard peaks. When the protein mass becomes white and fairly dense, just add the yolks on the spoon while continuing to whisk. We remove the mixer and begin to sift the flour into the bowl with the proteins, gently kneading the spoon in the direction from the bottom up.

Pour the dough into a mold (21 cm). The bottom is preferably covered with a circle of parchment paper. Do not lubricate sideboards. We send the biscuit to the oven heated to 190-200 degrees for 20-25 minutes.

The main rule when baking biscuits — do not open the oven door — otherwise it will fall off. When the time is right, take out the shape and turn the biscuit over the plate (grate, towel) and let it cool. (If all the rules are followed, the biscuit is high and very airy.) It can become an excellent base for cakes, pastries and desserts.If the indicated amount of products is oven in the form of a diameter of 21 cm, the sponge cake is easily cut into 3 pretty decent cakes.)

Cooking cream:

Put all the products for the cream in a cold bowl of the mixer and beat for 3-4 minutes until the mixture becomes dense.

Assembling the cake:

Biscuit cool it and leave it for a day. Cut into 3 pieces and drizzle with tea every cake. Spread a thin layer of jam. Lay the finely chopped fruit, then 1/3 of the cream. Repeat all the same with the rest of the cakes. Decorate the cake as desired.

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