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You Are Here: Home » Different dishes » Dessert » Cakes «Delicate»

Cakes «Delicate»

Posted date : 30.01.2016 In Dessert, Different dishes 0

Cakes

These cakes — a real joy for the sweet tooth. I was particularly surprised by the cream, have I had never eaten. He’s like a member of the elementary products — proteins and butter, but the taste has a very creamy, sweet and rich. In general, I am very pleased with the cakes. If you do not like too sweet, reduce the amount of sugar in the cream and sponge cake.

For 4 cakes:

h3>Ingredients

  • Biscuit:
  • Egg chicken — 3
  • Sugar — 1 \ 3 tbsp.
  • vanilla — to taste
  • Flour — 1 \ 3 tbsp.
  • Starch — 2 tablespoons
  • Cream:
  • Egg protein — 2
  • Sugar — 100 g
  • Vanilla sugar — 1 package
  • The butter (room temperature) — 50 g
  • Sour jam — to taste
  • Note

  • 1. To prepare the cream, mix proteins, sugar and vanilla sugar in a bowl and put in a water bath. The bottom of the bowl should not touch the water. Beat whites with a mixer 5 — 7 minutes at high speed, and remove from the water bath. Send a bowl of cream in the refrigerator until cool. If you decorate the cake with a cream, it is best to set it slightly in another bowl before adding the oil. In the cooled cream add the butter and stir until smooth.
  • 2. The resulting cream again put in the refrigerator and in the meantime prepare a biscuit. We separate the proteins from the yolks and whisk in a solid foam, add half the sugar. In the yolks add the remaining sugar, vanilla and whisk until smooth. We sift the flour and starch in a bowl with the yolks, add 1/3 of the beaten egg whites and gently stir. Add the remaining whites and mix thoroughly. We spread the dough on a greased baking tray with butter and leveling. Bake until golden brown.
  • 3. Willingness biscuit check with a toothpick, trim the edges and cut dry biscuit into rectangles 3 x 4 got 4 cakes, each of the three pieces of biscuit.
  • 4. If the cake has turned dry, it can be anything — a soak, such as liqueur. Now begin to collect cakes. To do this, lubricate the bottom cake cake with a thin layer of jam, then a layer of cream. Cover with a second piece of biscuit and then spread a layer of jam and cream. Again cover with biscuit and cream lubricates only. So we collect all the cakes. Top decorate protein cream that we put off by a confectionery syringe or figurines made of white chocolate. They can be made of melted white chocolate. To do this, melt the it in a water bath, we shift into a syringe or pastry bag and a piece of paper draw any shape. Then send the sheet in the freezer until the moment until the chocolate hardens. The finished cake is better to 1:00, and stand in the fridge to soak.
  • Translated by site: chocolate-kiss.ru

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