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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