Description
Incredibly delicious and delicate cake! Today I want to tell you and show you how I cook it. A recipe and a favorite. Cooking is very simple, the most affordable products. The enchantress charms and enchants with its magical taste. Help yourself!
Ingredients
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Butter
150 g
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Sugar
180 g
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Chicken egg
3 piece
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Flour
140 g
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Leavening agent
10 g
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Salt
1 pinch
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Milk
250 ml
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Sugar
90 g
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Chicken egg
1 piece
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Flour
2 Tbsp
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Butter
160 g
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Vanilla
1 g
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Water
125 ml
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Sugar
3 Tbsp
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Cognac
1 Tbsp
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Milk
6 Tbsp
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Sugar
6 Tbsp
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Butter
3 Tbsp
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Cocoa powder
3 Tbsp
Cooking
DOUGH: beat butter for 3-4 minutes.
Add the salt, the sugar, continuing beating.
Enter the eggs one by one whisking.
Mix the flour and baking powder. Sift, add to the dough.
Quickly whip.
And put the dough in the form greased and sprinkled with flour. I have a detachable, diameter 24 cm Bake for 35-40 minutes at 180 degrees. Biscuit remove from the mold and cool on a wire rack.
To prepare the custard part of the cream: mix sugar, egg, milk 100 ml, flour and whisk.
Bring almost to a boil 150 ml of milk
And a thin stream to pour in in it milk-sugar-egg mixture.
Boil on a slow fire with constant stirring until thick.
Cover with plastic wrap, laying it directly on the surface. Cool to room temperature.
Butter, remove from the refrigerator two hours before whipping, it should be very soft.
Beat the butter with the vanilla on medium speed of mixer to whitening and a tablespoon to introduce the cooled custard part, continuing the whipping.
The CREAM is ready.
SYRUP: dissolve sugar in water, pour in the cognac.
Sponge cake cut into three Korzh. The top half put on the bottom, soak with syrup.
Spread half of the cream with the spatula.
Put the second cake, soak with syrup, put the remaining cream.
The bottom cake to put up, to impregnate with a syrup. Put into the refrigerator, cool slightly.
GLAZE: mix all ingredients. Warm up by the fire, stirring with a whisk.
Glaze remove from heat and evenly on the cake with a silicone brush.
I also decorated the cake with melted chocolate.
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