Description
This incredibly delicious and delicate cake can become a worthy decoration of the festive table, and just to please You and Your loved ones during a home tea party! Light, bright, fruity cake with a pleasant refreshing acidity from the berries... Baked it with great pleasure for the wonderful recipe chef Nina G.
Ingredients
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Chicken egg
4 piece
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Sugar
150 g
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Flour
150 g
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Leavening agent
1 tsp
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Yolk egg
2 piece
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Sugar
100 g
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Milk
250 ml
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Corn starch
1 Tbsp
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Vanilla
1 pinch
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Butter
50 g
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Assorted berries
250 g
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Jelly
1 pack
Cooking
The first thing to prepare and thawed berries. I have part of the berry mix included blackberries, raspberries, blueberries and currants. Even added a few strawberries...
Let us cook biscuits. Separate eggs into yolks and whites. Beat the yolks with half the norm of sugar until the weight increase in volume and to OSVETLENIE yolks.
Beat the whites in a separate bowl with the remaining sugar (optional to add a few drops of lemon juice) to dissolve the sugar until stable peaks.
Gently lay the yolks to protein mass and mix turning movements from the bottom up.
Until smooth air masses...
Pour in two parts sifted flour with baking powder. Mix gently each time turning movements, the egg mass should not opal!
Prepare form for baking. I use a special form for such pies with a prominent center... Can use an ordinary form for such cakes (with low sides, with a diameter of 26 cm!) The form of grease as the oil and sprinkle with flour (well to shake off the excess flour).
Put the dough in shape and bake in a preheated 180 degree oven for 20-25 minutes (watch your oven).
The finished cake to cool in the form, and then removed from the mold.
In my case, just flip the sponge cake, and he is ready "to drink". If you use an ordinary form for cakes, you must carefully cut the middle of the cake, stepping back from the edge of 1 cm to Remove part of the crumb cake. Put aside.
To prepare the cream. Put be heated in a saucepan the milk. Separately, the yolks with sugar, vanilla and starch. Add a ladle of warm milk into the egg mixture and stir. Then pour the mixture into the remaining milk in a saucepan and cook the cream, stirring constantly, until the desolation and before the first "bullock". The finished cream remove from heat and cool completely!
In a bowl, whisk the softened butter and gradually parts to introduce the cooled custard, continuing to whisk. The cream gives a very pleasant, airy consistency.
Filled with a cream base biscuit.
Thawed berries to drain and put a layer on top of the cream.
Cook the jelly to fill the cake, according to the manufacturer's instructions. In my case, pour the jelly powder with the addition of 3 tbsp icing sugar 250 ml water and bring to boil. Cool the jelly a few minutes and gently pour it over the cake surface. Put the finished cake before serving in the fridge (for at least 2 hours).
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