Description
Homemade cake from childhood! I really wanted to treat myself and family with a delicious cakes with butter cream and hot tea (due to the cold and gloomy weather!). Recipe taken from Chedaki, for which many thanks to her!
Ingredients
-
Flour
120 g
-
Sugar
405 g
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Chicken egg
4 piece
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Water
115 g
-
Cognac
2 Tbsp
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Butter
200 g
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Yolk egg
2 piece
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Milk
125 g
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Candied
50 g
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Vanilla sugar
2 Tbsp
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Cocoa powder
1 tsp
Cooking
To prepare the cake - beat separately yolks with 2\3 of the sugar until thick and almost white, beat the whites in a solid foam, add the remaining sugar and beat again, mix the yolks and whites, add the sifted flour, gently but thoroughly.
Bake at 180*C for 30 minutes (focus on your oven!) in a rectangular shape for cupcakes or bread, pre-oiled. The bottom lay a baking paper. Allow to cool in the form for 5 minutes. To turn on the grid. Leave overnight for aging.
With the finished cake, slice off the top corners to make the shape of semi-circular, mix in a blender. If babe palely, the resulting chips you need to fry until Golden brown in a dry frying pan. Cool.
Syrup for impregnation: 100 g of sugar 115 g of hot water and mix until the sugar is dissolved. Add brandy and cool.
To prepare the cream Charlotte need to boil the syrup. For this 2 chicken yolk thoroughly mixed with 125 g of milk, then add sugar (185 g). Put on medium heat and while stirring bring to a boil. Be careful, at first, the mixture must be heated SLOWLY, otherwise the yolks may curdle.
Bring the syrup to a boil and simmer for 5-7 minutes until large bubbles, the temperature is 105*C (who have a thermometer with me) and to the similarity of condensed milk (for density and colour). If you cook longer than the specified time, sugar kristallizuetsya and will be in the cream to squeak on the teeth! Pour into a small bowl, cover with plastic wrap and cool to room temperature.
Butter and vanilla sugar, whisk on maximum speed for 5 minutes. Oil should be a lush and get white (the photo shows the color difference!)
Add a tablespoon of the cooled syrup into the oil, continuing to whisk all the while. At the end pour the cognac, stir. The cream is white, lightweight and slightly porous. Divide the cream in half.
Half add cocoa powder and whisk, put the part into a pastry bag with a nozzle, and the part use in the future for smearing Bochkov cake.
Aside from the basic quantity of white cream a full tablespoon of the cream - one touch up in pink, another in green. I used gel dyes on the tip of a toothpick, you can use beet juice and spinach.
For cake cut the sponge cake into three layers, each impregnated with syrup for impregnation.
Each layer of the sponge after impregnation over the white cream, fold in on each other. Boca apply the cream with cocoa, sprinkle with fried crumbs. The remaining cream place kornetika: pink - with a head of flowers, and green with a nozzle for leaves, chocolate (with cocoa) - with attachment strips.
Decorate the cake: chocolate cream swipe strips, color - make the leaves and flowers. This cake resembles the Yule log, so you can dream up, in the original recipe uses candied fruit for decoration. I have the color of candied fruit not suitable for the design of the cake, I sprinkled them after! )))
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