White cake

Description

In principle, this is a simple sponge cake, oil cake. But the biscuit is not quite normal, very juicy, even without impregnation, and the cream is not oily, and the butter-cheese. As "highlights" I soaked biscuits strawberry sauce, which is prepared for the future each year in strawberry season. This cake looks very good on the holiday table and become a real decoration of Your holiday. Very tasty decoration. )))

Ingredients

Chicken egg

2 piece
Flour

180 g
Butter

210 g
Sugar

230 g
Milk

120 ml
Leavening agent

1 tsp
Vanilla
Citric acid
Mascarpone

250 g
Powdered sugar

80 g
Strawberry

200 g

Cooking

Beat the butter until splendor, gradually add 150 g of sugar.

The flour with the baking powder sift through a sieve, stir with a whisk.

To the butter mix add one vanilla and egg yolks, beating well after each.

Alternately, three times, add to the butter mix flour and milk, beating well at low speed. Need last add the flour.

Beat egg whites with a pinch of citric acid and the remaining 50 g of sugar until medium peaks. Gently stir with a spatula to the batter.

Twin shape with a diameter of 18-20 cm grease with butter and sprinkle with flour, the rest of the flour to shake.

Put the dough in shape. Flatten with a spatula so that the middle was Vyatka, so during baking the cake will rise evenly and not be in the center of the slide. Bake at 175 deg. about 20-25 minutes.

Finished cakes to put on a wire rack and cool. Then transfer one by one in plastic bags and put in freezer for 20 minutes minimum.

To prepare the strawberry sauce you need strawberries, sugar and a few drops of lemon juice, grind in a blender and RUB through a sieve, you can not wipe. This sauce I usually prepare in the season, poured in small plastic bottles and stored in the freezer. It can be used to feed pancakes for watering desserts, ice cream, to Supplement in smoothies throughout the year. Just prepare and raspberry, and BlackBerry.

To prepare the cream it is very important that the mascarpone and butter were the same, room temperature, otherwise while beating it can flake. Therefore, remove butter and cheese from the refrigerator at least 3-4 hours before whipping. Well with a mixer beat butter and cheese, add powder and vanilla. Beat until fluffy 4-5 minutes.

Remove the cakes from the freezer, you can prick with a toothpick and saturate it with strawberry sauce, but you can just jam or syrup.

Lubricate one of the cakes with half of the cream, put the other cake, top and sides also apply the cream.

Edge optional garnish of Kond. bag of strawberry and cream.

Put in the refrigerator for 3-4 hours to soak.

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