Description
The cake is not for every day, because doing it longer than I usually like... the recipe is easy but takes time. Because this cake combines two kinds of cake and two cream. However, the time spent is quite kompensiruet a creamy taste and aroma, I'm not talking about the joyful faces of the guests... and when this cake leaving only crumbs, it appears that store-bought cake remained intact... however, as always the case, the homemade cakes are out of the competition!
Ingredients
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Flour
3.5 cup
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Sugar
2.5 cup
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Chicken egg
11 piece
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Butter
540 g
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Liqueur
50 ml
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Milk
0.6 cup
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Condensed milk
1 can
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Cocoa powder
2 Tbsp
Cooking
Share 9 eggs designed to test the yolks and whites. For sponge cake take 6 yolks and RUB them with sugar. Then add flour, stir (I did this dough by the book, so exactly followed the instructions, actually the yolks for this quantity of sugar and flour is clearly not enough to obtain a homogeneous mixture, so I did it partly lumpy, partly baby, but in the end the cake turned out good, so maybe it should have been). Separately whisk to a froth the whites (they should be well chilled).
Gently spread the whites into the yolk-sugar mass and stir, it turns out the air mass. Put it in the form, greased with butter. In this case, since the test turns out much better to upload directly into the pan, but it is better to use the paper for baking (and cookie dough too). I something it's not, so the process of separating ready-made cakes from the pans a few, so to say, complicated)))
Put in preheated oven, bake for 30-40 minutes (on a fairly low heat). Take out cooled.
For the cookie crust butter cut into slices, mix with sugar and flour, add 3 egg yolks and knead the dough.
On a baking sheet the same size as the baked shortbread crust, take out, allow to cool.
The first cream taken from old Soviet books called the cream "Charlotte". Tried it for the sake of experiment, turned out nothing but the hassle is not worth it... next time will be unlikely to do. 2 eggs, beat with 2 tablespoons sugar in a magnificent mass.
Heated half a Cup of milk, pour it, stir into the egg-sugar mixture, then put it on a small fire and cook until thick, stirring constantly (do not boil!). Cooled.
Beat butter (a pack of 180 g) at a slow speed, then another (when whipped) good to drop in there for a little aroma of cognac, then gradually add the cooled egg-milk mixture and whisk at high speed until a homogeneous cream of air.
Butter cream is prepared simple: beat the butter, then slowly add a jar of boiled condensed milk, continuing to whisk.
Each cake cut in half into two parts, get 4 Korzh. I cut each into 4 squares, so I got 2 cakes, not very large, but not-so-little ones. Liqueur or syrup for the impregnation dilute in half with water. I had the Amaretto liqueur, I think, perfectly will approach some butter. Yes indeed, any will be delicious, most importantly, how it is necessary to impregnate each cake! First, put the sand, impregnated, smeared with cream "Charlotte", then sponge, impregnated, covered butter cream.
Repeat in the same sequence, the top of the cake spread with butter cream and, if there's cream, coat the sides. After that I shifted to serving dish, otherwise it all would have been in the cream.
Then for decoration I had cooked the icing: cocoa powder, sugar, milk stir, put on fire, cook for a few minutes until thick.
And pour on top. Then put the cake in the fridge, preferably overnight. In the morning, take out, brew coffee and enjoy. Bon appetit!
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