Cakes with sugar fondant

Description

Cakes on the basis of a Victoria sponge cake, covered with sugar fondant. You can make them tiny, one bite, and impress guests with exquisite treats.

Ingredients

Flour

100 g
Butter

100 g
Brown sugar

100 g
Chicken egg

2 piece
Ginger

20 g
Leavening agent

0.333 tsp
Sugar

500 g
Water

300 ml
Citric acid

0.5 tsp
The food dye
Marzipan

50 g
Mastic
The food dye
Jam

70 g

Cooking

Candied ginger, cut into small cubes. In combination with the Demerara sugar from the Mistral, it will give the cake an amazing aroma and taste.

For sponge cake beat the softened butter with the Demerara sugar until fluffy cream. Add one egg, continuing to mix. Then a shovel will smeshaem flour, sifted with the baking powder, and ginger.

Put the dough in the form greased with oil. I have glass, size 12*16. Put into the oven, preheated to 190 degrees for 20 minutes. Readiness check the match.

While the cake is in the oven, make the Fudge. Sugar pour hot water and stir until it dissolves. Then put the saucepan on the fire, bring to a boil. Remove the foam and wet brush will clean off all the sugar crystals. Close the lid and cook until the syrup samples soft ball.

To remove a sample, take a cold tea spoon a little of the syrup and cooled it in a bowl of cold water. If the cooled syrup rolled into a soft ball and does not stick to the fingers, it is ready. Before the end of cooking, add the syrup of citric acid solution. To prepare it simply. 1/2 tsp citric acid diluted in 1 tsp. water. We will need 1/2 tsp of the solution.

Remove the syrup from the heat, sprinkle the surface with cold water and put to cool in a large container of cold water. It needs to cool to about 30 degrees. Here is the syrup prior to mixing.

Begin whisking attachments for the test. After a couple of minutes, the syrup will turn white.

And then, if done correctly, secretariats. Sweet is ready. It can prepare for the future and store in the fridge. Before use warm up to 30-40 degrees.

The cooled cake if necessary, trim, cut lengthwise into two cake. Lubricates one of the cakes with lemon marmalade, leaving 2 tsp. Cover with a second Korzh. Wrap with food film and refrigerate at least 1 hour.

Then cover the surface with the remaining jam, slightly heated. Roll out the marzipan into the reservoir, 2-3 mm thick and cover the basis. Gently pressed and cut into squares. Give to stand and warm to room temperature.

Heat the fondant, adding a drop of purple dye. It is very important not to cover her cakes are cold, otherwise it hardens quickly and will not get a smooth coating.

Mastic better to do the day before so they dry.

Cakes can be stored for three days outside the fridge.

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