Cake "Mimosa"

Description

Recipe found on the website "the Saechki", where in turn it was stated that the recipe from the magazine "the Deli." Well, I embodied. From himself, of course added a little. The result was a very good cake. At first it was scary to put in the cake saffron, but I had to, and finally did not regret, as the scent is slightly noticeable-slightly in the finished cake and adds an interesting note. Photos, perhaps you could make fewer, but as he did so and removed.

Ingredients

Chicken egg

6 piece
Sugar

1 cup
Flour

1 cup
Vanilla sugar

1 pack
Vodka

3 tsp
Saffron

1 tsp
Leavening agent

1 tsp
Butter
Gelatin

2 Tbsp
Chicken egg

4 piece
Sugar

300 g
Milk

1 cup
Flour

50 g
Syrup pineapple

6 Tbsp
Pineapple

0.75 can

Cooking

The first thing you need to soak the saffron in vodka.

And gelatin, fill a glass of cold boiled water. I had that written on the packaging. Since gelatin is different, follow your instructions. The amount of fluid (in this case, cream) would be 2 cups.

6 eggs; divide the yolks and whites.

Proteins, beat with a glass of sugar and a small pinch of salt.

Whisk the egg yolks until white.

Combine whites with yolks. Stir on the lowest speed of the mixer and better just with a spatula or spoon.

Add baking powder and vanilla sugar.

The saffron pasta.

And the sifted flour.

With a spatula or spoon, gently, from the bottom up, in one direction, beat in the flour.

Baking pan (preferably deep), covered with baking paper, grease with butter. The walls, too, as the cake will rise.

Pour the dough. Bake in preheated to 200 degrees oven until ready (I have 20 minutes). Readiness check splinter, it should be dry.

The baked biscuit is cooled at room temperature. Cut into two parts.

Crumbs saved.

Now cut out the cakes. Their number depends on the height of Your form in which the cake will harden. I've had 5. The biggest cut in inverted form (I have this round bowl), and then a little less, a little less and so on...

Here are my cakes. Leftovers is also useful for cake decoration.

Now the cream. For him 4 eggs, separate the whites from the yolks. Proteins send in the fridge (cool, they better get whipped). To the yolks, add sugar (100 grams), flour (50 grams).

And add the milk. Good mix up everything with a mixer and put the cream on a slow fire. Cook, with constant stirring. Do not allow to boil, just bring to thick.

Now boil the syrup. For this purpose, in syrup from canned pineapple (6 tablespoons), add 200 grams of sugar.

Cook the syrup to a medium thickness. I cooked for about 10 minutes. You'll know the right consistency when it with a spoon will drain very quickly. The syrup cool slightly (not much, because then he hardens. Just below was not boiling water).

Meanwhile, cut slices of pineapple.

Cold whites will beat into a soft mousse in a solid foam.

Add the syrup (without stopping to whisk).

And the custard. If the cream will be lumps, it is necessary to wipe through a sieve.

All mix well. Delayed 4 tablespoons of cream for cake decoration. In the remaining, add gelatin, tentatively to be heated until complete dissolution of crystals, but do not boil. And cool.