Description
A new competition "School time" brought back pleasant memories of school... or Rather, about how it was "first time in first class". I remembered the first teacher and that is very much about life, I realized that thanks to her.. It, unfortunately, is long gone, but her, my beloved Eugenia G., I dedicate this cake...
Ingredients
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Chicken egg
7 piece
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Sugar
300 g
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Flour
150 g
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Leavening agent
1 tsp
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Vanilla sugar
1 pack
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Butter
180 g
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Physalis
200 g
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Cognac
2 Tbsp
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Black tea
5 Tbsp
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Cocoa powder
Cooking
Sponge cake this cake is the same as in "Sponge cake with apricots" http://www.povarenok.ru/recipes/show/31091/ There I described in detail. Here briefly..
So. Eggs (cold) divide into whites and yolks.
Whisk whites with a pinch of salt and vanilla sugar until a stable foam, gradually adding sugar.
Add the egg yolks - one at a time.
Add flour with baking powder, quickly vmesa it into the dough.
Spread the batter in a greased form and bake in a preheated 175 degree oven for 25-30 minutes (until tender). Put biscuit in a warm oven.
Prepare the syrup for physalis. In water (1 Cup) add the sugar.
Cook on high heat. Allow to simmer for 5 minutes.
Drop washed physalis in syrup (box not removable). Cook for 2 minutes. Leave to cool in the syrup.
For the cream 1. Divide the eggs into whites and yolks. Mix the egg yolks with the sugar (70g)
Put them in a water bath and cook, stirring constantly, until thick.
Add the brandy (1 tablespoon). Cool
For cream 2, cold, beat whites with sugar in a solid foam.
In the cooled cream add 1 soft butter. Whisk.
To soak in strong tea, add the cognac.
Sponge cake cut into three parts.
Impregnate the first layer.
Cream lubricates 1.
Repeat the same with second layer. Cream 1 is divided into two parts, we coat only the inside.
On the third Korzh spread cream 2 (protein).
Decorate with physalis and a little sprinkle of cocoa.
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