Description
Friends, I want to share a recipe for a regular cake. Say in three words - well, very tasty (was)!
Ingredients
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Flour
80 g
-
Leavening agent
0.5 tsp
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Potato starch
40 g
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Chicken egg
4 piece
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Sugar
520 g
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Egg white
6 piece
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Almonds
100 g
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Butter
250 g
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Condensed milk
1 can
Cooking
4 egg protein vzbit with 200 grams of sugar until stiff peaks (minutes 10-14). Pre-roasted almonds to grind into crumbs and stir in the protein mass.
Form for baking vystelit baking paper and brush with oil. Put the protein mass, smooth spatula. Bake in the oven at t-150* 1 hour (can be longer a bit, need to see that it was not raw)
When ready gently remove from form and cool.
To bake the cake. To do this, 4 eggs divided into whites and yolks. RUB the yolks with 100 g sugar, add the starch, flour and baking powder. Separately, beat egg whites with 100 g sugar. Carefully enter the protein mass in flour. Air dough in the form. Bake for 10-15 minutes at t-180*.
When ready the sponge cake to cool and cut into 2 Korzh
While baking the cake prepare the cream: condensed milk vzbit butter at room temperature. Put into the refrigerator.
Put the cake together. Coat of cream on the first cake, spread meringue, coat with cream, then cover with a second Korzh, daubed the top and sides of cake with cream.
To decorate the cake I used the recipe for Swiss meringue. 2 egg whites whipped with 120 gr of sugar on a steam bath until the peaks refreshed it with a dye, using a pastry bag made of roses (as I could) and decorations.
Also the cake was decorated with dry meringue, which is baked before (you can use the same proportions as for the Swiss meringue). To give the cake stand a few hours at room temperature. Then remove in the cold. Enjoy your tea!
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