Description
Cake that even a novice cook, but no less delicious. Offer a recipe of the cake that my wife baked for the celebration of the birthday of his mother. Let's start...
Ingredients
-
Butter
200 g
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Flour
6 cup
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Sour cream
200 g
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Butter
200 g
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Milk
1 l
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Chicken egg
3 piece
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Vanilla
2 g
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Sugar
200 g
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Flour
3 Tbsp
Cooking
First make the dough for cakes. Oil leave at room temperature to become soft.
Mix the butter with 3 cups flour and grind well until smooth
Add sour cream and remaining 3 cups of flour and knead the dough thoroughly. It should be elastic. It formed from a ball and put into the fridge for 40 minutes
While the dough is in the fridge, prepare the cream.
Pour the milk into a saucepan and put to boil. Reserve 2-3 tablespoons of milk to the side. While the milk on the fire, whisk the eggs with the sugar, vanilla, flour and 2-3 tablespoons of milk, which we postponed. Whisk until smooth.
When the milk boils, diminish the fire and a thin stream pour it into the egg mixture, while constantly stirring. Stir until boiling. The mass thickens. When starts to boil, remove pan from heat and add chopped pieces of butter. Whisk until a homogeneous mass. and leave it up to the cream has cooled, stir occasionally
Ready cream. After cooling, it will thicken.
Let's get to the cakes. Turn on the oven at 200 degrees. From this test turn out 10 cakes the size of 25x30 cm Cut from the dough piece and roll out on powdered flour on the table, as thin as possible. The rest of the dough is in the fridge. The rolled out layer stacked on an inverted baking sheet and cut the edge smoothly. The wastes are sent to the dough in the fridge. BE SURE TO MAKE CUTS AROUND THE CAKE.
Put into the oven for 5-6 minutes, and in this time have time to roll out another layer of dough. Take out the first and put into the oven the second. Here is the first cake
That's all the cakes are ready. They are very delicate and break easily
When the cream has cooled completely, collect our cake. Delayed one cake layer aside. We need it as the filling on top and sides. Lubricates all of the shortcakes with cream. Put one on the other. NOT be PRESSED, he will settle very quickly.
When I put the top cake layer, and gently smear the edges. Left turn the cake into crumbs using a rolling pin and sprinkle them on top of the cake and around the edges. Leave at room temperature for 1 hour. The cake is ready. Bon appetit. Thank you. PS the Cake was prepared by my wife, and my contribution is a photo, and of course... lick the pot of the cream))).
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