Description
I cooked these cakes for March 8 for two wonderful women doctors. It so happened that if not for Natalia, I become a mom... well, Elena Stepanovna we treat my little kids, if anything from the garden "brought&a mp;quot;. Locating a prescription, saw a similar, previously published, performed by Olga Babych and upset that this recipe is already there... but the similarities in cakes only in form and not completely. So, friends, don't leave me stale vegetables, welcome aboard!
Ingredients
-
Chicken egg
8 piece
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Sugar
230 g
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Flour
240 g
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Chicken egg
6 piece
-
Sugar
170 g
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Flour
180 g
-
Sugar
100 g
-
Water
350 ml
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Cognac
30 ml
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Milk
500 ml
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Sugar
380 g
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Butter
600 g
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Chicken egg
3 piece
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Cream
2 l
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The food dye
Cooking
For the two cakes you will need two sponge cake of circular shape (d=19cm) and one rectangular sized baking sheet (40х33см). Turn the oven on 180 C. For each round of cake to prepare the dough: 4 eggs 115 g sugar vzbit in dense mass.
120 g flour sift on top, and gently with a spatula from the top down to get it.
Ready put the dough in the form (I pan). To put on the bottom of the parchment, wall to lubricate the drain. oil. Bake at 180 C for about 40 min until dry matches.
Sponge cake a little to cool, overturn into the grille, remove the parchment, and let cool. Bake the second.
To prepare the dough for the rectangular sponge cake, spread on a baking sheet with parchment, bake.
While the biscuits bake, prepare the cream: in milk pour more than half of the sugar (not necessarily measure), stir, bring to the boil and boil for 3 min. At this time, the remaining sugar mix with the eggs, and never ceasing quickly to stir, pour a thin stream of milk-sugar syrup.
Pour a lot back into the pan and cook (stirring) 5 min to the liquid consistency of condensed milk. Cool.
Cold butter beat until lush white mass, continuing to whisk, slowly pour the cooked syrup. The cream is glossy, well-kept form.
Every round sponge cake cut into 3 layers, and rectangular - 4 in width.
Round biscuits make a small hole, rectangular folded in two and "dock" to the circular.
Cakes to wet (slightly) syrup (sugar water boil for 2 min, COOL, add brandy), fluff cream (to postpone 4 tbsp for "putty") to collect the billets.
Mix the chopped crop with delayed cream, "putty" joint and give an appropriate form to remove in the cold.
Whip the cream (not all at once), the bottom of the cakes to coat them, put openwork napkin.
With nozzle "star" to decorate the "packaging" of the bouquet. A small portion of the whipped cream to tint green, drawing kineticom stems of roses. Cornett: roll a piece of parchment bag, cut off the narrow part to make a hole with a diameter of 5 mm. to Cover the green cream part of the cake, which will be buds.
Then stir some cream, tint in pink, to wind roses: to circle around the pencil nozzle "rose" (the hole in the form of a narrow oval),
Movement from the bottom up and down to squeeze the petal (I hope you understand me),
From the middle of this petal in the same movement to squeeze out another petal, then another and another.
Rose ready to remove the pencil with scissors (designated for this purpose) and "transplant" on the cake. In the same way to make the rest of the roses for the bouquet.
Then stir a dollop of cream, tint green. To transplant the buds between the leaves. If there is no nozzle "leaf", put the cream into a parchment bag, in the narrow part of which is cut two thin strips (about 5 mm) on the sides of the hole.
From the remnants of the pink cream to make a bow attachment rose.
The second without ribbon...
It is a pity that a breakdown will not be able to show...
Beautiful ladies, for those who have made these bouquets, happy... congratulations, GIRLS!!!
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