Cake "Snow White"

Description

Dear cooks! I want to share a wonderful cake for the real sweet-tooth. Tender, literally melting cake, with a layer of butter cream, with hints of "drunken cherries" and crunchy almonds. Time it will require a little longer than a regular cake, but the result justifies itself by 100%!

Ingredients

Chicken egg

6 piece
Sugar

190 g
Flour

100 g
Butter

80 g
Yolk egg

5 piece
Cream

200 ml
Flour

1 tsp
Vanilla sugar

1 tsp
Sugar

150 g
Butter

200 g
Cookies

100 g
Cherry

100 g
Cognac

100 ml
Marzipan
White chocolate

150 g
Cream

150 ml
Sugar

100 g
Egg white

2 piece
Powdered sugar

120 g

Cooking

Begin making the sponge cake. It is called Genoese. I have long wanted to learn to cook it correctly, ruined not one set of products, but I realized that the most important thing in his cooking is exact observance of all proportions and the technology itself. And it turns out the first time. So, our set of products.

First step is to prepare the split form ( I have 20 cm) baking grease with vegetable oil and lay a parchment ( sides just oiled, parchment cover is not necessary). Heated in a large pot of water. Eggs and sugar mix. It is important that the sugar was fine. I usually grind a few seconds in a coffee grinder, but not in powder, namely that it was fine. All this is put in a water bath and beat with a mixer. It is important that the boiling water did not reach the bottom of the bowl.

The sugar and the eggs will start to dissolve. As soon as the mass temperature reaches 38-40 degrees ( i.e., will not be very hot but not just warm), the mass can be removed from the water bath and continue to beat at maximum speed ( if it prescription). I somehow get better to beat this lot in a water bath, on the smallest fire.

Weight should increase in 2 times, or even 2.5. Readiness can be checked as follows: if you hold it with a finger - groove will remain. The mixture should be very fluffy and tender.

2 sift the flour once.

Melt butter

Now the most important point, which I have had difficulties. We need to introduce the flour and butter in our mix. So, we divide the eye of the flour into 3 parts. Add 1/3 of the flour into the egg mixture. and we begin very gently mix with a spatula ( I have silicone). But not in a circular motion, and from above downwards, slowly, the flour is carefully mixed with the egg mixture. We need to achieve uniform distribution of the flour.

Now on the edge of the bowl, add half the melted butter ( not hot). And again gently stir. Then again add 1/3 of the flour, stir. Pour remaining half of butter, stir. And in the end add 1/3 of the flour. Stir. Pour in the form

Pre-heat the oven to 180 degrees ( I put the mode without convection). Bake for 30-35 minutes. Readiness I check this: tap on the cake, if it spring ready. Well, a wooden skewer, of course. The height is obtained from 5.5. to 7 see this time I was about 6. So, the sponge is pulled out of the oven, took out a form and forget about it for 8 hours.

Now do a normal meringue. Start whipping the egg whites first on low speed, then when they begin to turn frothy, slowly start to add powdered sugar. To prepare meringue, in fact, is nothing difficult. Before I always had the problem of caramelization of the sugar during baking. meringue just sticking to the parchment and formed a sticky caramel mass. I came to understand the reasons for the failure. 1. whites need to be whipped for a long time, to the point when the sample did not feel the crunch of powdered sugar ( it is therefore easier to use icing sugar because dissolve the sugar in the proteins will have very long time). 2. The temperature of the oven. Meringue, in General, is not baked and it dried. I've been looking for their temperature. In the end - it's 100 degrees with convection. and about 2 hours + left right in the oven to cool and dessiatina. in our case it is optional baking the cake, because still it will have to crumble. so you can calmly squeeze out a small syringe meringues, they will be baked faster, and if something remains, it will be possible to eat with tea.

The day before making the cake make "drunken cherries". Take a regular dry cherries, pour her a brandy. I poured on the eyes, given the fact that she was soaked, and still "liqueur" on the impregnation of the cake left.

That's what happened through the day in a warm place ( yours in the photo already cast)

Now the cream. the original recipe uses a custard with the addition of starch. but I have never worked so I do 3 options ( depending on availability of products). That or just whipped cream with sugar and cherry liqueur or butter-custard cream, or mascarpone with whipped cream. there is only the taste depends. whipped cream is the easiest, longest is oil-custard, but it lives up to expectations ( tastes like cream), Mix the yolks with the sugar ( I have a photo of a half portion, it's just an old photo for another recipe)

Beat with a mixer until a thick creamy-white mass, domvsem a pinch of salt ( it enhances the sweet taste of cream) and vanilla sugar. when the yolks are whipped, add a tea spoon with top of flour

Bring to boil the cream. little by little pour them into the egg mixture to evenly placed.

Pour into a saucepan with a thick bottom and heat. only be sure to!!! you need to stir constantly. With a whisk or spatula-it does not matter. We need the cream began to thicken. But this requires that the flour is not just brewed and left on the bottom of the pan, and constantly stirred with our mixture. in General, bring to the state when the mixture begins to thicken and at the bottom there will be no trace of flour. now it all needs to cool to room temperature. I do this just placing the pan on the balcony.

Last: beat butter, cream-white color, and begin gradually, 1 tbsp add our cold mixture, achieving a uniform mixing. cream turns out very tender. the sweetness can be adjusted as desired. if a cake, for example, consists of meringue, then it will be enough and 100 Gy, but if it's just a biscuit, you and 150, and even 200 to add. I have 150 here. the cream is soft, so that it is not melted prior to filling of the cake can be put in the refrigerator ( before spreading it on the cake if the cream thickens, remove it from the refrigerator so that it again became soft).

Now we just have to crumble up the meringue.

And mix it with similarly crumbled almond biscuits. I used the recipe for Almond biscuits according to GOST from larik_malasha, but, in General, and can be purchased.

Now back to our already forgotten the biscuits. We need to cut into 3 equal parts. this is done simply and without any tricks. line Merim the height of the cake, divide by 3. Now on the perimeter of the cake, starting at the top, measure out the resulting value ( e.g., 2 cm) and stick toothpicks in there. With a sharp knife along the toothpick around the perimeter of the cake make the incisions. now take a thread of the type "iris" and "wrap" it in the cake. you want the thread got to where it is cut. And now a simple drag-and-drop movement of threads ( one to do quite uncomfortable, good. when the second assistant holds the top of the biscuit by hand)

Here's a smooth cut is obtained. Without any special strings and bread knives. And most importantly-exactly.

Now cream for the top of the cake. it's just regular heavy cream, whipped with sugar and a small amount of cherry ( the same, from dried cherry) liqueur.

Begin the final Assembly. Korzhi to impregnate cherry liqueur.

On the bottom layer of cake spread the buttercream on the top half of the meringue with almond cookies, cream words ( in this photo I have whipped cream with sugar. then only they were available)

Put the second cake, generously grease it with butter cream, put "drunk" cherry"

Gaps filled meringue with almond cookies and spread the cream. cover with top crust.

Coat the top and sides of cake with whipped cream. Especially do like the "peaks" on the surface.

Now about the ornament: take from the refrigerator the white chocolate. Out of it and do the chips. grated it is ugly. through trial and error I realized that no super-tools for working with chocolate (like spatulas and spatulas) is absolutely not necessary. this is the usual utility knife. Moreover, it is possible to make different chips. this

Or such

I have done different. sprinkle with the shavings of the cake at will.

Then. now I will describe to do it is not necessary. This is, so to say, is my personal initiative. the cake is ready after it has been adorned with shavings. But I very much wanted to add some color to this snow-white delicacy. So, marzipan decoration ( to be done the day before decorating the cake so they have time to dry). they are completely edible, so the time spent on their production is not discarded in vain. The recipe for marzipan is on the site. Author: LEONK1Z, the recipe is called "classic Marzipan".

Podkashivaet marzipan green and red food coloring (a small piece of red marzipan left in the fridge in a food film). thinly roll out. And the pattern cut out the leaves:

Here are

And flowers:

The shape and curves of the leaves and petals need to do it immediately. Marzipan is as plastic as you want, and will fall. Just when it dries, fix will not be nothing. After all the parts dry, start them from the bottom to collect the flowers

Glue them pieces of raw marzipan ( what's left in the fridge)

Here's what happens:

The top and sides of cake decorate with marzipan flowers and leaves. Here is the final result of the cake in the context of:

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