Biscuit cake "of Freshie"

Description

Incredibly soft sponge cake, cream, reminiscent of ice cream, strawberries and chocolate, and all together - this is a great cake "of Freshie" from French confectioners! Sponge cake is prepared easily and it turns out absolutely everyone, plus for those who are afraid to cut it off - is baked separate cakes! We love you!

Ingredients

Chicken egg

6 piece
Brown sugar

150 g
Sugar

200 g
Flour

50 g
Corn starch

10 Tbsp
Leavening agent

1 tsp
Milk

500 ml
Vanilla

1 g
Butter

200 g
Strawberry

600 g
Dark chocolate

50 g
Honey

50 g
Condensed milk

35 g
Gelatin

10 g
Water

25 ml

Cooking

Ingredients for sponge cake you need to prepare and weigh in advance. Eggs 3 pieces - separate whites from yolks.

Line a baking sheet baking paper and draw 2 circles with a diameter of 20 cm.

Vzbit proteins in a dense foam.

Still whisking, gradually add 50 grams of cane sugar.

Well-beaten egg whites don't fall out of the container while turning, this is very important, because they determine the height and airiness of the sponge cake. BUT... be careful not to peritrate proteins, otherwise they will become dry, and they will not be able to connect with the test!!!

Whisk 3 egg yolks with 50 g of cane sugar.

Mix and sift the flour, starch 3 tbsp and baking powder. In three steps to enter the yolk mass flour mixture and the beaten egg whites, each time stirring with a spatula method of folding the bottom up and in a circle.

Biscuit dough to put on the circle, slightly beyond their border (0,5 cm)

Bake in pre-heated to 190"C oven for 10-12 minutes. Be guided by your oven. The finished biscuits should be cut with a ring shape or a cooking ring with a diameter of 20 cm.

Cream: beat Eggs with 100 g sugar with a whisk, add cornstarch and whisk again. Bring the milk with 100 g sugar to the boil, add the vanilla.

A thin stream to enter the egg mixture into the boiling milk and, stirring constantly, boil the cream. Remove from heat, add 100 g butter and stir.

Soak the gelatin in cold water. Cover with plastic wrap, cleave it to the surface of the cream and cool completely. Whip the cooled cream with a mixer and, still whisking, add 100 g soft butter. Press swollen gelatin and dissolve it in 3 tbsp of boiling water. To introduce gelatin into the cream and again vzbit.

Put the cake into the shape to fully cover with cling film and soak it with syrup (I have it 2 tablespoons of sugar and 50 ml water)

Strawberries cut horizontally into 2 parts and, leaning cut, pave circle shape.

Fill the form 2/3 of the mass of cream and plunge into it, a little pushing, strawberries.

Cover with the second Korzh soaked and put on top of the remaining cream.

Place in the refrigerator for 8 hours.

Glaze: Heat water, sugar and honey to a boil, boil 2 minutes, remove from heat, add condensed milk and chocolate, mix well, without lifting the blade high to avoid air bubbles.

Cool and pour on the frozen surface of the cake, not spread! The icing should spread itself! (I tilted the shape in different directions). Place the cake in the fridge.

Decorate the cake with strawberries and mint leaves.

Help yourself!

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