Description
Today nameday celebrate Irina's (well, already verses started talking), who was born 26 may to 1 October. I invite you to tea! This cake is the flower I present to you! Help yourself to health! I hope that you will enjoy the light, airy sponge cake combined with sweet cream soufflé, decorated with colorful petals, soaked in orange marmalade.
Ingredients
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Chicken egg
5 piece
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Egg white
2 piece
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Water
4 Tbsp
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Sugar
200 g
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Vanilla
2 g
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Flour
125 g
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Potato starch
125 g
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Leavening agent
1 tsp
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Lemon juice
1.5 Tbsp
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Almonds
50 g
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Cream cheese
350 g
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Cream
700 ml
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Powdered sugar
450 g
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Gelatin
10 g
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Butter
10 g
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Jam
370 g
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Thickener for cream
8 g
Cooking
The bottom of a split shape with a diameter of 26 cm to cover with baking paper. The sides of the form to grease with a thin layer of butter and sprinkle with flour.
Beat 5 egg yolks, 4 tbsp of warm water, 150 g sugar and 1 g. of vanillin white (sugar should be fully dissolved).
Sift 125 g of flour and starch.
Add flour mixture and 50 g peeled ground almonds to the yolk mass.
And gently stir with a spatula.
To repay 1 teaspoon without slides baking powder 1 tbsp lemon juice.
And combine with the dough.
Beat 5 egg whites with 50 g sugar until stable peaks..
Gradually, 4-5, to enter whipped whites into the batter, mix gently with a spatula movements from the bottom up.
Here is the air, the dough should look.
Spread biscuit mass into the prepared baking dish.
Bake 35 minutes in a preheated 180 degree oven.
The form with the finished cake immediately turn upside down (don't worry, the cake will not jump out of shape) and set of 4 glass. Cool so at least 1 hour and better to cool down. So a biscuit will remain exactly the same high as it was in the oven, and the middle will tumble.
Here's a biscuit remained high after cooling.
Then disconnect the edge form, flip the cake on a rack and carefully remove the baking paper. Leave the cake to rest for at least 5 hours, and the best of the night, wrapped in plastic wrap and removing the fridge, easier to work on.
Sponge cake cut into three Korzh. I have a special device for this. But I like to make cuts across the lateral surface, insert the thread into the slits and pulling the ends of the yarn in different directions.
Here are the three layers work.
For the soufflé cream with a mixer whip 350 g cream cheese "Philadelphia" with 150 g of powdered sugar.
10 g. gelatin pour 50 g. cold water (if gelatin Neustrashimy, then leave it to first swell the instructions) and heat to 60 degrees, to completely dissolve the gelatin.
Continuing to whisk, add in the cream cheese gelatin in a thin stream.
Separately whip the 500 ml of well-chilled cream, add them to cream cheese.
Mix gently with a spatula.
Spread 1/3 of the resulting cream into your prepared tin.
Put on top crust.
Spread the remaining cream on the cake.
Put the second cake and slightly press it. Leave to harden in the fridge.
The upper (third) layer of the cake cut into 8 sectors. Each cut off the right corner.
To get these petals.
370 ml. of orange marmalade to warm, pass through a sieve and spread it over the biscuit pieces.
Mix 300 g of icing sugar with 2 egg whites and 1 tsp lemon juice.
Glaze pour into four containers (leaving a little for ornament) and painted in yellow, green, blue and pink.
The same color frosting to smear on two slices of sponge cake and leave to dry.
200 ml chilled cream to whip for 1 minute. Pour in them a thickening agent for cream and whip until thick.
The form with the cake to flip on serving dish. Pull the mold and plastic wrap.
The top and sides of cake smear whipped cream.
Decorate with leaves of almond.
Put pieces of cake in the shape of a flower. The remaining white frosting to fill in a pastry bag and draw designs. Sprinkle with almonds.
Decorate the middle of the rosettes and leaves of whipped cream.
That's it, the cake is ready! Help yourself! Bon appétit!
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