Cake with caramel cream for dad

Description

Here's a cake I gave my paulechka birthday. Taste to the height, appearance a little pumped up... But still all were very pleased, and cake crumbs were left.

Ingredients

Chicken egg

4 piece
Sugar

320 g
Vanilla

1 g
Leavening agent

1 tsp
Flour

1 cup
Jam
Forest nuts
Condensed milk

1 can
Cream

300 ml
Egg white

2 piece
Water

200 ml
Liqueur

1 Tbsp

Cooking

To start bake the cake. Everything is simple. Beat eggs until fluffy foam, add sugar and vanilla. Continue to beat until lush white mass. Then add the flour and baking powder. If whipped with a mixer, then the revs need to reduce to a minimum or just mix the flour with a whisk. I baked the cake in multi-pressure cooker on bake mode for 40 minutes. You can also bake in the oven at 180*C. the Finished cake to cool.

While baking the sponge cake, you need to make the cream. This cold cream beat with a mixer until soft peaks form

To whipped cream add the tin of condensed milk and chopped nuts. The cream is ready. To remove it temporarily in the cold

The cooled cake cut into 3 parts

Make a syrup. To do this in a glass pour the sugar (1/4 Cup) and fill with cold water, add 1 tbsp of liqueur. Stir to dissolve sugar

Will propities the bottom cake with syrup

Then spread a layer of cream

And so do all three cakes. The sides and top also daubed cream. Remove for half an hour in the cold, the cream has hardened.

To decorate the cake I used a protein cream. For this you need 2 egg whites whipped with sugar on a water bath until stiff peaks.

To decorate the top of cake I used marmalade with cranberries from TM Mahe

Fill the top of the cake, then apply the patterns of protein cream. Enjoy your tea!

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