Cake for cakes from Valentino Bontempi

Description

Stunning, airy sponge cake! Very interesting recipe, worthy of attention! As for the sponge cakes, then we will bring it to his last resort with the delicious pastry cream! And some tips no-fuss prepare for the holiday! For all this I thank the handsome Italian - Valentino Bontempi!

Ingredients

Chicken egg

10 piece
Brown sugar

200 g
Flour

130 g
Potato starch

70 g
Yeast

0.5 tsp
Vegetable oil
Yolk egg

4 piece
Milk

0.5 l
Brown sugar

150 g
Flour

75 g
Lemon

0.5 piece
Vanilla

Cooking

We start of course, with the shortbread. Prepare all the ingredients to the cooking process is not to be distracted. Gently separate the whites from the yolks. Proteins are put away in the fridge. I remember an "axiom": the yolks like sugar and heat and the whites - salt and cold.

Measure out 200 g of cane sugar from TM "Mistral".

Make a dry mixture of sifted flour, starch and yeast. Accordingly, these components (dry mix) to mix. Well, as I wrote in the ingredients, if you want to prepare chocolate cake, then instead of (!) starch put 80 g of cocoa powder.

You can now take up the dough. Whisk the egg yolks with sugar for 7-10 min. until it dissolves. Cane sugar is a delicious creamy mass. Better to do it immediately in a large bowl. I have a 3 liter pot.

Proteins beat until soft peaks form. It is possible with a little pinch of salt. And turn on the oven at 180 degrees.

Now the most important moment. To the yolks gradually add the whites and dry mixture, stirring movements from the bottom up.

I did a full three-liter pot test.

In baking dish (26 cm) do the "French shirt". Grease the form of vegetable oil, sprinkle with flour, and then the excess flour - shakes out of shape.

Pour the batter into the pan and bake in a preheated 180 degree oven for 25-30 min. Never place the cake in a cold oven. Oven, before you put the dough needs to warm up for at least 15 min. And it is better - more! Yes! And do not open the oven to see, sooner than 25 minutes!! You can spoil the cake! Here is the result of our baking - completely filled in form! The dough rose on the eyes! By the way, that's a settled cake.

And remove the cooled cake from the mold (or allow to cool on a wire rack). Look how handsome! Behind the form from which I just got. Form absolutely clean!

Now wonderful tips. The cooled cake can be wrapped in cling film and put it in the refrigerator. For example, until tomorrow. And in the morning had to be divided into cakes and coat with the cream. After the refrigerator cake is much better and not so crumbly as fresh.

Well, if you have a free evening is on Monday, and the holiday weekend - nothing! On top of the film wrap the cake with foil, it's more that he didn't absorb odors, and put into the freezer. Store the cake in the freezer can up to 1 month. Ie you are always ready for unexpected guests! Got the cake, thawed, smeared favorite cream, and homemade cake for tea - ready! If the freezer after it is slightly moist, the cake is even better! Girls, not to be unfounded, and I did. At this stage I sent the cake in the freezer for a few days.

And here he is, my handsome man in cut! After the freezer! I did 2 layers, but you can safely divide by three!

The case for small - to make the cream! I decided to make pastry cream (which is suitable for cakes, pies, cream puffs) from the same Valentino Bontempi. In the milk add a pinch of vanilla and put the lemon zest (as a whole, serpentine). You can add any other flavoring - cinnamon, anise, coffee beans, whatever you want. Bring the milk to boil, remove from heat and remove the zest.

Whisk the egg yolks with the sugar in a saucepan or skillet until creamy, add flour and whisk a few more minutes. Better not to take an enamel bowl, to not burnt

Continuing to whisk, pour in the hot milk, put on medium heat and, stirring constantly with a whisk, bring for the boil and thickens.

Put the cream in a cold container and let it cool down completely. Our cream is ready! It is quite thick, and the refrigerator freezes beautifully!

Split coat (2 or 3 layers) biscuit cream! If you want to lubricate the sides of cake, then you need to do a double portion of cream.

The trimmings and cake for the meal - ready! I'm on top (in cream) covered with icing and decorated with figures of mastic!

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