Description
Let the first snowdrop will Give You tenderness! The spring sun will give heat! And the March wind will present hope, And happiness, and joy, and only good! Lovely ladies! I congratulate you on March 8! This cake is not only beautiful, but also delicious, with a delicate custard, with pineapple and fresh strawberries. Will delight You and your guests.
Ingredients
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Chicken egg
6 piece
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Potato starch
75 g
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Sugar
150 g
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Salt
1 handful
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Vanilla
2 pack
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Flour
145 g
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Saffron
1 pack
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Vegetable oil
0.25 tsp
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Milk
500 ml
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Yolk egg
6 piece
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Orange zest
0.5 piece
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Pineapple
500 g
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Strawberry
5 piece
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Rum
1 Tbsp
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Cream
250 ml
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Water pink
2 Tbsp
Cooking
Separate the whites from the yolks.
Beat the egg yolks with 75 gr of sugar in the lush foam. Add vanilla.
Beat egg whites with 75 g sugar and a pinch of salt in a stable foam, like meringue. Saffron diluted in 1 tbsp. spoon of water, add to the dough.
Proteins add to the yolks, mix gently. Sift the cornstarch and flour, add to egg mixture, mix gently with a spatula. Get air mass.
Put the dough in the oiled dish (diameter 24 cm), bake for 30-35 minutes at temperature of 180 gr, the oven while baking the first 30 minutes do not open. Readiness check wooden skewer.
The finished cake to cool in the form.
Custard: milk pour into a saucepan, add the vanilla, orange zest, put on fire. Beat the yolks with sugar, add a lot of warm milk, flour, mix well.
Stream pour the hot milk into the egg mixture, put on the fire.
Stirring with a whisk, cook the cream until thick. The finished cream cover with cling film, so that the film touches the custard. Cream cool.
From sponge cake to cut up.
Cut into the cake in a circle, leaving a rim 2 cm, cut the middle to form a "box".
Sponge cake cut into first strips and then cubes.
With pineapple, drain the syrup, you will need half of the syrup, into it add 2 tablespoons of syrup of roses (it is possible and without it) and 1 tbsp rum. To impregnate with syrup "box".
Cream whipped with 1 tbsp sugar, add to the custard. 1/4 of the cream to be postponed.
Pineapples and strawberries cut into cubes.
At the bottom of the box to put 4 tablespoons of the cream, put the strawberries.
In the rest of the cream add the pineapple, stir all the cream and put in a box for strawberries.
Cake cover with cut lid.
Up of the cake and sides to coat with the remaining cream.
Sprinkle with cubes of sponge cake.
Put in refrigerator for 3-4 hours. Bon appetit!!
Cake in the context of: the taste of the cake is awesome - very tender, but the cream form is not holding as I would like... so the cake should stand in the freezer before serving 1.5-2 hours or you can use the thickener cream, that is not my version: prettier, but the taste loses
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