Sponge cake with chocolate icing

Description

To bake a cake today, decided to check out the recipe of sponge cake which had learned to Classmates, and it sounded like "cake that never settles". Do the sponge was very airy and delicate and despite the fact that several times I opened the oven, the cake is not a donkey. But the filling and frosting are made as usual sometimes. But still the main thing in this cake. this spectacular cake.

Ingredients

Flour

200 g
Chicken egg

5 piece
Sugar

350 g
Leavening agent

1 tsp
Milk

550 ml
Liqueur

1 tsp
Cocoa powder

5 Tbsp
Powdered sugar

150 g
Butter

50 g

Cooking

Necessary ingredients for biscuit.

Raw eggs mixed with sugar, put in a water bath over low heat, stirring with a whisk, bring to full dissolution of sugar. It took me 3 minutes.

Remove from the simmering water and continue whisking already a blender at high speed for 8-10 minutes. It took me 5 at a power of 1200W blender. While beating, you will feel like a thickened mass. Here's how it looks.

Gently pour the flour sifted with the baking powder and stir from top to bottom.

Spread in a split mold, greased fully with sides of butter and place into a preheated oven to 190* for 40 minutes. Again, be guided by your oven.

Readiness biscuit check does not stick or toothpick, and the pads of their fingers if pressing the dimple returns to its original position, it can be removed, if not, hold still. During the baking of biscuit, I opened the oven 3 times and the cake is not a donkey. So that was, exactly as the original.

Allow to cool a little and spread on a dish

Prepare the fondant. Milk pour in a ladle of heated, add the sugar mix until the sugar is dissolved, bring to the boil and reduce the temperature. In a small amount of chilled milk, the egg whisk and add the flour (I have corn starch), just flour no longer turned. Carefully stir the mixture slowly pour in milk, stirring constantly, increase the heat and cook for until thick. Remove from the heat and allow to cool a little, add 1 tsp liqueur.

Cut the cake into 3 layers

Begin to spread the fondant thick enough layer. This number of sweets will be enough for 2 layers. Close the third layer, which is covered with chocolate icing. With these cakes is delicious. It is a pity that Classmates do not indicate the author, but only to share the topic from the group.

Prepare a glossy glaze. For this mix cocoa with powdered sugar. In the hot milk pour powdered sugar with the cocoa and stir thoroughly, add the softened butter and cook until thick

Ready glaze cool to lukewarm and lubricates our cake. Decorate as desired, I just laid the pieces of marzipan, because I have almond liqueur. Put at least 2 hours in the refrigerator for impregnation and curing of the glaze.

Served for dessert.

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