Cake "Delight"

Description

The recipe for the cake taken from gourmet magazine. Thanks to the author from Kiev M. Grechishnikova thanks, which I made vanilla delight! This cake with vanilla flavor, light and tender cream souffle. The cake is moderately sweet, not Intrusive, so to speak, intelligent. Delicious with a Cup of not sweet coffee or a glass of sparkling champagne!

Ingredients

Yolk egg

10 piece
Leavening agent

2 tsp
Sugar

250 g
Flour

300 g
Sour cream

5 Tbsp
Vanilla sugar

1 pack
Egg white

10 piece
Sugar

200 g
Vanilla sugar

1 pack
Gelatin

45 g
Water

175 ml
Butter

300 g
Condensed milk

400 ml

Cooking

Prepare the sponge cake. In sugar, add vanilla sugar.

Separate the yolks from the whites and put in last in the refrigerator.

The egg yolks and sugar and whisk.

Add sour cream, flour with baking powder. Beat.

At the bottom of a split form put the baking paper, grease with butter and about the sidewall not to forget. I have a form D= 23 see pour the Batter into the molds and bake in a preheated 200 C 30-40 min. to dry kindling. Be guided by your oven, to look after 20 minutes in the oven and check on the readiness of the biscuit.

The finished cake is well cool. Sponge cake ready-made is not very raised, so it should be.

The cooled cake cut into two layers. In the context of the cakes with holes and soak additionally their is no need.

One of the cakes turn into crumbs, not very small, just cut into pieces and mash with your hands. The preparation of the cakes is finished, leave it aside and prepare the cream soufflé.

And so, begin to prepare the soufflé cream. Get proteins from the refrigerator and whisk with the sugar, adding the vanilla sugar. Whisk until stiff peaks.

In a separate bowl, beat butter with condensed milk.

Gelatin soak in water, then heated to dissolve the gelatin.

Whipped proteins add to creamy mass and gelatin. Beat for one minute that our components are thoroughly mixed.

Put the cake together. In a pure separable form, where the baked cake, put a sponge cake.

Pour half of the cream souffle. Level. The cream is quite liquidy, fits well.

Spread on top part of the biscuit crumbs, I even put cranberries, about 20 gr. Slightly press the crumbs into the cream, without fanaticism.

Pour the remaining cream and add biscuit crumbs. Put in the fridge for 40-60 mins, I leave for the night.

Frozen cake to release from the mold, put on a dish and decorate on your own. I sprinkled peanut butter chips, cinnamon and struck the mesh of the cherry preserves.

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