Vanilla cake with berry compote

Description

Delicate vanilla sponge cake, butter cream and berries a great addition!

Ingredients

Flour

1 cup
Chicken egg

6 piece
Sugar

1 cup
Leavening agent

1 tsp
Vanilla
Cheese curd

400 g
Powdered sugar

150 g
Cream

200 g
Thickener for cream

1 pack
Black currants

300 g
Sugar

50 g
Gelatin

10 g

Cooking

To prepare products to the test. The flour with the baking powder sift a couple of times. Preheat the oven to 180°C.

Proteins vzbit in a lush foam with sugar TM Mistral (0.5 St.) to firm peaks.

Yolks to shake up with sugar TM Mistral (0.5 St.), to best has dissolved and the yolks are lightened and turned into a fluffy mass.

Add a third of the proteins to the yolks and mix. Stir very carefully to maintain splendor of proteins. Then add all the flour and mix to a smooth consistency, leaving no bits of flour.

Add the remaining whipped whites, again, all mix gently so that the batter remains airy and voluminous.

Cover the bottom of a form (the sides of the forms do not need to grease, otherwise the biscuit will be hard to climb, he will slip and slide). Put in the preheated oven for 20-30 minutes.

When cake is ready, get it out of the oven, flip the form and put on the grill upside down, leave to cool for 10-15 minutes.

Prepare the cream. Whisk chilled cream of 33% with a mixer until stable peaks, while whisking add the thickener for the cream. Cream cheese at room temperature vzbit with sugar powder. Then gently mix with whipped cream with a spatula.

Next, prepare the compote of black currant (you can use any berries, both fresh and frozen). Cover the gelatine with the water according to the instructions and leave to swell.

In the berries, add sugar TM Mistral (quantity to taste) and cook it for a while.

Next, remove from heat, add gelatin and good to punch a blender until smooth. Next, pour the compote on the forms and put into the refrigerator to harden (in the freezer).

Next, collect the cake. The first cake covered with cream, spread on top of the compote, repeat with the remaining cakes.

Coat the whole cake with cream and put into the refrigerator.

Then decorate the cake as desired. I have chocolate icing and coconut.

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