The collective of the culinary portal "Vilkin" every day with love for you, our dear readers, prepares detailed master classes supplemented with colorful illustrations, revealing all the subtleties and secrets of cooking delicious dishes of different difficulties. We try to make sure that even a beginner in cooking, taking up a recipe for a complex dish, does not face the difficulties of preparing it. The team strives to ensure that each of you, regardless of culinary experience, can find something interesting to your taste in our recipe book. Especially for our favorite visitors, to celebrate our small event, we have prepared a simple recipe for a birthday cake.
It is prepared on the basis of a classic biscuit, but there is no need for additional impregnation with syrup. Partially soaking the cakes with the custard is enough to soften them. The mastic on the basis of two types of milk, used for decoration, complements the whole range of taste with its milky notes. The cake is sweet, but absolutely not sugary.
Cook for fun and for fun!
Ingredients:
For the biscuit:
Wheat flour - 240 g
Sugar - 280 g
Chicken egg - 6 pcs.
For the cream:
Milk - 600 ml
Wheat flour - 3 tbsp. l.
Corn starch - 2 tbsp. l.
Sugar - 3 tbsp. l.
Prunes - 200 g
Ground nutmeg - 0.25 tsp l.
Ground coriander - 0.25 tsp l.
Butter - 100 g
For mastic:
Condensed milk - 0.5 cans
Powdered milk - 2 tbsp.
Citric acid - 0.33 tsp l.
Rose water - 2 tbsp. l.
How to cook:
Step 1: Prepare all the ingredients required for making the cake according to the list. Due to the lack of rose water, it can be replaced with an alcoholic drink, for example, in a similar proportion. Suitable: cognac, whiskey, rum, liqueur.
Step 2: The cake is assembled on the basis of a classic sponge cake, which can be prepared in the usual way: separating the whites from the yolks or whipping them together. This recipe uses the second option. Grease the multicooker bowl with a thin layer of butter. Put a circle of the same diameter cut from baking paper on the bottom.
Step 3: Beat chicken eggs (selected or premium) with granulated sugar until the volume increases by 2.5–3 times (this point should be taken into account when choosing a container for beating). The mass will become lush and brighten considerably. The whipping time, depending on the power of the mixer, can vary from 1.5 to 3 minutes per egg.
Step 4: Mix the previously sifted wheat flour into the resulting mass in portions with movements from top to bottom. Place the dough in the prepared bowl and bake in the "Bake" mode for 60 minutes. After the end of the program, leave the biscuit for a while in a closed multicooker. You need to remove the baked goods immediately on a towel, without resorting to the help of a steaming bowl.
Step 5: While the biscuit is baking, prepare the custard. This can be done in a saucepan / saucepan on the stove top, or using the microwave. Mix corn starch in a container (it makes the cream more fluffy than with potato), wheat flour and granulated sugar, pour in the milk and mix thoroughly again with a whisk.
Step 6: Boil the cream until the consistency of thick sour cream. After cooling, it will become much thicker. During cooking on the stove, it must be constantly stirred to avoid clumping and burning. If cooking in a microwave oven, stop it every minute and stir thoroughly. Cool the finished cream by covering it with a film or closing the container with a lid, only when opening it is important not to drain the condensate accumulated on it into a creamy mass.
Step 7: While the cream is cooling, rinse the prunes (weight indicated without pits) and mince. Using a submersible blender, the dried fruit should be steamed a little, pouring boiling water for 15–20 minutes to facilitate the grinding process.
Step 8: Add the resulting paste, ground spices (coriander and nutmeg) to the cooled custard, mix thoroughly.
Step 9: Cut the completely cooled biscuit into 3-4 cakes depending on the height.
Step 10: Covering the cakes with cream in equal proportions, fold the cake. Before making it, it is better to let it brew for several hours. During this time, the cakes will be saturated with a part of the cream, and at the same time it will thicken.
Step 11: For the exterior decoration of the cake, you can leave a quarter of the custard, which you beat with butter at room temperature.
Step 12: Cover the cake with the resulting mass. You can just sprinkle with some crumbs. Suitable: biscuit, nut, oatmeal, waffle or even coconut flakes. You can make mastic and decorate the cake with it. For the first time I tried a recipe based on condensed milk and dry milk, before I cooked from marshmallows. I really liked her at work. There may be problems with the dosage due to the density of the condensed milk, but here everything is fixable.
Step 13: Milk powder must be sieved beforehand. It is important that the products are natural and free of any additives. In a bowl for kneading mastic, mix 1 tbsp. l. condensed milk with citric acid and, if desired, add flavor (in this recipe, this is rose water). Then add milk powder in small portions, stirring each time, and again condensed milk. And so alternate. There is no need to strive to knead the lump to a non-sticky consistency, since after cooling it will drastically harden, but even in this case it is possible to revive it. So! You should get a milky soft dough, but it is possible that it is very sticky. Cover it with plastic wrap and refrigerate for about an hour. Check consistency. If it continues to stick, then add a little milk powder and knead again.
Step 14: This mastic has a milky taste and is well colored with dyes. It is rather difficult to use it for wrapping cakes with a solid canvas, especially in the absence of experience. But for sculpting figures and separate decoration (the border is separate from the top) works well. Decorate a sponge cake according to your desires and creative imagination.
Step 15: The birthday cake with custard and mastic in honor of the first thousand published recipes on the site is ready! Enjoy your tea and may it be delicious!
To be continued…
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