Let's have a tea party? What is our reason for this? Perhaps, in order to please someone, a reason is not needed.
Today we decided to present a delicious cake to the Yandex Zen platform, which gives us a lot of pleasant impressions while working :)
Just like that and with all the heart of our friendly team of culinary portal Vilkin!
The composition of the cake is simple: six thin biscuit layers soaked in caramel syrup alternate with cream, the main components of which are boiled condensed milk and curd cheese. Well, the decor can be very different, depending on the event.
Ingredients:
Biscuit:
- Chicken egg - 4 pcs.
- Sugar - 120 g
- Wheat flour - 105 g
- Corn starch - 25 g
- Vanillin - to taste
- Salt - 1 pinch
Impregnation:
- Sugar - 4 tablespoons
- Water - 4 tablespoons
- Vanillin - to taste
Cream:
- Butter - 100 g
- Curd cheese (creamy) - 300 g
- Powdered sugar - 100 g
- Condensed milk boiled - 190 g
Let's prepare the ingredients. Butter and boiled condensed milk must be removed from the refrigerator a few hours before the preparation of the cream begins, but let the curd cheese remain there until the right moment.
First, we will cook a biscuit, so we immediately turn on the oven and heat up to 170-180 ° C. Let's prepare the form right away. Our cake will be in the shape of a cube, and we will form it from thin square cakes, which means that we will need a thin layer of biscuit. We covered with baking parchment a rectangular shape measuring 35 X 24 cm. If you bake a round tall biscuit, then these products will be enough for a mold with a diameter of 18 cm.
For a biscuit, pour sugar into a deep bowl and add eggs.
Begin to beat the mixture at a low mixer speed, gradually increasing it to the maximum. As a result, a very lush mass should be obtained, which will increase in volume several times.
Sift a mixture of flour, starch and salt here.
Stir in dry ingredients with a spatula upwards or with a mixer at minimum speed. During the mixing process, the dough will lose some volume.
Pour the biscuit dough into the prepared mold and spread with a spatula.
Bake the biscuit in a preheated oven for about 15 minutes or until tender.
We have a thin layer, so it prepared quickly. If you bake a tall biscuit, the baking time will be about 40 minutes. We check the readiness with a wooden stick.
Let the biscuit cool completely. Then we cut off the dried edges and cut the layer into squares.
In the case of a tall biscuit, after cooling it, wrap it in plastic wrap and send it to a cool place for several hours. After "rest", it is well cut into horizontal cakes and almost does not crumble.
For impregnation, we cook sugar syrup. For this, you can take regular white sugar. But since we are preparing a cake with a caramel flavor, we also prepared a caramel impregnation using brown sugar.
So, in a small saucepan, mix sugar and water, boil for about 1 minute, stirring, so that the crystals are completely dissolved. Remove the syrup from heat and add a pinch of vanilla.
While the syrup is cooling, prepare the cream. Put softened butter in a deep bowl and add powdered sugar.
Beat the mixture of powder and oil until fluffy, starting at the minimum speed of the mixer, gradually increasing it to maximum. Beat for a long time, about 5 minutes. Then add the curd cheese and beat everything again until smooth for 1-2 minutes.
Next, add boiled condensed milk and beat the mass again. The result is a lush cream of the color of baked milk, with a toffee flavor. Set aside 1/3 of the cake straight away.
About the amount of cream: it is enough to layer and level a cake with a diameter of 18 cm. If you decorate the cake with it, then increase the ingredients by 1.5-2 times.
Soak the biscuit cakes with syrup, applying it with a brush. Let them sit for 1-2 minutes and then start assembling the cake.
We collect the cake, alternating cakes with cream. The layer of cream is about the same as the thickness of the crust. It is more convenient to apply it by transferring it to a pastry bag.
The cake is ready, put it in the refrigerator for several hours to harden and soak. To even out all the layers a little, place a small weight on top, for example, a small cutting board or an empty ceramic plate.
We coat the cake on all sides with the previously set aside cream and put it back in the refrigerator for 30-60 minutes so that the outer layer solidifies.
We designed the cake in the Yandex Zen style, covering the blank with dark sugar mastic, and on top - a guiding star, the symbol of the platform.
The result is a delicious cake with a laconic design. Nothing extra!
What's inside? Thin biscuit cakes are perfectly saturated with syrup and cream. At the same time, the dessert did not become too wet.
It turned out very tasty!
Enjoy your tea!
Author: Oksana Chayun
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Good health and culinary inspiration :)
Your friend and assistant Vilkin!