Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to prepare a soft, soaked, with a delicate creamy taste, a cake that is very simple and quick to prepare.
You can watch a step-by-step video recipe in my video below
Let's cook
The dough cooks quickly, so do not forget to turn on the oven to heat up to 180 degrees
Sift into a bowl
- 150 grams of wheat flour
- Add 90 grams of sugar
- A pinch of salt
- 6 grams or 1 hour a spoonful of soda
Stir so that all the ingredients come together.
- Pour in 150 grams or ml of milk at room temperature
- 60 grams of vegetable oil
- 2 eggs
Stir until smooth.
- Add 12 grams or 1 tbsp. spoon of 9% vinegar
Stir until smooth.
1 tbsp. a spoonful of 9% vinegar can be replaced with 2 tbsp. tablespoons of freshly squeezed lemon juice
I bake in a springform pan with a diameter of 18 cm.
We close the bottom of the form with parchment paper; you do not need to lubricate the sides of the form with anything.
- Pour the dough into a mold
We remove to bake in an oven preheated to 180 degrees for 30 - 35 minutes. My biscuit was baked for 30 minutes.
We check the readiness of the biscuit with a wooden stick, pierce it, if it comes out dry, then the biscuit is ready.
Let the biscuit cool in the form for 10-15 minutes.
Let's prepare the impregnation
- 100 grams of cream with a fat content of 30-35%
- pour out 10 grams or 2 tsp. vanilla sugar
- Add 60 grams of condensed milk
Stir until smooth.
- We make punctures in the biscuit with a wooden stick
- We saturate the warm biscuit with all the impregnation
Let the biscuit in the form cool to room temperature, during which time the impregnation is completely absorbed into the biscuit.
Free the cooled biscuit from the mold.
To make the cake even, I cut off the "cap". We don't need it, you can just eat it.
Let's prepare the cream
- Begin whipping 200 grams of cream with a fat content of 30-35% at a low mixer speed
- When the cream starts to foam, add 10 grams or 2 tsp to it. vanilla sugar
Gradually increasing the speed of the mixer to the maximum, whip the cream until fluffy and stable.
- Add 100 grams of condensed milk
Stir at low speed of the mixer until smooth.
Cover the whole biscuit with cream. I do this in two steps.
- First, I smear a little cream on the top and side of the sponge cake to remove all the crumbs.
- Then I cover with the remaining cream and smooth
If desired, you can make a drawing with a raised spatula or fork.
We put the cake in the refrigerator to stabilize for at least an hour.
Before serving, I decorate the cake with pastry sprinkles.
Garnish with fresh berries if desired.
We cut the cake in portions and serve.
This cake is perfect for a festive table, and on a weekday will delight your home.
Ingredients designed for a cake with a diameter of 19 cm, a height of 5.5 cm, weighing 900 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams.
Dough
2 eggs
150 grams (ml) milk
60 grams (6 tbsp. spoons) vegetable oil
150 grams (7.5 tbsp. spoons without top) wheat flour
90 grams (4.5 tbsp. tablespoons without top) sugar
6 grams (1 tsp. spoon) soda
A pinch of salt
12 grams (1 tbsp. spoon) 9% vinegar
Cream
200 grams of cream, 30-35% fat
100 grams (3 tbsp. spoons + 1 tsp spoon) condensed milk
10 grams (2 tsp. spoons) vanilla sugar
Impregnation
100 grams of cream, 30-35% fat
60 grams (2 tbsp. tablespoons) of condensed milk
10 grams (2 tsp. spoons) vanilla sugar