Magically delicious cake The fairy tale conquers from the first piece. It is incredibly delicate with an airy butter cream and a slight alcoholic note. Three types of sponge sour cream cakes give it a special zest: with raisins, poppy seeds and prunes.
This cake is perfect for any festive table and for any occasion. It is not too difficult to prepare, and if you are not completely new to the kitchen, then you will definitely succeed.
I prepared this Fairy Tale cake for March 8 and decorated it with apple roses. I give the detailed technology of such decoration in the recipe. You can also decorate such a cake to your taste.
If you like raisins and prunes in baked goods, then by all means try this TALE cake. It is incredibly tasty, delicate and balanced!
Ingredients:
Biscuits:
- flour - 285 g (95 g per biscuit)
- starch - 105 g (35 g per biscuit)
- soda - 1.5 tsp l. (1/2 tsp. l per biscuit)
- citric acid - 1.5 tsp l. (1/2 tsp. l per biscuit)
- eggs - 3 pcs. (1 pc. on a biscuit)
- sugar - 300 g (100 g per biscuit)
- sour cream (15-20%) - 300 g (100 g per biscuit)
- poppy - 60 g
- prunes - 60 g
- raisins - 60 g
Biscuit impregnation syrup:
- sugar - 1/2 tbsp.
- water - 1/2 tbsp.
- Baileys liqueur - 50 g
Butter cream:
- sour cream (20%) - 600 g
- gelatin - 15 g
- water - 100 g
- cream 33% - 200 ml
- icing sugar - 200 g
Protein Custard:
- water - 40 ml
- citric acid - 1 pinch
- sugar - 130 g
- egg whites - 80 g
- vanilla sugar - 8 g
Chocolate glaze:
- dark chocolate - 100 g
- cream 15% - 80 ml
Roses from apples:
- sugar - 2/3 tbsp.
- water - 2 tbsp.
- apples - 3 pcs.
- food coloring - red and green
- sugar beads
Step by step recipe
1. Before preparing the cake, you need to weigh the sour cream in order to get rid of excess liquid.
We take a bowl, put a sieve on it, and cover it on top with gauze folded 4 times. Pour sour cream onto cheesecloth and leave it to drain for at least 4 hours.
2. Excess liquid from sour cream glass. It has become thick and keeps its shape.
Bake biscuits
3. Cooking a biscuit. Sift 95 grams of flour into a bowl, add 35 grams of starch, half a teaspoon of soda and half a teaspoon of citric acid. We mix everything.
4. Break the egg into a separate bowl and begin to beat it gradually adding sugar. Beat the egg with sugar until stiff foam.
5. Gently add the flour mixture to the whipped mass in several approaches.
6. At the end, add 60 grams of poppy seeds. And mix everything well.
7. Put the dough in a baking dish covered with parchment paper and distribute it evenly over the shape. Mold diameter 21 cm. Put the sponge cake in a preheated oven up to 180 degrees. bake for about 20 minutes.
8. We immediately take the finished biscuit out of the mold and transfer it to the wire rack. Let it cool down.
9. In the same way, we bake two more biscuits, only in one we add prepared prunes, and in the other raisins.
Before putting in the dough, prunes and raisins should be washed and rinsed with boiling water. Cut the prunes into small pieces.
10. We put the baked biscuits on the wire rack in the same way and let them cool.
11. Cut off the top cap from the finished cooled biscuits so that they are even.
Cooking syrup
12. Let's prepare a syrup to soak a biscuit. Pour sugar into a bowl and pour water. We put everything on fire, bring to a boil and boil for 1-2 minutes.
13. Add about 50 g of Baileys liqueur to the cooled syrup and mix everything.
Cooking cream
14. Pour 15 g of gelatin with 100 g of cold boiled water and mix everything. Let the gelatin swell for about 20 minutes.
15. Pour 200 ml of cold cream into a bowl, add weighed sour cream and powdered sugar. Beat everything at first at low speed, then increasing it to the maximum. You should get a thick, airy cream.
16. Melt the swollen gelatin over the fire.
17. Immediately pour the melted gelatin into the prepared cream. Beat everything again with a mixer.
We fold the cake
18. We fold the cake in the same shape as the cakes were baked. On the sides of the mold we put an acetate film or a cut plastic folder for papers, as in my case. Put the prune sponge cake first. We saturate it with syrup. Put half of the prepared cream on it.
19. Next, put the poppy sponge cake, soak it also with syrup. We spread the second part of the cream.
20. Cover with a sponge cake with raisins, also soaked in syrup.
Cover the top of the cake with cling film and put it in the refrigerator for at least 6 hours, and preferably overnight.
Cooking protein custard
21. Let's make a protein custard. Pour 40 ml of water into a saucepan, add a pinch of citric acid and pour 130 g of sugar here. We put on medium heat and cook to a temperature of 118 degrees.
22. When the temperature of the syrup rises to 100 degrees, we begin to beat 80 g of proteins with vanilla sugar. Beat until dense foam.
23. The syrup has already warmed up to 118 degrees, pour it in a thin stream into the whipped whites at a low mixer speed.
24. Then we increase the speed of the mixer to the maximum and beat for about 5 minutes more.
The cream should be dense and should keep its shape well.
Line out the cake
25. With the prepared cream we level the cooled cake on top and on the sides.
26. Transfer the remaining cream into a pastry bag with a small closed star nozzle.
Place the cream on the bottom of the cake.
Cooking chocolate icing
27. Now let's prepare the chocolate icing. Break 100 g of dark chocolate into a clean dry bowl and add about 80 ml of cream with 15% fat to it.
Heat the chocolate with cream in the microwave in pulses of 10 seconds, stirring constantly, until the chocolate begins to melt. Do not overheat the chocolate, otherwise it will curdle.
28. It is better to add the cream in portions, achieving the desired consistency of the glaze. When adding cream to chocolate, it should be heated to about 50 degrees.
We transfer part of the glaze to a pastry bag with a small hole.
29. With melted icing, we make streaks on a cold cake.
30. Pour the remaining icing into the center of the cake and gently spread with a spatula over the entire surface.
Making roses from apples
31. Making roses from apples. Pour a third of a glass of sugar into a saucepan and add a glass of water.
We put the syrup over medium heat.
32. While the syrup is boiling, cut the apples into thin slices. I do this on a slicer, you can also do it with a knife.
33. If you want apple roses to be a more saturated color, then you need to add a little red dye to the water.
34. Dip the apple slices into boiling water one at a time so that they do not stick together.
Cook for 2-3 minutes so that the apples become soft, but not boiled.
We take out the boiled apples on a plate and let them cool.
35. We spread about 7 apple slices in one row with an overlap. Gently twist the apple rose.
I made 17 roses of different sizes.
36. In order to make leaves for roses, we cook apple plates in the same way, only we paint the syrup green.
37. Decorate the cake with prepared apple roses and leaves.
Sprinkle the cake with sugar beads on top.
Cake "Fairy Tale" turned out to be fabulously delicious. It perfectly combines fragrant sour cream biscuits and delicate butter cream.
Be sure to cook such a delicious cake, everyone will love it!
Video recipe
The recipe is taken from my culinary site. gotovimop.com