Hello everyone, friends, in this video we will collect a spinach biscuit cake from the previous video, a link to the recipe from I will leave this biscuit under the video, as a cream for this cake, I will use whipped cream and mascarpone cheese.
Ingredients: Cream:, CREAM 33%, CREAM CHEESE, POWDER SUGAR, Cream Cheese:, CREAM CHEESE, CREAM BUTTER 82%, POWDER SUGAR
Cooking method:
We send 350 milliliters of cold cream with a 33 percent fat content to the bowl, add 200 grams of mascarpone and 100 grams of powdered sugar, beat all the ingredients together until a very thick consistency sour cream, if you have not subscribed to my channel yet, I suggest subscribing and pressing the bell to be the first to be notified of the release of a new proven recipe, we shift the cream to the confectionery bag. We put the first cake on a dish or turntable, install a sliding ring.
We spread the acetate film, soak the cake with a mixture of water, condensed milk one to one. We spread half of the cream and level it on the cream, lay the next cake and soak it in syrup, spread the remaining cream.
In the middle, I put a plate of raspberry confit and drown it a little in the cream, I put one berry, but if you wish, you can put two pieces on each cake, put the last cake. We soak with syrup, the cake must be put in the refrigerator for at least four to five hours.
Let's prepare a cream for leveling: for this cream we need 130 grams of butter at room temperature, necessarily 82 percent fat, add 70 grams of powdered sugar to the butter, rub the butter and powdered sugar until white and splendor. Add 400 grams of cream cheese to the whipped butter, mixing all the ingredients with a mixer at medium speed, at this stage, you can add any food coloring if you wish.
The amount of this cream is just enough to cover a cake 22 centimeters in diameter and 10 centimeters high. We transfer the cream to a pastry bag, smooth it a little with your hand to remove excess air bubbles. On the chilled cake in a circle we apply strips of cream, preferably of the same thickness, put the spatula perpendicular to the turntable and lightly pressing we level the surface of the cake, if holes or irregularities have formed somewhere in these places, apply the cream and again align.
At the very end, with a hot palette knife, I go through places on the cake that are not ideal in my opinion, send the cake for another hour or two in the refrigerator and you can do decoration, if you have any questions, ask in the comments, bon appetit everyone, cook with pleasure, everyone bye.