Hello! My name is Oksana, welcome all to their culinary channel. I will be glad to any comments, Like and subscriptions to its publications.
Today cook cake "Riga" or "Riga" - though to be honest, I do not know what name is more accurate... But this recipe is in the old cookbooks 60s ...
... And in one foreign language. And on the Internet on any site I could not find a step by step recipe for this cake (if you can find, be sure to throw off the link in the comments)... That is, there is one photo finishing (and almost everywhere the same), and the text rewritten by the authors. And yet ...
So I think I have today just a unique presentation of the material - make photos of each step of the cake, and describe in detail (in his own words)!
And this cake is fast - 1:00 max (For home - just a huge cake, it is normal)! Products (ingredients) in principle, requires a bit. Comprising this cake - one shortcake, 2 sponge cakes, apple layer and creamy custard. How to taste it... We must try to evaluate!
Ingredients for cooking:
For the sponge cake (with a prescription)
Eggs - 5 pcs.
Sugar - 120 g
Corn Starch - 25 g
Flour - 100 g
Salt - a pinch
For the shortcake:
Chicken egg - 1 pc.
Butter - 50 g
Sugar - 30 g
Baking powder - 1/2 hours. l.
Flour - 80 g
Salt - a pinch
For the cream:
Butter - 1 pack (180-200 g)
Chicken egg yolks - 3 pieces.
Sugar - 100-120 g
Milk - 50 g
Vanilla - to taste
For the apple layer need:
Apples 3-4 units. and 2-3 tbsp. l. Sahara
We start to prepare the dough for sponge cake... And here I added "Gag" - as in the cream are only yolks (whites remain), and in the refrigerator I still preserved protein 4 (Yolks are used for the lubrication of rolls and pies in the oven), I decided to prepare a biscuit only proteins. There are so-called "Angelic" biscuit... The principle is still the same, but without the yolks. Take proteins whisk their first mixer with a pinch of salt.
Next, add sugar (you can add and vanilla), and whisk again until a stable peaks.
Then sift the flour with cornstarch and a shovel, quickly but gently knead homogeneous biscuit dough.
Now take a split mold for baking (I have 23 cm) was covered with parchment paper (with no blurring), pour into it the prepared dough... And ship baked in a pre-heated oven at 180 ° C, somewhere 20-25 minutes.
While cake is baked, prepare the dough for the shortcake. Here, everything is easier to nowhere ... All the ingredients that you want in the list (for the preparation of shortcake) laying in a bowl and knead. I took a little more flour than specified in the recipe. And while baked biscuit dough remove it in the refrigerator.
We proceed to the preparation of the cream. Take a small metal pan, put it in chicken egg yolks, sugar, vanilla, pour the milk and put on a small fire. With constant stirring, cook the egg-mass of the brew.
Emptied and allowed to cool.
At this point, biscuit bake, remove it from the oven, cool, then remove and cut into two cakes.
In the released form spread shortbread dough and baked at the same temperature shortcake, on baking will take 10-15 minutes.
While baked shortcake - continue to engage in cream. Butter room temperature whisk somewhere 3-5 minutes, mixer ...
... and continue whisking add 1 spoonful of the cooled egg-mass of the brew. Somewhere else for 3 minutes, and the cream is ready!
For the apple layer: Apples need to peel, remove the core, grate (or cut into small pieces) and put out together with the sugar in a pan on the lowest heat, until tender - how to turn I would puree... And you can take a ready-made (many are harvested in the winter) thick applesauce or apple butter. I have this apple filling for pies - preparation for winter.
All... Proceed to assemble the cake. Put the first layer of shortcake, it spread the apple filling.
Top put one sponge cakes, butter cream lubricates (half).
Next is the 2 sponge cake and cream again, with the remnants of the cream lubricates and sides.
Well, then decorate the cake - I just sprinkle cocoa powder through a strainer. You can grate the chocolate, add nuts... In general, here is your imagination - your friend!