For this cake, I chose the Sundae custard and added apricot jam to the layer. Top of the cake was covered with chocolate icing.
The cake turned out to be juicy and tender at the same time. A wonderful cake for homemade tea!
I liked the cake very much, I hope you will like it too.
Let's cook!
First, let's prepare the custard base for the cream.
Mix together and cook on the stove
- 2 eggs
- 150 grams or 6 full tablespoons tablespoons of sugar
- 60 grams or 3 tbsp. tablespoons of wheat flour
- 500 grams or ml of milk
Cook, stirring constantly over medium heat.
When the mass begins to thicken, we change the spatula to a whisk, and constantly stirring, over low heat, bring the mass to a boil.
When the mass boils, without ceasing to interfere, we boil it for 1–2 minutes and remove it from the stove.
Cool the custard base immediately. To do this faster, I put the pan in a cup of ice water, and stirring constantly so that no crust forms, I cool it down to room temperature.
Whisk well together 200 grams of butter and 15 grams or 3 tsp. tablespoons of vanilla sugar. The oil should be light and airy.
Beat the cooled custard base just as well.
Then add 1-2 tablespoons to the butter. tablespoons of custard base, and beat well.
So we introduce the entire custard base into the oil.
The cream turns out to be very delicate, airy, you can't even say that it is oily, and it tastes like melted ice cream sundae.
I set aside 1 spoonful of the cream to decorate the finished cake on top.
To make a cake, we need
- 380 grams, I have 36 pcs. chocolate shortbread cookies
- 180 grams of apricot jam, I have with pieces.
To soak the cookies, we will brew strong sweet coffee
- 2 tsp instant coffee
- 2 tsp sugar
- Pour 80 ml of hot water
Stir and cool to room temperature.
I add 20 grams of cognac to the cooled coffee.
Alcohol at will, who does not drink, you can not add.
The coffee soak can be replaced with just sweet water or vanilla milk.
Pour the impregnation into a deep plate.
We saturate the biscuits in the impregnation, let the impregnation drain and put the cookies on a plate.
I will make a square cake, measuring 18 by 18 cm.
Install the acetate foil and the split mold.
Spread 1/3 of the jam on the cookies, and evenly level.
Put ¼ part of the cream on top of the jam, and also evenly level.
We spread the cream in chunks and level it over the tops so as not to mix the cream with jam.
Next, repeat the layers.
We saturate the cookies, let the impregnation drain, put the cookies on the cream in one layer.
Cover the cookies with 1/3 of the jam, and put ¼ of the cream on the jam. We level.
This is how we shape the whole cake.
- Our cake will consist of 4 layers of cookies and cream
- And 3 layers of jam
The last, 4th row of cookies, you do not need to cover with jam.
Put the cream on the cookies with the final layer.
We put the cake in the fridge and prepare the icing ourselves.
Heat 100 grams of cream in a microwave oven or in a water bath until hot.
Pour 80 grams of dark chocolate with 50% cocoa into the hot cream.
Pour so that the chocolate is completely covered with cream.
Wait a couple of minutes for the chocolate to melt and mix well with a whisk until smooth.
Cream can be substituted with milk and butter, but with cream the frosting is softer.
The glaze is ready. Fill the cake with icing.
Spread the glaze evenly over the entire surface.
If there are air bubbles on the glaze surface, you can gently pierce them with a wooden stick.
We cover the cake with cling film, and put it in the refrigerator to soak and stabilize for 5-6 hours, I usually put it away overnight.
We take out the soaked cake from the refrigerator.
We remove the form and the film.
We decorate the cake as you wish.
If you do not cover the cut of the cake with anything, then they can be leveled by drawing along the edge with just a knife.
On top, I decorated the cake with jam and cream.
I draw parallel lines first with jam.
Then cream.
Perpendicular to the cream and jam, draw lines with a wooden skewer. First in one direction.
And then between these lines in the opposite direction.
The cake is delicious, soft, juicy, harmonious.
A wonderful cake for homemade tea!
I advise you to cook it
You can watch a step-by-step video recipe in my video below
Ingredients designed for a cake measuring 18 x 18 cm, 5.5 cm high, weighing 1650 grams.
Interlayer
380 gram - chocolate shortbread cookies (36 pcs.)
180 grams - apricot jam
Cream
500 ml - milk
2 pcs. - eggs
150 grams or 6 full art. spoons - sugar
60 grams or 3 tbsp. spoons - wheat flour
200 grams - butter
15 grams or 3 hours spoons - vanilla sugar
Glaze
80 gram - dark chocolate with 50% cocoa content
100g - cream 30-35% (you can replace 50 grams of milk + 50 grams of butter)
Impregnation
100g - strong sweet coffee
20 grams - cognac or brandy
or
100g - milk
10 grams - vanilla sugar - 2 tsp spoons
Alcohol at will, who does not drink, you can not add.
I also recommend taking a look at the page with these recipes.
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Cream Sundae without cream. A simple recipe for cream sundae for cakes, pastries, eclairs
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