Cake with a delicate biscuit shortcakes and cream chizom

Ingredients:

For the biscuit will need:

Form 20 cm
4 eggs
100 grams of flour
150 grams of sugar
15 grams of vanilla sugar (1 teaspoon)

For the cream:

500 grams of mascarpone
1 can of condensed milk (plain or boiled)
Powdered sugar to taste

Cooking method:

Preparation of biscuit:

Baking dish lightly greased with oil and lay a parchment (or grease, sprinkle with flour and shake off excess flour).
Sift flour 1-2 times.
The proteins separate from the yolks.
Yolks put in a bowl, add half the sugar and vanilla sugar.
Well rub the yolks with sugar until the increase in the volume and weight of whitening. Yolks can grind with the help of a fork, whip or mixer.
Proteins are put into a clean bowl and beat on low or medium speed mixer until a light fluffy foam.
Increase the mixer speed to medium or maximum (speed depends on the power of the mixer) and without stopping whisking, pour a thin stream of sugar.
When all the sugar has been added, continue beating until when tilted (or rollover) bowls proteins will not pour out of it.
The third part of the beaten egg whites and add to the yolks gently, bottom-up mix.
Add yolk mass of the sifted flour and mix well.
Then add the beaten egg whites and remaining very carefully the movements of the bottom-up, as if picking up layer by layer, mix the dough.

Tip 1. The dough does not need a long time to mix, so as not to destroy the air bubbles out of which rises a biscuit.

2. The Board of biscuit dough, you can add grated lemon or orange zest, sifted cocoa, chopped nuts. These ingredients are pre-mixed with the flour. If the dough is added to cocoa and nuts — flour should take less for the same amount. Also, part of the flour can be replaced with starch.

Tip 3. Form fill test not more than 2/3 of the height, since when baking biscuit increases in volume by approximately 1.5 times.

Put the dough in the shape and smooth surface.
Bake the cake in a preheated 180 ° C oven for about 30-35 minutes.

Council. During baking, the oven door, it is advisable not to open the first 20-25 minutes, otherwise biscuit can fall in. But, if not necessary, better not to open the door during the entire time of baking biscuits.

Biscuit ready if he cringed a little, away from the edge of the walls of the mold and lightly pressed his fingers cake springs and fossa quickly restored.
Carefully remove the cake from the mold, put on the grill and allow to cool.

Council. If the form was covered with parchment paper does not need a knife to walk on the edge of the shape and separate the cake from the sides of the form.

The cooled cake with a napkin or paper towel and give a complete rest at room temperature for 8-12 hours (if the impregnation of syrup sponge and soak will not crumble when cutting).

Preparation of the cream:

Beat the mascarpone.
Add condensed milk and beat again.
Cut the sponge cake to the desired number of cakes and soak them in any syrup.
Assemble the cake.
Fluff it with cream, stacking between layers of thinly sliced ​​strawberries.
Coated with the sides and, using a knife or fork, skaters doing curls.
Decorate the cake fruit slide

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