Cake “Creamy”
by Editorial Staff
The most delicate creamy cake – a biscuit cake with creamy curd cream.
Ingredients
White Biscuit:
- egg – 4 pcs.
- sugar – 180 g
- vanilla sugar (sachet) – 8 g
- flour – 100 g
- starch – 1 tbsp
- baking powder – 1 teaspoon.
- vegetable oil – 1 tbsp
Dark Biscuit:
- egg – 4 pcs.
- sugar – 200 g
- flour – 80 g
- cocoa powder – 1 tbsp
- starch – 1 tbsp
- baking powder – 1 teaspoon.
Cream:
- cream 33% – 450 ml
- unsweetened curd mass – 300 g
- sweet condensed milk – 180 g
- Apricot syrup
- Nuts and fruits for decoration
Directions
- Separate the yolks from the proteins. Beat the egg yolks with half the sugar.
- Gradually add flour mixed with starch and baking powder, beating without stopping. Finally, add a spoonful of vegetable oil.
- Beat the whites into a strong foam, gradually adding sugar. Whisk until stiff peaks.
- Stir the protein mass into the dough one spoon at a time. I do it with a spatula, movements as if I were “cutting” the dough in different directions.
- Grease the springform pan with oil, cover the bottom with baking paper. Pour the dough into a mold, flatten. Bake the sponge cake at 170 degrees for 35 minutes (or a little longer), until the surface of the sponge cake is firm when pressed. Cool in the form and then remove.
- Separate the egg whites from the yolks. Beat the yolks with half the sugar.
- Mix flour with cocoa, starch, and baking powder. Add flour mixture to whipped yolks.
- Then add the whites, whipped with the remaining sugar, in a spoonful.
- Bake in a rectangular or square shape at 170 degrees for 35 minutes.
Cool in shape. - Using a mixer, mix the curd mass with condensed milk until smooth.
- Beat the cream.
- Then carefully add the cream to the curd cream, stirring with a mixer at very low speed so that the cream does not settle. You will get a delicate creamy cream for the cake.
- Drain the syrup from the apricots.
- Cut the light biscuit into two parts. Place one cake on the bottom of a split form. Soak lightly with apricot syrup and brush with cream. Put on the split mold ring and secure it.
- Cut the dark biscuit into strips approximately 1.5 cm thick and soak lightly with the syrup using a brush.
- In a detachable form on top of the light cake lay vertically along the side of the strip of dark cake, closing in a circle. Lubricate the inside with cream.
- Then lay out the next ring of dark biscuit, smearing each circle with cream on the inside. Do this with the next round until the entire form is completed.
- Grease the top with cream and cover with a second light cake.
- Grease the whole cake with cream, decorate the “Creamy” cake as desired.
Enjoy your meal!
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