Cake “Flower Meadow”

This cake with berries and custard is soaked in sugar syrup and covered in chocolate icing. It is quite simple to prepare. If you wish, you can decorate it, for this use ready-made confectionery decorations.

Cooking: 50 minutes.

Ingredients

• For the biscuit:
  Eggs – 5 pcs.
  Sugar – 1 glass
  Flour – 1 glass
  *
• For impregnation:
  Sugar – 130 g
  Water – 120 ml
  *
• For the custard:
  Butter (room temperature) – 200 g
  Milk – 0.5 cups
  Sugar – 1 glass
  Egg – 1 pc.
  *
• For glaze:
  Powdered sugar – 100 g
  Cocoa powder – 3 teaspoon
  Water (hot) – 3 tbsp
  *
• Additionally:
  Berry (red currant or other) – to taste
  Confectionery decorations – optional

Instructions

1. Prepare a biscuit.
2. Separate the whites from the yolks. Beat the yolks with 3/4 of the sugar until the sugar dissolves.
3. Add the remaining sugar in small portions, whisking the yolks without stopping.
4. Beat the egg whites until stiff. Add 2/3 of the whipped whites to the yolks. Add flour here and mix a little.
5. Add remaining whites and mix.
6. Transfer the biscuit dough to a baking dish (it is better to cover the bottom of the dish with parchment), place in a preheated oven, and bake at 180 degrees for about 20 minutes.
7. Cut the cooled biscuit into 2-3 cakes.
8. Prepare impregnation.
9. Pour water into a saucepan with the sugar, put the saucepan on the stove, and, stirring constantly, bring the impregnation to a boil (but do not boil!). Remove the impregnation from the heat, let it cool slightly, and soak the cakes with it.
10. Prepare the cream.
11. Grind an egg with sugar in a saucepan, add milk to them and bring them to a boil, stirring all the time. Remove the pan from the heat and leave the egg and milk mass to cool. Meanwhile, beat the butter at room temperature until white. Continuing to beat the butter, pour the egg-milk mixture into it. Let the cream cool under cling film.
12. Prepare the icing. Mix cocoa with powdered sugar and add hot water to them. Mix everything well.
13. Collect the cake. Put the crushed red currant berries on the bottom cake first. Spread the cream in an even layer. Cover the cake with the top crust. Pour the chocolate icing over the cake. Decorate the cake if desired.

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