The cream cake not only sweetens your life, but is guaranteed to please your friends and family. Cook it once - and you will certainly be asked to make such a cake for every holiday. At the same time, the cake is quite simple to prepare.
It is necessary
-
- For a light crust:
- 5 eggs;
- incomplete glass of granulated sugar;
- three quarters of a glass of flour;
- 2 tablespoons of potato starch;
- 1 teaspoon of vanilla sugar;
- 1h baking powder spoon.
- For dark crust:
- 5 eggs;
- incomplete glass of sugar;
- half a glass of flour;
- 1 tbsp. a spoonful of cocoa powder;
- 1 teaspoon of vanilla sugar;
- 2 tbsp. tablespoons of potato starch;
- 1 teaspoon baking powder.
- For syrup:
- 130 g sugar;
- 120 ml of water;
- 1 tbsp. a spoonful of rum or brandy.
- For filling and decorating the cake:
- 500-600 ml of cream with a fat content of at least 35%
- 3/4 cup powdered sugar
- 100g milk chocolate;
- 1-2 bananas;
- 400g canned peaches or apricots;
- 1 teaspoon of instant gelatin;
- 1 kiwi;
- some vegetable oil.
- You will also need 2 clean towels and parchment paper.
Instructions
Step 1
Combine flour, vanilla sugar, baking powder and starch and sift.
Step 2
Beat the whites and add half a glass of sugar in small portions while whisking. Combine one third of the proteins with sugar with the yolks mixed with sifted flour and mix gently. Then add the remaining 2/3 of the proteins and mix gently as well.
Step 3
Into the resulting mass add sifted flour, starch, vanillin and baking powder. Mix everything until smooth.
Step 4
Grease a baking sheet covered with parchment paper with a little vegetable oil. Place the dough on a baking sheet and spread evenly over the entire surface. Bake for 10 minutes in an oven heated to 180 degrees.
Step 5
Spread a towel on the table, sprinkle it with sugar or powdered sugar. Remove the hot sponge cake from the oven and place on a towel.
Step 6
Roll the still hot cake into a roll (with a towel). Cool for 30 minutes.
Step 7
Prepare a dark crust in the same way. Mix cocoa with flour, starch, vanilla and baking powder and sift.
Step 8
Unfold the resulting "rolls" carefully. Remove the towels and return the cakes to their previous state (give the appearance of a roll). Cut the rolls across into 3-4 identical parts. The fewer the pieces, the taller the cake will be.
Step 9
To prepare the syrup, you must: in a small saucepan, mix the sugar and water. Bring the resulting syrup to a boil (the sugar should completely dissolve). Cool, add cognac or rum and stir.
Step 10
Cut 50 g of milk or dark chocolate with a knife or grate on a sufficiently coarse grater.
Step 11
Peel the bananas and cut them into slices.
Step 12
Drain the syrup from the peaches (or apricots). Save the syrup. Cut the peaches into slices. Whip half the cream and half the powdered sugar to form a thick cream.
Step 13
Unwrap one roll, saturate it with syrup, then brush with whipped cream with powdered sugar and sprinkle with chocolate. Repeat the same with all light rolls.
Step 14
Do the same operation with dark rolls, only with the addition of pieces of fruit.
Step 15
Roll up the light crust with cream so that the filling is inside. Then wrap it up dark. Next, we alternate light and dark rolls. They need to be twisted very tightly.
Step 16
Whip the cream with powdered sugar and coat the whole cake with them.
Step 17
Heat peach syrup, add gelatin to it. Stir until the gelatin is completely dissolved. Cool the solution.
Step 18
Peel and chop kiwi and peaches.
Step 19
Arrange the fruit in the center of the cake. Drizzle the peach syrup over the fruit.
Step 20
Decorate the cake with grated chocolate and whipped cream. Put the finished cake in the refrigerator for 12 hours.
Sweet life to you!
