With the help of mastic, even pastry chefs without experience will turn a cake into a masterpiece. Biscuit dough is best. There are several types of the latter. It is important to bake the cake properly and then wrap it with mastic.
Test creation process
A light biscuit cake is well suited for mastic. The main thing is to take a suitable shape and think over how much weight the sweet structure will be. For a family of 3-4 people, the suggested amount of ingredients will work. It:
- 5 eggs;
- 1 glass of flour;
- 1 cup of sugar.
If a lot of people gather, then take 2 times more food. Bake the cake twice, making a new dough each time. If you mix all the products at once, then the second half of the dough will fall off in 40 minutes, and the biscuit will be spoiled. The result is a cake consisting of 4-6 layers.
Carefully separate the yolks from the whites. Put the latter in the refrigerator. Separate carefully so that not a single drop of yolk gets into the white. To do this, take the egg in your hand, make a notch with a not very sharp knife. Begin to pour the egg from one half of the shell to the other over a bowl. The protein will drain into it. Place the yolk in another bowl. So sort all 5 eggs.
Pour sugar into the yolks, beat them with a whisk or mixer. The yolks should turn slightly white and increase in volume. After that, pour the sifted flour into them, mix the mass until smooth with a spoon.
Get the whites. Add a pinch of salt to them. Beat for a minute with a mixer at low speed, then at high speed. When the foam stops flowing from the blades and becomes elastic, the process can be stopped.
Move the yolk dough towards you. Put 2 tablespoons of puffed protein in it. Mix the mixture gently. When it is smooth, add all the protein. Place the spoon in the center of the bowl and gently turn it over so that the mixture begins to mix and does not fall off. The dough is ready, you can bake it.
Baking process
By this time, the oven should be preheated to 180 ° C. Lubricate the sides and bottom of the mold with a lump of butter. You can sprinkle quite a bit of flour on it so that the finished cake comes off better. Lay out the dough carefully. Send it to the oven to bake. It must not be opened within 30 minutes, otherwise the dough may fall off. Watch the browning process through the glass of the door. When the top of the cake acquires a dark yellow color, the aroma of baking begins to soar in the kitchen, open the oven door slightly, pierce the middle of the cake with a toothpick. Get it out. If the dough is stuck to the wooden stick, then the middle is still damp. Close the door and wait for the end of the process for another 5-7 minutes. Usually the biscuit is baked for 35-45 minutes.
After that, take it out, transfer it to a wooden cutting board, covering the form on top with it and turning it over. The bottom of the biscuit is smoother than the top, it will be easier to cover it with sweet mastic. So leave the cake upside down. Cut it hot into 2-3 pieces with a knife or thread. When it cools down, soak the bottom with sugar syrup, coat the layers with cream, collect the cake. Cover the top and sides of the garment with rolled mastic.
Quick biscuit
If you don't feel like messing around with eggs, then make a quick version of the biscuit by taking for it:
- 1 egg;
- 1 can of condensed milk;
- 2 tbsp. l. Sahara;
- 250 g flour;
- 0.5 tsp soda;
- 1 tbsp. lemon juice.
Using the mixer blades, mix the egg, sugar and condensed milk into a homogeneous mass, add flour. Quench the soda with lemon juice, add to the flour. Stir the dough and bake as before.
The cake baked from these products can be covered with mastic and decorated as you wish.
