Delicate vanilla cake with cream and fruit will not leave indifferent any sweet tooth. This divine dessert will become a real table decoration during any family holiday. Stock up on a mixer, a baking dish and essential foods and start the magic.
It is necessary
- For the test:
- - 200 g flour,
- - 200 g sugar,
- - 12 eggs,
- - 35 g vanillin,
- - 3 tsp baking powder,
- - 80 g of starch.
- For fruit cream:
- - 6-8 tbsp. Sahara,
- - 20-25 g of gelatin,
- - 2 glasses of cream,
- - 200 g of pineapple pulp,
- - 200 g of bananas.
- To decorate the cake:
- - 200 g bananas,
- - 200 g of pineapple,
- - 320 ml cream,
- - 50 g of walnuts,
- - 100 g of sugar.
Instructions
Step 1
Separate the yolks from the whites. Mash the yolks well with sugar, vanilla and 5 tbsp. l. boiled water. Pour the starch and baking powder into the sifted flour and carefully pour in the yolks, gently stirring with a wooden spoon. Beat the proteins with a mixer to increase their volume by 2, 5-3 times. The cake cream is almost ready.
Step 2
Line the cake pan with baking paper, fill it with dough and let stand for 10 minutes. Heat the oven to 220 ° C, put a mold with dough in it, bake the future cake with cream and fruit for 40 minutes.
Step 3
For a fruit cream, soak the gelatin, make a gruel from the pulp of bananas and pineapple, add sugar and beat well with a mixer. Pour the whipped cream into the fruit puree and add the gelatin. Put the cake cream in the refrigerator for 20 minutes.
Step 4
For buttercream, soak gelatin in cold water. Boil the milk and add sugar, whipped cream, vanillin and gelatin to it, mix well. Place the cake cream in a cool place for an hour.
Step 5
Cut the baked crust horizontally into 4 layers. Place the bottom on a platter. Spread butter over it. Place the second cake layer and spread with fruit cream. Spread the third cake layer with a mixture of fruit and butter cream. Press the fourth cake down onto them.
Step 6
Chop the banana and pineapple flesh nicely. Whip the cream with sugar until its volume doubles. Put some of the cream into a pastry syringe, and spread the rest of the top cake layer. Place pieces of fruit on the cake, make roses with a pastry syringe. Sprinkle the cream and fruit cake with grated walnuts and refrigerate for 3-4 hours.
