This is a stylishly decorated cake that turns out to be not only beautiful, but also very tasty. It has a wonderful combination of fluffy sponge cake with a delicate and airy protein cream.
It is necessary
- For biscuit:
- - 6 eggs;
- - 150 g of sugar;
- - 140 g flour;
- - 20 g cocoa;
- - 1 teaspoon baking powder;
- - vanillin
- For soufflé:
- - 230 g of sugar;
- - 200 g of condensed milk;
- - 200 g of butter;
- - 3 squirrels;
- - 140 ml of water;
- - 20 g gelatin
- For the cream:
- - 235 g of sugar;
- - 3 squirrels;
- - 85 ml of water;
- - 1/3 teaspoon citric acid
- For impregnation:
- - strong sweet coffee
Instructions
Step 1
Beat the eggs into a foam, adding portions of sugar and a pinch of vanillin. Sift flour, cocoa and baking powder, and gently add to the egg mass.
Step 2
Stir the mixture with a spatula using the folding method. Place in a parchment-lined dish with a diameter of 24 cm. Bake in an oven preheated to 180 ° C for 45 minutes. Remove by transferring to the wire rack, leave to cool in the form.
Step 3
Then, after removing the form, cut the biscuit into 3 cakes. Make a soufflé. Beat the softened butter until fluffy, then stirring, add condensed milk on a spoon. Soak the gelatin, let it swell.
Step 4
Add sugar, heat until dissolved. Pour the hot syrup into the whipped egg whites. Continue whisking at maximum speed for up to 10 minutes.
Step 5
Then, switching to the minimum speed, add the creamy mass in portions. Line the bottom of the mold with cling film.
Step 6
Lay out the cakes, soaked in strong sweet coffee, coat the first two cakes with the soufflé. Refrigerate for 4-6 hours.
Step 7
Prepare the cream. Whisk the cooled egg whites until peaks. Boil sugar with water over medium heat for 4 minutes after boiling. Add citric acid, stir, cook for 3-4 minutes.
Step 8
Pour the syrup into the whites in a trickle, whisking at maximum speed for 10 minutes. Decorate the top of the cake with cream using a pastry bag with a ribbon attachment.
Step 9
Changing to an "open star", apply a "basket" pattern over the entire diameter, having previously mixed part of the cream with a brown dye.
Step 10
Use the closed star attachment to depict a monogram. In the middle of the cake, plant a few creamy eminences under the center tulips.
Step 11
Apply the buds with white cream, and fill the entire basket with pink. For green foliage, use a cross head.
