Home-made butter cream cakes are far superior in taste to the store product. Thanks to their natural composition without chemical additives, they are perfect for baby tea. The recipe for the cakes is quite simple, if you wish, you can make more or less cream, respectively, increasing or decreasing the amount of butter.
It is necessary
- For the test:
- Eggs - 6 pcs.;
- Flour - 3 tbsp. l.;
- Potato starch - 1 tbsp. l.;
- Sugar - 120 g;
- Marmalade, confectionery crumbs, grated chocolate - optional, for decoration.
- For the cream:
- Butter - 250 g;
- Sugar - 120 g.
Instructions
Step 1
Separate the egg yolks from the whites, then mix with half of the sugar until the latter is completely dissolved.
Step 2
Beat the whites with the remaining half of the granulated sugar until a thick foam forms. For best results, it is recommended to place the proteins in the freezer before cooking. In this case, the foam will turn out to be tighter and more fluffy.
Step 3
Gently combine the crushed yolks with half of the protein mass. Sift flour, starch, then gradually combine in parts with the mixture and stir slightly. Add the second half of the protein mass and knead the dough until a homogeneous composition is obtained.
Step 4
Grease a baking sheet with oil, sprinkle with breadcrumbs, place the dough in it. Bake the biscuit at 180 degrees for 25 minutes. Allow the baking to cool, cut out 20 circles of the same size.
Step 5
Next, you need to make an oil cream. To do this, beat the butter with sugar. Spread the prepared cream evenly over one circle, cover with the second. Cover the top and side of the cake with cream, the amount of which depends on taste preferences.
Step 6
Then it is desirable to decorate the dessert. To do this, you can sprinkle homemade cake with confectionery crumbs on top, place pieces of marmalade. Optionally, you can use grated chocolate or garnish the dessert with berries or fruit pieces.
