The first time I tried this cake was during a culinary test. I realized right away, I want to learn how to cook it in order to please my loved ones. According to this recipe, it would seem that a complex cake is always easy and quick for me!
It is necessary
- - 14 eggs
- - 170 grams of flour
- - 530 grams of sugar
- - 200 ml of milk
- - 40 grams of gelatin
- - 300 grams of butter
- - 150 ml warm water
- - detachable or silicone mold
- - 20 grams of vanillin
- - a sheet of baking paper (parchment)
Instructions
Step 1
Dissolve gelatin in warm water and leave for 30 minutes. Then heat in a water bath, stirring vigorously, until completely dissolved.
Step 2
For the biscuit, take 4 eggs, separate the whites and yolks. Divide 180 g of sugar into two parts and beat separately with whites and yolks. This is to make our biscuit more fluffy. Add 150 grams of flour to the beaten yolks, mix, then carefully add the beaten proteins, mix too, but do not beat. We take the form, cover it with parchment and lay out the dough. Bake in an oven preheated to 180 degrees for 15-20 minutes. Put the finished biscuit out of the mold.
Step 3
Break the remaining eggs, carefully separating the whites from the yolks. Grind the yolks with 170 grams of sugar, add milk and the remaining flour (20 grams) and bring to a boil in a water bath.
Step 4
Cool the mixture, add softened butter and vanillin, beat with a mixer.
Step 5
Beat the whites with the remaining sugars until a stable foam, add the gelatin prepared in advance, mix gently, but do not beat, otherwise the foam will disappear. Combine the yolk cream with the protein mass, mix well.
Step 6
You should get a mass with the consistency of thick sour cream. Now we take the mold, put our biscuit and pour out all the cream. I always use a split-sided mold. Immediately put it in the freezer for 30 minutes, and then in the refrigerator. It freezes so quickly, you do not need to keep it in the freezer for a long time.
Step 7
While it hardens, you can prepare the icing. Melt the milk chocolate in a water bath, add 50 grams of butter and 30 ml of milk. Beat with a mixer. Cover with icing after about an hour to solidify the cake.
