Have you ever wondered why the Boucher cake is so tender and airy? This is because the Boucher biscuit, which is the basis of the cake, is made according to a special recipe.
List of ingredients for "Boucher" cakes according to GOST
To make 10 cakes you will need:
· 3 eggs (whites and yolks separately);
70-80 grams of flour;
60-70 grams of sugar;
1 tablespoon of powdered sugar;
200 grams of cream;
· 100 grams of melted dark chocolate;
· A little melted white chocolate.
A step-by-step recipe for making Boucher cakes
To get started, prepare a baking sheet with baking paper pre-laid on it. On paper, draw 20 circles with a diameter of 6.5 cm.
- The first step is to prepare a biscuit. In one bowl, beat the yolks with sugar (2/3) until very light and fairly thick, homogeneous mass. In another container, beat the whites thoroughly with the sugar you have left. Next, mix the whites and yolks, add flour there and knead. After the dough is ready, transfer it to a transparent bag.
- The next step is sculpting the so-called biscuit cakes. To do this, cut off a corner of the bag, and, holding the bag close to the baking sheet, pressing on it, make the same cakes along the drawn diameter. Tidy up the biscuits and keep them flat. Bake for about 25 minutes at an oven temperature no higher than 180 degrees, then turn off the oven, but do not remove the biscuits from there until they cool. The finished cakes should stand for about four hours, if you want longer, then place them in a bag so that they do not harden.
- Next, we start preparing the filling of the Boucher biscuits. Whip the cream in a separate container with a mixer and add the icing sugar. Heat the chocolate to a temperature no higher than 55 degrees. Glaze half of the nicest and smoothest biscuits with chocolate. Spread the cream on the remaining cakes. Place chocolate-covered biscuits on top. Use white chocolate to decorate ready-made cakes.
It is better to use Boucher cakes after the sponge cake is moistened, after about a few hours.
