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 Cake "For Lovers of Life" Recipe
The cake turns out to be light, airy and fragrant, layered with yogurt custard. The cream gives the cake even more tenderness and juiciness, it so impregnates the cakes that the piece of cake that was in your mouth does not even need to be chewed, it will melt, leaving a delicate chocolate – cherry aftertaste.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Sponge:
Cream:
Additionally:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Sponge:
Cream:
Additionally:
Instructions
  1. Preheat the oven to 180 degrees. Prepare a sponge cake: beat the eggs with sugar and salt for 5-7 minutes. Add vanilla, baking powder, baking soda, wheat flour, zest. To interfere.
    Preheat the oven to 180 degrees. Prepare a sponge cake: beat the eggs with sugar and salt for 5-7 minutes. Add vanilla, baking powder, baking soda, wheat flour, zest. To interfere.
  2. Cover the baking dish (I have 20 cm) with greased baking paper. Pour the dough into the mold. Bake at 180 degrees for 30 minutes. We check the readiness with a wooden skewer. Cool on the grill. The cake turns out to be quite high.
    Cover the baking dish (I have 20 cm) with greased baking paper. Pour the dough into the mold. Bake at 180 degrees for 30 minutes. We check the readiness with a wooden skewer. Cool on the grill. The cake turns out to be quite high.
  3. Prepare the cream: mix yogurt, sour cream, sugar, vanilla, flour, egg. Put on a water bath, stirring constantly, heat until thickened. Cover the cream with a film "in contact" (cover the cream, not the container with cream). Cool the cream to room temperature and add softened butter. Beat until smooth, airy consistency.
    Prepare the cream: mix yogurt, sour cream, sugar, vanilla, flour, egg. Put on a water bath, stirring constantly, heat until thickened. Cover the cream with a film "in contact" (cover the cream, not the container with cream). Cool the cream to room temperature and add softened butter. Beat until smooth, airy consistency.
  4. Cut the sponge cake into three parts in a convenient way for you. I make a shallow circular incision with a knife, marking the cut of the cake into three parts. A thread is inserted into each slot in turn and crossed in front of it, then stretched in opposite directions. The pie is cut correctly. In order for the finished biscuit to "ripen", it must be kept at least 2-3 hours at room temperature, then when cutting into cakes it will not "shaggy". I didn't do it this time–I was in a hurry.
    Cut the sponge cake into three parts in a convenient way for you. I make a shallow circular incision with a knife, marking the cut of the cake into three parts. A thread is inserted into each slot in turn and crossed in front of it, then stretched in opposite directions. The pie is cut correctly. In order for the finished biscuit to "ripen", it must be kept at least 2-3 hours at room temperature, then when cutting into cakes it will not "shaggy". I didn't do it this time–I was in a hurry.
  5. Assemble the cake: stack the cakes one by one, alternating them with cream. Cover the edges with cream and decorate at your discretion.
    Assemble the cake: stack the cakes one by one, alternating them with cream. Cover the edges with cream and decorate at your discretion.
  6. Enjoy your tea!!!
    Enjoy your tea!!!
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