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 Biscuit Cake "Festive mood" Recipe
Delicious homemade cake for any occasion and holiday! The basis will be a classic Genuine sponge cake, so soft and porous! The cream will be custard in butter, with the addition of white chocolate. Well, the taste composition will be completed with red currant jam, which we will cover the cakes with. A cup of tea, please!
Course Birthday Food Dishes, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 200 minutes
Servings
Ingredients
Biscuit Genoise:
Cream:
Impregnation:
Layer:
  • 8 tablespoons Jam from red currants, 2 tablespoons per cake
Course Birthday Food Dishes, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 200 minutes
Servings
Ingredients
Biscuit Genoise:
Cream:
Impregnation:
Layer:
  • 8 tablespoons Jam from red currants, 2 tablespoons per cake
Instructions
  1. Biscuit products. I will prepare a small cake and bake a sponge cake in a shape with a diameter of 14 cm. Form 20 cm. the distribution of products from the ladies in the end. Melt the butter, cool to a warm state. I always grind sugar in a coffee grinder, I like to work more, but there is no need.
    Biscuit products. I will prepare a small cake and bake a sponge cake in a shape with a diameter of 14 cm. Form 20 cm. the distribution of products from the ladies in the end. Melt the butter, cool to a warm state. I always grind sugar in a coffee grinder, I like to work more, but there is no need.
  2. At the first stage, the eggs will be beaten in a water bath. To do this, pour a little water into a saucepan and bring to a boil. In a bowl, whisk the eggs with sugar and vanilla. Place on a saucepan with water so that the bottom of the bowl with eggs does not touch the water.
    At the first stage, the eggs will be beaten in a water bath. To do this, pour a little water into a saucepan and bring to a boil. In a bowl, whisk the eggs with sugar and vanilla. Place on a saucepan with water so that the bottom of the bowl with eggs does not touch the water.
  3. Beat the eggs in a water bath with a mixer at medium speed. The mass is compacted, slightly increases in volume. Whisk until well warmed, but not hot (!). Periodically try the temperature with your finger.
    Beat the eggs in a water bath with a mixer at medium speed. The mass is compacted, slightly increases in volume. Whisk until well warmed, but not hot (!). Periodically try the temperature with your finger.
  4. Then remove the bowl from the "bath" and continue whipping at high speed for 4-6 minutes, the mass will become airy, turn white, increase in volume. The ribbon should drain from the corolla. Watch carefully, don't interrupt!
    Then remove the bowl from the "bath" and continue whipping at high speed for 4-6 minutes, the mass will become airy, turn white, increase in volume. The ribbon should drain from the corolla. Watch carefully, don't interrupt!
  5. Sift flour and salt over the mass. With a spatula, pour the flour in light circular movements, strictly in one direction.
    Sift flour and salt over the mass. With a spatula, pour the flour in light circular movements, strictly in one direction.
  6. Add a spoonful of dough to the prepared butter and mix well.
    Add a spoonful of dough to the prepared butter and mix well.
  7. Pour the oil mixture from the edge of the bowl and mix with the same light movements in one direction. The dough should be airy, light, homogeneous.
    Pour the oil mixture from the edge of the bowl and mix with the same light movements in one direction. The dough should be airy, light, homogeneous.
  8. Prepare a mold in advance, which I have 14 cm in diameter. Cover the bottom with oiled parchment, grease the sides with oil and sprinkle with flour, shake off the excess. Pour out the dough and bake in a hot oven at 175*-180* 20-25 do not open the oven for the first 20 minutes! For a mold with a diameter of 20 cm, the baking time will increase to 30 minutes.
    Prepare a mold in advance, which I have 14 cm in diameter. Cover the bottom with oiled parchment, grease the sides with oil and sprinkle with flour, shake off the excess. Pour out the dough and bake in a hot oven at 175*-180* 20-25 do not open the oven for the first 20 minutes! For a mold with a diameter of 20 cm, the baking time will increase to 30 minutes.
  9. To check, a small pancake will turn out on the skewer, to which the raw dough will not stick. The biscuit will rise well, but a high "cap" will not work.
    To check, a small pancake will turn out on the skewer, to which the raw dough will not stick. The biscuit will rise well, but a high "cap" will not work.
  10. Cool on the grill. That's such a tall, ruddy pie turned out! The height is about 5 cm.
    Cool on the grill. That's such a tall, ruddy pie turned out! The height is about 5 cm.
  11. If necessary, trim the top and cut the biscuit into three cakes. This biscuit can be baked in advance, the cakes wrapped in foil and put in the refrigerator overnight. And wrapped cakes are perfectly stored in the freezer for up to three months.
    If necessary, trim the top and cut the biscuit into three cakes. This biscuit can be baked in advance, the cakes wrapped in foil and put in the refrigerator overnight. And wrapped cakes are perfectly stored in the freezer for up to three months.
  12. Products for making cream. Butter should be soft, at room temperature. For fans of greasier creams, the amount of oil can be increased to 100-120 g.
    Products for making cream. Butter should be soft, at room temperature. For fans of greasier creams, the amount of oil can be increased to 100-120 g.
  13. In a bowl, mix (do not beat) the egg, flour, a spoonful of sugar, a pinch of salt and a little milk.
    In a bowl, mix (do not beat) the egg, flour, a spoonful of sugar, a pinch of salt and a little milk.
  14. Mix the remaining milk with sugar until the sugar is completely dissolved and bring to a boil over medium heat. Pour in the egg-flour mixture in a thin stream, stirring constantly with a whisk. Cook on low heat until thickened, working intensively with a whisk! Remove the finished custard from the heat, add a spoonful of oil (from the total amount) and vanilla, mix well. Cover with a film "in contact" and cool to room temperature.
    Mix the remaining milk with sugar until the sugar is completely dissolved and bring to a boil over medium heat. Pour in the egg-flour mixture in a thin stream, stirring constantly with a whisk. Cook on low heat until thickened, working intensively with a whisk! Remove the finished custard from the heat, add a spoonful of oil (from the total amount) and vanilla, mix well. Cover with a film "in contact" and cool to room temperature.
  15. Break the white chocolate into pieces and melt in a water bath. The bowl should not touch the water. Cool to a warm state.
    Break the white chocolate into pieces and melt in a water bath. The bowl should not touch the water. Cool to a warm state.
  16. Beat the soft butter lightly until white. All components of the cream should be the same temperature, no sudden changes!
    Beat the soft butter lightly until white. All components of the cream should be the same temperature, no sudden changes!
  17. Without stopping whipping, add a little chocolate and a spoonful of custard, mixing well each time.
    Without stopping whipping, add a little chocolate and a spoonful of custard, mixing well each time.
  18. You should get an airy, gentle and homogeneous cream.
    You should get an airy, gentle and homogeneous cream.
  19. Fold the pie together. Dipping, mix everything and soak the cakes. The middle cake can be soaked on both sides.
    Fold the pie together. Dipping, mix everything and soak the cakes. The middle cake can be soaked on both sides.
  20. Grease the bottom of the cake with jam.
    Grease the bottom of the cake with jam.
  21. Divide the cream into three parts. Apply the first part to the bottom cake with jam.
    Divide the cream into three parts. Apply the first part to the bottom cake with jam.
  22. Continue to collect the cake, smearing the cakes with jam and covering with the second part of the cream. Smear a medium-sized cake with jam on both sides. The bottom of the top cake should also be greased with jam and cover the cake with the greased side. Grease the top and sides of the cake with the third part of the cream.
    Continue to collect the cake, smearing the cakes with jam and covering with the second part of the cream. Smear a medium-sized cake with jam on both sides. The bottom of the top cake should also be greased with jam and cover the cake with the greased side. Grease the top and sides of the cake with the third part of the cream.
  23. Decorate the cake according to taste, desire and skill. I'm not a very good decorator. Therefore, everything is simple - stripes on top, flowers and streaks of melted white chocolate. Let the cake brew for several hours in the refrigerator.
    Decorate the cake according to taste, desire and skill. I'm not a very good decorator. Therefore, everything is simple - stripes on top, flowers and streaks of melted white chocolate. Let the cake brew for several hours in the refrigerator.
  24. Well, the cake is ready for a home holiday! Brew tea or coffee and help yourself! Enjoy your tea.
    Well, the cake is ready for a home holiday! Brew tea or coffee and help yourself! Enjoy your tea.
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