•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Biscuit Cake "Festive mood" Recipe
Delicious homemade cake for any occasion and holiday! The Foundation will be a classic sponge cake Genuis, so soft and porous! Cream will custard butter, with the addition of white chocolate. Well, complete the flavor composition of red currant jam, which we will cover the cakes. A Cup of tea please!
Cook Time 200 minutes
Servings
Ingredients
Biscuit Genoise:
Cream:
Impregnation:
Layer:
  • 8 tablespoons Jam from red currants, 2 tablespoons per cake
Cook Time 200 minutes
Servings
Ingredients
Biscuit Genoise:
Cream:
Impregnation:
Layer:
  • 8 tablespoons Jam from red currants, 2 tablespoons per cake
Instructions
  1. Products for biscuit. I will cook a small cake and bake a biscuit in the shape of 14 cm in diameter. To form 20cm. the allocation of products the ladies in the end.Butter melt, cool to a warm state. I always grind sugar in a coffee grinder, I like to work more, but it's not necessary.
    Products for biscuit.
I will cook a small cake and bake a biscuit in the shape of 14 cm in diameter. To form 20cm. the allocation of products the ladies in the end.Butter melt, cool to a warm state.
I always grind sugar in a coffee grinder, I like to work more, but it's not necessary.
  2. At the first stage, the eggs will be whipped in a water bath. To do this, pour some water into a saucepan and bring to a boil. In a bowl with a whisk to connect eggs with sugar and vanilla. Put 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 whipped in a water bath. To do this, pour some water into a saucepan and bring to a boil. In a bowl with a whisk to connect eggs with sugar and vanilla. Put on a saucepan with water so that the bottom of the bowl with eggs does not touch the water.
  3. Beat eggs in a water bath at medium speed mixer. Mass taposiris, a little increase in volume. Beat until well warm, but not hot (!) conditions. Periodically try the temperature with your finger.
    Beat eggs in a water bath at medium speed mixer. Mass taposiris, a little increase in volume. Beat until well warm, but not hot (!) conditions. Periodically try the temperature with your finger.
  4. Then remove the bowl with "baths" and at high speed continue to beat for 4-6 minutes Weight will become air, become white, will increase in volume. With Corolla should drain tape. Watch carefully, don't interrupt!
    Then remove the bowl with "baths" and at high speed continue to beat for 4-6 minutes Weight will become air, become white, will increase in volume. With Corolla should drain tape. Watch carefully, don't interrupt!
  5. Sift the flour and salt on top of the mass. With a spatula stir in the flour with gentle circular movements, strictly in one direction.
    Sift the flour and salt on top of the mass. With a spatula stir in the flour with gentle circular movements, strictly in one direction.
  6. In the prepared butter, add a spoonful of dough and mix well.
    In the prepared butter, add a spoonful of dough and mix well.
  7. Pour the butter mixture from the edge of the bowl and stir in the same gentle movements in one direction. The batter should be airy, light, smooth.
    Pour the butter mixture from the edge of the bowl and stir in the same gentle movements in one direction.
The batter should be airy, light, smooth.
  8. To prepare in advance a form that 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 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 baking time will increase to 30 minutes.
    To prepare in advance a form that 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 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 baking time will increase to 30 minutes.
  9. To check, the skewer will be a little pancake, with no sticking of raw dough. Biscuit rises well, but the high "cap" will not.
    To check, the skewer will be a little pancake, with no sticking of raw dough.
Biscuit rises well, but the high "cap" will not.
  10. Cool on a wire rack. Here's a tall, rosy-cheeked cake turned out! Height about 5 cm.
    Cool on a wire rack.
Here's a tall, rosy-cheeked cake turned out! Height about 5 cm.
  11. If necessary, trim the top and cut the biscuit into three cakes.This biscuit can be baked in advance, cakes wrapped in film and put in the refrigerator at night. 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, cakes wrapped in film and put in the refrigerator at night. And wrapped cakes are perfectly stored in the freezer for up to three months.
  12. Products for cream. The butter should be soft, at room temperature. For lovers of more oil creams, the oil can be increased to 100-120 g.
    Products for cream.
The butter should be soft, at room temperature.
For lovers of more oil creams, the 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. Combine the remaining milk with the sugar until the sugar is completely dissolved and bring to a boil over medium heat. A thin stream pour the egg-flour mixture, stirring constantly with a whisk. Cook on low heat until thick, working intensively whisk!Ready custard remove from heat, add a spoonful of oil (from the total) and vanilla, mix well. Cover with a film "in contact" and cool to room temperature.
    Combine the remaining milk with the sugar until the sugar is completely dissolved and bring to a boil over medium heat.
A thin stream pour the egg-flour mixture, stirring constantly with a whisk. Cook on low heat until thick, working intensively whisk!Ready custard remove from heat, add a spoonful of oil (from the total) and vanilla, mix well. Cover with a film "in contact" and cool to room temperature.
  15. White chocolate break into pieces and melt in a water bath. The bowl must not touch the water. Cool to warm.
    White chocolate break into pieces and melt in a water bath. The bowl must not touch the water. Cool to warm.
  16. Soft butter lightly beat until white. All components of the cream should be the same temperature, no sudden changes!
    Soft butter lightly beat until white. All components of the cream should be the same temperature, no sudden changes!
  17. Do not stop whipping add a little chocolate and a spoonful of custard, each time well connecting.
    Do not stop whipping add a little chocolate and a spoonful of custard, each time well connecting.
  18. Should get air, gentle and homogeneous cream.
    Should get air, gentle and homogeneous cream.
  19. Put the cake together. Dipping mix everything and soak cakes. The average cake can be impregnated on both sides.
    Put the cake together.
Dipping mix everything and soak cakes. The average cake can be impregnated on both sides.
  20. The bottom cake grease jam.
    The bottom cake grease jam.
  21. The cream is divided into three parts. The first part is applied to the lower cake with jam.
    The cream is divided into three parts.
The first part is applied to the lower cake with jam.
  22. Continue to collect the cake, greasing the cakes with jam and cover the second part of the cream. Medium cake grease jam on both sides. Bottom of the top cake is also lubricated with jam and lubricated side cover the cake.The third part of the cream to coat the top and sides of the cake.
    Continue to collect the cake, greasing the cakes with jam and cover the second part of the cream. Medium cake grease jam on both sides. Bottom of the top cake is also lubricated with jam and lubricated side cover the cake.The third part of the cream to coat the top and sides of the cake.
  23. Decorate the cake to taste, desire and skill. I'm not much of a decorator. Therefore, everything is simple - stripes on top, flowers and streaks of melted white chocolate.Give the cake to infuse for several hours in the refrigerator.
    Decorate the cake to taste, desire and skill.
I'm not much of a decorator. Therefore, everything is simple - stripes on top, flowers and streaks of melted white chocolate.Give the cake to infuse for several hours in the refrigerator.
  24. Well, the cake is ready for a home holiday! Gulls brew or coffee and help yourself! Enjoy your tea.
    Well, the cake is ready for a home holiday!
Gulls brew or coffee and help yourself!
Enjoy your tea.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of