Video

Cake with delicate biscuit

Cake with delicate biscuit

Ingredients

For shortcrust pastry:

  1. Flour 150 gr.
  2. Butter 100 gr.
  3. Sugar 80 gr.
  4. Chicken egg 1 pc.
  5. Salt 1/5 tsp
  6. Vanilla sugar 1 tsp
  7. Vanilla essence 1/5 tsp
  8. Soda 0.33 tsp
  9. Lemon juice 1 tsp

For cream:

  1. Sour cream 250 gr.
  2. Sugar 80 gr.
  3. Chicken egg 1 pc.
  4. Starch 25 gr.
  5. Butter 100 gr.
  6. Vanilla essence 1/5 tsp

Chocolate ganache for mastic:

  1. White Chocolate 250 gr.
  2. Butter 125 gr.
  • Main ingredients Eggs, Butter, Sour cream, Flour, Sponge cake, Shortcrust pastry, Cocoa and chocolate, Sugar
  • Serving 8 servings

Inventory:

stewpan, large bowl, whisk, sieve, mixer, rolling pin, spatula, brush, convenient container, bowl, plate, tablespoon, teaspoon

Cooking:

Step-by-step recipe for making a jubilee cake: We prepare the products necessary for making a delicious jubilee cake with a delicate sponge cake and shortbread cakes. We start with the preparation of the cream and put 200 gr in the stewpan. sour cream, add 80 gr. sugar, 1 chicken egg, sifted through a sieve 25 gr. Starch and stir with a whisk. Put the stewpan on the stove and bring the cream to a boil, stirring constantly, add a little vanilla essence and mix again. Cover the cream in a saucepan with a bag of polyethylene and set aside to cool. We start to prepare shortbread dough and put in a deep bowl 100 gr. softened butter. In a bowl to the oil add 80 g. sugar, two yolks and mix well with a mixer, then sift into a bowl of 150 gr. flour, add a little vanillin, salt, 0.33 tsp. soda, which quenched with lemon juice and knead shortbread dough. We continue to form the dough with our hands, collect it into a lump, then divide it in half and roll it on the mold. We send the prepared cakes for 10 minutes to the oven preheated to 220 degrees. Remove the finished cakes from the mold after they have completely cooled. We prepare chocolate ganache for mastic and pour white chocolate into a saucepan in a water bath, stir and wait until it has completely melted. Add 125 grams of butter to a saucepan with melted chocolate, dissolve it in chocolate and beat it with a mixer so that a homogeneous elastic mass and remove to the side to stabilize. To prepare sour cream, put in a bowl 100 gr. butter and beat with a mixer. Add the sour cream base from the stewpan to the oil one tablespoon each and mix with a mixer until smooth we get an air cream to decorate the cake. Cut the cooked biscuit into three parts and add a little cream to the festive dish and spread the first tender biscuit. Abundantly apply cream on top of the biscuit and evenly distribute. On top of the cream, spread the sand cake, on top of which we apply a thin layer of strawberry jam, which we distribute with a brush. We spread the next biscuit exactly on top, apply the remaining cream on it and distribute it evenly. We spread the sand cake on top, on which we apply more strawberry jam and finish it with the last biscuit. Put the cake in the refrigerator for 30 minutes. Beat the chocolate ganache again with a mixer, making it airier, apply a layer on top of the cake and level it with a spatula, then lubricate and level the sides. We remove the cake in the refrigerator and begin to carefully and evenly roll the mastic up to 2-3 mm. thick, then iron it with an iron to a gloss. Transfer the prepared mastic using a rolling pin to the cake, iron and tighten the sides from above, evenly cutting off the excess. We paint the rest of the mastic with a blue dye, knead, roll it out with a rolling pin and make the necessary numbers with the letters that decorate our prepared anniversary cake. We make it delicious, prepare it simply, prepare a delicious cake with a delicate biscuit and sand cakes at home together! Bon appetit to all!