Ingredients for a 16 cm cake:
For the cake:
Butter at room temperature — 150 g
Sugar — 240 g
Egg white — 4 pcs.
Flour — 285 g
Baking powder — 1 tbsp.
Salt — 1/2 tsp.
Buttermilk or milk — 230 ml
Vanilla extract — 1 teaspoon
Vanilla pod — 1/2 pcs
For cream №1 (between cakes):
Egg white — 4 pcs.
Flour — 285 g
Baking powder — 1 tbsp.
Salt — 1/2 tsp.
Buttermilk or milk — 230 ml
Vanilla extract — 1 teaspoon
Vanilla pod — 1/2 pcs
For cream №1 (between cakes):
White chocolate — 100 g
Cream 33% — 250 g
Mascarpone — 250 g
Vanilla extract — 1 tbsp.
For cream №2 (roses):
Cream 33% — 250 g
Mascarpone — 250 g
Vanilla extract — 1 tbsp.
For cream №2 (roses):
Cream 33% — 150 ml
Mascarpone — 375 g
Sugar powder — 120 g
Vanilla sugar — 20 g
Preparation:
Mascarpone — 375 g
Sugar powder — 120 g
Vanilla sugar — 20 g
Preparation:
1. For feeding, allow the vanilla pod in half and scrape out the seeds. In a bowl, beat the creamy butter, sugar and vanilla seeds for about 5 minutes. Add one egg whites, each time whisking until unification. In a separate bowl, mix buttermilk (to prepare it, add 1 teaspoon of lemon juice to warm milk and leave for 15 minutes for curdling) or plain milk, vanilla extract and beat until unification. In a separate bowl, sift the flour, baking powder, salt and mix. Add the buttermilk and flour mixture to the oily-egg mixture. Mix to homogeneity. Divide the dough into 2 parts. Lubricate the forms with butter and sprinkle with flour. Bake 2 crusts separately at 180 ° C for 25-30 minutes. Finished roots first cool in the form of 15 minutes, then transferred to a grate and left to cool completely.
2. For cream No. 1, break the white chocolate into a bowl. Pour it with hot cream and mix until completely dissolved. Allow to cool to room temperature. Add mascarpone at room temperature and mix until unified. The cream will be liquid. In order to make it easier to collect the cake, put the cream in the refrigerator for thickening for 30-60 minutes.
3. For cream No. 2 Cream whisk until firm peaks. Introduce a mixer at a low speed cold mascarpone, then powdered sugar. Remove briefly in the refrigerator for the time of the cake assembly.
4. Build the cake. Cut the biscuits in half. (If you want to get a perfectly white cut of the cake, then cut the golden top of the cakes and sides, but this is not necessary, purely aesthetics!) Cream № 1 divided into 5 parts (110 grams each). For each cake put on 110 g of cream. Coat the sides of the cake. Cream number 2 for weight loss and slimming. Remove the cake for the night in the refrigerator to brew.