For a double-layered round cake (27.5 x 6 cm)
Ingredients:
Crust:
Flour for baking, or confectionery flour — 3.5 cups
Baking powder — 1 dining room + 1 teaspoon
Salt — 1/2 teaspoon
Proteins — 6 pcs (room temperature)
Milk — 1.5 cups (room temperature)
Butter — 220 g (softened)
Sugar — 1,5 cups
Vanillin 2 teaspoons
Milk — 1.5 cups (room temperature)
Butter — 220 g (softened)
Sugar — 1,5 cups
Vanillin 2 teaspoons
Syrup-impregnation:
Sugar — 1 glass
Water — 1 glass
Vanillin — 1 teaspoon
Sugar — 1 glass
Water — 1 glass
Vanillin — 1 teaspoon
Cream:
Proteins — 12 pcs.
Sugar — 3 cups
A pinch of salt
Butter — 1.1 kg
Vanillin — 1 tablespoon
Proteins — 12 pcs.
Sugar — 3 cups
A pinch of salt
Butter — 1.1 kg
Vanillin — 1 tablespoon
Lemon fondant:
Butter — 8 tablespoons
Sugar — 1 glass
Yolk large — 2 pcs.
Large egg — 2 pieces
Freshly squeezed lemon juice — 1/3 cup + 4 tablespoons
Butter — 8 tablespoons
Sugar — 1 glass
Yolk large — 2 pcs.
Large egg — 2 pieces
Freshly squeezed lemon juice — 1/3 cup + 4 tablespoons
Decoration:
Blueberries or Blueberries — 450 g
Black currant — 450 g
Grapes — 450 g
Average strawberry — 6-7 pieces
Kiwi — 1 piece
Blueberries or Blueberries — 450 g
Black currant — 450 g
Grapes — 450 g
Average strawberry — 6-7 pieces
Kiwi — 1 piece
Apricot jam — 100 g
Preparation:
Crust:
Heat the oven to 175 degrees. 2 molds for cake oil butter and cover with baking paper.
1. Mix the flour, baking powder and salt and set aside for a while.
2. In a separate bowl, whisk the squirrels with milk.
3. Whip butter in a mixer until it is airy with creamy consistency. Gradually sprinkle sugar and whisk again.
4. Add vanillin.
5. Add the flour mixture, alternating it with the beaten eggs. Start and finish to mix at medium speed.
6. Pour the dough evenly over the forms and bake for 35 minutes at 175 degrees. Turn off the oven when it is slightly cooled, take out the cakes. Before filling fill completely cool.
Crust:
Heat the oven to 175 degrees. 2 molds for cake oil butter and cover with baking paper.
1. Mix the flour, baking powder and salt and set aside for a while.
2. In a separate bowl, whisk the squirrels with milk.
3. Whip butter in a mixer until it is airy with creamy consistency. Gradually sprinkle sugar and whisk again.
4. Add vanillin.
5. Add the flour mixture, alternating it with the beaten eggs. Start and finish to mix at medium speed.
6. Pour the dough evenly over the forms and bake for 35 minutes at 175 degrees. Turn off the oven when it is slightly cooled, take out the cakes. Before filling fill completely cool.
Syrup-impregnation:
Water with sugar bring to a boil and until the sugar is completely dissolved. Remove from heat and cool completely. Add the vanillin and mix. Using a brush, apply syrup to the cakes and allow them time to soak.
Water with sugar bring to a boil and until the sugar is completely dissolved. Remove from heat and cool completely. Add the vanillin and mix. Using a brush, apply syrup to the cakes and allow them time to soak.
Cream:
1. Whisk the proteins, sugar and salt in a heat-resistant bowl and put on a water bath. Stir, cook until the sugar is completely dissolved.
2. Then beat this mixture in the mixer bowl to the air peaks. Continue whisking at medium speed until the mixture has cooled. Add the butter and spatula gently enter it into the bulk. Add the vanillin.
3. Whisk the cream until smooth. Before use, cool.
1. Whisk the proteins, sugar and salt in a heat-resistant bowl and put on a water bath. Stir, cook until the sugar is completely dissolved.
2. Then beat this mixture in the mixer bowl to the air peaks. Continue whisking at medium speed until the mixture has cooled. Add the butter and spatula gently enter it into the bulk. Add the vanillin.
3. Whisk the cream until smooth. Before use, cool.
Lemon fondant:
1. Whip butter with sugar in a bowl for a mixer.
2. Gradually add eggs and yolks, whilst continuing to beat. Pour in the lemon juice.
3. Put on medium heat and cook until the mass becomes homogeneous. Increase the heat and cook, stirring, until thickened until the mass reaches 75 degrees.
2. Gradually add eggs and yolks, whilst continuing to beat. Pour in the lemon juice.
3. Put on medium heat and cook until the mass becomes homogeneous. Increase the heat and cook, stirring, until thickened until the mass reaches 75 degrees.
4. Remove from heat. Lightly cool and cover with food film, so that the film does not form. Refrigerate in the refrigerator. The fondant should thicken during cooling.
We publish:
After the cakes have been soaked, place the first on the dish. Draw a cream circle, which inside fill with lemon sweet. Close the second crochet.
Lubricate the entire cake from the outside with cream and put the cake in the fridge so that the cream stiffens. Using a pastry syringe, make the rim with the remaining cream. For the diameter, make a rose.
Lay out the fruit with any drawing that you like. But do not lay out dark fruit next to it — alternate and create a contrast.
Heat the apricot jam and brush them with fruit and berries. The finished cake should be cooled before serving.
After the cakes have been soaked, place the first on the dish. Draw a cream circle, which inside fill with lemon sweet. Close the second crochet.
Lubricate the entire cake from the outside with cream and put the cake in the fridge so that the cream stiffens. Using a pastry syringe, make the rim with the remaining cream. For the diameter, make a rose.
Lay out the fruit with any drawing that you like. But do not lay out dark fruit next to it — alternate and create a contrast.
Heat the apricot jam and brush them with fruit and berries. The finished cake should be cooled before serving.