Ingredients:
Flour (sifted) — 1100 g
Sugar (dough — 282 g, a syrup — 270 g) — 552 g
Butter, cream (in the dough — 245 g, in a cream — 220 g) — 465 g
Yeast (pressed) — 51 g
Sol — 3 g
Vanilla — 5 g
Water (warm water in the dough — 510 g, a syrup — 270 g) — 780 g
Powdered sugar (a cream) — 135 g
Condensed milk (in cream) — 100 g
Brandy (a cream — 3 g, syrup — 27 g) — 30 g
Vanilla essence (Vanilla extract syrup) — 5 g
Egg (large, melange) — 3 pcs
Egg yolk (egg products, the total weight of the eggs and egg yolks — 180 g) — 1 pc
Vanilla — 5 g
Water (warm water in the dough — 510 g, a syrup — 270 g) — 780 g
Powdered sugar (a cream) — 135 g
Condensed milk (in cream) — 100 g
Brandy (a cream — 3 g, syrup — 27 g) — 30 g
Vanilla essence (Vanilla extract syrup) — 5 g
Egg (large, melange) — 3 pcs
Egg yolk (egg products, the total weight of the eggs and egg yolks — 180 g) — 1 pc
I must say that I baked a big cake in the form of softening. 26h35 cm.
Let’s start with the sponge: take 300 g of warm water, 300 g of sifted flour and yeast all. Carefully stir everything to a thick cream, close the bowl with cling film and send our brew in the oven at T-40 degrees.
Within an hour Opara should increase and begin to fall off, then we’ll get it out of the oven …
The remaining water (210 g) and the soluble salt of the sugar dough (282 g) …
In coming up Spill brew water, mélange (egg broken into a separate bowl and stir with a fork), vanilla and knead the dough on low speed mixer or by hand, add all the flour gradually, ensuring that the dough beginning to lag behind ware walls or at the hands of …
Let’s start with the sponge: take 300 g of warm water, 300 g of sifted flour and yeast all. Carefully stir everything to a thick cream, close the bowl with cling film and send our brew in the oven at T-40 degrees.
Within an hour Opara should increase and begin to fall off, then we’ll get it out of the oven …
The remaining water (210 g) and the soluble salt of the sugar dough (282 g) …
In coming up Spill brew water, mélange (egg broken into a separate bowl and stir with a fork), vanilla and knead the dough on low speed mixer or by hand, add all the flour gradually, ensuring that the dough beginning to lag behind ware walls or at the hands of …
Take the softened butter (245 g), and interfere with small portions of the dough. It’s better to do manually! Intervene piece of butter, knead the dough, to interfere with the next piece and so on until all the oil is not vmese. The dough turns out very tender, soft, ductile — we’ve got brioshnoe dough (dough made from such buns — brioche). We shift the dough into a bowl, just tighten the film and again in the oven at T-40 degrees.
That’s how the dough has risen an hour …
We spread the dough coming up in the form of food lined with paper (to make it easier to get after baking, flatten palms and give a little more rasstoyatsya under a towel) …
At this time, heat the oven to 170-180 degrees, we send our cake baked for 40 minutes.
Here is our cake ispёksya!
We give it a little cool in the form of carefully … We reach and turn over, the bottom of the cake is our top! Now let completely cool!
And we cooked syrup promochki and make butter cream. For the syrup take 270 grams of water and 270 grams of sugar, bring to a boil and boil for 5 minutes under the lid, turn off the flame, pour the cognac and essence and allowed to cool.
To cream butter vzobёm to whitening and fluffy, gradually add the powdered sugar, continue beating until the powder does not intervene, and add condensed milk, at the end of whipping add the brandy. The cream is ready!
The cooled cake horizontally cut in half, both halves of this well moistened syrup, use all the syrup, we do not regret! After the syrup on both halves of the whole spread cream and connect halves!
The top of the cake and sprinkle with powdered sugar and give the cake to soak!
Brew tea and inviting their relatives to be treated with a pie «Neva»! Help yourself! Bon appetit!
On the second day of the pie does not stale, become even tastier, richer!
That’s how the dough has risen an hour …
We spread the dough coming up in the form of food lined with paper (to make it easier to get after baking, flatten palms and give a little more rasstoyatsya under a towel) …
At this time, heat the oven to 170-180 degrees, we send our cake baked for 40 minutes.
Here is our cake ispёksya!
We give it a little cool in the form of carefully … We reach and turn over, the bottom of the cake is our top! Now let completely cool!
And we cooked syrup promochki and make butter cream. For the syrup take 270 grams of water and 270 grams of sugar, bring to a boil and boil for 5 minutes under the lid, turn off the flame, pour the cognac and essence and allowed to cool.
To cream butter vzobёm to whitening and fluffy, gradually add the powdered sugar, continue beating until the powder does not intervene, and add condensed milk, at the end of whipping add the brandy. The cream is ready!
The cooled cake horizontally cut in half, both halves of this well moistened syrup, use all the syrup, we do not regret! After the syrup on both halves of the whole spread cream and connect halves!
The top of the cake and sprinkle with powdered sugar and give the cake to soak!
Brew tea and inviting their relatives to be treated with a pie «Neva»! Help yourself! Bon appetit!
On the second day of the pie does not stale, become even tastier, richer!