Cake decoration belkovo custard
== For cake layers ==
sugar – 230 g
flour – 350 g
baking powder for dough – 10 g
sour cream (or kefir) – 2 tbsp. l
egg yolk – 2 pcs
cocoa powder – 80 g
butter – 300 g
== For sour cream ==
sour cream not less than 20% – 1.2 l
sugar – 250 g
cocoa powder – 30 g
vanilla sugar – 10 g
== For protein custard ==
sugar – 360 g
egg white – 230 g (6 eggs)
water – 120 ml
citric acid – pinch
vanilla sugar – 10 g
HOW TO COOK
== Chocolate Shortcakes ==
Mix dry ingredients. In flour, add baking powder for dough and cocoa. Take a little less flour, because the flour is different and it may need less or more. Stir the dry mixture.
Three butter on a coarse grater. To it add sugar, two egg yolks, and sour cream. All mix.
Here we add a dry mix in 2 approaches. Knead the dough. If the dough is not thick enough, then add more flour, and if it is very dry, crumbles and is not going to clump – add sour cream. The dough should be soft, plastic and homogeneous.
We roll the finished dough into a ball, put it in cling film and put it in the fridge for at least 1 hour.
After 1 hour, we take the dough out of the fridge and take out 6 parts.
Each piece of dough is rolled out on parchment or teflon paper. With the help of a pastry ring or lid, cut a circle with a diameter of 21 cm out of the dough. Trimming is removed.
We shift the paper with dough on a baking sheet and put it in a preheated oven to 180 degrees. We bake about 8-10 minutes. I got 7 cakes, the seventh is made from scraps of dough.
We immediately remove the baked hot cakes from paper and transfer them to a flat surface. Let them cool.
== Sour cream ==
Approximately 12 hours before the start of cake assembly, you need to weigh the sour cream. To do this, fold the cheesecloth in 4 layers and pour sour cream into it. Gauze is tied up and hung in a cool place or in a refrigerator for about 10-12 hours.
This cream can be done faster using thickener for cream or sour cream.
We take already thick sour cream, add to it sugar, vanilla sugar and cocoa.
The cream is mixed first with a spoon, and then with a mixer, in order not to scatter cocoa.
We collect the cake. I collect the cake in the pastry ring, which is wrapped with cling film.
This cake can be assembled without a ring.
Cakes in this cake do not need to be saturated with anything, they will have enough moisture from sour cream.
The assembled cake is covered with cling film and shipped to a fridge for 6-8 hours.
== Belkovo Custard ==
Pour water into a skillet, pour sugar and add a pinch of citric acid.
Put the syrup on medium heat. When the temperature of the syrup reaches about 105 degrees, pour proteins into the mixer bowl and begin to beat them. After about half a minute, when the structure of the protein collapses, add vanilla sugar and continue to beat at maximum speed.
As soon as the whites are whipped to a dense, stable foam, turn off the mixer and wait for the syrup to reach 120 degrees.
The syrup is hot. Turn the mixer on at low speed, and pour the hot syrup into the whipped whites in a thin stream. Increase the speed to the maximum and whip the cream for another 10-15 minutes.
Decorate the protein cake with custard.
Categories: Main Dish