Protein butter cake

12 servings
12 hours

Measure the ingredients for the biscuit.

Sift the flour with baking powder and salt, mix everything well.

In another bowl, put the sugar and soft butter and whisk until light cream.

Add the eggs one at a time and whisk for 1-2 minutes. If the mixture is delaminated, after each egg, add 1-2 tsp flour of their total mixture with baking powder and salt.

Add the vanilla extract to the oily-egg mixture and mix.

Add half the flour and stir. Then add the milk, mix. After that, add the remaining flour to the dough and mix. So the dough will be smooth, without lumps and lush.

Divide the dough into 6 pieces. Add to each dye and mix.

Line the bottom of the shape with parchment or oil and season with flour. The walls of the biscuit baking moulds are not lubricated. Transfer the dough to the tin and place in the oven, warmed to 180 degrees. Bake for 20-25 minutes.

Remove the finished biscuit from the tin and leave to cool.

Do the same with the rest of the corjas.

If you don't have all the moulds in the oven at once to bake the biscuits at the same time, then it's best to make the dough in parts so that the pomp of all the biscuits is the same. Cake biscuits ideally need to be pulled out for at least 12 hours in the fridge, wrapped in film. So they will get stronger, and the cake will be even and beautiful on the cut.

Prepare ingredeints for ganache.

Chop the chocolate. Bring half the cream to the boil and pour them over the chocolate. Stir.

Add the remaining cream and mix until smooth.

Cover with the film in contact with the surface, allow to cool completely and refrigerate for 6 hours or more.

Then whisk the ganache using a mixer.

Store the finished ganache in the refrigerator.

Trim all the biscuits on top.

And on the sides.

Even cakes are easier to work with, and the cake does not work out as a slide and with voids closer to the edge.

Divide the ganache into 6 equal parts (you can weigh and measure the sixth part later). With a drop of ganache, attach the lower bark to the dish. so the cake will not leave. Each cake, laying on top of each other, rinse with the sixth part of the ganache.

With the last sixth part, coat the cake on top. A rough coat of cake is needed so that crumbs do not fall into the cream and decor. put the cake in the fridge to grab.

Measure the ingredients for the cream.

Put the proteins with sugar in a steam bath and, stirring, warm up to 60 degrees.

Then pour into a whipping container or simply remove from the heat if you're whipping with a mixer or blender. whisk the proteins with sugar until fluffy and cool completely.

When the whites have cooled without stopping to beat, spoon in the soft butter. the butter is over, whisk for another minute - and the cream is ready.

Use cream to cover the top of the cake and sides. The layer doesn't need to be made too thick.

Brighten part of the cream with red dye. For a pastry bag, take a Rose nozzle.

In the center of the cake, make a bud.

Here's one.

Then, turning the cake, make petals. And so until the cream runs out.

So paint the cream in different colors and cover it with petals. When the top is all covered - go down on the sides. Hold the fully formed and decorated cake in the fridge for hours 3 to freeze and soak.

Here is such beauty and goodness.