Terry cake

10 servings
4 hours

How to make a terry cake? Prepare the necessary ingredients to bake two types of biscuit (vanilla and chocolate) and two types of cream. Sift flour and cocoa powder in advance, prepare a baking tin, covering its bottom with parchment, preheat the oven.
1. Make the vanilla sponge. Carefully divide the eggs into squirrels and yolks. In one clean dry dish, whisk together the whites, gradually adding half the sugar. In another dish, whisk the yolks with the remaining sugar, adding vanilla sugar here. Gradually sift the flour to the yolks and gently mix with a silicone spatula in folding movements from top to bottom. Then gradually inject the proteins there, stirring everything very carefully so as not to disrupt the airness of the whipped proteins. Put the dough in a tin (preferably 16-20 cm in diameter) and bake the biscuit at 180 degrees for about 30 minutes (baking time may vary, focus on your oven, the features of which you know). During the cooking process, do not open the oven door for the first 20-25 minutes, otherwise the biscuit may settle. Check readiness with a toothpick, it should come out of the center dry and clean. Leave the finished biscuit to cool first in the form, after 15-20 minutes remove it from there and leave until completely cooled.

2. Prepare chocolate biscuit in the same way as vanilla, with the only difference that the flour must be combined with cocoa powder and the resulting dry mixture mixed well with a whisk. Next, follow the recipe for vanilla biscuit.

3. Cut the ready-made, completely cooled biscuits along in half into two cakes. You get 4 cakes - two white and two dark. Collect enough crumbs from each bark to decorate. This process is not complicated, you need to sweep the crumbs off the table with such movements as whether you are sweeping the crumbs off the table, remove as much crumbs from each bark on the side of the notch as you need in total to decorate the cake over the entire outer area from the top and side.

4. Make the custard. Put the sugar, vanilla sugar in the pan, break the eggs there and add the flour. Mix well. Pour over the milk and bring to the boil, stirring constantly. Then cool down. Whisk the soft butter at room temperature until white with a mixer, then add the custard base one spoon at a time, whisking the mixer until smooth. Continue to beat the cream for another 1-2 minutes until tender.

5. Make the creamy sour cream. To do this, whisk the chilled fatty cream until fluffy and put in the refrigerator. Stir the fatty sour cream with the icing sugar. Combine the whipped cream with sour cream, gently mixing them with a shoulder blade, do not whisk with a mixer!

6. It's time to assemble the cake. Put dark cake on a dish or special substrate (start with it, it will turn out to be a little denser than white). Rinse it with creamy sour cream. Put the vanilla cake on top and distribute the custard on it. With the rest of the cakes, repeat the same in the same order. Then coat the cake on all sides with custard creame.

7. To decorate the sides and top of the cake, decorate with two-tone crumbs. Place the soaking cake in the fridge for 6-8 hours, best overnight. Useful tips: Despite the fact that the process of making terry cake according to this recipe is quite time-consuming, you can make your work easier by dividing it into several stages. Biscuits and custard base for the cream can be prepared in advance. Cooled cakes after you have collected crumbs from them can be stored in the refrigerator for several days. The custard base for the cream can be prepared the night before, covered with a film "in contact" so that it does not curl, and placed in the refrigerator. It stabilizes and becomes more dense, from this the taste and consistency of the cream will only benefit.