Cake odinichka for a year cream

8 servings
1 day

How to make a cream cake Yedenichka? Prepare the necessary ingredients for this. Sift the flour through a sieve to saturate with oxygen. Eggs I use categories S1.

Combine the eggs with the sugar and whisk on top of the mixer until fluffy, thick white mass. due to this pomp, there will be a lush biscuit.

Bring the milk and butter to a boil and let the oil melt completely. Combine the flour with soda and vanillin. Introduce the flour and milk hot masses alternately into the dough (2-3 doses) and carefully manually, stir into the dough with a whisk. Do not beat.

The finished dough will not be liquid or very thick, but very airy. You can even see that it is filled with air - bubbles come from it.

Line three baking trays (35 * 25cm) with parchment and pour the dough over them. Spread it evenly and bake in the oven, preheated to 180 degrees for 20-25 minutes. Focus on your oven.

The finished cakes will become golden in color. Remove them from the oven and cool. Cut each biscuit from all sides. We don't need this crust.

Cut the number 1 from the cakes according to the size of the cake substrate. I have a 30 * 40 cm substrate.

From the trimmings of the biscuit, I cut out the booties for future cake decorating.

For cream in the filling and for alignment, we will need cream with a fat content of at least 33% and powdered sugar. Sugar can be turned into powder in a grinder.

For the filling, whisk the icing sugar cream into a puffy stable cream. I have a cake for a girl, so there's a little pink dye in the filling.

Soak the corgi with any syrup, sweet or plain water (to your taste), brush with cream and collect the cake. Refrigerate the cake for at least 6 hours. Better for the night. During this time, it will soak, the cream will set.

Also whisk the cream with the powder for the external alignment of the cake. Coat the cake on top and sides.

Put future booties in the right place.

We will make protein cream for decoration. Gently separate the whites from the yolks into a clean, dry and fat-free bowl.

Combine sugar and water in a ladle. Place on heat, bring to a boil and cook until 120S. Approximate temperatures can be determined by the breakdown of the caramel on the ball. Drip caramel into cold water. It should easily slide into the ball between the fingers. At the same time, beat the whites to a lush mass.

Do not stop whipping, pour the caramel into a thin stream. Beat the cream for a few more minutes so that it begins to gather in a lump around the whisk. The cream will become thick and very stable.

Garnish the top surface of the cake and tweezers.

Then walk around the perimeter of the cake and decorate with cream to your taste. Store the finished cake in the refrigerator until a feast. Nice treat!