Diy gift sponge cake

12 servings
1 days 8 hours

How to make a biscuit Gift Cake according to GOST? Prepare the products according to the list. Wash the eggs and dry with napkins. Instead of cognac, you can take rum, liquor or syrup diluted with vodka. Peanuts go to sprinkle, so you can replace it with any other nuts. Or use icing instead of nut sprinkling - choose what's best for you. However, keep in mind that then you will have another cake)

Prepare the products for the classic biscuit. All of them you should have about the same temperature: either cold or warm. I have cold ones. Divide the eggs into squirrels and yolks.

Whisk the yolks with half the volume of sugar until thick, yellow (whisk with a mixer for 5-7 minutes).

Beat the whites first at low mixer speed to soft peaks. Then gradually increase the speed, without stopping to beat, add the remaining sugar, as well as salt, in small portions to resist proteins. Beat the protein mixture to solid peaks. That is, so that when the dishes are turned over, the proteins remain motionless.

Add the whipped whites in parts to the yolks. With a spatula, very gently mix the egg mixture with top-down movements until air lush.

Sift the flour through a sieve. Then add it in portions to the dough, sieving it again through a sieve. Gently stir in smooth top-down motions, saturating the dough with bubbles of air. You may have more or less flour, consider this and look at the consistency of the dough.

Cover the baking dish with parchment, brush it with vegetable oil. There is no need to lubricate the sides of the mold. When baking, biscuit will rise and & quot; cling & quot; beyond the edges of the form. Place the dough neatly in the tin, flatten the top.

Bake the biscuit in the oven preheated to 180S for 20-35 minutes. For the first 15-20 minutes, the oven should not be opened so that the sponge does not settle. Determine the exact time and temperature of baking by your oven. Check your readiness with a wooden stick. If it comes out dry, then the biscuit is ready. Cool the baked biscuit, remove from the mold. It is best if the biscuit lies for 8-12 hours, during which time it will compress and will not crumble when cut into cakes.

Making cream and assembling cake can be done the next day. First, prepare the impregnation. To do this, combine water and sugar in a saucepan, mix. Bring to the boil. And when the sugar is completely dissolved, remove from the heat. Cool the syrup, pour in the cognac and stir.

Prepare the cream products. Butter should be of good quality. If you don't want to, you may not add cognac. Milk can be any fat.

In a saucepan or saucepan, whisk the egg, pour in the milk, mix.

Pour sugar into the saute pan to the eggs, mix. Place the saucepan on a slow heat, bring to the boil, stirring constantly to prevent the egg from curling.

Simmer to cook the milk syrup until thickened (about 5-7 minutes), while stirring. When hot, the syrup looks like condensed milk, when cooled, it will still thicken. Pour it into a cup, cover with film and cool. Then put the syrup in the fridge. For making cream, it is very important that the milk syrup is cold, then the cream will turn out to be fluffy and stable.

Beat the butter at room temperature with a mixer until fluffy with vanilla sugar.

Spoon the chilled milk syrup into the whipped oil, whisking the mixture well with a mixer each time. At the end of the whipping, pour in the cognac (you can skip).

Cream is ready!

Cut the biscuit into 2 cakes with a sharp knife. Evenly soak each bark with water mixed with cognac. You can dilute the syrup with water and soak the cakes with this mixture.

Apply most of the cream to the lower cake, cover with a second cake, press lightly. Coat the top and sides of the cake evenly with the remaining cream.

Fry the peanuts in a dry pan without oil, stirring often, until rosy. Cool, peel the nuts. Place the nuts in a tight bag and grind them with a rolling pin, not very large, but not small. Or chop the nuts with a knife.

Sprinkle the cake completely with nuts on top and sides. Then sprinkle the cake through a sieve with icing sugar. Put the finished cake in the refrigerator for cooling for 4-5 hours, or overnight. Enjoy your meal!