Cream rose cake

12 servings
1 day


1. To make the biscuit, combine the chilled eggs with the sugar and whisk until fluffy.

2. Then take the whisk and then, manually intervene the sifted flour in the dough. Add a pinch of soda and vanillin. The dough does not need to be kneaded for a long time. It is necessary to preserve the pomp of the total mass.

3. Pour the finished dough into a baking tin (20-22cm) and place in the oven, warmed to 180S, for 40 minutes. The finished biscuit will turn golden and spring when pressed and maintain its shape. For the first 20-30 minutes of baking, the oven cannot be opened, otherwise the biscuit may fall.

4. Cool the biscuit, wrap in cling film and place in the fridge for a few hours. During this time, he will lie down and rest and will not crumble much when cutting.

5. For the cream, whisk together the fatty cream, at least 33% fat, with powdered sugar. The finished cream should be lush and hold the form. 6 well. Cut the biscuit into 3-4 cakes, soak in any syrup and layer with cream. Assemble the cake by levelling the top and sides of the cake with cream. Put the cake in the fridge, best for the night to freeze and soak up.

7. Protein custard is good for decoration. To do this, combine sugar with water and put on a heat. Bring to the boil and add a pinch of citric acid. Cook the cream until 120S. To do this, you need to have a kitchen, culinary thermometer.

8. Parallel to heating the syrup, whisk the egg whites to steady peaks.

9. Then, without stopping the whipping, pour the boiling syrup into the egg whites. Continue to beat the cream. It will become thicker and slightly increase in volume. Whisk it for a few minutes to cool. When the cream gets a little colder and will perfectly hold the shape - the cream is ready! 10. Paint the cream in various shades with food dyes. 1
1. Use a pastry bag with attachments to make a rose cream and garnish the cort. 1

2. Have a nice tea party!