Cake tiger cub biscuit

12 servings
1 days 8 hours

How to make a Tiger Cub cake? First, prepare the necessary ingredients for the biscuit. They should be at room temperature.

Mix the flour with baking powder and sift to saturate the flour with oxygen. This will increase the rise of the dough, and the biscuit will be lush and airy.

Wash the eggs, dry. Carefully separate the yolks from the proteins. Squirrels should not get a drop of yolk, otherwise they will not rise.

Whisk the yolks on a high speed mixer with half the sugar norm and vanilla sugar. Continuing to beat, gradually pour in hot water. Whisk until light, lush.

In a clean, dry, low-fat container, whisk the whites. Start beating at low speed until soft foam. Do not stop whipping, sprinkle the remaining sugar in parts. Gradually increasing the speed, beat the proteins to a dense, stable foam.

In portions of the yolk mass, stir whipped proteins with your shoulder blade. Do this carefully so as not to disrupt their air structure. Stir the mass smoothly from bottom to top.

Gradually pour in the flour sifted with baking powder. Also gently mix the biscuit dough, achieving its complete uniformity. There is no need to tighten the process - carefully, but not for long so that the dough does not lose airiness.

The dough is homogeneous and lush.

Cover the bottom of the baking tin (I have d = 22 cm) with parchment. The walls of the mold do not need to be lubricated. Put the dough in the tin, gently level. Bake the biscuit in the oven preheated to 180S for 35-40 minutes. Determine the cooking time, focusing on the features of your oven.

For the first 20 minutes, do not open the oven so that the sponge does not settle from a sharp temperature drop. For the same reason, do not rush to take it out of the turned off oven, let it stand with the door ajar for about 10 minutes. Cool the biscuit and take it out of shape. It is better to bake it 10-12 hours before assembling the cake so that the crumb is compacted. Then the biscuit will crumble less when cut into corgi.

I used cream ice cream to finish the cake. It also needs to be done in advance so that it cools down enough. Corn starch can be replaced with potato starch, but in the first version, the cream will taste better. Leave the butter for a while at room temperature to soften.

In a saucepan, combine the eggs, sugar and starch. Stir everything with a whisk until the lumps disappear.

Stirring, pour in a small portion of milk, mix well.

Add the rest of the milk, mix.

Cook the mass over a medium heat, stirring constantly with a spatula. When it starts to thicken noticeably, reduce the heat to minimal. Boil for another 1-2 minutes, the custard base should slowly slide off the shoulder blade. Remove the pan from the stove.

Cover the custard base with cling film & quot; in contact & quot; and cool to room temperature.

Whisk the soft butter with the vanilla sugar until fluffy.

Continue to beat, add 1-2 tbsp each. custard base.

Stir the whole base into the oil, whisk at high speed. In order for the cream to not exfoliate when whipped, the custard base and oil must be the same room temperature.

Set aside some of the white cream. Add the orange dye to the rest.

Whisk until smooth cream colour is obtained. To finish the cake, the cream ice cream must be cooled for 1. 5-2 hours to become stable.

For creamy cream, the cream and shape in which they will beat should be well chilled. Hold them for a minimum of 1-2 hours in the fridge.

How to beat cream correctly? It is important that the cream is fat, at least 33%. Whisk the cream with a vanilla sugar mixer at minimal rpm, gradually pouring in the icing sugar and increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

At the biscuit, cut the top to keep the top of the cake even. Cut the biscuit into 3 cakes.

Place the first cake on a flat plate, soak it in any fruit or berry juice.

Put part of the cream on the cake, level.

Cover with a second bark.

Assemble the cake by repeating the cream cake impregnation. Top and side cover the cake with the remaining cream. Put the cake in the fridge to make the cream denser.

From the cut top of the biscuit, cut out the tiger cub ears, brush them on all sides with orange cream and place on the cake. With the help of a small nozzle & quot; closed star & quot; decorate the eyes with cream first, then draw the desired contours of the tiger cub face.

I decorated my eyes and lower muzzle with white cream, leaving contours for the spout, tongue and stripes.

Additionally, I took pink confectionery pearls and dark chocolate to decorate.

Finely grate the chocolate, fill in the spaces left for the strips and spout. Pink pearls - tab, chocolate in the form of round drops place on the eyes. Put the finished cake in the refrigerator for 5-6 hours to soak.

Cut the cake into portioned pieces and treat guests. Enjoy your meal!