Buttercream biscuit cake

8 servings
2 hours 44 min


1. Break the eggs into a bowl, then beat with a mixer for 2-3 minutes.

2. Add sugar, beat for another 3 minutes.

3. Sieve the flour along with the baking powder, add to the egg mass, gently mix the spatula.

4. Put the dough on a baking sheet lined with baking paper.

5. We put the baking sheet in the oven heated to 190 degrees for 15 minutes.

6. Cool the finished biscuit, then cut out round blanks with a diameter of 5-6 cm, and send the trimmings to the still hot oven to dry.

7. We prepare the syrup by mixing all the ingredients until homogeneous.

8. Each blank is immersed in syrup, then squeezed and laid out on a working surface lined with baking paper.

9. We prepare the cream: put the cream in a saucepan, heat it on a moderate heat until the sugar dissolves, then cool it, remove the cooled cream into the freezer for minutes on 1

5. 10. Beat the oil with a mixer, gradually adding cream, as well as vanilline. 1
1. We collect cakes from two blanks, making a layer of cream between them. 1

2. Dry the dried trimmings with a blender in crumb. 1

3. Grease the sides of the cakes with cream, roll in crumbs. 1

4. We decorate the top of the cakes with the remains of the cream. You can also decorate with berries, pieces of fruit, pastry sprinkles, grated chocolate. For your taste!