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Ptifura cakes

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18 servings
8 hours

Eggs - 5 pcs., Sugar - 125 g, Wheat flour - 130 gr, Cocoa powder - 20 gr, Salt - 0.2 tea liters, Vegetable oil - 1 tea, Egg yolks - 1 pc., Sugar - 60 g, Milk - 40 ml, Butter - 70 g, Cognac - 1 tea liter, Cocoa powder - 0.5 tsp, Vanilla sugar - 1 tsp, Dark chocolate - 60 gr, Butter - 35 gr, Peanuts - 6 gr, Coconut chips - 5 gr, Jam - 3 tbsp, Juice - 3 tbsp

To make ptifura cakes, I chose a chocolate biscuit. For it you will need: eggs, sugar, flour, cocoa, salt, vegetable oil to lubricate the form.

All products must be at room temperature. The eggs are carefully divided into squirrels and yolks. Beat the yolks with a mixer with half the sugar norm until dense, light mass (5-7 minutes).

In a clean, dry container, beat the whites. First at the minimum speed to soft peaks. Then increase the speed, beat, adding the remaining sugar in small portions. For protein resistance, add salt. Beat to hard peaks. Proteins in inverted capacitance must be immobile.

Add half of the whipped proteins to the yolks. Stir the blade with neat movements from bottom to top.

Mix flour with cocoa, sift. Pour half of the flour sifted from cocoa, gently mix with movements from the bottom up. You can add flour through a sieve to enrich it more with oxygen. So the biscuit will be better raised.

Similarly, introduce the rest of the proteins, mix. Then mix the rest of the flour with cocoa, just as gently until an air uniform dough is obtained.

Put the dough in a mold, the bottom of which is covered with oiled parchment. The sides of the form do not need to be greased so that the biscuit rises, as if clinging to the edges. Bake in an oven preheated to 180 degrees for 30 minutes. For the first 20 minutes, do not open the oven so that the sponge does not settle.

Cool the finished biscuit, take it out of the mold. It is better to give the biscuit an exposure of 6-8 hours so that it crumbles less when cut. Cut the biscuit into 3 identical cakes.

I put two lower cakes one on top of the other and cut them into strips. The strips will go for square ptifurs, the side parts for round ones.

For cream you will need: yolk, sugar, milk, butter, cognac, cocoa, vanillin. For glazing chocolate and butter. To layer and decorate, I took: jam, juice, peanuts, coconut chips.

For the cream in a saucepan, combine the yolk with milk, mix until homogeneous.

Add sugar, mix.

Bring the mass to thickening over low heat, while constantly stirring so that the yolk does not curl. Cool the resulting milk syrup well so that the future cream is more stable.

Beat the butter at room temperature with vanilla sugar until fluffy. Add 1-2 spoons of chilled syrup, whisking at the same time.

Add the cognac at the end of the whipping. You have to get a uniform butter cream.

I soaked the lower strips of biscuit with juice (I had grape). Lubricated with cream, covered with upper strips and again a layer of cream. I mixed some cream with cocoa and decorated the cakes on top with a culinary syringe.

At the top bark of the biscuit, I cut the top and cut out the cake blanks with a round notch. They also left the side parts of the other two cakes. I smeared half of the round blanks with jam (black-morodin). She covered the second half of the biscuit mugs on top.

For glazing, break the chocolate into pieces, melt over low heat with butter. With constant stirring, bring the mass to uniformity. Let the glazes cool a little.

Coat the round ptifurs with glaze on top.

Let the glaze dry a little and garnish with coconut chips and crushed fried nuts. Decoration and filling for cakes can be chosen any at will and taste. Place the finished cakes in the fridge for 1-2 hours to stabilize the cream and icing and soak the cakes. Have a nice tea party!