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Pavlushka cake
1 serving
Bake 2 square cakes 2-3 cm thick. Eggs are beaten with sugar using a mixer, and heated, continuing to beat, in a water bath or stove until the egg mass thickens. The oil is beaten in a separate dish, gradually adding chilled egg mass and spices. Last of all, instant coffee is kneaded into the cream. The bark is lubricated with the prepared cream and the second one is applied on top. The remaining cream is filled with a pastry syringe and, choosing a suitable tip, the cake is decorated on top and at the edges. An asterisk of colorful candied fruits is laid out in the center of the cake.
Bake 2 square cakes 2-3 cm thick. Eggs are beaten with sugar using a mixer, and heated, continuing to beat, in a water bath or stove until the egg mass thickens. The oil is beaten in a separate dish, gradually adding chilled egg mass and spices. Last of all, instant coffee is kneaded into the cream. The bark is lubricated with the prepared cream and the second one is applied on top. The remaining cream is filled with a pastry syringe and, choosing a suitable tip, the cake is decorated on top and at the edges. An asterisk of colorful candied fruits is laid out in the center of the cake.
butter - 200 g, ginger to taste, cinnamon to taste, saffron to taste, sugar - 100 g, eggs - 2 pcs., coffee - 2-3 teaspoons
