Biscuit cake with berry glaze - step by step recipe
Sponge cake with hot milk to cook prettySimply, and the result will please with its delicate structure and exquisite taste. For berry glaze this recipe used red currant, which with its light sourness counterbalances the sweetness of the chocolate cream and gives the dessert a summer mood. But if you want, you can replace it with cranberries or black currants.
- Milk - 120 ml.
- Eggs - 5 pcs.
- Sugar - 250 g.
- Flour - 160 gr.
- Baking powder - 12 g.
- Vanilla sugar - 10 gr.
- Butter - 180 gr.
- Powdered sugar - 40-50 gr.
- Cocoa - 20 gr.
- Red currant - 120 gr.
We drive into the deep container 3 eggs, mix them with 150 grams of granulated sugar and whip the mixer at maximum speed to increase the volume 3-4 times.
In a magnificent egg-sugar mixture, we sift a portion of wheat flour. Add a pinch of salt, vanilla sugar, baking powder and stir in a circle, combining the ingredients.
We heat the milk and add in it 60 grams of butter, melt.
On a note! The fat content of milk for this recipe is of no fundamental importance, so you can safely take the percentage that you like.
We pour hot milk with melted butter into a bowl to flour. Gently knead the dough until smooth with a wooden spoon, do not leave flour bunches.
The resulting biscuit test can be filledOne shape from 18-24 cm in diameter. In our case, we are preparing a two-tier cake, so we use two refractory vessels of different sizes. We lay baking paper along the bottom and bottom, pour the viscous dough into molds with a diameter of 22 and 16 cm. Bake cakes at a temperature of 170 degrees for about 35-40 minutes. Oven do not forget to preheat to maximum.
We extract cakes from molds, cool and cut with a sharp knife.
On a note! You can quickly cut a sponge cake and using a regular thread folded twice. To do this, make a few shallow cuts along the sides of the crochet and draw a thread through them.
For cream, grind 60 grams of softened butter, sugar powder, cocoa powder and mix until uniform. Powder will give the cream a fine texture, and cocoa - the taste of chocolate.
Well spread the cream with chocolate cream.
In parallel we are engaged in berry glaze on the basis ofRed currant, which sour with its sourness will balance the sweetness of the cream. For this, the remains of sugar are combined with a pure berry. We put the mixture on the fire, boil for 3-5 minutes, so that the sugar crystals completely dissolved.
We rub the hot currant through a fine sieve. We return the composition to the ladle without oil cake, add the egg and one more yolk. We beat until all the ingredients are combined.
We put on a small fire, throw the remaining 60Grams of oil, stir constantly and bring to a thickening. Berry glaze, although it loses its bright color (it becomes pale pink), but it has an amazing aroma and silkiness. Completely cool.
We form a cake from cakes of different diameters, smeared with cream. On all sides, cover with cold berry glaze and sprinkle on the circumference, for example, coconut shavings or biscuit crumbs.
Having decorated with red currant berries and mint leaves, we serve a homemade two-tiered cake with chocolate cream and berry glaze to the table.