Bakery products

Cake "Intrigue"

Cake "Intrigue"


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Ingredients for the preparation of cake "Intrigue"

For biscuit:

  1. 10 eggs
  2. Sugar 350 grams
  3. Wheat flour 250 grams
  4. Starch 150 grams
  5. Distilled pure water 12 tablespoons
  6. Vanilla Sugar 15 grams
  7. Food baking powder 2.5 teaspoons
  8. Pinch of salt
  9. Refined vegetable oil 2 tablespoons

Decoration:

  1. Oil-based strawberry cream 850 grams
  2. Chocolate wafer rolls 300 grams
  3. Sugar mastic flowers - 7 pieces to taste
  • Main ingredients Eggs, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Fine mesh strainer, Deep bowl - 2 pieces, Mixer, Paper kitchen towels, Oven, Aluminum non-stick pan - 2 pieces, Baking paper - 4 sheets, Tablespoon, Teaspoon, Wooden kitchen spatula, Metal spatula, Kitchen towel, Cutting board - 2 - 3 pieces, Ruler, Knife, Scissors, Cardboard, Tray, Refrigerator, Freezer, Plastic wrap, Pastry bag with nozzles

Cooking cake "Intrigue":

Step 1: prepare the flour.

We take a sieve with a fine mesh, put in it the right amount of wheat flour, starch and food baking powder. Sift the ingredients into a deep bowl. This step is very important! During sifting, these products are dried and loosened, which significantly affects the quality of the finished flour product.

Step 2: prepare the eggs.

Now we will prepare the chicken eggs, alternately break the shell of each egg into 2 halves and separate the yolks from the proteins, distributing them into separate deep bowls. Be careful and make sure that no shells enter the container.

Step 3: beat the yolks.

We put a bowl with yolks under the mixer blades, add the right amount of granulated sugar and vanilla sugar to it. We begin the whipping process by turning on the kitchen appliance at a low speed and increase it as the egg yolk thickens. After 5 minutes of intensive beating, pour clean distilled water into a bowl and continue to mix the ingredients for 10 - 12 minutes to a homogeneous airy consistency.

Step 4: beat the whites.

Under a clean, dried blender blade, set a bowl of egg whites and add a pinch of salt to the bowl. We turn on the kitchen appliance at a low speed and gradually increase it as the egg whites thicken. We put about whipping proteins 20 - 25 minutes, They must be whipped qualitatively, to a dense, stable foam. For example, if you turn a bowl with well-beaten protein upside down, it should not leak out of the side of the container.

Step 5: prepare the stove and baking sheets.

While whipping squirrels, preheat the oven up to 180 - 185 degrees Celsius. We take two aluminum non-stick baking sheets, grease each 1 tablespoon of vegetable oil with a baking brush, and put 1 sheet of baking paper on top of the treated surface.

Step 6: prepare the dough.

In the bowl with the yolk mass we introduce half the whipped proteins and gently mix them with a wooden kitchen spatula. Then we add to them dry, sifted ingredients, that is, flour, food baking powder and starch. Re-mix the components of the dough with a spatula until smooth. After that add the remaining whipped protein and knead a homogeneous dough with a velvet texture.

Step 7: put the dough on baking sheets.

Divide the batter 2 equal by weight of the part, do it by eye and pour each of them into two baking sheets prepared for baking. We level the flour mass with a metal kitchen spatula around the entire perimeter of the baking sheets. After alternately shaking the baking sheets with the dough and gently tap them on the kitchen table. This process is necessary so that the air bubbles that formed during the filling of the dough, come to the surface.

Step 8: bake and cut cakes.

We check the oven for heat, if it has warmed up to the desired temperature, install baking sheets with dough in it, one on the upper rack, the second on the middle rack. Bake cakes for 12 to 15 minutes. After the required time, holding the baking sheets with a kitchen towel, we take them out of the oven and put on cutting boards. We cover the cakes with sheets of baking paper and allow them to gradually cool to room temperature, also the paper will not allow the flour product to dry. After the cakes have cooled, remove the top layer of paper from them, gently and alternately turn the baking sheets upside down, the cakes will go out of shape onto the kitchen table. Remove the bottom layer of baking paper from each cake. We act very carefully, slightly pulling the sheet with the fingers of our hands and with our second hand, holding the biscuit base for the cake. We arm ourselves with a ruler and a sharp knife, cut each layer into strips with the desired thickness, it depends on how high the cake you want to cook, its size can fluctuate from 6 to 12 centimeters, from higher strips it will be inconvenient to collect a cake. We lay the basics for the cake on a plate. Using cardboard with scissors, cut out a circle with a diameter coinciding with a round tray.

Step 9: form a cake.

For a layer of this type of cake, you can use any cream prepared on an oil or cream base. This recipe uses pre-made strawberry cream, but you can make any other. We put a cardboard circle on a tray. Using a metal spatula, apply cream to all strips of biscuit. We take one of them in our hands and turn it into a roll. Set the rolled roll in the middle of the cardboard base. We take the next strip and wind it on the first biscuit roll in the form of a spiral, spread with the side inward. Slightly crush the construction with the palms of the hands so that the strips of biscuit stick more tightly to each other. In the same way, we form the remaining biscuit strips, until in the end all the ingredients are combined into 1 large cake. On the surface and sides of the cake, apply a thin layer of cream and put it in the freezer on 10 to 12 minutes. We cover the bowl with the remaining cream with plastic wrap and put in the refrigerator at the same time.

Step 10: decorate the cake.

Across 10 - 12 minutes we get the cake from the freezer and the cream from the refrigerator, during which time it managed to freeze slightly. We level the surface of the cream on the cake with a metal spatula, making it even and smooth. Then we take a pastry bag with any nozzle you like and form flowers, a net, leaves or whatever your heart desires on the sides of the cake. On one side of the sweet dessert, we build chocolate wafer rolls in the form of a “fence”, if it is not even and not scary, the cake will be smoothed out more arbitrarily, one can say “alive”. On the surface in any desired order we spread the flowers from sugar mastic. We put the cake in the refrigerator and keep it at minus temperature from 6 to 8 hours. During this time, we prepare our favorite drink and after the cake has been soaked, we remove it from the refrigerator. We cut it into portions with a knife, put it on dessert plates and serve it on a sweet table.

Step 11: serve the Intrigue cake.

The finished cake is cut into portions and laid out on dessert plates. This dessert does not need any additions. This cake is pleasant to savor with fresh tea of ​​any kind or with a cup of coffee. And also under a glass of sweet or semi-sweet wine, with different juices or with fresh milk. Enjoy it! Enjoy your meal!

Recipe Tips:

- - Instead of vanilla sugar, you can use a pinch of vanillin.

- - Strawberry cream can be prepared using several recipes. The first option: cream of 500 milliliters, crushed in a blender and squeezed 400 grams of strawberry juice and powdered sugar 4 tablespoons. The second option: condensed milk 400 milliliters, butter (not salted) 250 grams, strawberry syrup 50 milliliters. Regardless of the choice of cream composition, place the necessary ingredients in the bowl of a food processor and beat them at high speed until a uniform airy consistency. After cool the finished cream in the refrigerator for 25 to 30 minutes and use as directed.

- - At will, you can bake 1 round cake. Lubricate it with cream and after, already form a biscuit spiral on it.



Comments:

  1. Gonzalo

    the right answer

  2. Mogrel

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  3. Brooke

    Thank you for choosing assistance on this matter.



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