If you are interested in how to make a "Fairy Tale" cake according to GOST, then I advise you to read this recipe very carefully. If you are not too lazy to "tinker" a little with cooking, you will get your favorite dessert, cooked with your own hands. Everyone will surely appreciate it!
Purpose: At the festive table
Main ingredient: Dough
Dish: Baking / Cakes
Geography of cuisine: Russian cuisine
- Wheat flour - 120 grams
- Sugar - 405 Grams
- Chicken Egg - 4 Pieces
- Water - 115 Milliliters
- Cognac - 2 Art. spoons
- Butter - 200 Grams
- Egg yolk - 2 Pieces
- Milk - 125 Milliliters
- Candied fruits - 50 grams (optional)
- Vanilla sugar - 2 Tbsp spoons
- Cocoa Powder - 1 Teaspoon
Number of Servings: 12
How to cook "Fairy Tale cake" according to GOST "
First thing you need to do is make a biscuit. To do this, beat the yolks with 2/3 of the sugar, then beat the whites separately until strong peaks. Add a pinch of salt to make them whisk well. Proteins should be refrigerated. Add the whites to the yolks, add the rest of the sugar and beat again. Sift flour, add it to beaten eggs. Stir.
Place in a rectangular baking dish. Lubricate it before this vegetable oil or line with oiled paper. Bake the biscuit for half an hour at one hundred and eighty degrees. Cool and remove the biscuit from the mold. Leave it on a wire rack overnight to ripen.
When the biscuit is completely done, trim off the corners. You should get a kind of semicircular or oval shape. Crumble the corners with a blender. If they are too light, brown the crumbs in a skillet.
Make a syrup. To do this, mix in a bowl one hundred grams of sugar and one hundred and fifteen milliliters of water. Heat the mixture, stir it until the granulated sugar is completely dissolved. Cool and pour in the cognac.
Now you need to make a syrup for a cream called Charlotte. To do this, in a saucepan, mix two raw chicken yolks, one hundred twenty-five milliliters of milk and one hundred eighty-five grams of sugar. Place the ingredients on the stove and bring to a boil very slowly so that the yolks do not curl.
When the syrup boils, cook it for five to seven minutes, until large bubbles appear on the surface. The syrup should be similar in consistency to condensed milk (and resemble it in taste).
Using a mixer or food processor, beat the butter and icing sugar until white.
Pour sugar syrup into butter with sugar, stirring it constantly. Beat with a mixer and pour in the cognac. Stir the resulting cream with a spoon. It should be slightly porous. Divide the cream in two.
Add cocoa powder to one of the parts, mix well. Place the chocolate cream in a piping bag. The rest will go to grease the sides of the cake.
Take a couple more spoons of the mass from the white cream and put them in different bowls. Color them pink and green using food coloring or spinach and beetroot juice.
Cut the finished biscuit into three parts. Soak each cake with sweet syrup.
Then grease each soaked sponge cake with cream, collect the cake. Cover it with chocolate cream on all sides and sprinkle with a sprinkle of powder. Decorate the cake with colored creams as you wish. Refrigerate dessert for a few hours.