The cakes are very tasty and tender, with a creamy aftertaste. The main thing is to let the finished cakes stand in the refrigerator. In this case, the cream will solidify and the cake will be slightly soaked.
Purpose: For an afternoon snack / For a festive table / Buffet
Main Ingredient: Dairy / Dough / Cream
Dish: Baking / Cake / Sweet
- Egg - 3 Pieces
- Sugar - 70 Grams
- Flour - 70 Grams
- Cream from 33% - 200 Grams
- Powdered sugar - 1-2 tbsp. spoons
- Chocolate - 100 Grams
How to make Boucher Cakes with Cream
Divide the eggs into whites and yolks. Add sugar in half to each cup. Whisk both whites and yolks until fluffy.
Gently mix the whipped whites with the yolks and stir in the flour. The dough must retain its splendor.
Use a piping bag to place uniform sized round cakes on a baking sheet. Put in the oven at 180C for 10-15 minutes. Divide the finished halves in pairs.
Whisk the cream and icing sugar for the filling.
Melt the chocolate to decorate.
Using a pastry bag, place the cream between the cake halves. Press down a little. Decorate the top of the cake with melted chocolate.