Cake "cold night"
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Light and delicate cake without flour. Just melts in your mouth! Cakes can be baked in advance, stored for a week. Very soulful evening to drink tea with this cake.
Ingredients for Cake "cold night"
- Egg white - 200 g
- Sugar - 200 g
- Almonds - 200 g
- Vanilla sugar - 1 tsp.
- Milk - 300 ml
- Yolk egg - 60 g
- Corn starch - 25 g
- Sugar - 90 g
- Gelatin - 10 g
- Cream - 300 ml
- Butter - 80 g
- Coconut shavings - 30 g
- Topping pastry - to taste
Step by step instruction of cooking Cake "cold night"
Whites at room temperature beat until fluffy foam, gradually add the sugar together with the vanilla sugar. I use Dr. Otker, it with natural vanilla. Beat until stable peaks.
Any nuts to grind into flour. Nothing, if they come across pieces. Enter nuts in the protein mass portions, stirring gently from bottom to top.
Cream milk bring to a boil, cool slightly.
Soak gelatine in a little water.
Mix the egg yolks with starch and sugar. I added almond oil from Dr. Otker. Enter to hot milk, stir with a whisk. Put on a small fire and stirring occasionally cook until a little thick. Do not boil.
Add the swollen gelatin, stir. Cool to lukewarm, add the butter at room temperature.
Cream whip. Gently mix the two masses.
In the form put the cake. By the way, the cakes can be stored up to a week, you only need to shift their parchment and put into the closet.