This cake from the magazine "School of Gastronome" has been published on the website. But, as I it the description seemed a little dry, I decided to modify it slightly. Represent you in court your first recipe =) I Baked this cake for the birthday of the beloved.
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So, prepare biscuit.
Mix the butter and milk.
Bring to a boil and let cool.
Now you need to whisk eggs with vanilla sugar.
And portions add powdered sugar. Get here is a thick pale yellow batter.
Sift flour with salt.
Pour in the egg mixture half of the milk
and add half of the flour
Mix, add the baking powder and add the remaining milk and flour.
Rectangular lay a parchment, greased.
Pour the batter and bake at 180*C for 40 minutes.
And while the cake is baked, prepare a filling, which I this recipe complements =)
Take the cherries.
6 tbsp cherry juice dissolve 2 tbsp corn starch
300 ml cherry juice boil
add the starch and berries, mix up and let cool.
Meanwhile, the sponge is ready. I have it on top of poorly cooked, so I just flipped it over and wore out in about 10 minutes =). Here is what I got.
Cut into 2 pieces and let cool.
When cool, spread berries on one half.
The rest of the berries I put in a sundae dish and eat as a standalone dessert =)
Whisk the cream with 0.5 cups of sugar
and put them on top of the berries.
The balance in our residual dessert =) Yum!
Cover with a second cake layer and refrigerate for an hour.
When the cake is slightly frozen, we get it and cut. You should get a rectangular "body" and the 2 triangular "wings".
Spread our butterfly on a dish. Carefully so our berries are not lost.
Soak gelatin in cold water and dissolve it.
Beat whites with 3 tablespoons sugar to firm peaks.
And pour hot gelatin.
We cover with our cream butterfly and in the cold her for an hour.
Meantime, thinly slice the fruit.
And make jelly as directed on package.