This is one of my favorite cakes. From the same "cherished notebooks" from the Soviet era. And the recipe gave a wonderful woman, a great doctor and a wonderful person – Nina candidate of economic Sciences. For which many thanks to her! White cake – very soft three protein cake soufflé and cream. Delicious joy for children and adults.
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We have 12 eggs. Eggs taken from the fridge, since proteins (in order to avoid problems while beating) should be cold. Proteins are the cakes, the yolks – in cream. For each cake take 4 eggs, separate the whites and yolks folded into a saucepan, then cook the custard part of the cream. With a mixer whisk 4 protein in the foam, and then gradually add 0.75 cups of sugar. Whisk for five minutes, until peaks. Gently stir in 2 tablespoons of cornstarch. Form to lay a baking paper and form into a cake. Bake in the oven 150 degrees (low heat) for 35-40 minutes.
While one baked pie shell-whipped and another being prepared. To expedite the process, it is desirable to use two forms. Then, in General, there are no delays. One of the oven take out the other set. When baked the last cake, cook custard part of the cream: 12 egg yolks mixed with 1 Cup of sugar, add 1 tablespoon of flour (with slide) and milk. Put on medium heat, stirring with a whisk, bring to a boil. The experience brought to the boil for five minutes. Remove from heat, cool.
Our cakes are ready. Make the cream: soft butter, beat the cooled custard part of the cream.
Apply the cream on the cake, coat the sides. Decorate. I crumbled white chocolate. The cake is ready. Put in refrigerator to soak.