Biscuit Cake
Description
This cake is light in taste and pleasing to the eye. It can be made using the simplest and most readily available ingredients. Instead of buying a ready-made cake, it's better to prepare one at home for your family and guests. Perhaps this cake will become your favorite.
Instructions
- 1
Step 1
First, prepare the sponge cake: separate the egg whites from the yolks.
- 2
Step 2
Beat the yolks with half of the sugar until light and fluffy.
- 3
Step 3
Beat the egg whites with the remaining sugar until stiff peaks form.
- 4
Step 4
Gently fold the beaten egg whites into the yolk mixture with a bottom-to-top motion to prevent the whites from deflating.
- 5
Step 5
Add the sifted flour to the egg mixture in parts, stirring gently. The result should be a soft, not too thick dough.
- 6
Step 6
Place a circle cut from parchment paper on the bottom of a removable baking pan. Transfer the batter into the pan, smooth the top, and bake for 30-35 minutes at 180 degrees. Then turn off the oven, slightly open the oven door, and leave the cake in the oven to cool for 15 minutes.
- 7
Step 7
Let the finished sponge cake cool completely on a wire rack on the table. It is best to leave it for 10-12 hours at room temperature.
- 8
Step 8
Prepare the soaking syrup: mix sugar, brandy, and hot water together. Stir until the sugar is completely dissolved and set aside for now.
- 9
Step 9
Prepare the cream: in a saucepan, mix milk, sugar, egg, and vanilla sugar. Whisk with a whisk, place over medium heat, and cook, stirring, until thickened.
- 10
Step 10
Pour the hot mixture into a suitable container and cover it with plastic wrap using the "contact" method to prevent the surface from drying out and forming a crust. Refrigerate.
- 11
Step 11
Beat soft butter with a mixer, add brandy (optional), then gradually add 1-2 tablespoons of cooled pastry cream while continuing to beat. The resulting cream should be light and tender.
- 12
Step 12
Roast the shelled peanuts in a dry skillet until golden brown, let them cool, then transfer the nuts to a plastic bag and crush with a rolling pin.
- 13
Step 13
Cut the cold biscuit into 2 layers and soak the cut sides with the cooled syrup mixed with cognac.
- 14
Step 14
You can now assemble the cake: layer the cake with cream, spread cream on the top and sides, and sprinkle with crushed peanuts.
- 15
Step 15
Put the cake in the refrigerator for 2-3 hours, and before serving, dust with sifted powdered sugar.