Classic cake
Description
Homemade baked goods for tea. The cake is made with very thin, crispy layers spread with an incredibly soft cream. The cake is chilled in the refrigerator for several hours, during which the layers become soft and the cake turns out very tender. It can be decorated with leftover crust pieces, almond flakes, or fresh berries.
Instructions
- 1
Step 1
1. Pour cold water into a bowl, add salt, vinegar, and citric acid, mix well.
- 2
Step 2
2. Sift the flour into the bowl of a food processor, add the margarine and rub into crumbs, then pour in the water. Knead the dough, divide it into 8 parts, and refrigerate for 30–45 minutes.
- 3
Step 3
3. After the required time, take out the dough and roll out each part very thinly; you can cut it into shapes. Bake the layers in a preheated oven at 170 degrees until golden (5-7 minutes).
- 4
Step 4
4. Place the yolks in a bowl, add half of the granulated sugar, 375 milliliters of cold milk, vanilla, flour, and whisk until a smooth, lump-free mixture forms.
- 5
Step 5
5. Heat the remaining milk, then slowly pour it into the egg mixture in a thin stream, stirring constantly.
- 6
Step 6
6. Place the bowl over a water bath and cook until a thick mass forms.
- 7
Step 7
7. In another bowl, beat the egg whites with the remaining sugar until soft peaks form, then place over a water bath and continue beating until stiff peaks form.
- 8
Step 8
8. Remove the yolks from the water bath and add the butter to them.
- 9
Step 9
9. Beat the mixture with a mixer until smooth.
- 10
Step 10
10. Carefully fold the egg whites into the cream and mix; it will turn out light and delicious.
- 11
Step 11
11. Spread the cream on the layer and repeat the same steps with the remaining layers.
- 12
Step 12
12. Press the cake layers with a small weight, trim the uneven edges. Let the cake sit for 3 hours at room temperature.
- 13
Step 13
13. Decorate the finished cake with cream and crumbs from the layers, refrigerate for several hours, then serve.