Pastry
Description
The baking is prepared simply and quickly. The preparation of the pastries is simple if you follow the step-by-step instructions for the recipe, keeping the order. Cook with pleasure and share your impressions in the comments The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the whites and yolks of three eggs, setting one yolk aside; it will be used for making the cream.
- 3
Step 3
Mix all the dry ingredients for the dough – flour, starch, baking powder, and 60 g of granulated sugar.
- 4
Step 4
Add vegetable oil to the egg yolks.
- 5
Step 5
Whisk the yolks well with the vegetable oil, heat the milk to about 70 °C, and pour it into the yolk‑and‑vegetable‑oil mixture while continuously whisking.
- 6
Step 6
Sift the mixture of dry ingredients onto the yolks.
- 7
Step 7
Knead the dough.
- 8
Step 8
Add a pinch of salt to the egg whites.
- 9
Step 9
Whisk the egg whites until stiff peaks form.
- 10
Step 10
Add the beaten egg whites to the yolk mixture in several additions.
- 11
Step 11
Stir the mixture gently.
- 12
Step 12
Place the dough on a baking sheet lined with parchment paper and bake at 180 °C for 25–30 minutes.
- 13
Step 13
While the sponge cake is baking, start preparing the syrup for the cream. Pour milk into a saucepan, add one egg, granulated sugar, and place it over low heat.
- 14
Step 14
Cook the syrup, stirring constantly, for about 5 minutes, until large bubbles start to form on the surface.
- 15
Step 15
Remove from heat and cool to room temperature.
- 16
Step 16
Take softened butter, add a couple of tablespoons of powdered sugar to it, and beat.
- 17
Step 17
Gradually add the prepared egg syrup to the butter, pour in a tablespoon of cognac and vanilla or vanilla sugar, and beat again.
- 18
Step 18
Divide the cream into two parts, add cocoa powder to one part, and mix.
- 19
Step 19
Cool the finished cream and transfer the cocoa‑containing cream into a pastry bag.
- 20
Step 20
Cool the baked sponge cake.
- 21
Step 21
Cut the sponge cake into equal pieces, the number of which should be even.
- 22
Step 22
Prepare a soak for the sponge cake by mixing water with two tablespoons of granulated sugar until dissolved, then add a tablespoon of cognac.
- 23
Step 23
Moisten both pieces of sponge cake using a pastry brush.
- 24
Step 24
Spread the light cream and join the two halves of the sponge cake.
- 25
Step 25
Apply the cocoa cream to the top of the sponge cake.
- 26
Step 26
Decorate with cream from a pastry bag with attachments, mini meringues, and candied fruit.
- 27
Step 27
You don't have to repeat yourself with the cake decoration.
- 28
Step 28
Decorate as your imagination suggests.
- 29
Step 29
Place the finished pastries on a plate.
- 30
Step 30
Pour tea or coffee and treat your family with delicious pastries!