Cake
Description
The baking is simple and quick. The "Ballarina" cake is delicious and unique! It can bring the celebrant a lot of positive emotions! A few tips for working with fondant: a cake covered with fondant should be stored in the refrigerator in a tightly closed box or bag, since the fondant melts when exposed to moisture; the cake should not be too moist when covering with fondant—apply a layer of buttercream or marzipan underneath (the inner filling can be any, the main thing is to isolate the fondant from moisture); fondant dries quickly in the open air, so cover the cake a few hours before serving; make decorative fondant elements in advance and let them dry thoroughly so they hold their shape. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Separate the yolks from the whites. Beat the yolks with ½ cup of sugar until white. This process will take about eight minutes.
- 2
Step 2
2. To the yolks beaten with sugar, add finely chopped lemon zest (the finer, the better), and beat until evenly distributed.
- 3
Step 3
3. Very carefully fold the sifted starch and baking powder into the resulting mixture using a silicone spatula.
- 4
Step 4
4. Beat the egg whites with the remaining sugar until stiff, well-defined peaks form. It is advisable to chill the egg whites beforehand, as they will whip better when cold.
- 5
Step 5
5. Carefully fold the egg whites into the yolk-starch mixture using a silicone spatula, moving from the bottom up. Try to do this as quickly as possible.
- 6
Step 6
6. Line the bottom of the pan with parchment paper and lightly grease the sides with refined sunflower oil. Preheat the oven to 200°C (392°F), then carefully place the pan with the batter into the oven. Bake for approximately 45 minutes, then leave the baked sponge cake in the slightly ajar turned-off oven for another 5–10 minutes. Do not open the oven door during baking!
- 7
Step 7
7. Let the pan cool slightly, then remove the baked sponge cake from it. Let it cool completely and cut it crosswise into 3-4 pieces.
- 8
Step 8
8. Soak the prepared cake layers with the previously made syrup, spread with cream made from condensed milk and butter. Assemble the cake, cover it with fondant, place a ballerina figurine (also made from fondant) in the center, or decorate as desired. Prepare the fondant in advance using any recipe you know. This is the wonderful little cake I ended up with.