Cake
Description
The pastry is easy and quick to prepare. The “Tender Clouds” cake is very simple to make and quite fast too—in just 1 hour, not counting the time for the milk soufflé to set. It’s not difficult at all if you follow the recipe’s step-by-step instructions. And decorating it is a genuinely exciting creative process where you can let your imagination run free. Wishing everyone success and a lovely tea time. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Crack the eggs into a mixing bowl and beat until foamy. While continuing to beat, gradually add 150 grams of sugar and vanilla sugar. Beat with the sugar until light and fluffy.
- 3
Step 3
Add flour and salt to the beaten eggs and beat on low mixer speed until smooth.
- 4
Step 4
Prepare a baking pan (springform pan, 24 cm in diameter), grease it with butter, dust lightly with flour, and shake off the excess flour. Spread the dough and level the surface. Bake in an oven preheated to 180 degrees for 30 minutes.
- 5
Step 5
While the sponge cake base is baking, soak the gelatin in water according to the package instructions.
- 6
Step 6
Wash the oranges well and remove the zest.
- 7
Step 7
Squeeze the orange juice. You will need 200 ml for the recipe.
- 8
Step 8
You can strain the juice or, conversely, add some of the pulp to it. Add the orange zest.
- 9
Step 9
Prepare a soaking syrup for the sponge cake from 100 ml water and 2 tablespoons of sugar; if you like, you can add cognac or rum.
- 10
Step 10
Cool the finished sponge cake. Cut off the browned top layer.
- 11
Step 11
Place the sponge back into the mould you will use to assemble the cake. Line the sides with acetate strip and brush the layer with soaking syrup using a pastry brush.
- 12
Step 12
Pour the orange juice into a saucepan, add the soaked gelatin, and heat until almost boiling, but do not let it boil. Cool to about 35°C.
- 13
Step 13
Whip the cream with sugar until thick.
- 14
Step 14
Pour the gelatin mixture into the whipped cream, then whip everything together.
- 15
Step 15
Pour the whipped cream mixture into the mould over the sponge cake base. Refrigerate to set for 2–3 hours. Setting time depends on the quality of the gelatin you use.
- 16
Step 16
Remove the cake from the pan and carefully peel off the acetate film.
- 17
Step 17
You can decorate the cake however you like. Dust with cocoa through a fine sieve using stencils, arrange pieces of fruit or berries, garnish with nuts, and so on. In this recipe the top of the cake is dusted with instant matcha tea with milk, garnished with fresh strawberries and freeze-dried blackberries, and sprinkled with pieces of freeze-dried strawberry. The cake turned out festive, beautiful, and very tasty!