Cake
Description
The pastry is prepared simply and quickly. If you want to bake a round cake, then you will need one fluffy sponge cake, which should be cut into 2 layers and 3 shortbread layers. The version with a baking sheet is faster and more convenient. The amount of chocolate can be varied, depending on how intense a cream you want to achieve. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare shortcrust pastry. Combine the eggs with the sugar and beat.
- 3
Step 3
Add baking soda and vanilla sugar.
- 4
Step 4
Grate the chilled butter using a grater.
- 5
Step 5
Add the flour in small portions.
- 6
Step 6
The dough should turn out soft, so add the flour gradually, kneading thoroughly.
- 7
Step 7
Place the dough on a baking sheet, spread it with your hands. Transfer it to a preheated oven at 180 °C for 15–20 minutes.
- 8
Step 8
When the crust is browned, it is ready. Remove it from the oven and let it cool properly.
- 9
Step 9
While the shortcrust base is baking, you can work on the sponge cake batter. Crack the eggs into a deep bowl and add the sugar. Beat until fluffy, 3‑4 minutes.
- 10
Step 10
After that, add the flour in 3–4 batches, continuing to beat.
- 11
Step 11
The sponge cake batter is ready.
- 12
Step 12
Pour it into a smaller baking pan and place it in the oven.
- 13
Step 13
Bake the crust until done, about 15 minutes.
- 14
Step 14
Now you can start making the cream. Beat the eggs with sugar using a whisk or fork, add the starch and beat again.
- 15
Step 15
Add the hot milk and put it on the stove. Cook over low heat, stirring constantly, until the cream begins to thicken.
- 16
Step 16
Remove the cream from the heat, set aside half, and add chocolate to the other half. Stir thoroughly so that the chocolate melts well. That's it, both creams can be left to cool completely.
- 17
Step 17
The time has come to assemble the cake. First, cut the sponge cake in half – this will be the size of our cake. Using the size of one sponge layer, cut two layers from the shortcrust pastry dough. We ended up with two shortcrust and two sponge layers, plus scraps. Place a shortcrust layer on a plate and spread half of the custard cream.
- 18
Step 18
The next will be a sponge cake layer, spread with chocolate cream.
- 19
Step 19
Sponge cake again and the second half of the pastry cream.
- 20
Step 20
The fourth will be a shortcrust base and chocolate cream.
- 21
Step 21
Spread the sides of the cake with the remaining chocolate cream.
- 22
Step 22
Crush the scraps into crumbs. If you bake the round layers one at a time, the third layer will be used for the crumbs.
- 23
Step 23
Dust the top and sides of the cake with crumbs and let it soak in. Before serving, the cake should rest for at least 5 hours.
- 24
Step 24
The "Nord" cake is ready. Amazingly tasty, delicate and incredibly appetizing. Be sure to try it!