Classic Cake According to GOST Standards
Description
Strictly follow the quantities of ingredients specified in the recipe. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. To make the sponge cake, separate 6 eggs into yolks and whites. Beat the yolks with half of the sugar until light and fluffy.
- 2
Step 2
2. Start beating the egg whites, then gradually add the sugar. Beat until stiff, stable peaks form. Then combine the beaten egg whites and yolks, slowly and carefully mixing them in one direction.
- 3
Step 3
3. Sift the flour with cocoa into the egg mixture and mix from the bottom up. Melt 40 grams of butter, let it cool, then add it along the edge and incorporate into the batter.
- 4
Step 4
4. Line a removable baking pan with parchment paper. Pour in the batter and smooth it out. Bake for 30 minutes at 200 degrees.
- 5
Step 5
5. To prepare the cream, in a saucepan with a thick bottom, mix the egg yolk with 20 grams of cold water. Add 120 grams of condensed milk and cook over low heat until thickened, stirring constantly.
- 6
Step 6
6. Beat the butter with vanilla sugar using a mixer until fluffy. Add 10 grams of cocoa. Beat until smooth.
- 7
Step 7
7. For soaking, mix sugar with 100 ml of brewed tea. Cut the sponge cake into 3 parts and soak the layers with this mixture.
- 8
Step 8
8. Assemble the cake. Spread the soaked bottom layer with half of the cream, top with the second layer, and spread the remaining cream on top. Soak the third layer with apricot jam and refrigerate for 20 minutes.
- 9
Step 9
9. Melt the chocolate and butter in the microwave or using a double boiler. Cover the entire cake with the glaze. Once it has cooled, create a chocolate pattern on top.