Cake according to GOST standard
Description
If you're interested, serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
First, you need to prepare the sponge cake. To do this, beat the yolks with 2/3 of the sugar, then beat the egg whites separately until stiff peaks form. To help them whip well, add a pinch of salt. The egg whites should be chilled. Fold the egg whites into the yolks, add the remaining sugar, and beat again. Sift the flour and add it to the beaten eggs. Mix well.
- 2
Step 2
Place the mixture into a rectangular baking dish. Grease it beforehand with vegetable oil or line with oiled paper. Bake the sponge cake for half an hour at 180 degrees. Cool and remove the cake from the pan. Leave it overnight on a rack for it to mature.
- 3
Step 3
When the biscuit is fully ready, trim its corners to create a semicircular or oval shape. Crumble the trimmed corners using a blender. If they are too pale, toast the crumbs in a skillet.
- 4
Step 4
Prepare the syrup. To do this, mix 100 grams of sugar and 115 milliliters of water in a bowl. Heat the mixture, stirring until the sugar is completely dissolved. Cool and add the brandy.
- 5
Step 5
Now you need to prepare a syrup for the cream called "Charlotte." To do this, mix two raw chicken egg yolks, 125 milliliters of milk, and 185 grams of sugar in a saucepan. Place the ingredients on the stove and heat very slowly until boiling, making sure the yolks do not curdle.
- 6
Step 6
When the syrup comes to a boil, cook it for five to seven minutes until large bubbles appear on the surface. The syrup should have a consistency similar to condensed milk (and taste like it as well).
- 7
Step 7
Using a mixer or food processor, beat the butter with powdered sugar until white.
- 8
Step 8
Add the sugar syrup to the butter and sugar one spoonful at a time, constantly stirring. Beat with a mixer and pour in the brandy. Stir the resulting cream with a spoon. It should be slightly porous. Divide the cream into two parts.
- 9
Step 9
Add cocoa powder to one part and mix well. Place the chocolate cream into a piping bag. The remaining portion will be used to cover the sides of the cake.
- 10
Step 10
From the white cream, set aside another couple of spoonfuls of the mixture and place them into separate bowls. Dye them pink and green using food colorings or spinach and beet juice.
- 11
Step 11
Cut the finished sponge cake into three parts. Soak each layer with sweet syrup.
- 12
Step 12
Then spread cream on each soaked biscuit and assemble the cake. Cover it with chocolate cream on all sides and sprinkle with sprinkles. Decorate the cake with colored creams as desired. Place the dessert in the refrigerator for several hours.