Cake

Description

Delicious baked treat for the whole family. I slightly adjusted the recipe to my taste, so that there are no leftover egg whites or yolks. You can experiment with the soaking syrup by adding different flavors. But if the cake is for children, it's better to stick to just fruit syrup.

Instructions

1. 1

   Step 1

   Separate 7 eggs into whites and yolks. Collect all the whites in a large bowl, where the batter will be prepared. Place the yolks into two containers: 3 yolks for the cream and 4 for the biscuit.

2. 2

   Step 2

   Prepare the dough. Sift the flour together with the starch. Mix the sugar with vanilla.

3. 3

   Step 3

   Beat the chilled egg whites until stiff peaks form, then gradually add sugar with vanilla, one spoonful at a time, continuing to beat the whites. The result should be a smooth and glossy mixture.

4. 4

   Step 4

   Then add 4 egg yolks one at a time, beating the mixture until smooth after each addition. You should end up with a very light, thick, pale yellow egg mixture.

5. 5

   Step 5

   In two stages, add the sifted flour with starch to the egg mixture, carefully mixing each time with a spatula using motions from top to bottom and from the edges to the center. The result is a thick but airy batter.

6. 6

   Step 6

   Place the dough onto a baking sheet lined with parchment paper, gently smooth it out, and bake the sponge cake in a preheated oven at 200 degrees Celsius for about 12–15 minutes, until golden brown. Let the baked sponge cake cool on a wire rack on the table.

7. 7

   Step 7

   While the sponge cake is cooling, prepare the cream. Whisk 3 egg yolks with a whisk until smooth.

8. 8

   Step 8

   Mix the yolks with water and condensed milk in a saucepan. Place the saucepan over medium heat and, stirring constantly, bring the mixture to a boil and cook until it thickens to a consistency slightly thicker than condensed milk. It will thicken a bit more upon cooling.

9. 9

   Step 9

   Beat the soft butter with a mixer until light in color and slightly increased in volume.

10. 10

    Step 10

    Gradually adding the cooled yolk mixture to the butter, beat with a mixer until completely smooth and uniform.

11. 11

    Step 11

    Trim the edges and the baked crust from the cooled sponge cake. Cut the sponge cake horizontally into 3 equal layers, and use the trimmings to make crumbs for coating.

12. 12

    Step 12

    Prepare the soaking syrup. Dissolve sugar in warm water, let cool to room temperature, mix with brandy, and use to soak the biscuit layers.

13. 13

    Step 13

    Place the sponge cake layer on a large plate with the soaked side up and spread with cream. Repeat this process to layer all 3 sponge cake layers.

14. 14

    Step 14

    Also spread the top and sides of the cake with cream and sprinkle with biscuit crumbs. The finished cake should chill in the refrigerator (at least one hour) before serving.