Tavrichesky cake

Description

Homemade pastry for tea. This cake has a complex and rich flavor. The crunchy meringue layer perfectly complements the delicate butter cream. Although it will take more time to prepare than a simple cake, this dessert will exceed all your expectations. To find out, serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   First, you need to make the sponge cake. To do this, beat the chilled egg whites with salt and sugar until stiff peaks form. Gently fold in the sifted flour and starch. Bake the sponge cake for two hours at 100°C. Then leave it in the oven to cool for another five hours.

2. 2

   Step 2

   Now it's time for the sponge cake. For this, beat the eggs with sugar over a water bath, then gently fold in the sifted flour. Bake until done at 200 degrees. Let it stand and cool.

3. 3

   Step 3

   Cut the sponge cake into two parts using a culinary thread or knife. Then soak it with sugar syrup. To make the syrup, mix sugar with water and bring to a boil on the stove.

4. 4

   Step 4

   For the cream-charlotte, combine eggs, flour, and sugar. Cook over low heat on the stove, stirring constantly, until the mixture thickens. Add softened butter, beat until white, then mix in brandy and melted dark chocolate.

5. 5

   Step 5

   Spread all the cake layers with cream. Sprinkle each layer with chopped nuts, and decorate the top of the cake with cream. Refrigerate for a couple of hours to let the cream set.