Cake «Festive»

Cake «Festive»



For the dough:

● 5 eggs,
● 1 tbsp. sugar,
● 1 tbsp. flour,
● 0.5 tsp. baking powder to the test,
● A pinch of salt,
● Vanilla — to taste.

For protein cream:

● 3 egg whites,
● 1 tbsp. sugar,
● 100 ml wate,
● Salt.

For filling:

● 4 tsp. cocoa,
● 6 tablespoons. sugar,
● 4 tbsp.sour cream,
● 40g of butter.

For oil cream:

● 1 can of condensed milk,
● 250 grams of butter.

For decoration:

● Food colorings,
● Pieces of chocolate,
● Shortbread.


1. To test the eggs with salt and beat in a mixer into a lush lather. Continuing to
whisk, gradually introduce the egg mass sugar. Then the mixture was poured into
portions flour mixed with disintegrant and vanillin. Pour the dough into a round
shape and prepare the cake at 180 degrees for 30-40 minutes. Sponge cake from
the oven, cool and cut into 2 equal parts.
2. For the filling mix the sugar with cream and cocoa, put the mixture into the pan
and cook it over low heat, stirring constantly, for about 5 minutes. Add mass pieces
of butter and continue to heat until the mixture thickens. Remove cream from heat
and cool.
3. For protein cream pour sugar into a bowl or pan, cover with water and cook a
thick sugar syrup. Protein shake up salt in a thick foam. Continuing to whisk, pour a
thin stream into a protein mass of sugar syrup. Beat the cream until it is cool.
4. For oil cream soft butter whip cream to the state. Gradually mix in condensed
milk in it. Divide into 3 parts cream, mix with cream and green dye colors, one part
left white.
5. One of the cakes put on a dish, cover it with stuffing and cover with second
Korzh. On the top and sides of cake to put protein cream on top to fill it in crushed
cookie crumbs. White oil cream to make the top flat shortcake twisted track, and
from the tinted cream — roses and leaves. Randomly spread out on the top flat
shortcake chocolate pieces. The collected cake in the refrigerator for 10-12 hours.

Bon Appetit!

Share Recipe
Responses are currently closed, but you can trackback from your own site.