Cakes are considered to be the most popular type of dessert pastries. They are prepared everywhere. Very developed in our time, the sphere of confectionery, many people earn on this craft.
If you track the trends associated with cakes, you can notice a certain pattern. Various flowers, painting on desserts have always been popular. However, since recently, the art of confectionery craftsmanship has begun to change.
In addition to the usual flowers and paintings, whole pictures are drawn on cakes
.
Small sketches, often careless, are popular. This style of bento came from Korea.
But, there is no substitute for a homemade cake. Let’s prepare a king cake at home on our own.
Ingredients for king cake:
- walnuts – 100 g;
- eggs – 5 pcs;
- sugar – 220 g;
- flour – 170 g;
- cornstarch – 50 g;
- leavening agent – 10 g;
- pear – pcs;
- butter – tsp;
- honey – tbsp;
- cinnamon – 1/2 tsp;
- salt – a pinch;
- lemon juice – tbsp;
- Cooked condensed milk – 180 g;
- sour cream – 640 g.
Preparation of the king cake:
Chop nuts into coarse crumbs. Break eggs in a bowl, beat until homogeneous. Pour to the eggs granulated sugar – 200 grams, beat until the formation of a white mass.
In the white egg mass sift flour and starch, pour baking powder and knead the dough
.
Pour the nuts into the dough and mix again.
Grease a baking mold with butter and cover with parchment. Sprinkle the mold with flour, pour the dough into it.
Bake the biscuit at 180 degrees for 40 minutes.
Then wrap the biscuit in cling film and leave in the refrigerator for 2 hours.
Peel the pear from the peel, cut into small cubes
.
Put a piece of butter in a frying pan, pour the rest of the sugar, add honey, cinnamon, salt and lemon juice.
Melt the butter and honey on medium heat, add the pear pieces. Caramelize the pear for 3 minutes, stirring constantly.
Cut the tops off the biscuit and crumble into crumbs. Divide the biscuit into 3 equal cakes.
Beat the boiled condensed milk with sour cream until a thick cream is formed. Put the first cake in a pastry ring, cover the top with part of the cream.
Put a part of caramelized pear on the cream.
Cover the cream layer with the second cake. Do the same with the second layer, but put the pear all over. Smear the third cake with the rest of the cream and put it in the fridge for 3 hours.
Remove the pastry ring from the cake, smear the sides with cream. Sprinkle the cake with biscuit crumbs.
You can decorate the cake with the rest of the cream, the main thing is to whip it to a thicker mass with stable peaks. You can also sprinkle the cake with chocolate chips or cocoa powder.
