The progenitors of cakes are usually called round-shaped bread with honey. After all, the circle is the sun, round dance and other traditions.
Now cakes are popular in all countries of the world. If earlier French confectioners in the dessert used mainly sponge, meringue, cream and berries, now it can be meringues, candied fruits, nuts. As a decoration, even at home, mastic and chocolate icing are used. Let’s try and we will try to prepare a delicious and also simple cake at home. Keep the recipe.
Ingredients for the cakes:
- flour – 170 g;
- leavening agent – 12 g;
- boiled condensed milk – 370 g;
- eggs – 2 pcs;
- butter – 70 g;
- salt.
Ingredients for the cream:
- sour cream – 400 g;
- boiled condensed milk – 150-200 g;
- mascarpone – 500 g.
Ingredients for the confit:
- raspberry puree – 100 g.
Ingredients for sprinkles:
- walnuts – 150 g.
Cake preparation:
In a separate container pour condensed milk and beat two chicken eggs. Pour a pinch of salt. Beat with a mixer until homogeneous.
Add the melted butter
and
beat again
.
Pour in the sifted flour mixed with baking
powder and use the mixer to mix. You should get a slightly liquid homogeneous dough without lumps.
To bake the cakes, cover a baking tray with siliconized paper. Put a mold on top and lay out the mass in the shape of a circle.
Send to the oven, heated to 180 degrees for 8 minutes. In total, you get 5 shortcakes. Let them cool down.
For the cream, add cold mascarpone to the 25% sour cream from the refrigerator, as well as boiled condensed milk. Beat with a mixer until homogeneous, but not for long, so as not to spoil the mascarpone.
If the condensed milk does not disperse in the cream, you can use an immersion blender. Then the cream will turn out more liquid. It is worth putting it in the refrigerator for a while.
Start assembling the cake. Cover the form with paper, put a saucer on the bottom. The first layer is made of crust, the second – of raspberry confiture, and the third – of cream.
We alternate layers, ending with the cake, and put it more even part on the top. Place in the refrigerator overnight.
Remove from the mold, smear the rest of the cream all over the cake. Sprinkle with finely chopped walnuts.
The cake is ready, bon appetit!
