Cakes are prepared in all countries of Europe. It is one of the most recognizable dishes, which has become widespread in France, Italy and England. Historically, these countries have tried to overtake each other in the quality of dessert preparation.
For example, the Italians consider themselves the first experimenters in this case. That is, cakes began to be prepared on the territory of Italy since antiquity. The
French were the first to invent iconic cake recipes – Napoleon, for example. In England, they created the largest tiered cake.
Whose cakes are better, decided by the famous confectioners of the world. Let’s tell you better about how to prepare a French cake in 5 minutes.
Ingredients for French cake:
- eggs – 6 pcs;
- sugar – 120 g;
- vanilla sugar – 15 g;
- milk – 600 ml;
- cornstarch – 60 g;
- water – 100 ml;
- butter – 80 g;
- flour – 120 g;
- almonds – 30 g;
- Mascarpone cream cheese – 250 g.
Preparation of French cake:
In a saucepan break a couple of eggs, pour sugar, vanilla sugar, starch and whisk thoroughly. Pour 500 ml of milk into the egg mixture, stir and
cook the mixture until it thickens over medium heat, stirring constantly. Then remove the mixture from the pan and leave to cool under a foil.
Cut thin bars of butter, put in a saucepan with water and milk. Melt the butter over medium heat, add a pinch of salt and a spoonful of granulated sugar.
Pour the flour into the cream mixture, gradually knead the dough with a spatula in the saucepan. After kneading the lump, leave it to cool in another bowl.
Knead the dough on the surface of the container, one by one add the eggs and mix. Draw a circle on the parchment, trace it with the dough several times.
To do this, it is worth putting the dough in a pastry bag with a large hole.
Grease the ring of dough with the egg mixture, sprinkle with thin slabs of almonds.
Bake the biscuit at 180 degrees for 35 minutes, let the biscuit stand in the turned off oven for 10 minutes.
Cut the biscuit into two cakes
.
In the cream base add Mascarpone, whip
in
advance.
Put the cream in a pastry bag, decant into the cut of one of the cakes.
Cover the second cake with the cream layer, sprinkle the top of the cake with powdered sugar.
It turns out atypical for many cakes. It is simple and restrained in terms of cream decoration, yet tasty.
