The history of cake goes back several centuries. The first cakes were simple and were flat cakes or flat round loaves of durum wheat. Honey or dried fruits were used as sweetener, and various seeds were used for decoration.
In the Middle Ages, cakes became more complex and refined
.
They began to be made of puff pastry, added various fillings and decorated with fruits and nuts.
During the Renaissance, new types of dough, such as shortbread and biscuit dough, as well as new fillings and decorations appeared. Cakes became not only a dessert, but also a work of art.
Let’s prepare a simple cookie cake.
Biscuit cake ingredients:
- cookies – 350 g;
- butter – 90 g;
- milk – 30 ml.
Ingredients for the cream:
- yolk – pcs;
- sugar – 80 g;
- cornstarch – 60 g;
- milk – 500 ml;
- white chocolate – 50 g;
- mascarpone – 100 g.
Cake preparation:
Chop cookies into fine crumbs, mix with milk and melted butter. Divide the biscuit dough into two equal parts.
Place one part of the cookie dough in a pastry ring with a diameter of 20 cm, tamp the bottom. Put the cake base in the refrigerator for a couple of minutes.
For the cream, combine the egg yolk and sugar, stir. Pour in the cornstarch, pour in the milk in batches and stir until homogeneous
. Stir constantly on medium heat and bring the mixture to thicken
.
Remove the custard base from the heat and add the white chocolate and mascarpone to it, mix until the ingredients dissolve in the cream.
Spread the cream into the pastry mold, smooth it out.
Sprinkle the second part of the sponge cake on the cream layer, leave the cake to stabilize for 4 hours in the refrigerator.
You can sprinkle the cake with powdered sugar for decoration.
The cake is perfect with a thick layer of cream.
