Cakes have always been one of the most discussed dishes in cooking. The fact is that the history of cakes is very specific. It is difficult to understand how the first recipes appeared and what under the cake was actually represented by people from the past. It
is worth noting that only in the Renaissance era cakes acquired a familiar look for us. At this time, new types of cakes appeared, such as “Sacher”, “Napoleon” and “Pavlova”. Cakes began to be served at royal feasts and balls.
Let’s tell you how to prepare a cake yourself.
Ingredients for the sponge cake “Gift”:
- eggs – 5 pcs;
- salt – a pinch;
- vanilla – a pinch;
- sugar – 150 g;
- flour – 150 g;
- leavening agent – ½ tsp.
Ingredients for soaking the biscuits:
- water – 150 g;
- sugar – 80 g;
- rum – 2 tbsp.
Ingredients for the cream:
- egg – pcs;
- milk – 160 g;
- sugar – 160 g;
- butter – 250 g;
- rum – 1 tbsp.
Preparation of the “Gift” cake:
Beat eggs and salt with a mixer for half a minute to create a biscuit. Pour vanilla and sugar to the eggs, continue to beat until a fluffy white mass.
Mix baking powder with flour, gradually sift into the egg mass. The mass should not settle when adding flour. Knead the biscuit dough with a whisk, working in one direction.
Cover a 22 cm diameter baking dish with parchment, only the bottom needs to be covered. Pour the batter into the molds, spreading it over the entire surface.
Bake the biscuits at 180 degrees for 25-30 minutes.
Do not open the oven during baking.
After cooking, seal the biscuit in cling film and put it in the refrigerator for a couple of hours.
In a saucepan break an egg and thoroughly mix the egg white with the yolk
.
Pour sugar into the same saucepan, stir and dissolve in the egg. Pour in the milk, put the saucepan on the fire and bring to a boil (85 degrees) milk syrup
. After boiling, take the syrup off the heat, stir for about a minute, pour into another container. Cover the syrup with food film and leave to cool to room temperature.
In the meantime, pour sugar into a saucepan, pour in water and over medium heat dissolve the sugar in the liquid. Add rum to the liquid, so we get the impregnation.
While the impregnation cools, beat soft butter with a mixer. Gradually add milk syrup to the butter a couple spoonfuls at a time.
Next, pour rum into the cream, whip again. Divide the biscuit into three cakes, the top can be cut off. Soak each cake with sugar syrup.
Divide the cream into three parts, smear each cake with it, assemble the cakes with cream into a single cake.
Grease the sides of the cake also with cream.
Lightly roast nuts, chop most of them in a blender. Sprinkle the cake with nut crumbs, put the unchopped nuts in the middle.
After decorating the cake with nuts, put it in the refrigerator for a couple hours. You can also sprinkle the top of the cake with powdered sugar.
Author of the photo and original recipe youtube.com channel: Cooking with Tanya 2.0
