Cake making is an interesting activity for both pastry chefs and simple home cooks. Many people, of course, are used to thinking that it is impossible to create a delicious cake without skills. However, it is not always necessary to have experience in confectionery to make something delicious. It is important diligence and compliance with the proportions, the algorithm of actions. Then any dish with your efforts will become excellent.
Now you can buy a cake in the store. But, not always gets a quality dessert with delicious cream and soaked crusts.
Therefore, let’s make the cake ourselves.
Ingredients of sponge cake for the cake:
- eggs – 6 pcs;
- salt – a pinch;
- sugar – 80 g;
- flour – 60 g;
- leavening agent – tsp;
- chopped hazelnuts – 100 g.
Ingredients for the cream:
- eggs – 4 pcs;
- sugar – 100 g;
- salt – a pinch;
- cornstarch – 20 g;
- milk – liter;
- butter – 180 g;
- chocolate – 100 g;
- cocoa – 2 tablespoons;
- crushed hazelnuts – 100 g;
- vanilla – 10 g;
- cream – 300 g;
- powdered sugar – 50 g.
Cake preparation:
In a bowl break eggs, salt and beat with a mixer until the whites and yolks are combined.
Gradually add sugar to the egg mixture, beat until a fluffy white mass.
Into the fluffy eggs sift flour and baking powder, beat. Pour the chopped hazelnuts into the dough, knead the dough.
Grease a baking dish with butter, cover the bottom with parchment. Place the dough in the mold and level it.
Bake the biscuit at 180 degrees for 30 minutes.
To prepare the cream, beat the eggs in a saucepan, pour sugar, salt and cornstarch. Stir the components, put on medium heat
. Pour milk into the mixture, bring to thickening. Pour butter into the thick cream base, beat the components until homogeneous.
Divide the cream into two equal parts. In one of the parts put chocolate, melt it in the hot base.
Sift cocoa into the chocolate cream.
Roast ground hazelnuts in advance, pour them into the chocolate cream and mix. Pour vanilla into the second cream base and mix.
Divide the biscuit into two cakes. Dip one cake into the pastry mold, cover with chocolate cream. Place the second cake on the cream, cover with vanilla cream.
Leave the cake in the refrigerator for 2 minutes. To decorate, whip the cream with powdered sugar with a mixer until thick and dense. Put the cream in a pastry bag and create a beautiful pattern on the cake.
Leave the cake in the refrigerator for at least 4 hours.
Decorate the cake with white chocolate if desired.
