Confectioners on a regular basis prepare a large number of different cakes. Author’s works are valued very highly, so the price tag of professionals is not low. Not everyone can afford to order cakes from confectioners. As a rule, this is done in special cases. For example, confectioners get a lot of revenue when they prepare wedding cakes.
Is it possible to learn how to prepare delicious cakes on your own? In fact, it is possible to learn pastry techniques. But, not everyone, since for the profession of confectioner you need to study in special institutions.
For an ordinary home cake with a hint of professionalism, the recipe for cake “Tanita” is suitable.
Ingredients of the cake crusts for the cake “Tanita”:
- flour – 330 g;
- butter – 180 g;
- sugar – 120 g;
- egg – pcs;
- leavening agent – 1 tsp;
- salt – a pinch.
Ingredients for the cream:
- butter 82% – 160 g;
- condensed milk – 400 ml.
Preparation of the cake “Tanita”:
Put cold butter in a combine with a knife attachment. Pour sugar, salt, cracked egg into the butter and mix thoroughly
. Pour flour and baking powder into the mixture, knead the dough in the combine. Divide the dough into 6 equal parts, wrap in foil. Leave the dough in the fridge for 20 minutes.
Roll out each dough piece between two sheets of parchment with a rolling pin. Using a pastry ring, cut out the desired diameter of the pastry and bake with the cut edges.
Prick each past
ry
with a fork and bake for 7 minutes at 180 degrees. Repeat the same procedure with the rest of the rolls – we get 6 cakes.
For the cream, combine soft butter and condensed milk – beat with a mixer for 5-7 minutes. Smear each cake with cream and place on top of each other.
Smear the sides and top of the cake with cream. ¼ of the cream is put in the fridge to stabilize.
Chop the cake trimmings into fine crumbs and sprinkle on the sides of the cake. Decorate the cake with the rest of the cream using a pastry attachment.
Leave the cake in the refrigerator for at least 8 hours to stabilize.
This is a perfect cake at home.
