Cakes are sweet confectionery pastries soaked in cream. There are different types of cakes: from classic sponge cakes to more interesting cakes made of jelly, meringue or thin puff pastry cakes. Each confectioner strives to create his own unique cake recipe.
Many professional masters now bake cakes on their own developments, create unique combinations of creams and fillings, develop new methods of impregnation.
Originally, cakes were not such a complex type of baking
.
In ancient times, cakes resembled cakes soaked in honey. They were decorated with nuts and dried fruits. These cakes had the status of a ritual treat, served on holidays in honor of the gods.
By the way, the concept of the festivity of the cake came from ancient Egypt, Greece and Rome. To this day, the cake remains a symbol of celebration. True, now cakes do not have such an obvious symbolism. They are served on birthdays, weddings and anniversaries.
Let’s tell you how to prepare a homemade delicious cake
Ingredients for the dough:
- proteins – 280 g;
- powdered sugar – 250 g;
- salt – a pinch;
- vanillin – a pinch;
- walnuts – 300 g;
- cornstarch – 30 g.
Ingredients for the cream:
- yolks – 150 g;
- milk – 150 g;
- sugar – 60 g;
- dark chocolate – 150 g;
- butter – 150 g;
- walnuts – 100 g.
Cake preparation:
Dry the nuts for the pastry on a dry pan, and then chop them to fine crumbs. For the cream, in a saucepan mix milk with yolks, pour sugar and
bring the mixture to thickening on low heat. Divide the chocolate into small pieces, pour it over the custard base and leave it for 30 seconds. Chocolate should be taken with cocoa content of 50% or more.
Stir the custard base and chocolate, it should dissolve in the mixture. If the eggs have curdled into large clumps on the walls of the container, beat the custard base with an immersion blender until homogeneous.
Leave the base to cool under a food film. For the dough, pour vanillin and salt into the whites. You can replace the vanillin with a couple of teaspoons of vanilla sugar.
Beat the whites until fluffy and then gradually add the powdered sugar. Beat the whites until white and then gradually increase the speed of the mixer.
Beat the whites until they are glossy peaks
.
Pour the chopped nuts and cornstarch into the meringue and mix gently with a spatula from bottom to top.
On the parchment, draw three 18 cm circles
with a
diameter of 18 cm – the size of the pastry ring. Spread the meringue on the circles.
Do not bake the meringue cakes separately, as it will fall off over time. Therefore, bake all the cakes at once.
Bake the cakes at 180 degrees for 35 minutes.
If the baking tray is not big enough to cook all the cakes at once, mark out 18 cm diameter semicircles on the parchment. After baking, fold each semicircle with a shortcake together in a pastry ring.
For the cream, whip the soft butter until white. Pour the custard base into the butter, whisk until the ingredients are combined.
Set aside a couple of spoonfuls of cream for decorating the cake. Line each cake with a pastry ring.
Place the first cake in the ring. Cover the walls of the ring with acetate film. Spread ⅓ of the cream on the cake and cover with the second cake. In this way alternate crusts and cream, assemble the cake.
Leave the cake in the refrigerator for at least a couple hours under a cover. Remove the acetate film and ring from the cake, smear with the reserved cream.
Decorate the cake with chopped walnuts – sides and top.
You get a delicate tasty cake without flour.
