Cakes are an important part of a feast, or rather its conclusion. As a rule, cakes are served after the main courses. Gradually, cakes began to take over the whole world. Even those regions, where previously did not eat sweets, became dependent on desserts. For example, in Japan, until the 20th century, little was known about cakes. However, after the peak of cake popularity in Europe, Asians started to repeat the trend.
Cakes in
Asia are
not like what we have in Europe. That is to say, these cakes can be specific. Beans, soy and other Asian products are added to the cream.
There are also regular cakes in Asia and they are prepared by trained people in pastry stores. Prices for cakes in Asia are high. Therefore, it is worth making your own homemade cakes.
Ingredients of sponge cake for the cake:
- eggs – 4 pcs;
- sugar – 120 g;
- salt – a pinch;
- vegetable oil – 50 ml;
- milk – 50 ml;
- leavening agent – ½ tsp;
- flour – 110 g.
Ingredients for the cream:
- egg yolk – pcs;
- sugar – 150 g;
- starch – 2 tbsp;
- milk – 500 ml;
- vanillin;
- butter – 180 g.
Cake preparation:
In a saucepan pour granulated sugar, add egg yolk and starch, mix thoroughly. Pour milk into the mixture, add vanillin. Cook the mixture until thickened on medium heat.
Cream base transfer to a separate container for cooling, cover with foil in the contact. To prepare the biscuit, divide the eggs into yolks and whites. Mix the yolks with 60 grams of sugar, whisk to a white mass.
Pour milk and vegetable oil into the egg mass, whisk again. Sift the flour and baking powder into the mixture, knead the biscuit dough without lumps.
Beat the egg whites with salt to a fluffy white foam
.
Pour sugar into the whites in batches. Gradually introduce the dough into the fluffy proteins, mix gently with a spatula.
Spread the dough on a baking tray lined with parchment
.
Bake the cake at 180 degrees for 15-20 minutes. Divide the cake into 4 equal strips.
Beat butter until white, gradually add the custard base to the butter, knead the cream with a mixer.
Smear each strip of cake with cream, you can put caramel or condensed milk at the beginning of the strips.
Wrap the strips of sponge cake into one large roll with the filling inside
.
Put the roll vertically on a flat plate, smear the surface and sides with cream.
If desired, the cake can be decorated with chocolate chips. Also from the leftover cream, many people create roses using a pastry bag and decant them onto the top of the cake.
After decorating the cake, we put it in the refrigerator for 3 hours. It turns out to be an excellent homemade dessert.
