Biscuit cake with jam and buttercream

Cakes 238 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Biscuit cake with jam and buttercream
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Delicate biscuit cake will be the perfect end to any festive feast. Air cakes, the most delicate butter cream and a layer of strawberry jam will create a combination that is simply divine in taste.

Ingredients

Directions

  1. To prepare the cakes, beat softened butter with granulated sugar (preferably fine) with a mixer at medium speed. The mass should become white and quite lush, the sugar in it should almost completely dissolve. This will take about 5-7 minutes.
  2. Turn on the oven to heat up to 180 degrees.
  3. Now the eggs. First, add one egg to the butter and beat the mass well (about 2-3 minutes) with a mixer.
  4. Then the second, third and fourth egg. After each, beat the mass until smooth.
  5. Combine the flour with the baking powder and, sifting through a sieve, add in portions to the dough.
  6. Mix with a spatula. You should get a thick, but rather fluffy dough.
  7. Line a 20cm springform pan with parchment paper. We spread 1/3 of the dough in the form, level with a spatula.
  8. We bake the cake in a preheated oven at 180 degrees for about 25 minutes. Light browning will indicate the readiness of the cake.
  9. Similarly, bake two more cakes.
  10. For the cream, first beat the softened butter, gradually adding powdered sugar. You need to get a white fluffy mass.
  11. Then, without reducing the speed of the mixer, we begin to add well-chilled cream cheese in portions.
  12. Butter cream for the cake is lush and quite dense in structure.
  13. We take the first cake and spread a side of cream along the edge. Then spread half of the strawberry jam in the center. Spread the jam in an even layer to a creamy rim that won't let the jam run out.
  14. We take the second cake and grease it with cream.
  15. Then, with the greased side down, carefully place the second cake on top of the first. Press lightly so that the cakes are well connected.
  16. Then, on the second cake, we make a similar cream boat and lay out a layer of jam. We also cover with a third cake layer with a greased cream.
  17. We coat the top and sides of the cake with a small amount of butter cream, and place the remaining cream in a pastry bag with an asterisk nozzle.
  18. We decorate the entire surface of the biscuit cake with jam and butter cream with rounded curls, between which we fill the space with small curly patterns. It turns out embossed and very elegant.
  19. We give the cake with jam and butter cream to soak, placing it in the refrigerator for 4-5 hours, and then serve the festive cake on the New Year's table.
  20. Enjoy your meal!

Biscuit cake with jam and buttercream



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Delicate biscuit cake will be the perfect end to any festive feast. Air cakes, the most delicate butter cream and a layer of strawberry jam will create a combination that is simply divine in taste.

Ingredients

Directions

  1. To prepare the cakes, beat softened butter with granulated sugar (preferably fine) with a mixer at medium speed. The mass should become white and quite lush, the sugar in it should almost completely dissolve. This will take about 5-7 minutes.
  2. Turn on the oven to heat up to 180 degrees.
  3. Now the eggs. First, add one egg to the butter and beat the mass well (about 2-3 minutes) with a mixer.
  4. Then the second, third and fourth egg. After each, beat the mass until smooth.
  5. Combine the flour with the baking powder and, sifting through a sieve, add in portions to the dough.
  6. Mix with a spatula. You should get a thick, but rather fluffy dough.
  7. Line a 20cm springform pan with parchment paper. We spread 1/3 of the dough in the form, level with a spatula.
  8. We bake the cake in a preheated oven at 180 degrees for about 25 minutes. Light browning will indicate the readiness of the cake.
  9. Similarly, bake two more cakes.
  10. For the cream, first beat the softened butter, gradually adding powdered sugar. You need to get a white fluffy mass.
  11. Then, without reducing the speed of the mixer, we begin to add well-chilled cream cheese in portions.
  12. Butter cream for the cake is lush and quite dense in structure.
  13. We take the first cake and spread a side of cream along the edge. Then spread half of the strawberry jam in the center. Spread the jam in an even layer to a creamy rim that won't let the jam run out.
  14. We take the second cake and grease it with cream.
  15. Then, with the greased side down, carefully place the second cake on top of the first. Press lightly so that the cakes are well connected.
  16. Then, on the second cake, we make a similar cream boat and lay out a layer of jam. We also cover with a third cake layer with a greased cream.
  17. We coat the top and sides of the cake with a small amount of butter cream, and place the remaining cream in a pastry bag with an asterisk nozzle.
  18. We decorate the entire surface of the biscuit cake with jam and butter cream with rounded curls, between which we fill the space with small curly patterns. It turns out embossed and very elegant.
  19. We give the cake with jam and butter cream to soak, placing it in the refrigerator for 4-5 hours, and then serve the festive cake on the New Year's table.
  20. Enjoy your meal!

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