Biscuit cake with butter cream and fruits

Cakes 253 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Biscuit cake with butter cream and fruits
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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A soft, syrup-soaked biscuit layered with a delicate butter cream and decorated with fruits - such a cake will decorate the table at any holiday.

Ingredients

Directions

  1. Turn on the oven beforehand. Heat it up to 180-200 degrees.
  2. Separate the whites from the yolks.
  3. Grind the yolks with sugar (3/4 of the norm) until the grains of sugar disappear.
  4. Beat the mass until its volume increases by 2-3 times (beat with a mixer for 5-7 minutes).
  5. In another bowl in the cold (on ice, in a basin of cold water), beat the whites until the volume increases by 4-5 times, at the end of the beating, gradually add sugar (1/4 of the norm).
  6. Mix the yolks whipped with sugar with 1/3 of the whipped proteins. To do this, transfer a portion of the proteins to the yolks and gently but quickly mix in a circular motion "from top to bottom".
  7. Then add the flour (preferably sift the flour through a fine sieve directly into the dough). Stir the mixture lightly.
  8. Up to 1/4 of the flour can be replaced with potato starch, which will give the biscuit more crumbliness.
  9. After that, add the rest of the whipped proteins and mix until a homogeneous dough is formed. You need to mix everything also gently, but quickly, in circular motions "from top to bottom".
  10. For this amount of dough, you need to use a form with a diameter of 25-26 cm.
  11. Grease a mold or line with parchment paper.
  12. If the form is detachable, it is convenient to line the bottom of the form with paper, and then fix the side of the form.
  13. Put the dough into a greased or paper-lined form, filling it to 2/3 of the height. Immediately place in an oven preheated to 200 degrees and bake for 40-50 minutes (with a biscuit thickness of about 4 cm). The readiness of the biscuit is determined by the ruddy crust. You can also check if the biscuit is ready with a wooden stick.
  14. Cool the finished biscuit, remove from the mold. (Burned areas can be cleaned with a grater or knife.) Leave the biscuit to stand for at least 4 hours.
  15. After aging, if the biscuit is uneven, use a sharp knife or saw blade to level the surface and cut the biscuit into two or three even layers.
  16. How to soak a biscuit with syrup:
  17. Prepare biscuit syrup. Place in a saucepan 4 tbsp. l. sugar and 6 tbsp. l. water, after stirring and bringing the syrup to a boil, remove the foam.
  18. Then cool the syrup (below 40 °), add flavorings to it and mix. It is impossible to aromatize the syrup in a hot state, as this leads to the volatilization of aromatic substances from it.
  19. Use fresh and canned fruit juices, cognac, liquor, vodka tinctures, liquors, grape wines, fruit syrups, essences, etc. to flavor the biscuit soak. When adding juices, make sure that the cake syrup is not too thin.
  20. Using a brush or spoon, soak the bottom layer of the biscuit along the cut with flavored syrup for soaking.
  21. Prepare butter cream for biscuit.
  22. To do this, soften the butter to the consistency of thick sour cream, mix with condensed milk and beat until fluffy with a mixer (5-7 minutes).
  23. Then layer all three layers with butter cream (charlotte, condensed milk, powdered sugar, etc.) as follows.
  24. On the soaked bottom biscuit layer, apply an even layer of the prepared cream (2-3 mm) with a knife, spoon or spatula.
  25. Lay the second biscuit layer on the cream. With your hands or a plank, lightly press the top layer and then moisten it with flavored syrup more than the bottom layer.
  26. On the surface of the second layer of biscuit, also apply a layer of cream, lay the third layer on it, press it on top.
  27. In the same way, moisten with syrup and cover the top and sides of the cake with a thin layer of cream.
  28. You can trim the sides of the cake with sprinkles. Topping can be made from dry biscuit scraps that remain when cutting the biscuit and trimming the cake. Rub the cake slices through a rare sieve or colander, put in a pan or baking sheet and fry until light brown.
  29. How to decorate a biscuit cake:
  30. Fruits (I have kiwi) peel and cut.
  31. Put the remaining cream into the cornet and apply any pattern on the surface of the cake. Butter cream biscuit cake can be decorated with fresh or canned fruit.

Biscuit cake with butter cream and fruits



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

A soft, syrup-soaked biscuit layered with a delicate butter cream and decorated with fruits - such a cake will decorate the table at any holiday.

Ingredients

Directions

  1. Turn on the oven beforehand. Heat it up to 180-200 degrees.
  2. Separate the whites from the yolks.
  3. Grind the yolks with sugar (3/4 of the norm) until the grains of sugar disappear.
  4. Beat the mass until its volume increases by 2-3 times (beat with a mixer for 5-7 minutes).
  5. In another bowl in the cold (on ice, in a basin of cold water), beat the whites until the volume increases by 4-5 times, at the end of the beating, gradually add sugar (1/4 of the norm).
  6. Mix the yolks whipped with sugar with 1/3 of the whipped proteins. To do this, transfer a portion of the proteins to the yolks and gently but quickly mix in a circular motion "from top to bottom".
  7. Then add the flour (preferably sift the flour through a fine sieve directly into the dough). Stir the mixture lightly.
  8. Up to 1/4 of the flour can be replaced with potato starch, which will give the biscuit more crumbliness.
  9. After that, add the rest of the whipped proteins and mix until a homogeneous dough is formed. You need to mix everything also gently, but quickly, in circular motions "from top to bottom".
  10. For this amount of dough, you need to use a form with a diameter of 25-26 cm.
  11. Grease a mold or line with parchment paper.
  12. If the form is detachable, it is convenient to line the bottom of the form with paper, and then fix the side of the form.
  13. Put the dough into a greased or paper-lined form, filling it to 2/3 of the height. Immediately place in an oven preheated to 200 degrees and bake for 40-50 minutes (with a biscuit thickness of about 4 cm). The readiness of the biscuit is determined by the ruddy crust. You can also check if the biscuit is ready with a wooden stick.
  14. Cool the finished biscuit, remove from the mold. (Burned areas can be cleaned with a grater or knife.) Leave the biscuit to stand for at least 4 hours.
  15. After aging, if the biscuit is uneven, use a sharp knife or saw blade to level the surface and cut the biscuit into two or three even layers.
  16. How to soak a biscuit with syrup:
  17. Prepare biscuit syrup. Place in a saucepan 4 tbsp. l. sugar and 6 tbsp. l. water, after stirring and bringing the syrup to a boil, remove the foam.
  18. Then cool the syrup (below 40 °), add flavorings to it and mix. It is impossible to aromatize the syrup in a hot state, as this leads to the volatilization of aromatic substances from it.
  19. Use fresh and canned fruit juices, cognac, liquor, vodka tinctures, liquors, grape wines, fruit syrups, essences, etc. to flavor the biscuit soak. When adding juices, make sure that the cake syrup is not too thin.
  20. Using a brush or spoon, soak the bottom layer of the biscuit along the cut with flavored syrup for soaking.
  21. Prepare butter cream for biscuit.
  22. To do this, soften the butter to the consistency of thick sour cream, mix with condensed milk and beat until fluffy with a mixer (5-7 minutes).
  23. Then layer all three layers with butter cream (charlotte, condensed milk, powdered sugar, etc.) as follows.
  24. On the soaked bottom biscuit layer, apply an even layer of the prepared cream (2-3 mm) with a knife, spoon or spatula.
  25. Lay the second biscuit layer on the cream. With your hands or a plank, lightly press the top layer and then moisten it with flavored syrup more than the bottom layer.
  26. On the surface of the second layer of biscuit, also apply a layer of cream, lay the third layer on it, press it on top.
  27. In the same way, moisten with syrup and cover the top and sides of the cake with a thin layer of cream.
  28. You can trim the sides of the cake with sprinkles. Topping can be made from dry biscuit scraps that remain when cutting the biscuit and trimming the cake. Rub the cake slices through a rare sieve or colander, put in a pan or baking sheet and fry until light brown.
  29. How to decorate a biscuit cake:
  30. Fruits (I have kiwi) peel and cut.
  31. Put the remaining cream into the cornet and apply any pattern on the surface of the cake. Butter cream biscuit cake can be decorated with fresh or canned fruit.

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