Biscuit cake with ice cream

Delicate, delicious and very beautiful biscuit cake with a rich creamy taste. Air soaked biscuit, magic "Plombir" cream, which tastes like ice cream, and coconut flakes will give you an unforgettable pleasure!

Ingredients

• For the biscuit:
• Eggs - 6 pcs.
• Sugar - 150 g
• Flour - 200 g
• Baking powder - 2 teaspoons
• Vegetable oil or butter - for greasing parchment
• For cream "Plombir":
• Sour cream with a fat content of 20% - 700 g
• Eggs - 2 pcs.
• Sugar - 240 g
• Butter - 260 g
• Flour - 6 tbsp. spoons
• Vanilla sugar - to taste
• or vanillin - on the tip of a knife
• For impregnation of cakes:
• Sugar - 50 g
• Water - 100 ml
• Lemon juice - 2 tbsp. spoons
• For decoration:
• Coconut flakes - to taste

Directions

1. Let's start preparing the cake by baking a biscuit. Crack 6 eggs into a large bowl. Now pour out the sugar.
2. We begin to beat the eggs with sugar. Approximately I beat 10 minutes.
3. Next, mix dry ingredients. I always do this in a separate container. Pour in the sifted flour and baking powder. We mix everything well.
4. Now we will carefully introduce the flour mixture into the beaten eggs. I do this in small portions, sifting each well through a sieve. Gently mix the dough from bottom to top. The mass should remain airy; it is not necessary to knead the biscuit dough for a long time.
5. We cover the bottom of the form (I have a form with a diameter of 24 cm) with parchment. I grease the parchment with vegetable oil (you can use butter). The sides of the mold do not need to be lubricated. We spread the dough in the prepared form.
6. We bake the biscuit in the oven, heated to 180 degrees, for about 30 minutes. Do not open the oven during baking!
7. We check the readiness of the biscuit with a wooden skewer: it should be dry. If the biscuit is ready, turn off the oven, open the door slightly and leave the form with the biscuit in the oven for another 10 minutes so that the biscuit does not settle.
8. Then we take out the biscuit from the oven, release it from the mold, carefully remove the parchment paper. Let the biscuit cool completely.
9. While the biscuit is cooling, prepare the custard cream. All cream products should be at room temperature.
10. I will use half of the cream for greasing the cakes, and the remaining cream for leveling and decorating the cake.
11. We put a pot of water on the stove. We will prepare the cream in a water bath, so I mix all the ingredients in a metal container. We break the eggs, add sugar and vanilla sugar (can be replaced with vanilla on the tip of a knife). Mix everything well with a whisk until smooth.
12. Add sour cream. I advise you to use high-fat sour cream, then the cream will be more dense and textured.
13. Mix everything well until smooth, and add flour in small batches. Stir until all lumps are gone. This is important, otherwise the cream will turn out with grains.
14. As soon as the water boils in the pan, place the cream container on top so that the bottom of the container does not touch the boiling water, and begin to simmer the mass until it thickens, stirring constantly. It took me only 5 minutes, since the sour cream was 25 percent fat.
15. We remove the custard sour cream from the water bath and leave to cool (I transferred the cream to another container).
16. While the sour cream is cooling, let's deal with butter. Softened butter should be beaten well at high speed of the mixer until fluffy. The mass should turn white, become more airy and creamy. This is a very important step.
17. Continuing to beat the butter with a mixer at medium speed, add the custard cream to the butter in a spoonful. It is important that sour cream and whipped butter are at the same temperature, then everything will work out for sure. The cream will lighten, become light and airy.
18. We cover the finished custard sour cream with cling film in contact and send it to the refrigerator for at least half an hour, and preferably an hour.
19. When the biscuit has completely cooled, cut it into 3 cakes.
20. Another important point for a delicious and tender cake is impregnation for cake layers. Today I will prepare a simple impregnation based on sugar and lemon juice.
21. We combine all the ingredients of the impregnation in a small saucepan and heat over a fire until the sugar is completely dissolved. Let the syrup cool down.
22. We collect the cake. Put a small amount of cream on the bottom of the dish. We put the first cake on top and soak it well with syrup with a brush.
23. For convenience, I put the cream in a culinary bag, but you can spread the cream just with a spatula. The cream keeps its shape perfectly, and at the same time soaks the cakes well.
24. Creamy, delicate vanilla cream "Plombir" is ideal for the porous structure of biscuit cakes.
25. We spread the next cake, cover it with cream.
26. I will also align and decorate the biscuit cake with ice cream.
27. I sprinkle the sides of the cake with coconut.
28. From above, to decorate the cake, using a pastry bag with a suitable nozzle, I will make small roses from the cream.
29. I recommend letting the biscuit cake with Plombir cream soak for several hours, and then you can serve it to the table! Having tried a piece of this cake at least once, you will cook it all the time!