Cake "Fairy Tale"

Cake "Fairy Tale"

Ingredients

• For the biscuit:
• 120 g flour
• 120 g sugar
• 4 eggs
• For syrup (for impregnation):
• 100 g sugar
• 115 g water
• 1 tbsp cognac
• For cream (with a margin for decoration):
• 200 g butter
• 185 g sugar
• 1 sachet of vanilla sugar
• 2 yolks
• 125 g milk
• 1 tbsp cognac
• 1 tsp cocoa powder
• food coloring (green and pink)

Directions

1. Beat the yolks with 2/3 of the sugar until white.
2. Separately beat egg whites, add the remaining sugar and beat until shiny.
3. Carefully mix the yolks and whites.
4. Add the sifted flour, mix gently but thoroughly.
5. Pour the batter into a greased and floured rectangular cake pan.
6. Bake for 25-30 minutes at 200 degrees. Readiness can be checked with a toothpick - if there is no raw dough left on it, then the biscuit can be removed from the oven. Cool in the mold for 5 minutes.
7. Cut off the corners of the biscuit to form a semi-circular shape.
8. Crumble the trimmings in a blender, and brown on a baking sheet for 10-15 minutes at a temperature of 200 C. Mix them with 1 tsp. cocoa.
9. Syrup:
10. Stir water and sugar over low heat until sugar dissolves.
11. Cool and add cognac (do not add cognac to hot syrup, otherwise it will evaporate).
12. Cream Charlotte:
13. Whisk the yolks and milk.
14. Then add sugar and beat until sugar dissolves.
15. Strain the syrup (egg-milk) and bring to a thickening over low heat, stirring constantly. Cool by placing the saucepan in a bowl of cold water (to stop the brewing process).
16. Beat softened butter, gradually adding egg-milk syrup, add cognac at the end.
17. Divide the cream into 2 parts. Add cocoa to one and beat.
18. Set aside 2 heaping tablespoons of white cream for decoration and tint one green and the other pink.
19. Assembling the "Fairy Tale" cake:
20. Cut the biscuit into three layers.
21. Soak the cakes in syrup.
22. Coat the two bottom cakes with white cream.
23. Coat the whole cake with chocolate cream on top and sprinkle with biscuit crumbs (except for the top).
24. Decoration:
25. Make stripes on the top of the cake with chocolate cream.
26. From pink cream - flowers, from green - leaves.
27. Refrigerate the cake.