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INGREDIENTS:
Biscuit:
● 4 protein
● 75g of sugar (1)
● 4 egg yolks
● 75g of sugar (2)
● 100g of flour
Cream:
● 400 g fat sour cream
● 200g caster sugar
● 200g heavy cream 33-35%
For decoration:
● fresh berries to taste
PREPARATION:
1. Sponge cake: Sift flour a couple of times. Heat oven to 180 ø C. Protein shake up in fluffy foam with sugar (1) to solid peak. Egg yolks also whip with sugar (2) to dissolve it as much as possible, and egg yolks brightened and become a magnificent mass. Add one third of the proteins to the yolks and mix. Stir very carefully to preserve the splendor of proteins. Then add all the flour and stir until smooth, not to leave pieces of flour. Add remaining beaten egg white, again all mix gently so that the dough is left obemnym.Zastelit air and bottom of the form (glass forms do not need to be lubricated, or biscuit will be difficult to climb, it will slip and slide). Put in preheated oven for 30-35 min.Kogda cake is ready, remove it from the oven, turn the form and placing on the grid upside down and leave to cool for 10-15 minutes. Then you can get cake from the mold and allow it to cool completely.
2. Cream: All products for the cream must be cold. Sour cream and powdered sugar Beat until smooth. It may seem that the consistency has become too liquid, but it is the way it should be.
Then, turning on the mixer at maximum speed, a little bit pour the cream in 4-5 sets. After each addition of cream to give them whipped and thicken. After the addition of the last portion of the cream whipped cream left for another couple of minutes.
3. Assembling the cake: The cooled cake cut into cakes. Impregnates cakes do not need as biscuit becomes so tender that it will be enough moisture from the cream. Each cake fluff cream and assemble the cake. The same cream covered cake on top and align with a pastry scraper or spatula. Garnish with berries.
Biscuit:
● 4 protein
● 75g of sugar (1)
● 4 egg yolks
● 75g of sugar (2)
● 100g of flour
Cream:
● 400 g fat sour cream
● 200g caster sugar
● 200g heavy cream 33-35%
For decoration:
● fresh berries to taste
PREPARATION:
1. Sponge cake: Sift flour a couple of times. Heat oven to 180 ø C. Protein shake up in fluffy foam with sugar (1) to solid peak. Egg yolks also whip with sugar (2) to dissolve it as much as possible, and egg yolks brightened and become a magnificent mass. Add one third of the proteins to the yolks and mix. Stir very carefully to preserve the splendor of proteins. Then add all the flour and stir until smooth, not to leave pieces of flour. Add remaining beaten egg white, again all mix gently so that the dough is left obemnym.Zastelit air and bottom of the form (glass forms do not need to be lubricated, or biscuit will be difficult to climb, it will slip and slide). Put in preheated oven for 30-35 min.Kogda cake is ready, remove it from the oven, turn the form and placing on the grid upside down and leave to cool for 10-15 minutes. Then you can get cake from the mold and allow it to cool completely.
2. Cream: All products for the cream must be cold. Sour cream and powdered sugar Beat until smooth. It may seem that the consistency has become too liquid, but it is the way it should be.
Then, turning on the mixer at maximum speed, a little bit pour the cream in 4-5 sets. After each addition of cream to give them whipped and thicken. After the addition of the last portion of the cream whipped cream left for another couple of minutes.
3. Assembling the cake: The cooled cake cut into cakes. Impregnates cakes do not need as biscuit becomes so tender that it will be enough moisture from the cream. Each cake fluff cream and assemble the cake. The same cream covered cake on top and align with a pastry scraper or spatula. Garnish with berries.
