Today cake aptly named Marysieńka. It is this name attracted my attention. Because if something, what is so nicely calls may taste bad? I was not wrong, cake first class. Elegant, very tasty and filling. It will be perfectly presented at a reception or holiday table. Fluffy cream and sponge cake boss between moist walnut cake. You have to try and convince themselves. And I sincerely recommend them!
The recipe comes in book “103 cake sister, Anastasia” (with my minor changes).
It may interest you other recipes for holidays?
Today, a great event. Great for me, but I hope, it will also be great for you. Well, I am pleased to inform you, that I publish Sweet Calendar 2014! More on this topic can be found in the tab Sweet Calendar 2014. I invite you to read.
Ingredients for the sponge:
- 7 eggs (separate the yolk and the egg white)
- 3/4 glass of sugar
- 2 full tablespoons of cocoa
- 5 heaped tablespoons of plain flour
- 2 tablespoons of potato flour
- 2 teaspoons of baking powder (I gave no)
Egg white with a pinch of salt beat stiff. At the end of the compaction add sugar batch. Then add one egg, whisking all the time. Sift flour with baking powder and cocoa. Stir gently until the egg.
Plaque measuring 25×30 cm parchment paper for baking, translate into prepared cake, top level.
Bake in preheated oven 175 -180° C for 30-40 minutes, or a dry stick. After this time, remove and allow to cool completely. Quenched sponge cakes cut in two. Top baked sponge cake the day before, will be easier Kroll.
Ingredients for walnut cake:
- 250g walnuts
- 5 egg white
- 200g of sugar
- 1,5 tablespoons of liquid honey
- tablespoon of potato flour
- spoon flour
- flat teaspoon baking powder
Egg white with a pinch of salt beat stiff, at the end of churning add the sugar in batches, whisking all the time. Nuts chop into fairly small pieces, Mix the flours, baking powder and honey. Gently stir slaughtered proteins.
Plaque size 25x30cm baking parchment paper. Put the prepared mass of walnut, top level.
Bake in oven at 180 ° C for 30 – 40 minutes, to a nice golden brown in.
Ingredients for the cream:
- 0,5 liter of milk
- 1 Sugar with real vanilla
- 1 1 teaspoon vanilla extract
- 5 yolks
- 180g of sugar
- 1,5 tablespoons of potato flour
- 250g butter, softened
With 0.5 liters of milk half a cup of pee, add the flour and egg yolks and mix to a smooth paste. Boil the remaining milk with the sugar and vanilla extract. At the boiling milk flour and mix well – egg and cook the pudding, all the time mixing thoroughly, that no lumps formed. The cooked pudding cool.
Beat the softened butter on the bright and fluffy, add batches cold pudding, mixing all the time, mixer at medium speed.
Folding the dough:
In the first half of the top biscuit put cream, align. On cream laid pecan pie and put him second part of the cream. Cover with a second biscuit topped. Active pour chocolate icing and decorate freely.
Perfect chocolate sauce:
- 4 tablespoons of milk
- 4 tablespoons butter
- 4 tablespoons of sugar
- 4 tablespoons sifted cocoa
Boil milk with sugar and butter, add cocoa and mix thoroughly. The density of frosting can be adjusted by adding cocoa (if I am to be denser) or milk (if you want to be thinner).