This specially prepared a cake for my mother, who recently celebrated her birthday. It was important to me at this, he may be clogging or sweet. Rather, light and refreshing. At the base I used chocolate sponge cake, such as in the cake truffle and it moved the mascarpone and cream lemon curd. It came out better than I had expected. Sour cream perfectly composed with chocolate tops. As my brother said, the cake came out “freszowy” :). And I agree with that and I recommend you very much!
Unfortunately, this time will not be cross-, no conditions, and then there was a cake 🙂
Ingredients for the chocolate sponge:
- 4 eggs (separate the yolk and the egg white)
- 3/4 glass of flour
- 3 tablespoons of potato flour
- 1/2 glass caster sugar
- 1,5 Bucket chocolate powder
- 1,5 tablespoons of cocoa
- 30g of finely chopped bittersweet chocolate
Beat egg whites until stiff. At the end of the compaction add sugar batch, mixing all the time. Then add one egg, mixing after each. Sift together the flour with the chocolate and gently stir into the egg. Finally, add the chopped chocolate and gently stir.
The bottom of the springform pan with a diameter of 22cm parchment paper for baking. Insert the prepared mass, align.
Bake in preheated oven 175 – 180° C for 35 – 40 minutes or so. dry stick. After this time, remove and allow to cool completely. Quenched sponge remove plaque and cut into three tops. Top baked sponge cake the day before, then it is better to cut.
Each deck soaking.
- 200ml of weak tea (I used vanilla earl gray)
- 1 1 teaspoon vanilla extract
- 1 – 2 teaspoon of juice from citrine
For mass preparation will be needed lemon curd cream, which you can buy ready, or do nothing but.
Lemon curd (lemon cream):
- 75g butter
- grated rind and juice squeezed 3 cytryn
- 250g of sugar
- 3 large eggs
The heat-resistant bowl placed over a pair of warm sugar, butter, zest and juice of lemons. Mix, until sugar is dissolved and the whole will be warm. Eggs exactly fluff and add to the warm ground. Heat, stirring constantly until, until the mixture begins to stick to the spoon. It is a sign, the eggs thickened. Be very careful, heat not to place undue weight, because the eggs may be cut. Dough is left to cool completely (dobrze jest go schłodzić w lodówce). Given a rule came to me ok. 460g kremu.
Krem do tortu:
- 380- 390g citric cream (according to your own tastes savory)
- 500g mascarpone
- Optional 2 tablespoons granulated sugar, if for someone it will be too sour cream
All the ingredients for the cream to put in the bowl of a blender and blend until fluffy.
The first top place on paterze, spread with cream part, Cover the second top and again put some cream, Cover the final top, top and sides of cake covered with cream. Freely decorate.
I decided to do the decoration in “scales” and show you, how easy it can be interesting to decorate a cake. Just a good cream, Pastry bag and Tylka No 12.
Cream for decoration, of course, on the basis of Swiss meringue:
- 400g very soft butter
- 130g protein
- 260g of sugar
- pinch of salt
Protein transfer to a bowl, add a pinch of salt. Place the bowl over a pan of boiling water, lightly fluff protein. Add sugar and beat until, when all the sugar dissolves. Best to check the foam rubbing between fingers – sugar should not be perceptible.
Remove the bowl from the pot and if you get too much protein should be heated the cool. Then pour into a mixing bowl and blade for whipping protein mix until, until the protein will be very dense (about 10 minutes).
After this time, change the end of the grating, and gradually add a piece of butter, softened, mixing all the time. When mixing can occur, that the weight starts to look like a blighted. Do not worry about it, after a while, further mixing everything will return to normal. I did this cream twice, and has not happened to me nothing.
Cream divided into as many parts, if we want to have color. For me it had to be shades of yellow, but the dyes did not want to work with me and as a result I used only two colors, and not, as initially planned three. Each color translate into a bag with a round tip No. 12. Unfortunately, I have only one end and I had to translate it into another bag.
Superior cake with a thin layer of butter cream (one color).
The tip Tylki applied perpendicular to the side of the cake and squeeze the ball. Rounded tip, eg. spoon or knife put about half squeezed dots, and pushing to the side of the cake drag it to the right. Another dot squeeze in a spot, where the cream ends. In this way, to decorate the cake around and up. This is a laborious, but I, it's worth a little toil.
Remove the cake from the refrigerator about 20 minutes before serving.
And yet previous cake, made for Susan, decorated “the scales” Vertical.
I know, it may seem difficult and complicated, therefore made a short video, so you can see, that it is not. I hope, that it will be helpful.
Good luck and bon appetit!