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Preparation Time
15 min
Cooking Time
2 h
Serves
12
Cuisine
Ukrainian
Difficulty
Categories
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Dear readers, today I will tell you the recipe for a very delicious and delicate cake that literally melts in your mouth. The sponge cake on egg whites turns out very soft and airy, and the cream on egg yolks with butter is rich and aromatic. All this deliciousness is completed by a chocolate glaze with nuts, giving the dessert an incomparable festive look. The advantage of this recipe is that it is very easy and quick to prepare. Even a beginner cook can easily recreate such a dessert. Follow the step-by-step recipe, and you will succeed!
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Serves:
Egg whites - 6 pc
Sugar - 100 g
Wheat flour - 90 g
Chocolate - 130 g
Baking powder for the dough - 10 g
Salt - 2 g
Chocolate - 100 g
Refined vegetable oil - 35 ml
Hazelnut - 50 g
Water - 100 ml
Evaporated milk - 50 ml
egg yolks - 6 pc
Sugar - 100 g
Milk 3.2% - 600 ml
Corn starch - 50 g
Butter 82.5% - 100 g
Vanillin - 2 g
1
Carefully separate 6 egg whites from the yolks. Add a pinch of salt to the whites. Beat the ingredients with a mixer until fluffy. Add sugar, continue beating the whites at the mixer's maximum speed until stiff peaks form.
2
Add the sifted wheat flour mixed with baking powder to the beaten egg whites. Carefully fold the flour mixture into the egg whites using a silicone spatula.
3
Add the chocolate grated on a large grater to the dough, mix the ingredients until smooth.
4
Place the dough on a baking sheet lined with parchment paper, and evenly spread it over the entire surface with a silicone spatula. I baked the sponge cake in two molds measuring 30x20 cm.
5
Place the sponge cake in an oven preheated to 180 degrees for 10-12 minutes. Once the cake is baked and slightly browned, remove it from the oven. Cool the sponge cake on a rack to room temperature.
6
Meanwhile, prepare the cream. In a saucepan, combine 6 egg yolks, sugar, corn starch, and vanillin.
7
Pour milk at room temperature into the mixture. Mix the ingredients with a whisk until smooth. Stirring constantly, cook the cream over low heat until the first bubbles appear. Then remove the cream from the heat, cover with cling film in contact, and cool to room temperature.
8
Beat the softened butter at maximum mixer speed until fluffy. Then add the custard base to the butter in parts, beating the cream until smooth each time.
9
As a result, the cream should be uniform and glossy. To make it easier to work with, it can be placed in the refrigerator for 30 minutes to thicken.
10
Ready sponge cake cut into 4 equal layers, place on a flat plate of appropriate size. Soak the layer with a mixture of water and condensed milk.
11
Spread 1/4 of the cream over the cake layer. Alternate the layers to assemble the entire cake.
12
Spread the remaining cream over the top and sides of the dessert. For the glaze, melt the chocolate in a water bath. Add the oil and coarsely chopped hazelnuts, mix. Cover the finished dessert with slightly cooled chocolate glaze.
13
Aromatic, airy, and very delicious cake "Tenderness" cut into serving pieces and serve with coffee or tea.
14
Enjoy your meal!
Serves:
Fat
284
Carbs
481
Protein
75
Kcal
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