Sponge cake with cream
Ingredients:
- 5 eggs
- 5 tbsp sugar
- pinch of citric acid
- 1 tbsp starch
- st.l. flour
Cream:
- 500 gr. condensed milk "Toffee"
- 200 gr. Sour cream (fat content not less than 2,5%)
For registration:
200 g black chocolate
100 g white chocolate
- Combine eggs, sugar and lemon c-to, whip up to an increase in volume in 3 times;
- Mix flour with starch, sift and gradually pour it into the beaten eggs, gently stirring, so as not to lose airiness;
- Lubricate the bottom of the mold with butter, pour out the dough, straighten the top with a spatula;
- Preheat the oven to 180 ° C, bake 30 min. Willingness to check biscuit with a toothpick. Leave in shape until completely cooled.
- The number of biscuits will depend on the size of the form and even on how many tiers of cake you would like to make. (For 2 tiers I prepared 3 biscuits).
- Saturate the biscuits with syrup;
- Prepare the cream: whisk with a sour cream. To smear the cake with cream, put in the refrigerator.
- To make a cake, make a bezel of chocolate. Put the chocolate in a water bath until it melts completely. Cut the size sheet of parchment. Using a confectionery bag or a dense plastic bag, apply an arbitrary pattern of chocolate on the parchment. At 7-10 seconds put in the fridge, get it and carefully put it to the side of the cake. When the chocolate is cold, remove the parchment.
Flowers are made with the help of balloons, the size of the flower will depend on their size. In not very hot chocolate, we dip the balls, forming each layer of the flower, letting them solidify, layer them and fix them with a melted chocolate on the cake.
For the leaves use special silicone molds or fresh leaves of roses (you can use any others). Let the cake stand for at least 2 hours.