Cream cake

European cuisine

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Description Products Steps

Sponge cake with buttercream is not the easiest task for a beginner. Preparing the buttercream requires special skill so as not to whip it too much. Despite this, a cake with cream is quite simple to prepare. All you need is a little patience.

1. Calories
   285,82 kcal
2. Protein
   5,53 gram
3. Fat
   16,22 gram
4. Carbohydrates
   30,81 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Chicken egg

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   6 pcs. = 360 g
2. Wheat flour bakery

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   130 g
3. Sugar

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   1 glass = 180 g
4. Vanilla sugar

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   1 tsp. = 8 g
5. Cream 33% fat

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   500 ml = 500 g
6. Vanillin

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   1 tsp. = 5 g
7. Powdered sugar

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   100 g
8. Dried fruits

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   optional
9. Berries

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   optional

Steps:

1. 
   Cool the cream in the refrigerator. Prepare all ingredients.
2. 
   Separate the whites from the yolks. Place the whites in the refrigerator. In a deep bowl, mix the yolks, vanilla sugar and 100 grams of granulated sugar. Beat the mixture until it turns white and increases in volume.
3. 
   Remove the whites from the refrigerator and beat with the remaining granulated sugar until coarse foam.
4. 
   Mix the whipped whites with the yolks. Sift the flour into the egg mixture, stirring gently.
5. 
   Preheat the oven to 180℃. Grease a baking dish with oil. Pour the dough into it. Place to bake for 30-40 minutes. After baking, let the biscuit cool.
6. 
   While the sponge cake is baking, prepare the cream. Pour the chilled cream into a bowl and beat with a mixer at low speed.
7. 
   Add powdered sugar and vanilla in small portions and beat until smooth. The mass should become dense and increase in size.
8. 
   Assemble the finished cake. Cut the biscuit lengthwise into 2 parts.
9. 
   Place one cake layer on a large plate and spread with most of the buttercream.
10. 
    Cover the top with the second cake layer, brush the top and sides of the cake with the remaining cream.
11. 
    Decorate the finished cake with dried fruits, fresh berries and mint.

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