I saw this cake in Ninotchka's blog “3 with love, relish and beauty” http://ninagolovkoo.blogspot.ru
and fell in love with him, but how could it be otherwise.
A stunning combination of honey and meringue cakes in a combination of two types of cream: oil custard
and fresh cream makes the cake melting in the air.
Honey Cakes
2 eggs
50 g butter
2 tbsp. l honey
100 g sugar
1 tsp soda
2 tbsp. l vodka
350 g of flour + a little for rolling dough
a pinch of salt
meringue cakes
4 squirrels
180 g icing sugar
some lemon juice
cream 1: with fresh juice
300 g cream fresh
250 ml cream fat content of 38%
100 g sugar
cream 2: custard oil
200 g butter
100 g sugar
200 g of milk
4 yolks
1 tbsp corn starch
vanilla extract
for decoration
250 ml cream fat content of 38%
caramel nuts (optional)
Form with detachable sides with a diameter of 20 cm
cooking meringue
Heat the oven to 160 degrees in turbo mode.
Protein whip with a few drops of lemon juice, gradually adding sugar,
the mass should turn out brilliant and steady
On a baking paper draw a circle with a diameter of 20 (2 sheets) and evenly distribute the protein mass
put in preheated oven and bake for 20 minutes at 160 degrees and 2 hours at
temperature 120
making honey cakes
in a skillet with a thick bottom or in a water bath, combine honey, sugar and butter together,
wait until the butter melts and the sugar begins to dissolve constantly stirring.
Eggs with salt, beat a little and pour into the mixture, stirring constantly, boil for 3 minutes.
Stir in vodka and boil for another 3 minutes.
We pour in soda, again we heat for 3 minutes, not forgetting to stir with a whisk, the mass will begin to increase and thicken.
Add the sifted flour and knead the dough.
The dough should be soft but not spread.
Cover with a towel and leave for 20 minutes to cool slightly.
Heat the oven to 200 degrees.
Knead the dough into a bowl.
Divide into 6 equal parts, roll into balls.
Roll out thinly on a parchment, sprinkled with flour.
bake for 3-4 minutes and still hot cut the desired diameter
and so with the rest of the cake layers. Cool
making cream number 1
whip together cream and fresh cream (you can take thick sour cream or homemade cream), add sugar
making cream number 2
In a saucepan, heat the milk, vanilla sticks and sugar until boiling.
Combine yolks with starch and stir well to avoid lumps.
Pour off some milk and mix with yolks gently with constant stirring.
pour this mass into the milk and continue to stir while cooking until the mass thickens over low heat.
Cover with film to cool to room temperature.
Beat the butter at room temperature until light, fluffy mass is added to the cream and beat.
Chill.
Cake assembly
Spread the honey cake on the dish. Grease well with the No. 1 cream.
cover with honey cake and lubricate it with cream number 2 with a thin layer
On the butter cream gently place the meringue cake
lubricate it with butter cream, put honey cake on it.
And so on by the same principle.
The main thing is that the meringue was well-smeared with butter cream, so that the meringue does not soak.
top of the cake grease cream.
Cake decoration:
Whip cream with sugar to a stable mass.
Fill the pastry bag with the nozzle asterisk with cream and decorate the cake.
Finely chop the pecan nuts in caramel and fill the middle of the cake with them.
It is advisable to leave the cake in the fridge overnight and let it soak.
The article is based on materials .
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