when I saw Natasha
makushilda cake "pink" immediately decided that I will definitely do it on DR Nicole and I was not mistaken.
The cake was very tasty and tender.
Natasha thanks for the recipe.
in the recipe were my small changes, I write as I did
biscuit:
210 g flour
70 grams of corn starch
1 tsp baking powder
50 g sugar
85 g (1/2 cup) vegetable oil
150 g (3/4 cup) of water
5 eggs of room temperature
lemon juice a few drops
120 g sugar
I had a red food dye
cream:
150 ml of cream 38%
150 g white chocolate
500 g Mascarpone
impregnation syrup:
I had a raspberry compote
150 g raspberries
shape with a diameter of 20 cm
for decoration:
400 ml of cream 38%
vanilla instant pudding half a pack (40 g)
red food coloring
Cooking sponge cake:
eggs divided into proteins and yolks.
Beat yolks with 50 g of sugar in a blender for 5 minutes to a fluffy, light mass.
Add water and vegetable oil and mix.
Sift flour, starch, baking powder and mix together, add to the mass and mix.
Beat the whites with a few drops of lemon juice until fluffy and add sugar 120 g in portions.
Beat until shiny, steady peaks.
In three steps to introduce proteins to the yolk mass, gently connecting with a spatula.
Divide the dough into 3 equal parts and add a dye to make a light pink,
pink and bright pink.
Heat the oven to 180 degrees.
Grease the form with butter and sprinkle with flour, pour out the dough for the first cake and bake for
10-15 minutes, check with a wooden stick.
Ready cake to cool on a lattice.
Do the same for two more shortcakes.
Preparation of cream:
cream is better to prepare in advance.
Heat the cream and pour the chopped chocolate into pieces, stir.
Cover with foil, let cool and refrigerate overnight.
Get chocolate ganache and beat.
Beat cold mascarpone and mix with chocolate cream.
Syrup:
I used compote with raspberries
Assembly and decoration:
spread on a plate light pink cake soaked with syrup.
Grease with cream and spread raspberry on top of it by pressing it into the cream.
Put pink cake on top, syrup, cream, raspberry
Cover with bright pink cake, soak in syrup, cover with cream on all sides.
Align and put in the fridge (it was standing at night with me)
Whip cream with instant pudding to form a cream, add dye.
We decorate the sides with a cream simply by applying it arbitrarily as if with strokes.
To decorate the top we need a pastry bag and a nozzle asterisk.
Fill the bag with cream and spin from large to small.
That's all our cake is ready.
The article is based on materials .
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