Cake "Attraction"

Cake "Attraction"

Category: Confectionery

Ingredients
For cakes:
Protein	6 pcs
Salt	pinch
Sugar	90 g
Flour	90 g
Baking powder	0.5 tsp
Chocolate (finely grated)	120 g
For the cream:
Yolks	6 pcs
Sugar	130 -150 g
Milk	500 ml
Corn starch)	50 g
Vanilla sugar	1 tsp
Butter	100 g
For glaze:
Chocolate	60 g
Butter	30 g
Milk	30 g
For soaking milk or coffee
Baking tray 30 x 40 cm or 20 x 20

Cooking method

I found the recipe for this cake on YouTube and belongs to the girl Tanya. The cakes for this cake are baked according to the recipe in a baking sheet and then cut into three parts. Collected and cut into cakes. I baked three cakes, separately, so I will write my own cooking process. While the first one was baking I was making dough for the next one. I think you can sinter in a round shape. The cake is tender.

Beat whites from 2 eggs with salt for 1 minute and then, without ceasing to beat, gradually add 30 grams of sugar. Beat the whites until the sugar dissolves and until stiff peaks.

Pour 30 grams of flour and 40 grams of chocolate into the proteins in two steps, stirring with a spatula.

Line the form with parchment and put the dough on it. Distribute to shape and smooth with a trowel. Bake the cake in an oven preheated to 180 grams for 7-9 minutes. Turn the finished cake on a clean sheet of parchment and carefully remove the one on which the cake was baked. And so bake two more cakes.

For the cream, heat 400 ml of milk. Pour sugar, vanilla sugar and starch into a saucepan. Add yolks.

Pour in 100 ml of milk and stir well with a whisk.

Then pour hot milk (400 ml) into the yolk mixture, stirring continuously. Place a saucepan with cream over medium heat. And stirring to brew until thick

Cover the custard base with foil in contact and cool.

For glaze, heat the butter and milk until the butter dissolves. Pour chocolate with this mixture and leave for 1-2 minutes. Then mix well until smooth.

Beat butter.

Introduce the custard base one tablespoon into the oil each time, stirring well with a mixer.

Lay out the cake with the bottom side up. on a substrate or dish. Soak well with milk or coffee. Put 1/3 of the cream on the cake and spread evenly over it. Then put the second cake-impregnation-cream. The third impregnation cake is cream. Smear a little side. Pour the icing on top of the cake. Remove the cake in the cold.

Decorate the finished cake. Enjoy your tea!

delicious cake) thanks!

[Marina]

Marinareally delicious. Thank you!

Svetlana, does the biscuit cake turn out ?, baked very quickly, I can't understand how the cake should turn out in the end.

and the biscuit cake turns out ?,

Zoya, I thought for a long time about the biscuit cake or what to attribute it to. I decided that in biscuits. Yes, the cakes are baked quickly, to a dry stick. And it springs under the finger.

Thank you, I will try, it turns out an interesting biscuit.

Zoya, I’ll say unusual cakes, but delicious. But in the cream I would add lemon zest, I missed it. I love custard with zest since childhood.

Really unusual biscuit, once elastic. Probably due to so much flour. Is the cream not greasy because of the oil? I usually don't add butter to the custard, so I ask.

[Nana]

Nana, Oksana, usually you still need butter in custard. It gives a smooth and silky texture and adds creaminess to the taste. I do for myself, beloved, sometimes without oil to eat. But in the cakes on the table you just need butter ..

[Nana]

Nana, Oksana, usually you still need butter in custard. It gives a smooth and silky texture and adds creaminess to the taste.I do for myself, beloved, sometimes without oil to eat. But in the cakes on the table you just need butter ..

Thanks for the advice.

[Nana]

Nana, in fact, you can make it without butter, only there will be less cream by weight, or instead of butter, you can whip cream 33%.