Sponge cake with Charlotte cream

Sponge cake with Charlotte cream

Category: Bakery products

Ingredients
Wheat flour (if a measuring cup from a bread machine, then pour up to the 250 ml mark 2 times)	2 tbsp. with a slide
Sugar mixed with vanilla sugar (I don't like very sweet dough)	2 tbsp. without slide
Egg	8 pcs.
Vanilla sugar or 2-3 drops of vanilla essence	1 pack.
Lemon syrup for dipping biscuit
Fried hazelnuts	50 g
Chocolate tendrils and chocolate chips

Cooking method

• Beskit recipe:
• Baking dish 26 cm.
• The sponge cake was cold prepared.
• Protein should be cold and fresh!
• Beat the whites at the lowest speed of the mixer, in an absolutely dry and not greasy dish, otherwise you will not be able to beat. In an ice bath (another one with ice is placed under the bowl). Add a pinch of salt. When the proteins turn white and begin to churn into foam, add sugar one teaspoon at a time, constantly whipping. When you see that the proteins have doubled, the speed of the mixer can be increased. When the proteins with sugar are 3-5 times the original size, you can also pour in the yolk one teaspoon at a time (stir it separately until smooth).
• Then we remove the mixer. And we begin to sift the flour into our proteins a little bit by bit and stir gently with a spoon upwards!to prevent air bubbles from bursting.
• Then grease the bottom of the mold with melted butter, the sides are not needed, otherwise the biscuit will fit only in the middle. Pour our dough into a mold, level the top with a knife, put in the oven for 45-55 minutes.
• The most important thing is not to open the oven for the first 30 minutes !!! Do not stomp or run in the kitchen, otherwise the biscuit may fall off in the oven. Check for readiness with a toothpick as usual ... After baking, turn off the oven and leave the biscuit in the oven for 10 minutes. Then we take out our biscuit and leave it on the breathable surface for 8 hours, preferably 24 hours.
• Cut the biscuit into three cakes and soak it with syrup. The syrup can be anything.
• The foundation:
• 4 tbsp. tablespoons of sugar.
• 6 tbsp. spoons water.
• Boil, cool to room temperature.
• Then we can add:
• The juice of half an orange;
• 5-6 vanillin crystals or 2-3 drops of vanilla essence;
• The juice of half a lemon;
• 2 tbsp. spoons of brandy;
• 2 tbsp. spoons of strong natural coffee;
• 1 tbsp. spoon of apple tincture.
• etc. etc.
• To impregnate a biscuit of 8 eggs, you need a double portion (8 tablespoons of sugar and 12 water).
• Cream recipe "Charlotte"
• The cream is very tasty, similar to ice cream.
• 200 gr. butter.
• 4 tbsp. tablespoons of sugar.
• 2 pcs. egg.
• 4 tbsp. spoons of milk.
• Pour milk into a saucepan and add sugar, bring to a boil.
• Beat eggs in another saucepan, and gradually pour in our milk hot, not boiling syrup. Beat quickly so that the eggs do not curl up. And we heat the mixture again almost to a boil. Do not boil !!!
• Cool to room temperature.
• Beat the softened butter until a white, fluffy, elastic mass. Without ceasing to beat, pour in a thin stream of syrup. Beat for 10-15 minutes. Our cream is ready.
• I had 2 options - white (2 drops of vanilla essence) and brown (1 tablespoon of sifted cocoa powder).

Cooking program:

Preheat the oven to 180C-190C.

Note

I want to share my first experience in making cakes.
I did it for my mom's birthday.
Dough - Biscuit.
Cream - "Charlotte" (2 types of vanilla and chocolate).

The cake, although with butter cream, turns out to be very delicate and light in taste.
If you have any questions, write and answer.

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Here are interesting 307 views and no comments.
Didn't anyone like my recipe?

Here are interesting 307 views and no comments.
Didn't anyone like my recipe?

Now many members of the forum are on vacation,. Many people read, and then when they do, they give a report, for example, I am one of those. This is basically what I do. ... And the cake is interesting. That's when I get there, then I'll report back

[Gdalinka]

Gdalinka ! I know for sure that this is delicious, since I have been baking this recipe for many, many years! I love this cream! It always reminds me of an ice cream rose in a waffle cup for 19 kopecks. There was such ice cream once upon a time.
And if you put another layer of baked meringue between the two layers of the biscuit, then the taste of the cake will change beyond recognition and you will already have two cake recipes. Try it, you won't regret it! Good luck in your endeavors!

Gdalinka,

very nice cake turned out, thanks for the recipe. Can you tell us more about chocolate decorations now? Something I’m not very friendly with chocolate, I haven’t learned to temper, and the products are too soft or fragile.

I wanted to give you some advice on whipping the whites. You can save effort by not whipping in an ice bath. Once upon a time, I also took eggs only from the refrigerator, even cooled the utensils for beating, and now, having studied the theory and tested it in practice, I beat proteins at room temperature remarkably and quickly, and, most importantly, the product is more fluffy. Warm proteins, of course, should not be experimented with if you are making fresh protein cream for the filling, but this is the very thing to add to the dough. That is, if I need to make a biscuit, I either take out the eggs in advance or take them from the refrigerator, put them in hot tap water for about 20 minutes (about 50 radios), and then separate the whites and beat them.

When making a classic Kiev cake, proteins are generally kept for about two days at room temperature, and then whipped for a meringue. The result is excellent.

Thanks for the tips and comments ...
When it comes to whipping warm whites, I know there are two ways, warm and cold. I chose cold because I like a plump biscuit

Chocolate decorations are made like this:
1. Take dark chocolate (it is not as brittle as milk chocolate), melt it in a water bath or in the microwave.
2. If the drawing is complex, you can print it on a printer on plain paper, then put the image under a sheet of parchment paper and circle it on top. I am making an envelope with a small hole from the same parchment paper. (You can use a medical syringe without a needle).
3. Let the chocolate freeze a little at room temperature, then carefully place in the refrigerator.
There are a lot of decoration options.
You can take a rolling pin, wrap it in parchment paper and apply several stripes connected together. It turns out convex decorations.
You can also make chocolate leaves (take a clean leaf of a cherry, apple tree, etc.), apply the melted chocolate with a brush on the leaf, then let it freeze and carefully separate the chocolate.
And about fragility, it's true, jewelry is very fragile, so it is advisable to make them with some margin

[Gdalinka]

Gdalinka, I will certainly experiment with your option in the very near future. Thank you!

[Gdalinka]

Gdalinka,
Wonderful recipe, next week I will bring my son from the dacha and we will sculpt with him :) And I will definitely report