Cakes Boucher — baking recipes
This small-sized cake and a convex spherical form consists of two halves of an air sponge cake, cream filling. As such, especially good fat, but not too thick creams complement and permeating suhovatoe biscuit dough. The second option-fruit creams, jellies and marmalades. Top products necessarily cover coatingto protect the cake from drying and give additional flavor.
The basis of Boucher—biscuit. Due to the fact that it is cooked without oil, onlyon eggs, he is very gentle and airy. Sponge cake for the cake is a little differentfrom the classic: whites and yolks whipped separately and then mix gently. Baking powder in the dough are added, so treat him with the utmost caution is necessary: it is very important not to rasplyvalsja biscuit baking Tin and kept form. Another culinary trick: flour for bouchee slightly diluted with potato starch.But in order to thoroughly wet pastry cream, I advise you to prepare it at least 24 hours before serving.
- large eggs at room temperature 2 pieces
- a mixture of wheat flour and potato starch (3:1) — 40 g
- 65 g sugar
- fatty cream (33—34%) 100 g
- 100 g sweet cheese curds
- milk 2 tbsp. spoons
- butter 60 g
- cocoa powder 4 tablespoons. spoons
- sugar 2 tbsp. spoons
- milk 4 tbsp. spoons
How to make cake Boucher
Separate the whites from the yolks. Note: eggs should be at room temperature. So they vzob’jutsja more lush, and sugar dissolves (thereby stabilizing mass) rather than remain in the test grains.
Add the whipped yolks and sugar, two thirds of sugar. Whisk the egg yolks at medium speed until very lush bright mass. Separately, whisk together in a sturdy foam proteins.
Add remaining sugar to proteins and mix until it is four corners, and the masswill not become shiny. Gently mix the protein with the yolks. When the mixture becomes almost homogeneous, in two-three receptions enter sifted flour, gently mixing it so that there are no lumps.
Remember: the dough should in no way become liquid and flowing.
Using a pastry bag or package and cut the tip put biscuit on a baking tray covered with parchment. You get 12 halves 6 diameter—6, 5 cm.
Bake cake in the oven, heated to a temperature of 456 (F) within 15—20 minutes, then let the side down.
Mix cocoa, sugar and butter. Spread the mass to homogeneity. Then pour in the milk, put on fire and, stirring constantly, bring to a boil. The sugar in the glaze must be dissolved, and it becomes smooth.
Gently dip the tops of the two halves of the biscuits in the icing and spread on a wire rack. All the excess to drain, and cover the cakes took hold.
This process is very simple, but a mixture of easy and turns out tender, moderately oily and perfectly holding form.
Mix the cream, milk and cottage cheese. Whisk the cream until it becomes homogeneous and begins to hold shape. Put the cream on not glazed biscuit halves.
Cover cake glazed halves, sprinkle chips (or nuts is optional) and send it in the fridge for impregnating.
Serve with aromatic tea is delicious and tender!
You can also offer guests Homemade Nutella