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Cake Cook

abril 11, 2016
Cake Cook
Usually I cook at the behest of the soul…The recipe is changed according to the mood and new designs are introduced in the course of realization.
  • 1 cup of sugar
  • 6 eggs
  • 1 sachet of vanilla sugar
  • 1 cup flour
  • 1 cup of sugar
  • 150 grams of butter
  • 2 tablespoons of flour
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 0.5 liters of milk
For the filling:
  • 1 jar of preserved cherries
  • 2-3 tablespoons of starch
  • 3 tablespoons of sugar
Cake decorating:
  • 1 jar of canned peaches
  • 0.5 bags of pineapple or peach jelly
  1. Sponge cake:separate the whites from the yolks,whisk whites into stable foam,then gradually add the sugar,after sugar whisk yolks by one then gently add the flour(mix with flour gently).Place into the form and bake until done at 150 degrees(about 45 minutes).
  2. Cream:mix sugar and flour in a saucepan,add the eggs and mix thoroughly,pour the milk and simmer,stirring constantly bring to a boiling.During this process the mass will thicken.Cool and 150 grams of butter that we have already got out of the fridge are waiting for their turn in a bowl.
  3. When the custard has been cooled and butter softened,then whisk the butter and continue to whisk add a spoonful of custard.At the end add delicious liquor to flavor.
  4. Filling:Dry cherries,add the sugar and bring to a boiling.Dilute starch with a little water and add to the boiling syrup.Mix quickly(we’ve got jelly:)).Fill cherries and stir.
  5. Putting the cake:The cake is cut into halves.Impregnate two halves of the cake(I use strong tea with sugar and liqueur),lubricate the lower half with the cream,then spread jellied cherry, cover with second layer and lubricate with cream.Decorate with slices of peaches and cover the top with a layer of jelly.
  6. Let the cake impregnate and soak in the refrigerator for 12 hours.