|
|
Velyka Kyshenya’s Cooking Book
Recipes for baking, cakes, desserts
Appetizers Main courses Recipes for baking, cakes, desserts
Page: 1,2
| "Fruzel" cake |
|
| Products: |
| BASIC SPONGE CAKE: |
| wheat flour – 0.1 kg |
| sugar – 0.13 kg |
| eggs – 6 |
| SOUFFLÉ CREAM WITH CRANBERRIES |
| egg white – 100 |
| sugar – 300 g for soufflé |
| water – 140 g |
| butter – 40 g |
| 70 g for boiling cranberries |
| gelatin – 8 g |
| cranberries – 70 g |
| SYRUP FOR CAKE IMPREGNATION |
| sugar – 0.06 g |
| cognac – 1 teaspoon |
|
Cooking:
 BASIC SPONGE CAKE
1. Energetically beat the egg yolks with half of the sugar envisaged by the recipe until the sugar granules finally dissolve. Beat egg white separately, add sugar at the final stage of beating. Mix beaten egg white with yolk. Gradually add flour to egg-and-sugar mix and knead dough. Put finished dough into forms covered with paper. Bake for 40-45 minutes at 205-225°Ñ temperature. Cool baked sponge cake for 20-30 minutes, take it out of the form and standing for 8-10 hours at 15-20°Ñ temperature.
SOUFFLÉ CREAM WITH CRANBERRIES
2. Dissolve sugar in water and boil well, add gelatin dissolved in water beforehand according to recipe to boiled syrup and continue boiling the syrup for another 5 minutes. Add the boiled sugar and gelatin syrup to beaten egg white, pouring it as a thin trickle, and continue beating for a few more minutes. Add cranberries boiled with sugar and butter at the final stage of beating and then complete beating.
SYRUP FOR CAKE IMPREGNATION
3. Mix sugar and water in proportion 1:1.1 and bring to boil, removing foam all the time. Boil the formed mixture for 15 minutes, cool and filter it and add cognac.
MAKING A CAKE
4. Impregnate the baked sponge cake with sugar syrup and smear it with soufflé cream. Leave the cake for making the soufflé thicken. Decorate the cake with jelly and chocolate adornments after thickening.
|
| Peach and cheese cake |
|
| Products: |
| Basic sponge cake |
| Wheat flour – 0.1 kg |
| Sugar – 0.13 kg |
| Eggs – 6 |
| Cheese cream |
| Cheese paste with dried apricots – 1 packet |
| Cream spray – 1 can |
| Powdered sugar – 200 g |
| Vanilla sugar – 1 packet |
| Syrup for cake impregnation: |
| sugar – 0.06 g |
| cognac – 1 teaspoon |
| Canned peaches – 1 can |
| Peach jelly – 1 packet |
|
Cooking:
Basic sponge cake:
1. Beat egg yolks with half of the sugar envisaged by the recipe until sugar granules finally dissolve. Beat egg white separately, add sugar at the final stage of beating. Mix beaten egg white and yolk. Gradually add flour to egg-and-sugar mix and knead dough. Place finished dough into forms covered with paper. Bake for 40-45 minutes at 205-225°Ñ temperature. Cool baked sponge cake for 20-30 minutes, take it out of the form and let it stand for 8-10 hours at 15-20°Ñ temperature
Cheese cream
2. Knead cheese paste until blobs disappear. Mix whipped cream and powdered sugar with crumbled cheese paste.
Syrup for cake impregnation
3. Mix sugar and water (in proportion of 1:1.1) and bring them to boil, removing foam all the time. Boil the formed mixture for 15 minutes, cool and filter it and add cognac.
Making a cake
4. Impregnate the baked sponge cake with sugar syrup and smear a layer with cream, place pieces of canned peaches onto the cream. Place peach jelly prepared according to instructions on the label on top of the cream and lying peaches.
|
Page: 1,2
|
|
