Tenderness cake with cream sundae

Step-by-step cooking

1. Step 1:

   

   How to make a Tenderness cake with cream sundae? First, prepare the necessary ingredients according to the list. Start with the cakes. Take the flour of the highest grade. Eggs need large selected ones. If the eggs are small, take 5 pieces.

2. Step 2:

   

   Beat eggs with sugar into a fluffy light foam with small bubbles on the surface.

3. Step 3:

   

   Separately sift flour with baking powder through a sieve. This will saturate the flour with oxygen.

4. Step 4:

   

   Pour the flour into the beaten eggs in parts, sifting it through a sieve and gently mixing with a spatula from top to bottom so that the dough does not settle.

5. Step 5:

   

   During mixing, the dough crunches slightly.

6. Step 6:

   

   Cover the bottom of the mold (Ø 18-20 cm) with parchment and oil. There is no need to lubricate the walls with anything, otherwise the biscuit will rise badly. Pour out the dough. Bake the sponge cake for about 30-35 minutes at 180 ° C. The exact time depends on your oven. Do not open the oven during baking, otherwise the biscuit will settle. Leave the mold in the cooling oven with the door ajar for 10 minutes.

7. Step 7:

   

   Leave the finished biscuit at room temperature for 10 minutes, then remove from the mold and allow to cool completely. Cut the cooled biscuit into 3 cakes.

8. Step 8:

   

   While the biscuit is cooling, prepare the impregnation for the cakes.

9. Step 9:

   

   In a saucepan, mix water, lemon juice and sugar. Warm up until the sugar is completely dissolved and cool.

10. Step 10:

    

    Now prepare the cream. Take sour cream with a fat content of at least 25% and thicker. Too wet sour cream will have to be boiled longer in a water bath. Butter should be at room temperature, so take it out of the refrigerator in advance.

11. Step 11:

    

    In a bowl, whisk the egg with sugar and vanilla sugar.

13. Step 12:

    

    Add sour cream and mix again.

14. Step 13:

    

    Mix the sifted flour in parts.

15. Step 14:

    

    Put the bowl on a water bath and simmer, stirring constantly, until thickened. The whisk should leave non-tightening traces on the surface of the cream. The lower the fat content and the greater the moisture content of sour cream, the longer it will take to boil the cream.

16. Step 15:

    

    Remove the finished cream from the heat and cool. So that the surface of the cream does not curl, cover it with cling film "in contact ". As the cream cools, it will thicken even more.

17. Step 16:

    

    Beat butter at room temperature with a mixer until fluffy. Without ceasing to beat, add the cooled sour cream by a spoonful.

18. Step 17:

    

    As a result, you should get an airy, light and very tasty cream resembling a sundae. Hence the name.

19. Step 18:

    

    Tighten the finished cream with cling film "in contact " and put it in the refrigerator for 1-2 hours or longer.

20. Step 19:

    

    Assemble the cake. Soak the cakes with sugar syrup, smear with cream and stack on top of each other.

21. Step 20:

    

    For convenience, I put the cream in a pastry bag and cut off the tip. Leave some cream to smooth and decorate the cake. Put the cake in the refrigerator for 5-6 hours or overnight for impregnation.

22. Step 21:

    

    Sprinkle the sides of the cake with coconut chips if desired. I decorated the cake with stars from the remnants of the cream using a pastry bag and pastry pearls. Bon appetit!