Protein Butter cake

Step-by-step cooking

1. Step 1:

   

   Measure the ingredients for the sponge cake.

2. Step 2:

   

   Sift flour with baking powder and salt, mix everything well.

3. Step 3:

   

   Put sugar and soft butter in another bowl and whisk until light cream.

4. Step 4:

   

   Add the eggs one at a time and beat for 1-2 minutes. If the mixture is stratified, after each egg, add 1-2 tsp of flour to their total mixture of it with baking powder and salt.

5. Step 5:

   

   Add vanilla extract to the butter-egg mixture and mix.

6. Step 6:

   

   Add half the flour and mix. Then add the milk, stir. After that, add the remaining flour to the dough and mix. So the dough will turn out smooth, without lumps and lush.

7. Step 7:

   

   Divide the dough into 6 parts. Add the dye to each and mix.

8. Step 8:

   

   Line the bottom of the mold with parchment or grease with oil and flour. The walls of the molds for baking biscuits are not lubricated. Put the dough into a mold and put it in the oven, preheated to 180 degrees. Bake for 20-25 minutes.

9. Step 9:

   

   Remove the finished biscuit from the mold and let it cool.

10. Step 10:

    

    Do the same with the rest of the cakes.

11. Step 11:

    

    If you do not have all the molds placed in the oven at once to bake biscuits at the same time, then it is better to prepare the dough in parts so that the splendor of all the biscuits is the same. Cake biscuits ideally need to be pulled out at least 12 hours in the refrigerator, wrapped in a film. So they will get stronger, and the cake will be smooth and beautiful on the slice.

12. Step 12:

    

    Prepare the ingredients for the ganache.

13. Step 13:

    

    Chop the chocolate. Bring half of the cream to a boil and pour them over the chocolate. Mix it up.

14. Step 14:

    

    Add the remaining cream and mix until smooth.

15. Step 15:

    

    Cover with a film in contact with the surface, allow to cool completely and put in the refrigerator for 6 hours or more.

16. Step 16:

    

    Then beat the ganache with a mixer.

17. Step 17:

    

    Store the finished ganache in the refrigerator.

19. Step 18:

    

    Trim all the biscuits on top.

20. Step 19:

    

    And on the sides.

21. Step 20:

    

    Smooth cakes are easier to work with, and the cake does not turn out to be a slide and with voids closer to the edge.

22. Step 21:

    

    Divide the ganache into 6 equal parts (you can weigh and then measure the sixth part). Attach the bottom cake to the dish with a drop of ganache. so the cake will not leave. Each cake, laying on top of each other, smear the sixth part of the ganache.

23. Step 22:

    

    Spread the last sixth part of the cake on top. The rough coating of the cake is necessary so that crumbs do not fall into the cream and decor. put the cake in the refrigerator to grab.

24. Step 23:

    

    Measure out the ingredients for the cream.

25. Step 24:

    

    Put the proteins with sugar on a steam bath and, stirring, warm up to 60 degrees.

26. Step 25:

    

    Then pour into a whipping container or simply remove from heat if you are whipping with a mixer or blender. whisk the whites with sugar until fluffy and completely cooled.

27. Step 26:

    

    When the whites cool down, without ceasing to beat, spoon in the soft butter. the oil is over, whisk for another minute - and the cream is ready.

28. Step 27:

    

    Cover the top of the cake and sides with cream. The layer does not need to be made too thick.

29. Step 28:

    

    Color part of the cream with red dye. For the pastry bag, take the Rose nozzle.

30. Step 29:

    

    Make a bud in the center of the cake.

31. Step 30:

    

    Like this.

32. Step 31:

    

    Then, turning the cake, make petals. And so, until the cream is over.

33. Step 32:

    

    So paint the cream in different colors and cover it with petals. When the top is all covered, go down to the sidewalls. Keep the fully formed and decorated cake in the refrigerator for 3 hours so that it freezes and gets soaked.

34. Step 33:

    

    That's such beauty and yummy.