Spring Cake

Prepare a beautiful cake without mastic! Simple, and most importantly - delicious. Spring cake is a delicate delicacy with condensed milk and coconut cream. Sponge cakes, moderately moist, porous and airy. The cake is also complemented with creamy layers, which makes the taste simply delicious. Cream-curd cream is used to cover the cake, it does not spread, holds its shape perfectly, and is suitable for coloring with any food dyes.
♥PyayviAuthor avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 8 g
Fats 38 % 25 g
Carbohydrates 50 % 33 g
350 kcal
GI: 22 / 0 / 78

Cooking method

Cooking time: 5 h

1. Break the eggs into a bowl, pour sugar, beat until fluffy, about 7-10 minutes. Sift the flour with baking powder into a separate bowl, then combine with the egg mass, mix with a silicone spatula until smooth. Then pour boiling water into the dough, mix quickly. At the very end, pour vegetable oil, mix again.

2. The bottom of the split mold is lined with parchment, pour the dough into it, send it to the oven preheated to 180 degrees for 30 - 40 minutes. The baking time depends on the type of oven, it is better to check the readiness with a wooden skewer. We pierce the biscuit in the center, if the skewer comes out dry - the cake is ready.

3. Put butter at room temperature in a bowl, pour condensed milk here, beat with a mixer until smooth. Then pour the coconut chips, mix thoroughly. The cooled cream is whipped with powdered sugar to lush stable peaks.

4. Prepare the cream for the decor, for this we whisk the cream with powdered sugar, and after that we combine the mass with cottage cheese, mix with a silicone spatula or with a mixer, only at the lowest rpm.

5. Cut the cake into 4 parts. We spread one of the parts on the substrate, impregnate it with syrup, apply a rim of cream for decoration along the edge so that the filling does not leak out. Spread the prepared condensed milk cream on the center of the cake, cover the top with whipped cream. Cover with a second cake, smear it similarly. Thus we collect the whole cake.

6. We level the surface of the cake and sides with cream for decoration in one layer. We send it to the refrigerator for an hour. We divide the remaining cream into several parts, add food dyes to each part, mix.

7. We remove the cake from the refrigerator, apply a bright cream on a cooking spatula and make chaotic smears on the surface and sides of the cake. We decorate the culinary masterpiece with flowers.

Before serving, we once again send the cake to the refrigerator for half an hour.

That's it! Although it's a pity to cut, but you have to try. Have a pleasant tasting!

Calorie content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20 % fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Condensed milk with sugar - 324   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Water - 0   kcal/100g
  • Coconut chips - 592   kcal/100g
  • Cream cheese with 50% fat content - 349   kcal/100g
  • Baking powder - 79   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Syrup - 300   kcal/100g
  • Food coloring - 0   kcal/100g

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