Composition / ingredients
Step-by-step cooking
Step 1:
Separate the whites from the yolks. Separate very carefully so that not a drop of yolk gets into the whites, otherwise the whites will not climb. Put the yolks in a bowl, add half the sugar and vanilla sugar.
Step 2:
Rub the yolks well with sugar until they increase in volume and whiten the mass.
Step 3:
Place the whites in a clean bowl and beat at low or medium speed of the mixer until a light fluffy foam forms.
Step 4:
When all the sugar is added, continue whipping until the whites pour out of the bowl when tilting (or turning) the bowl.
Step 5:
Add the third part of the whipped whites to the yolks and gently, from bottom to top, mix.
Step 6:
Add the sifted flour to the yolk mass and mix well.
Step 7:
Then add the remaining whipped whites and very gently, with movements from bottom to top, as if lifting layer by layer, mix the dough.
Step 8:
This is how the dough should turn out.
Step 9:
We bake biscuits in different shapes in diameter to create a second tier
Step 10:
Cut the finished cakes and soak them with syrup. (leave one cake for the crib)
Step 11:
Then smear the cakes with each other
Step 12:
And of course the sides and the top, preparing the surface for applying mastic, put in the refrigerator.
Step 13:
From the cake that we have left, we form a crib
Step 14:
Roll out a sheet of mastic and cover our cake with it.
Step 15:
Cut a ribbon from pink mastic, we will have a ruffle
Step 16:
Along the edge of the ribbon we roll with a wooden stick, so we get a ruffle
Step 17:
We apply it to the cake and repeat the procedure, the bottom of the cake will not "hide" by ruffles:))))
Step 18:
That's how it is:))))
Step 19:
We install our crib on top and make it out also with ruffles
Step 20:
I have a special device for fine ruffles, but it can be replaced by the same principle that we used when decorating the bottom of the cake
Step 21:
Press on the edges
Step 22:
On top "populate the bedspread", decorate with flowers and so on. And of course we put the baby (it is made with the help of a special mold)
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Wheat flour - 325 kcal/100g