Baking a cake is cheaper than buying it in a store. And there is less chance of getting poisoned or eating margarine with harmful additives.
Content
To prepare a simple holiday
You need to stock up on sponge cake:
- chicken eggs,
- flour,
- sugar,
- cinnamon or vanilla sugar,
- soda,
- vinegar,
- butter,
- milk,
- peaches in syrup
- nuts and a carton of apple juice,
- white bread or breadcrumbs.
- Pistachio nuts are ideal, but you can make the cake with hazelnuts, almonds, cashews or even peanuts.
It is better not to use walnuts.
- First of all, grease two baking sheets with butter.
- And sprinkle with white bread crumbs or breadcrumbs.
- We prepare a simple dough for the cakes, as for making charlotte.
- First, beat five chicken eggs with a glass of sugar.
- Add vanilla sugar or a little cinnamon to the mixture.
- We extinguish the soda on the tip of a knife with vinegar and add it to the mixture.
- Add a glass of flour.
- Beat again. For whipping, you can use a blender, mixer, or food processor. Or you can use a regular spoon or a special broom.
- Pour the dough into a thin layer onto two prepared baking sheets and place in the oven over low heat.
We don't leave the kitchen. After about twenty-five minutes you will need to check the cakes so that the cakes are soft and not breadcrumbs.
In the meantime, we begin to prepare the cream for the cake.
- We begin to grind four hundred grams of butter at room temperature with granulated sugar.
- The proportions are arbitrary, go by taste, but you need no less than a regular glass of granulated sugar.
- Heat the milk until it is warm. But we don’t bring the milk to a boil. And the milk should not be very hot. A little at a time, gradually add warm milk with a tablespoon to the butter and sugar.
- Beat or grind the mixture until you can no longer feel the granulated sugar in the cream.
Don't forget that the cakes are being baked in the oven.
- Remove the prepared cake base from the oven and leave to cool.
- At this time, we continue to “conjure” the cream.
- Mix the delicate cream with peeled and finely chopped pistachios.
- The more pistachios, the tastier and more attractive the cake. Pistachios give the cream a delicate light green tint.
- Leave some pistachios for sprinkling on the sides of the cake. You can use other nuts, just not walnuts.
- Peaches canned in syrup should be finely chopped and added to the cream.
- Reserve two peaches for decoration.
- Cut the cooled cakes into two or three parts. Open a package of apple juice.
- Start folding the cake, soaking each layer with apple juice and brushing with cream.
- Sprinkle the sides and top of the “structure” with chopped nuts.
- Decorate the cake with peach slices.
- Place the cake in the refrigerator for an hour.
- In one hour biscuit cake can be served.