Crazy biscuit cake

Step 1. How to make a biscuit cake with custard? Prepare all the ingredients. Butter take natural at least 82.5% fat content. Choose cream at least 32% fat content. Melt butter in the microwave or water bath. Read on to find out how to do this at the end of the recipe. Cool the melted butter. Turn on the oven 180 degrees.

Step 2. How to properly beat eggs with sugar? Wash the eggs, dry and break them into a bowl, add to them ordinary sugar and vanilla (I have a pod of vanilla in my container with sugar, so I did not add vanilla sugar separately). What and in what proportion to replace vanillin, read the article on the link at the end of the recipe. Beat the eggs with sugar for about 10 minutes until you get a very lush and dense mass. Mix the flour with starch and sift together for oxygen saturation.

Step 3. How do you mix biscuit dough? In two doses, add this flour mixture to the egg mass. Read about the features of flour at the end of the recipe. With a corolla or spatula, carefully mix the dry ingredients. Act gently, but carefully, flour lumps should not remain in the mixture. If desired, add coconut shavings and also carefully mix it. Add the melted butter. Stir the dough until uniform and smooth. Read about the secrets of baking biscuits at the end of the recipe.

Step 4. How do you prepare the dough for baking? Tin the tray with baking paper and pour dough on it. Spallow the dough across the surface of the batter. What parchment to choose read the article on the link at the end of the recipe.

Step 5. How much biscuit do you have? Bake biscuits at 180C for about 12-15 minutes. Check your readiness with a press or sword, it should come out dry. The exact cooking time depends on the power and features of your oven. Read more about this at the end of the recipe. Let the biscuit cool. Separate the paper from the biscuit and cut the dry edges. Divide the biscuit into 3 equal parts.

Step 6. How to prepare gelatin for the preparation of cream? Pour gelatin with water and leave to swell. Focus on the instructions on the packaging of your gelatin. About the secrets and subtleties of using gelatin, read the article on the link at the end of the recipe.

Step 7. How to make the custard part of the cream? Separate the yolks from the proteins. In a bowl, combine egg yolks, sugar, starch and vanilla. Wreath the yolks to uniformity. Pour milk into the pan, put on a moderately strong fire and bring it to a boil without distraction. When the milk is heated, gently, with a thin trickle pour it into the yolk mixture, while thoroughly stirring the mass with a corolla. Pour the resulting mass back into the pan and put it on a minimum fire.

Step 8. How much cream do I cook? Stirring, boil the cream until thickened. Don’t be distracted, otherwise the cream may stick to the bottom. Remove the finished custard from the fire and while it is still hot add swollen gelatin. Stir thoroughly so that the gelatin disperses in the mass. Break the chocolate into small pieces and put it in a large bowl, on top of install a sieve. Pour the hot cream on the sieve and wipe it. Leave the cream with chocolate for a few minutes to make the chocolate warm up well.

Step 9. How do you mix chocolate in cream? Stir the cream until the chocolate is completely melted. At this point, I advise you to try the cream and decide whether or not there is enough sugar, as depending on the bitterness of the chocolate, more sugar may be needed. If suddenly the cream turned out not very sweet, when whipping cream add a couple of tablespoons of powdered sugar to them, it will dissolve better in the cream than sugar. Cool the cream at room temperature.

Step 10. How to properly whip cream and mix it in the cream? The fat cream is poured into a high whipping container and whip the mixer until thick cream is obtained. About the rules of whipping cream, read the article on the link at the end of the recipe. In the cooled chocolate part, carefully mix whipped cream. It turns out to be a very light chocolate cream mousse. Before use, send it to the refrigerator.

Step 11. How to prepare syrup for impregnation? Then, mix the water with the water and then mix it until it is completely dissolved. Let him cool down. In the cooled syrup, if desired, add cognac. Syrup ready. What can replace cognac in impregnation? Cognac impregnated can be successfully replaced with rum, orange juice, strong coffee or vanilla extract - the choice depends only on the desired taste accent.

Step 12. How do you make a cake? On the working surface, lay out a part of the biscuit and thoroughly soak it with syrup. The finished cream is transferred to a confectionery bag with a wide round nozzle and with its help apply a layer of cream on the biscuit. Cover the cream on top with the second part of the biscuit, also thoroughly soak it and apply a layer of cream. Cover the cream with the third part of the biscuit, soak. Then, put the cream on top and straighten it. If you wish, use a figure spatula to apply the pattern.

Step 13: How much should the cake soak? Send the cake to the fridge for a couple of hours. After the right time, cut it into cakes.

Step 14. How do you decorate cakes? Each cake, if desired, additionally decorate with the residues of cream to your taste. I also decorated the cakes with fresh raspberries and coconut plates. The extra decoration depends only on your imagination. You can use fresh berries, candied fruit, chocolate, etc. E. Bon appetit!