Cake "Tidbit"

Category: Confectionery
Cake tidbit

Ingredients

Sponge cake with lemonade:
Egg 4 things
Sugar 1.5 tbsp (280 gr)
Vanilla sugar 1 sachet
Sparkling lemonade 1 glass
Vegetable oil 1 glass
Flour 3 glasses (400 gr)
Baking powder 10 g
Creme brulee:
Milk 300 ml
Yolk 4 things
Sugar 85 g
Corn starch 2 tbsp. l with a slide
Vanilla sugar 2 tsp
Butter 100 g
Cream 33% 250 g
Gelatin 5 g
homemade caramel 4-5 st. l
cream Swiss meringue (for decoration)
Cream of cream and mascarpone (for decoration)

Cooking method

  • This is my next experiment in combining tastes. I really wanted to make creme brulee. It was based on a biscuit on lemonade. Beat eggs + sugar + vanilla sugar with a mixer until fluffy. Continuing to beat (minimum speed), pour in vegetable oil, then lemonade (I would have tried with cream soda, but it was not in the store). Mix baking powder with flour, add in portions and stir. The dough turns out to be liquid, like sour cream. Bake at T 180 "for 30-40 minutes, check the readiness with a toothpick. When ready, leave in the oven turned off for 20 minutes. Then cool on glasses. I baked in a ring 24 cm in diameter, lined the sides with baking paper.
  • After reading a bunch of creme brulee recipes and not being inspired by any, I decided to do it my own way. I took as a basis cream sundae from Larchik79 and homemade caramel (recipe HERE https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=457817.0... It must be cooked in advance and cooled. Grind yolks + sugar + vanilla sugar, add starch and mix so that there are no lumps left. Bring the milk to a boil and pour it into the egg mass in a thin stream, actively stirring, so that the yolks do not curl. Pour this mixture back into a saucepan and simmer until thickened. Remove from heat, add softened butter and stir until it is completely dissolved. Cool to room temperature. (You can put it in a container with cold water, then it will cool down faster). Pour gelatin with a small amount of water and leave to swell. Whip the cream until soft peaks and add portions into the cooled custard base. We add gelatin, swollen and melted in a water bath, and homemade caramel (4 tablespoons were enough for me, but this is for my taste). The cream is ready.
  • We collect the cake in a ring. The sides can be laid out with files, if there is no acetate film, like mine. Cut off the top from the biscuit and divide it into three parts. Assembly: biscuit + impregnation (I have sugar syrup) + cream. We put it in the refrigerator for several hours. We decorate the cake to your taste. I wanted to practice with the baits, so I decorated the sides with Swiss cream, and made the flowers from cream + mascarpone. That's all. Thanks for attention. I would be glad if my recipe is useful to someone.
  • Cake tidbit

The dish is designed for

weight 2000 kg

Time for preparing:

I stretched it out for two days, since there is no opportunity to do what I love at any time

Cooking program:

stove, oven, refrigerator

kavmins
that's really a tidbit for a seagull! so tasty and unusual - I've never heard of biscuits on lemonade
MamaEva
kavmins, THANK YOU!
Shyrshunchik
MamaEva, Olga, it looks nice and the cutter looks appetizing, but how much is a glass?
MamaEva
Shyrshunchik, Tatyana, my name is Olga. A glass of what?
Reset
Olga, I saw a familiar cake)))
Thanks for the recipe!
V-tina
Quote: kavmins
I have never heard of biscuits on lemonade
kavmins, very much in vain - this is a very tasty and easy-to-use biscuit MamaEva, thanks for the wonderful recipe
kil
Olya, who is on the profile picture?
Shyrshunchik
MamaEva, Olenka, forgive me blind, I did not look in that way. Just the glasses are different, how many milliliters is your glass?
MamaEva
Tatyana, 200 ml



Added Thursday, 09 Jun 2016, 04:10 PM

Tina, Hope, to your health!


Added on Thursday, 09 Jun 2016, 04:12 PM

Irina, on the avatar is a kid from the Internet!
Albina
Olga, cake 🔗
Aunt Besya
I haven't heard eitherhere I am about such a biscuit, tell us about it, what is it? Porous, finely porous, how does it increase, how capricious?

Quote: MamaEva
Then cool in glasses.
: -X How is it?
MamaEva
Albina, Thank you!Aunt Besya, Elena, the biscuit is not capricious, dense, sweet, small-porous, but under the crust I had large pores, I think due to the fact that I hammered the dough. Rises well. Cooling on glasses means turning it upside down right in the mold and putting the edges of the mold on glasses, it cools down, hanging in the air

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