Amaretto cake

Category: Confectionery

Ingredients
BISCUIT:
* Eggs	5 pieces.
* Sugar	1 tbsp.
* Wheat flour. a / c	1 tbsp.
* Vanillin	Orcia
CREAM:
* Butter softened	200 BC
* Amaretto	2 tbsp. l.
* Yolk	1 PC.
* Water	25 ml.
* Boiled condensed milk	150 g
* Vanillin	optmya
* Cocoa	2 tbsp. l.
SYRUP (option):
* Sugar	130 BC
* Water	120 ml.
* Amaretto	1 tbsp. l.
CARE:
* Sour cream	3 tbsp. l.
* Cocoa	3 tbsp. l.
* Sugar	4 tbsp. l.
* Butter	30 g

Cooking method

BISCUIT:
Beat eggs, on high speed, until 3-4 times increase. (time depends on the power of the mixer / blender / hands) The mass will turn white, become fluffy and tender. At this stage, add sifted flour with vanilla and knead the biscuit with your hand. Very neatly, gently, like a rake passing the mass between the fingers. Flour should be distributed efficiently.
Now we cover the bottom of the form with baking paper (if necessary, then the sides). Pour out the dough.
We bake in an oven preheated to 180 * C, covering with foil for 30 minutes (at this time, you cannot open the oven, otherwise the biscuit will settle), then remove the foil and bake for another 20-25 minutes. We check the readiness with a splinter or knife (for dryness). The workpiece cools in the form.
CREAM:
Pour the yolk into a saucepan, pour in water and beat with a whisk until foam forms.
Add vanillin, boiled condensed milk and boil until thick, stirring constantly. Cool down.
Beat the softened butter. Pour in Amaretto and continue beating. Now, in the process of whipping in parts, we introduce the custard of the cream. At the last stage, mix in the pre-sieved cocoa powder.
SYRUP:
For lovers of wet cakes, it is suggested to soak them with syrup:
Combine water and sugar. Boil the syrup (8-10 minutes). Remove from heat and pour in Amaretto liqueur. mix until smooth. Cool and saturate the cakes a little.
CARE:
We measure the ingredients, mix. Cook until thickened over low heat. I do it in a microwave - warm it up, stir it, warm it up. I cool it down.
ASSEMBLY:
Divide the biscuit into three cakes. We put the bottom cake on the work surface, soak it with syrup (if you have the option with moistening). Apply an even layer of cream. We perform a similar action with the second cake. Do not saturate or grease the top cake with cream. Cover the sides with the rest of the cream. Now pour it over with fondant so that streaks form on the sides. We design and decorate the glazed top according to your taste and skill.