I confess this cake is my favorite. Juicy biscuit, butter cream and lots of nuts. By the way, there can be any nuts.
Well, let's make this nutty cake together!
Perfect and my favorite BISCUIT Genoese (Genoese biscuit / Biscuit genoese) is one of the versatile biscuits that turns out fluffy, juicy and fluffy without the use of baking soda or baking powder and is suitable for making any biscuit cake.
Enjoy viewing and appetite.
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Cook only deliciously and beautifully, and according to PROVEN recipes with Natalia Goreglyad.
For a step-by-step recipe for a NUT CAKE, see below ...
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Biscuit Recipe (20cm diameter)
180 gr flour
5 eggs (D or C 1)
180 g sugar
50 gr butter
Cream:
240 g butter (82 - 84%)
40 g yolk
130 g sugar
135 gr of milk
15g vanilla sugar
Syrup:
100 grams of sugar
100 g of water
1 tablespoon alcohol
Sprinkling:
200 gr nuts (roasted)
Preparation:
0:00 Let's start making the NUT CAKE.
0:15 Let's make a biscuit. Put eggs (5 pcs), sugar (180 g) in a bowl, stir and place in a water bath.
0:33 While the bowl of mixture is heating, melt the butter (50 g) in the microwave and leave to cool to room temperature.
0:35 Heat the egg-sugar mixture (to about 50 C) until the sugar dissolves, stirring constantly.
0:49 Remove the mixture from the water bath and beat until fluffy, very important!
1:12 Sift flour (180 g) and stir gently until smooth.
1:30 Add room temperature butter and stir again gently.
1:53 Pour the dough into a parchment-lined pan, flatten and shake a little, and roll the pan.
2:13 Bake at 180 ° C for about 30-35 minutes.
2:20 The finished biscuit should come out of the mold at the edges. You can also check the readiness of the biscuit with a wooden skewer, no dough should remain on it.
Also, the biscuit should spring when pressed with a finger.
2:30 Remove the biscuit from the mold and let cool.
2:59 Wrap the cooled biscuit in plastic wrap and leave for 4 hours to stabilize and firm.
3:05 Cut the biscuit into 3 pieces.
3:45 Let's make the butter cream. Milk (135 g), sugar (130 g), vanilla sugar (15 g), yolks (40 g) and bring to a boil, stirring constantly and cook for 1 minute.
4:15 PM Strain the syrup through a sieve. Remove to cool to room temperature.
4:33 Let's make SYRUP. Mix sugar (100 g) and boiling water (100 g), add alcohol (1 tbsp) and leave to cool.
5:00 Let's prepare the cream. Beat butter (240 g) at room temperature until fluffy and light.
5:20 Gradually add the syrup in 3 stages (also at room temperature), whisking thoroughly each time.
6:20 Assembly of the cake. Saturate the first crust with 1/3 of the syrup and add 1/3 of the cream. Repeat this 2 more times.
7:30 Brush the sides of the cake with the remaining cream and sprinkle with nuts (200g). The nuts can be chopped.
8:13 Put the cake in the refrigerator for at least 4 hours.
8:25 Bon appetit and SUBSCRIBE the channel.
8:35 Don't forget to LIKE and the bell.
Негізгі бет INSANE delicious and juicy Sponge cake with peanuts. A simple homemade cake. Biscuit recipe.
Пікірлер: 29