How to cook a cake "butterfly"
You will need
- For the dough:
- chicken egg - 4 pieces;
- granulated sugar - 150 grams;
- vanillin - 25-30 grams;
- butter - 50-70 grams;
- baking powder for dough - 25-30 grams;
- flour - 70 grams;
- orange peel 1;
- Cognac - 150 milliliters.
- To prepare the cream:
- sweet curd mass with dried apricots - 500 grams;
- black currant jam - 4 tablespoons;
- fat sour cream - 250 milliliters;
- icing sugar - 50 grams.
- Fruits and berries for decoration:
- Kiwi - 1 piece;
- Mandarin - 1 piece;
- strawberries - 4 pieces;
- cherry - 2-4 pieces.
For the dough, carefully separate the yolks from the whites. Mix the yolks with 70 grams of sugar, vanilla sugar and orange zest, then add the softened butter and whisk thoroughly with a mixer. Separately, beat the whites with the remaining sugar, combine with the yolks and butter, mix gently, add the flour sifted with baking powder. Mix thoroughly.
Put the dough in a round shape and smooth.Bake a sponge cake in a preheated oven of 180-200 degrees for about 50-60 minutes. Cool it down.
Remove the cooled sponge cake from the mold, cut it into two semicircles and put on the dish with the rounded sides to each other. Soak biscuit brandy.
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