- flour - 3.5 glasses (1.5 cups for vanilla and fruit sponge cake, 0.5 st-for chocolate)
- eggs - 15 pieces (5 each for each layer)
- sugar - 5 glasses (1.5 for vanilla and fruit layer, 0.5 for chocolate +1.5 for glaze)
- cranberry juice - 3 st. spoons
- rum - 1 st. spoon
- Vanillin - 2 pieces (1 sachet-for biscuit, 1-for chocolate layer)
- Butter - 150 Grams
- Nuts - - To taste (for decoration)
- boiling water - 0.25 cups (for glaze)
Let's start with baking biscuits. From 1.5 cups of flour, 1 cup of sugar, 1 packet of vanilla sugar and 6 eggs, knead the dough. From this test, bake a round biscuit, cool it and cut into two identical cakes. Now prepare the second kind of biscuit. To do this, we take the same products in the same proportions as for the first, we mix everything and at the very end we fill with 3 tbsp. cranberry juice. While the second biscuit is baked, we'll do the third. For a chocolate dough, we will break the butter with sugar and chocolate. Alternately, add egg yolks 5 eggs, vanillin, nuts, flour and pre-whipped in a thick foam proteins. Send our chocolate biscuit to the oven. Now we form the cake. Down we put a round cake, then a biscuit of pink color, on top of it - chocolate, then pink, then chocolate and again pink. Cover the cake with a second vanilla biscuit. And put in the fridge for 12 hours. Cooking the glaze. Fill the sugar with boiling water and rum and cook under the lid on high heat until cooked. A drop of syrup, when lowered into a glass with cold water, should turn into a ball. Ready the glaze to cool a bit, and then rub it with a spoon until a smooth smooth white mass is obtained. One-fourth of the glaze is separated and cranberry juice is added to it. We take the finished cake out of the refrigerator and fill it with white glaze. Then, using a pastry syringe, we draw a pattern of cranberry glaze. We decorate the cake with cranberries or any other. Bon Appetit!
Servings: 3-4