In the minds of many housewives, especially young and inexperienced, the biscuit dough is the most capricious - it does not suit well, it quickly settles down, it can become "rubbery". But this opinion drastically changes for the better after cooking biscuit with hot milk. Korzhi according to this recipe are juicy, porous and excellent. And in combination with a chocolate cream and an original berry glaze, you get a delicious homemade biscuit cake, which you can cook according to our recipe.
Biscuit cake with berry glaze - step by step recipe
Biscuit in hot milk is easy to prepare, and the result will please its delicate structure and exquisite taste. For berry glaze in this recipe, red currant was used, which balances the sweetness of chocolate cream cream with its light sourness and gives a summer mood dessert. But if you want, you can replace it with cranberries or black currants.
Necessary ingredients:
- milk - 120 ml.
- eggs - 5 pcs.
- sugar - 250 g.
- flour - 160 gr.
- baking powder - 12 g.
- vanilla sugar - 10 gr.
- butter - 180 gr.
- powdered sugar - 40-50 gr.
- cocoa - 20 gr.
- red currant - 120 gr.
- salt
Step-by-step instruction:
We drive into the deep container 3 eggs, mix them with 150 grams of granulated sugar and at the maximum speed whip the mixer to increase the volume 3-4 times.
In a magnificent egg-sugar mixture, we sift a portion of wheat flour. Add a pinch of salt, vanilla sugar, baking powder and stir in a circle, combining the ingredients.
We heat the milk and add in it 60 grams of butter, melt.
On a note! The fat content of milk for this recipe is not of fundamental importance, so you can safely take the percentage that you like.
We pour hot milk with melted butter into a bowl to flour. Gently knead the dough until homogenous with a wooden spoon, do not leave flour bunches.
The resulting biscuit test can fill one form with a diameter of 18-24 cm. In our case, we are preparing a two-tier cake, so we use two refractory containers of different sizes. We lay baking paper along the bottom and bottom, pour the viscous dough into molds with a diameter of 22 and 16 cm. Bake cakes at a temperature of 170 degrees for about 35-40 minutes. Oven do not forget to preheat to the maximum.
We extract cakes from molds, cool and cut with a sharp knife.
On a note! Cut the sponge cake quickly and you can use the usual thread folded in half. To do this, make a few shallow cuts on the sides of the crochet and draw a thread through them.
For cream, grind 60 grams of softened butter, sugar powder, cocoa powder and mix until uniform. Powder will give the cream a fine texture, and cocoa - the taste of chocolate.
It is good to smear the cakes with chocolate cream.
In parallel we are engaged in berry glaze on the basis of a red currant, which with its sourness will balance the sweetness of the cream. For this, the remains of sugar are combined with a pure berry. We put the mixture on the fire, boil for 3-5 minutes, so that the sugar crystals completely dissolved.
We rub the hot currant through a fine sieve. We return the composition to the ladle without oil cake, add the egg and one more yolk. We beat until all the ingredients are combined.
We put on a small fire, throw the remaining 60 grams of oil, stir constantly and bring to a thickening. Berry glaze, although losing its bright color (it becomes pale pink), but it has an amazing aroma and silkiness. Completely cool.
We form a cake from cakes of different diameters, smeared with cream. On all sides, cover with cold berry glaze and sprinkle on the circumference, for example, coconut shavings or biscuit crumbs.
Having decorated with red currant berries and mint leaves, we serve a homemade two-tiered cake with chocolate cream and berry glaze to the table.
