The fluffy taste of ice cream – “Skytochka moloka” cake (cake)!

recipes | June 29, 2024

INGREDIENTS:
For the biscuit:

  • 5 eggs;
  • 125 grams of sugar;
  • 125 g of flour;
  • 25 grams of cocoa;
  • 40 ml of water;
  • 8 grams of vanilla sugar;
  • 1 pinch of salt.

For the cream:

  • 400 g of cream for whipped cream 33-35%;
  • 100 ml milk;
  • 75 grams of honey;
  • 125 g of white chocolate;
  • vanilla or 8 g of vanilla sugar;
  • 10 g of gelatin + 50 ml of water.

For the glaze (optional):

  • 80 g of whipping cream 33-35%;
  • 80 g of dark chocolate.

METHOD OF COOKING:

1. Prepare a biscuit. Beat eggs with sugar with a mixer at high speed for 10-12 minutes until a light and lush mass is obtained. At the end, add vanilla sugar and salt, mix.

Advice. The egg mixture will slowly run off the mixer blades and collect on the surface.

2. Combine the flour with the baking powder, sift the ingredients in 2 portions directly into the bowl and gently mix with a spatula, as if folding the dough.

3. Mix the water with 2 teaspoons of the dough, pour over the edge of the bowl and mix again very well.

4. Cover the baking tray with baking paper and make small sides so that the top is 30*40 cm, grease with a thin layer of butter, pour the dough and distribute.

5. Place the baking sheet in an oven heated to 180°C for 12-15 minutes. Test with a toothpick and let the biscuit cool completely.

6. After that, cut it in half and, if necessary, align the edges.

7. Transfer the upper part to a baking sheet or chopper, place a rectangular pastry ring, line the walls with acetate foil or baking paper and secure.

Advice. Instead of a ring, you can make a frame from foil, folded several times, or put the cake in a mold of the appropriate size.

8. Prepare the cream. Mix gelatin with water and let it swell.

9. In a bowl with cold cream, add vanilla and beat with a mixer until you get whipped cream that holds its shape well. Place the bowl in the refrigerator.

Advice. Before mixing, you can put the mixer blades in the freezer for 10 minutes so that the cream whips better and faster.

10. Heat the milk almost to boiling, but do not boil, pour chocolate over it, wait 1 minute and mix until smooth.

11. Add honey and mix very well again.

12. Heat the gelatin at a minimum temperature until it becomes liquid and homogeneous. Pour into a bowl with chocolate and mix. Allow the homogeneous and smooth composition to cool completely.

13. Then add whipped cream in small portions and mix with a spatula until smooth.

14. We transfer the cream into a form, distribute it and lay out the second biscuit.

15. Prepare the glaze. Heat the cream without letting it boil, pour it into the chocolate, wait 1 minute and mix until smooth.

16. Cover the cake with an even layer of glaze, decorate the surface with a scraper with small teeth and put it in the refrigerator for 6 hours.

17. Cake 1.5 kg, height 5 cm, size 18*28 cm. Before cutting the cake, heat the knife in warm water. We got 12 cookies.

Fluffy and delicate, like a cloud, with a pleasant honey taste. An absolutely delicious dessert with a balanced sweet taste.

We wish you a pleasant appetite in the circle of your loved ones

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