Cake Tenderness

Cake Tenderness is, in fact, a tender, savory and very beautiful cake with a rich creamy taste and airy sponge cakes. I offer a simple recipe for a cake for a festive table from very affordable ingredients that you can find, if not in your refrigerator, then literally in a store not far away.

Detailed VIDEO RECIPE:

So, I break the eggs into a huge container and pour in the sugar. And I start whisking. I beat for approximately 10 minutes.

By the way, the main indicator that matters is a fluffy whitened mass with small air bubbles on the surface. The foam should become thick and light when traces of the mixer whisks begin to remain, and it’s time to beat enough.

Next, mix the dry ingredients.
I always do this in a separate container. Pour in the sifted flour and baking powder. Mix everything well. Now we will carefully introduce the flour mixture. I do this in small portions, sifting each well through a sieve.

Gently knead the dough from bottom to top. This step is very important; flour must be introduced into the dough so that the mass does not settle and remains airy. You should not knead the dough for a long time so that it does not settle. It's quite easy to stir the flour perfectly. I cover the bottom of the mold with parchment. I grease the top of the parchment with vegetable oil; you can use butter. But just a little and only the bottom, there is no need to lubricate the edges.

Pour the dough onto the parchment-lined bottom of the pan.

And now we will bake in a heated oven to 180 degrees. 30 minutes. Do not open the oven during baking. Check the finished biscuit with a wooden skewer. If the biscuit is ready, turn off the oven and open the door, leave the pan in the oven for 10 minutes. This technique will prevent the sponge cake from settling after baking due to a sudden change in temperature. After this, take out the biscuit and leave it in the mold for 10 minutes, then, running a knife along the walls of the mold, remove the biscuit.

Now carefully remove the parchment paper and let the biscuit cool completely. While the biscuit is cooling, prepare the cream. I will create a creamy cream for this cake with the taste of melted ice cream Sundae. In fact, it’s custard sour cream; I discovered it not so long ago, but I’ve already fallen in love with it. Firstly, it is universally suitable, suitable both for layering in sponge cakes and for smoothing them, and it is also excellent for decorating cakes and cupcakes. But perhaps its biggest advantage is its efficiency. For the cream, we will need very ordinary and affordable products. By the way, we need all the ingredients at room temperature.

We will prepare the cream in a water bath, so I mix all the ingredients in an iron container. Break the egg, add sugar and vanilla sugar. Mix everything well with a whisk.

The mass should be homogeneous, but there is no need to beat it too much. Next we add sour cream, I recommend using sour cream with the highest fat content, then the cream will be the densest and most textured. Stir everything well until smooth and add flour in small batches. Stir until all lumps are removed. This is important, otherwise the cream will turn out with grains. As soon as the water boils in the pan, we place our container on top and begin to simmer the mass until it thickens, stirring constantly.

In fact, it only took me 5 minutes. But, this is with the option of 25% fat content of sour cream, with 20% the cream thickens much longer, 15-20 minutes may be useful for you. How to check that your cream is ready? When the whisk leaves noticeable streaks the cream is ready, you can remove it from the heat. Next, let the cream cool. To do this, I placed it in a separate container.

While the cream is cooling, let's make the butter; beat it well at the highest speed of the mixer until fluffy. The mass should turn white, become more airy and creamy, this is a very important step.

Continuing to beat at medium speed, add the custard to the butter, spoonful at a time. It is important that the cream and oil are of a similar temperature, then everything will literally work out. The cream will lighten, become light and airy. Freshly prepared, it looks like melted ice cream. Cover the finished cream with cling film and place it in the refrigerator for at least half an hour, or better yet, an hour. The Sundae cream should strengthen slightly. When cooled, its structure will become similar to real ice cream.

Our biscuit has already cooled down completely and we cut it with a special knife into 3 cakes.
And we will collect the cake. By the way, another important point for a delicious, tender cake is impregnation. So, I will prepare an ordinary impregnation based on sugar and lemon juice. Combine all ingredients in a small saucepan and heat over heat until the sugar is completely dissolved. In the end, we assemble the Tenderness cake. I put a small amount of cream on the bottom of the mold, then put the first shortbread, soak it well with syrup using a brush. We need impregnation to create the most juicy and fragrant biscuit. Spread the cream on the shortcakes. It is important that the cream holds its shape unsurpassedly and at the same time perfectly saturates the shortcakes.

Creamy, tender cream with coconut flakes fits perfectly under the porous structure of the cakes. The cake turns out huge, such a homemade option for a large company. I will smooth and decorate the cake with the cream that we set aside without coconut shavings.

That's all - our Tenderness cake is ready. I recommend letting it soak for several hours, and then you can serve it to the table.

In fact, the tender Tenderness cake, incomparably soaked with a special nutty taste, will amuse everyone. Having tasted a piece of this cake at least once, you will cook it all the time!

Have a nice tea party. Write in the comments what cake to make for you next time!

Sponge cake “affectionate”

How to cook
Step by step photos
Tips for the recipe
Similar Recipes

Ingredients

biscuit
eggs – 6 pcs.
sugar – 170 gr.
flour – 190 gr.
vanilla sugar – 1 pack. 10 g
creamy cream
cream 33% – 250 gr.
sweet powder – 3 tbsp.
snow-white chocolate – 100 gr.
orange-lemon cream
orange – 2 pcs.
lemon – 2 pcs.
sugar – 1.5 -2 cups (200 ml.)
small egg – 3 pcs.
butter – 150 gr.
chocolate for decoration -100 gr

Step-by-step manufacturing recipe

Beat the eggs with a mixer until the mass triples in size - at least 5 minutes.

Without ceasing to beat, add sugar evenly and beat for another 5-6 minutes.

Evenly add the flour sifted with vanilla sugar and carefully mix with a spatula from bottom to top using a folding method.

Grease a baking dish (diameter – 26 cm) with butter and line the bottom with baking paper.

Pour the biscuit mixture into the mold and turn clockwise several times so that a dome does not form during baking.

Bake in a preheated oven up to 175 degrees. in the “top - bottom without blowing” mode for 35-40 minutes. DO NOT OPEN THE OVEN. Focus on the personality of your oven.

Check with a wooden skewers. It must be dry.

Melt snow-white chocolate in a microwave oven and cool until it is ready to mix with cream. I melted it in 2 steps at a power of 800 W.

Whip the cream with sweet powder until stiff peaks form and add chocolate. Stir well.

Grind eggs with sugar very well. Add softened butter.

Grate the zest from 2 oranges and lemons, squeeze out their juice.

Combine juice with eggs and butter. Stir.

Place to cook in a water bath. I put it on when the water has not yet boiled.

Cook, stirring constantly with a whisk, so as not to cook the eggs, until thickened. Taste for sweetness, add sugar if necessary.

Cake “Tender”

Yashasyn, October 19, 2017, 15:00

Number of views: 15121

Number of explanations: 0

Preparation time: 10 min.

Number of servings: 8

cake
sponge cake
layer cake
sweet cake

Ingredients

for biscuit

for cream

Manufacturing

To make dessert, we will use products at room temperature. Therefore, an hour before cooking, take the eggs, butter and milk out of the refrigerator.

Beat the eggs with sugar until a fluffy, snow-white, stable foam forms. It is very important to beat the eggs with sugar well, the splendor of the future sponge cake for the cake depends on this.

Add baking powder and vanilla sugar to the resulting mixture of eggs and sugar and continue beating with the mixer.

Add flour evenly and continue mixing at low speed. The dough comes out of a mixture of very thick sour cream.

Let's prepare a form in which we will bake the shortcakes. I use an ordinary round iron mold, but you can use silicone or glass. If you have an iron pan like mine, then beforehand you need to grease it with butter and sprinkle flour on top so that the cakes do not stick to the pan. You can also use baking paper.

Divide the dough into two parts “by eye”. Pour one part into the mold and place in the oven for 25 minutes. at a temperature of 180°C. When the cake is ready, take it out and place it on a flat surface. We will also bake the second cake.

Let's start making some tender cream for the cake. It will consist of two parts: custard and butter. To make custard, mix milk and egg with a whisk. Add flour, stir and place on low heat. Stirring constantly, bring to a boil, but do not boil. It should thicken as it heats. When it thickens, put it in a cold space to cool.

Using a sharp knife, trim the edges and place them in a separate deep bowl.

Cut any shortbread into two parts so that they are better soaked in the cream.

Grind the edges with your hands so that small crumbs come out.

Let's prepare the butter cream. Beat butter and condensed milk with a mixer until smooth.

Now mix both creams into a homogeneous mass. To do this, add the custard evenly to the buttercream and beat with a mixer at low speed. The cream is ready.

Now let's assemble the cake. Coat any shortbread with cream and stack it. When we have coated all the cakes, coat the edges and top of the cake with the remaining cream.

Sprinkle the prepared small crumbs on top of the tender sponge cake, pressing lightly with your hand.

Let's leave it in the refrigerator for a couple of hours and it's ready to eat! The recipe for this tender cake does not pretend to be a masterpiece of confectionery art, but it is very tasty and soft. You will be able to amuse your loved ones on an ordinary Sunday and on their birthday. Bon appetit!

Cake “Tender”

I’ve already said that I love baking, but it doesn’t work out for me all the time. I think it will come over the years. Now I will tell you about the individuality of making a tender cake crust. According to this recipe, it comes out fluffy, moist and just very tasty.

I have long struggled with the problem of dry cakes, no matter what I did, I even poured a lot more cream, I thought that if it soaked well, the dryness would go away. And sometimes you just don’t want to bother with sponge cakes. In general, I found a magical recipe, adjusted it slightly to suit myself, and I came out with an unusually delicious cake.

I am now sharing this wonderful recipe with you, I think with it you will start baking cakes more often. Another amazing thing about this recipe is that you can bake everything in one crust, it will turn out super high, but its juiciness will not change.

Cream:
- sour cream 20% - 250 g
- sugar - 50 g

Level of difficulty: easy

Production time: 1 day

Production:

First mix all the bulk ingredients: flour, soda, salt, sugar and vanillin.

Mix thoroughly. Add 2 eggs, a little soft butter, vegetable oil, milk and 9% vinegar.

We first distribute everything with a spoon to get a slightly uniform structure, and then beat everything with a mixer. It is better to beat longer so that all the lumps are dispersed and there are more air bubbles.

Line the pan with baking paper and pour out the dough.

I made two shortcakes, although you can create four from the purchased amount of dough. The dough increases in volume very much, so make sure that the amount in the mold is no more than halfway. Place in the oven to bake for 40-50 minutes at 170C. After approximately 30 minutes, we begin to inspect the readiness of the shortbread with a toothpick or match. Everyone's oven is different, so the approach here is personal.

After the cake is cooked, remove it from the mold and place it on a wire rack to cool. So it won’t fog up on the bottom side if you just put it on the table to cool and, accordingly, all the moisture remains in it.

After our shortcakes have cooled (they will be warm), wrap them tightly in cling film or a bag and put them in the refrigerator for at least 4 hours.

I was going to make my own favorite sour cream cream, and added a little sugar, because...

The shortbreads themselves are sweet. Sprinkled bitter chocolate shavings on top for decoration.

I hope you love this recipe and remember me with good words.
Bon Appetit everyone!

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