St. Valentinska layered cake

Submitted by enr on 21 Feb 2013
5 eggs
5 tbsp flour
2 vanilla
5 tbsp sugar
fruit juice syrup
2 without boiling cream (strawberry, for every 350 ml liquid)
milk for cream
# For glaze:
2 egg whites
600 g sugar
1 tsp lemon juice
confectionery paint
hazelnuts for decoration
St. Valentinska layered cake
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We make sponge cake for the base. Divide the yolks from whites. Beat the egg yolks with 3 tbsp sugar and vanilla and egg whites to snow with 2 tbsp. Then add flour to egg yolks together with egg whites, such as stirring in one direction with a wooden spoon until a homogeneous mixture. We put in a floured tray and bake in preheated oven at 180-200C until ready. We cool the base and we divide it into two parts, then slightly syrupy. We prepare the cream on the instructions on the package. Stir until the icing powdered sugar is melted and a thick consistency, and then adding the dye. Put cream between the bases, pour the glaze, lateral finalizing cake with crushed hazelnuts. It is important to know that should not syrupy the bases too much because the glaze melts from the humidity of the base (upper base syrup least lower).
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21 Feb 2013