This recipe uses a convenient technique for making cream. It always turns out thick and beautiful. Rest assured, after trying it, you will no longer want to go back to the old ways. Sponge cakes are prepared according to a classic recipe.
Ingredients
- Chicken eggs - 5 pieces
- Flour - 120 g
- Sugar - 150 g
- Baking powder dough - 0,5 tsp.
- Salt - 0,25 tsp.
- Butter - 10 g
- Egg whites - 4 pieces
- Sugar - 1 glass
- Citric acid - at the tip of the knife
- Vanilla Essence - 2 drops
- Water - 120 ml
- Figs - 3 pieces
Step-by-step cooking recipe
Beat eggs with sugar and salt until fluffy foam.
Add flour, baking powder and mix gently.
Cover the split mold with baking paper, grease with oil and pour in the dough.
Bake for 15 minutes at 200 degrees, then another 20 minutes at 175 degrees.
Cool the finished biscuit and cut it into three identical cakes.
In a deep saucepan, mix sugar with water. Cook until bubbles begin to appear.
Add citric acid, stir and turn off the heat.
In a separate container, whisk the whites with vanilla essence.
Whipping sugar syrup with a mixer, pour in a thin stream of protein mass. Continue whisking until the cream thickens.
Assemble the cake, generously greasing the cakes with protein cream.
Put a little cream on top, garnish with chopped figs.
