Cake with Custard Buttercream
This creamy butter-cream meringue cake may be a classic Russian pastry made with layers of delicious flavors. the right cake recipe!
INGREDIENTS
250 grams of unsalted butter or Crisco shortening at temperature
2 tablespoons soured cream
3 egg yolks
2 1/2 cups all-purpose flour, sifted
1 teaspoon bicarbonate of soda + 1 tablespoon vinegar
Meringue
3 egg whites
1 cup sugar
Cream butter cream
2 cups milk
3 tablespoons of flour
1 cup sugar
4 egg yolks
2 sticks unsalted butter at temperature
1 teaspoon vanilla
pinch of salt
1 1/2 cups warm plum butter
1 cup chopped walnuts + 1/2 cup chopped walnuts to embellish the edges of the cake
INSTRUCTIONS
How to make a meringue cake
1.Turn the oven to 350 ° F with the rack centered.
Prepare all ingredients.
2.Mix 1 teaspoon of bicarbonate of soda and 1 tablespoon of vinegar during a cup and stir until the froth is gone.
3.Cream 250 grams of butter or Crisco for about one minute. Add 3 egg yolks, vanilla , 2 tablespoons of soured cream and a mix of bicarbonate of soda + butter vinegar and blend together for two minutes. Add 2 cups of flour and beat by hand or a beater until the mixture is combined. Add another half cup and knead.
4.Wrap the dough in wrapping and chill for a minimum of half-hour .
5.After the dough has been within the refrigerator for a minimum of 20 minutes, start making meringues.
How to make meringue
6.Add 3 egg whites to a well cleaned bowl, ensuring there's no fat in it, otherwise the egg whites won't mix properly.
7.Shake for about 30 to 40 seconds at high speed. Now start adding 1 cup sugar a tablespoon and beat for 5-7 minutes on high strength until it's very thick and glossy .
Bake the cake layers
8.Cut the dough into 6 equal pieces.
9.Roll the dough ball into the flipped pan. it's best if the pan is larger than 9 inches to permit the meringue to rise, but a 9 inch pan is ok .
10.Roll it up by sprinkling it with flour or placing a sheet of wrapping in order that the kitchen utensil doesn't stick with the dough.
If you've got quite one pan, you'll add up to three pans at just one occasion .
11.Spread 1/4 cup of plum butter over the rolled dough. Then sprinkle about 1/2 cup of whipped meringue and sprinkle a couple of tablespoons of walnuts on top.
12.Bake for about 15 to 22 minutes or until the meringues are dry to the touch. take care to not burn the peanuts on top. Repeat the method with the remaining dough, until all layers of the cake are cooked.
How to make custard for buttercream
13.Bring 2 cups of milk to a boil.
14.Combine 4 egg yolks, 2 teaspoons vanilla and 1 cup sugar during a bowl and beat until well combined.
15.Pour the recent milk into the egg mixture, stirring constantly. In another bowl, beat 3 tablespoons of flour with about 1/2 cup of milk until smooth. Now pour into the egg / milk mixture and beat together.
16.Cook over medium heat, stirring constantly, for about 4 to five minutes after boiling.
17.Remove from heat, transfer to a bigger plate, cover with wrapping touching the cream and let cool to temperature .
18.Beat 2 sticks or 230 grams of butter at temperature for about 3-4 minutes or until the quantity is rapidly increasing, white and fluffy. Remember to scrape rock bottom of the bowl from time to time. Now add the custard in a further 3, stirring at a minimum between each addition to stop the buttercream from thickening.
Collect the cakes
19.Reserve 1 cup buttercream cream and put aside .
20.Choose the simplest cake layer and put aside , we'll use it for the highest layer of the cake.
Use the remaining buttercream to coat the layers of cake, ending with the prettiest cake layer. Don't cover the highest layer, because it will remain open.
21.Use a serrated knife to chop the edges of the cake, in order that they're slightly even.
Use 1 cup reserved butter cream to freeze the edges of the cake. Now, squeeze the chopped nuts from the side of the cake.
22.Mix 3 tablespoons of hot boiling cream with about 3 tablespoons of bittersweet chocolate chips. Let represent a short time then stir until blended. Use it to pour the edges of the cake with a spoon or by filling a ziplock bag with ganache, then cut the corners and pour over the edges like that.
