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Cake "Tenderness"

Author
Cookinero 18 Nov 2022
15490
Cake "Tenderness"

How to cook Cake "Tenderness"

Step 1

Preparation of a biscuit: it is necessary to bake 2 cakes. Each is baked separately. To prepare one cake, beat 4 eggs with a pinch of salt until the volume doubles. Add gradually 100 g of sugar. Continue beating until firm peaks appear. Add flour (100 g) and baking powder (10 g). Mix carefully. Carefully pour into the prepared springform pan lined with parchment and dusted with flour. Bake no more than 15-20 minutes. at a temperature of 160-175°C.

Step 2

Bake the second cake in the same way. Biscuits should be tall, fluffy and soft. cool down.

Step 3

Cake "Tenderness"

Prepare chocolate (slab) for a water bath. Pour on a film (foil) in a thin layer and send to cool. As soon as it hardens, cut into narrow slices and leave to decorate the sides of the cake.

Step 4

Cake "Tenderness"

Cream preparation. Beat sour cream with powdered sugar until thick (so that the "spoon stands"). Divide into 2 unequal parts. In the smaller part, add blended raspberries / strawberries (pre-wipe through a sieve).

Step 5

Cake "Tenderness"

Assembling and shaping the cake: Soak the cooled biscuits with white wine (or apple, grape juice) and gently spread the pink cream on the first biscuit. Place a second biscuit on top and generously coat with white cream, part of which can be squeezed out with a culinary syringe.

Step 6

Cake "Tenderness"

Cool a little (let it grab) and decorate the sides of the cake with chocolate slices. Send the cake for 1 hour in the refrigerator.

Cake "Tenderness" - FAQ About Ingredients, Baking Time and Storage

Yes, you can use Greek yogurt or mascarpone cheese for a similar texture, though the flavor will vary slightly. For a lighter option, whipped heavy cream stabilized with a bit of gelatin also works.
Replace the all-purpose flour with a gluten-free flour blend (1:1 ratio). Ensure the baking powder is gluten-free. The texture may be slightly denser, but it will still be delicious.
Yes, wrap the unfrosted sponge cakes tightly in plastic and freeze for up to 1 month. Thaw at room temperature before assembling. Cream is best made fresh.
Fruit syrups (like peach or raspberry), flavored simple syrup, or even milk work well. Avoid overly sweet liquids to balance the cream.
Assembled, it stays fresh for 2-3 days if covered. Store in an airtight container to prevent drying. The biscuits alone can last 4-5 days.
Try using a commercial egg replacer or a mix of 1 tbsp ground flaxseed + 3 tbsp water per egg. The rise may be less pronounced, so bake in a smaller pan.
Use a warm, sharp knife for clean cuts. For curls, drag a vegetable peeler along the chocolate slab at a slight angle.
Halve all ingredients and bake in 6-inch pans. Reduce baking time by 5-7 minutes. Keep frosting ratios the same for layered flavor.

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