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Step-by-Step Cooking Instructions
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
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
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
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
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.
Ingredients
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