Cream Rose Cake

1. To make a sponge cake, combine the cooled eggs with sugar and beat until a fluffy mass is obtained.
2. Then take a whisk and then, manually mix the sifted flour into the dough. Add a pinch of soda and vanilla. The dough does not need to be kneaded for a long time. It is necessary to preserve the splendor of the total mass.
3. Pour the finished dough into a baking dish (20-22cm) and put it in the oven, preheated to 180C, for 40 minutes. The finished biscuit will become golden in color and will spring when pressed and retain its shape. The oven cannot be opened for the first 20-30 minutes of baking, otherwise the biscuit may fall off.
4. Cool the biscuit, wrap it with cling film and put it in the refrigerator for a few hours. During this time, he will lie down and rest and will not crumble much when sliced.
5. For the cream, whisk the heavy cream, with a fat content of at least 33%, with powdered sugar. The finished cream should be lush and keep its shape well.
6. Cut the sponge cake into 3-4 cakes, soak with any syrup and layer with cream. Assemble the cake by lining the top and sides of the cake with cream.
Put the cake in the refrigerator, preferably overnight, so that it freezes and gets soaked.
7. Protein custard is well suited for decoration.
To do this, combine sugar with water and put it on fire. Bring to a boil and add a pinch of citric acid. Cook the cream to a temperature of 120C. To do this, you need to have a kitchen, cooking thermometer.
8. In parallel with heating the syrup, beat the egg whites to steady peaks.
9. Then, without stopping whipping, pour the boiling syrup into the egg whites. Continue to beat the cream. It will become thicker and slightly increase in volume.Beat it for a few minutes so that it begins to cool down. When the cream gets a little colder and keeps its shape perfectly - the cream is ready!
10. Color the cream in various shades using food coloring.
11. Using a pastry bag with nozzles, make roses out of cream and decorate the cake.
12. Have a nice tea party!