Ptifura cakes

Step-by-step cooking

1. Step 1:

   

   I chose a chocolate sponge cake to make ptifura cakes. It will need: eggs, sugar, flour, cocoa, salt, vegetable oil to lubricate the mold.

2. Step 2:

   

   All products must be at room temperature. Eggs are carefully divided into whites and yolks. Beat the yolks with a mixer with half the norm of sugar until a dense light mass (5-7 minutes).

3. Step 3:

   

   In a clean, dry container, beat the whites. At first at minimum speed until soft peaks. Then increase the speed, beat, adding the remaining sugar in small portions. For the stability of proteins, add salt. Beat to firm peaks. Proteins in an inverted container should be stationary.

4. Step 4:

   

   Add half of the whipped whites to the yolks. Mix with a spatula with neat movements from the bottom up.

5. Step 5:

   

   Mix flour with cocoa, sift. Pour half of the flour sifted with cocoa, mix gently with movements from bottom to top. You can add flour through a sieve to enrich it more with oxygen. So the biscuit will rise better.

6. Step 6:

   

   Similarly introduce the remaining proteins, mix. Then mix the rest of the flour with cocoa, just as gently until an airy homogeneous dough is obtained.

7. Step 7:

   

   Put the dough in a mold, the bottom of which is covered with oiled parchment. The sides of the mold do not need to be lubricated so that the biscuit rises, as if clinging to the edges. Bake in a preheated 180 degree oven for 30 minutes. Do not open the oven for the first 20 minutes so that the biscuit does not settle.

8. Step 8:

   

   Cool the finished biscuit, remove from the mold. It is better to give the biscuit an exposure of 6-8 hours, so that it crumbles less when cut. Cut the sponge cake into 3 identical cakes.

9. Step 9:

   

   I put the two bottom cakes one on top of the other and cut them into strips. The strips will go for square figures, the side parts for round ones.

10. Step 10:

    

    For the cream you will need: yolk, sugar, milk, butter, cognac, cocoa, vanillin. For the glaze, chocolate and butter. For the interlayer and decoration, I took: jam, juice, peanuts, coconut chips.

12. Step 11:

    

    For the cream in a saucepan, combine the yolk with milk, mix until smooth.

13. Step 12:

    

    Add sugar, mix.

14. Step 13:

    

    Bring the mass to thicken over low heat, stirring constantly so that the yolk does not curdle. The resulting milk syrup is well cooled so that the future cream is more stable.

15. Step 14:

    

    Beat butter at room temperature with vanilla sugar until fluffy. Add 1-2 tablespoons of the cooled syrup, whisking at the same time.

16. Step 15:

    

    Add cognac at the end of whipping. You should get a homogeneous butter cream.

17. Step 16:

    

    I soaked the bottom strips of the sponge cake with juice (I had grape juice). Smeared with cream, covered with upper strips and again a layer of cream. I mixed a little cream with cocoa and decorated the cakes on top of the cooking syringe.

18. Step 17:

    

    At the top of the biscuit cake, I cut off the top and cut out the blanks for cakes with a round notch. They also took the sides of the other two cakes. I smeared half of the round blanks with jam (blackcurrant). I covered the top with the second half of the sponge circles.

19. Step 18:

    

    For the glaze, break the chocolate into pieces, melt over low heat with butter. With constant stirring, bring the mass to uniformity. Allow the glaze to cool slightly.

20. Step 19:

    

    Cover the round ptifura with icing on top.

21. Step 20:

    

    Let the glaze dry a little and decorate with coconut chips and chopped roasted nuts. Decoration and filling for cakes can be chosen any at will and taste. Place the finished cakes in the refrigerator for 1-2 hours so that the cream and glaze are stabilized and the cakes are soaked. Have a nice tea party!