Cake Checker Taxi

Step-by-step cooking

1. Step 1:

   

   Separate the whites from the yolks. Separate very carefully so that not a drop of yolk gets into the whites, otherwise the whites will not climb. Put the yolks in a bowl, add half the sugar and vanilla sugar.

2. Step 2:

   

   Rub the yolks well with sugar until they increase in volume and whiten the mass.

3. Step 3:

   

   Place the whites in a clean bowl and beat at low or medium speed of the mixer until a light fluffy foam forms.

4. Step 4:

   

   When all the sugar is added, continue whipping until when tilting (or turning) the bowl, the proteins will not pour out of it.

5. Step 5:

   

   Add the third part of the whipped whites to the yolks and gently, from bottom to top, mix.

6. Step 6:

   

   Add the sifted flour to the yolk mass and mix well.

7. Step 7:

   

   Then add the remaining whipped whites and very gently, with movements from bottom to top, as if lifting layer by layer, mix the dough.

8. Step 8:

   

   Put the finished dough in a mold with a diameter of 20 cm. and bake for 40-45 minutes at a temperature of 180 degrees

9. Step 9:

   

   Cool the finished biscuit

11. Step 10:

    

    Cut it into two equal parts

12. Step 11:

    

    We add it up like this

13. Step 12:

    

    Cut into cakes

14. Step 13:

    

    Lubricate with cream

15. Step 14:

    

    We leave the top cut off

16. Step 15:

    

    Stir the leftovers into a bowl and mix with the cream

17. Step 16:

    

    Align the top and sides with the resulting mixture

18. Step 17:

    

    Cover with yellow mastic

19. Step 18:

    

    Trim the excess. We roll out the flagellum and glue it to the bottom of the checker. We cut out squares and letters from black mastic and glue everything. The finished product is covered with a solution of vodka and honey 1:1 for shine