Cake Suitcase

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. Also, the bowl in which the proteins will be whipped should be clean, without traces of fat. It is better to wipe it with a paper towel soaked in vinegar or lemon juice.

2. Step 2:

   

   Put the yolks in a bowl, add half the sugar and vanilla sugar

3. Step 3:

   

   Rub the yolks well with sugar until they increase in volume and whiten the mass. The yolks can be ground with a mixer

4. Step 4:

   

   Place the whites in a clean bowl and beat at low or medium speed of the mixer

5. Step 5:

   

   To form a light fluffy foam

6. Step 6:

   

   Increase the speed of the mixer to medium or maximum (the speed depends on the power of the mixer) and, without stopping whipping, pour sugar in a thin stream. When all the sugar is added, continue whipping until the whites pour out of the bowl when tilting (or turning) the bowl

7. Step 7:

   

   Add a third of the whipped whites to the yolks

8. Step 8:

   

   And gently, from bottom to top, mix

9. Step 9:

   

   Add the sifted flour to the yolk mass and mix well

10. Step 10:

    

    Then add the remaining whipped whites

11. Step 11:

    

    And very carefully, with movements from bottom to top, as if lifting layer by layer, mix the dough

12. Step 12:

    

    The form is filled with dough no more than 2/3 of the height, since when baking the biscuit increases in volume by about 1.5 times. Put the dough into a mold and level the surface. Bake the sponge cake in a preheated 180 ° C oven for about 30-35 minutes. During baking, it is advisable not to open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. But, if there is no need, it is better not to open the door during the entire time of baking the biscuit.

14. Step 13:

    

    The biscuit is ready, if it has shrunk a little, the edges move away from the walls of the mold and when you lightly press it with your fingers, the biscuit springs, and the hole is quickly restored. Carefully remove the sponge cake from the mold, put it on the grill and let it cool. Cover the cooled biscuit with a napkin or paper towel and let it lie at room temperature for 8-12 hours (then, when soaked with syrup, the biscuit will not get wet and crumble when sliced).

15. Step 14:

    

    When the cake has cooled down, cut it into two cakes, soak it with syrup (I took vanilla extract and added it to the syrup) and smear the cakes with each other and of course the sides and top, preparing the surface for applying mastic, put it in the refrigerator

16. Step 15:

    

    While our cake cools down, we will prepare the cream in the meantime

17. Step 16:

    

    The cream is very simple and well-known, it is butter with condensed milk

18. Step 17:

    

    Beat down the soft butter, gradually introducing condensed milk

19. Step 18:

    

    Next, we prepare brown mastic or buy ready-made. Roll out a sheet of mastic

20. Step 19:

    

    Strip mode as high as our cake

21. Step 20:

    

    And squeeze out circles and ovals on them

22. Step 21:

    

    Thus making "crocodile skin"

23. Step 22:

    

    In the same way we cover the top of the cake

24. Step 23:

    

    After that, we swing the flagella and glue them on the edges of the joints

25. Step 24:

    

    We form fasteners, a handle...That's it..To make the mastic shine, it needs to be covered with a brush with a solution of honey and vodka (1:1)...We spread the coins..Bon appetit!