sponge cake with mastic Pink dream

Step-by-step cooking

1. Step 1:

   

   Lightly grease the baking dish with oil and cover with parchment (or grease with oil, sprinkle with flour and shake off excess flour). Sift the flour 1-2 times.

2. Step 2:

   

   Separate the whites from the yolks. 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.

4. Step 4:

   

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

5. Step 5:

   

   Add the third part of the whipped whites to the yolks and gently, from bottom to top, mix. Then add the remaining whipped whites. Add the sifted flour to the yolk mass and mix the dough well.

6. Step 6:

   

   Put the dough into the mold and level the surface. Bake the sponge cake in a preheated 180 ° C oven for about 30-35 minutes.

8. Step 7:

   

   The biscuit is ready, if it shrinks 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.

9. Step 8:

   

   Prepare the syrup: Pour sugar into a small saucepan and pour water. Put the pan on the fire. Bring the mixture to a boil and dissolve the sugar (no need to boil). Turn off the syrup, remove from heat and cool to a temperature of ~ 37 ° C. Add rum, cognac or liqueur to the cooled syrup. Soak the sponge cake for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak with syrup.

10. Step 9:

    

    Prepare butter cream on condensed milk: Beat the softened butter with a mixer (at low or medium speed) until fluffy. Pour the condensed milk in a thin stream, while beating the mass with a mixer (at low or medium speed). Then increase the speed of the mixer and beat the cream until smooth. Add a little raspberry syrup to the cream during cooking to get a pink color.

11. Step 10:

    

    Grease the soaked cakes with cream and lay them on top of each other. On top of the whole cake, carefully coat with cream. It is necessary that the surface of the cake is smooth. Cover the top of the cake with mastic and decorate with roses.

12. Step 11:

    

    Bon appetit !!!