Composition / ingredients
Step-by-step cooking
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Beat eggs, sugar, vanilla sugar with a mixer. Continuing to beat, pour in vegetable oil and lemonade. Pour the flour with baking powder in parts, mix with a mixer. The dough will turn out liquid, like sour cream.
Pour the dough into the bowl of the slow cooker. Set the baking time to 65 minutes. After the signal, add another 65 minutes.
At the end of baking, turn off the heating and leave the biscuit to cool for another 20 minutes.
Then turn the bowl of the slow cooker onto the stands (see photo), you can put it on tea cups, and leave the biscuit in such a suspended state until it cools completely.
In the oven, a simple biscuit is baked at a temperature of 180 degrees for about 25-30 minutes. The shape should be high, because the biscuit rises very much.
After baking, leave the biscuit in the oven turned off for 20 minutes.
Turn the form with the biscuit on the stands and finally cool it.
Cut the biscuit into 5 pieces.
Beat the whites with powdered sugar and salt for meringue. When stable peaks appear, add a few drops of citric acid and beat everything again.
Bake meringue in 2 forms at a temperature of 110 degrees for 2 hours.
Soak the cake with syrup, lubricate with cream (beat boiled condensed milk with butter with a mixer), put the 2nd cake, also soak with syrup, lubricate with cream.
Lay out 1 meringue. Lubricate it with cream. Next - cake, impregnation, cream, meringue, cream, cake, impregnation, cream, cake.
Sponge cake with meringue is almost ready, it remains to decorate it.
To do this, we prepare a wet meringue: beat the whites lightly, add sugar, vanilla, and citric acid to them. We put the dishes with the resulting mixture on a water bath. As soon as the water boils, beat the mass with a mixer for about 10-15 minutes. As soon as strong traces of the whisk appear on the cream, remove the dishes from the fire and whisk the mass for another 3-5 minutes.
Add the dye to it, beat it again, transfer it to a pastry syringe and decorate the cake with small roses, fresh strawberries.
Now we put the cake in the refrigerator for impregnation.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Citric acid - 0 kcal/100g
- Juice - 36 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
- Syrup - 300 kcal/100g
- Food coloring - 0 kcal/100g
- Boiled condensed milk - 328 kcal/100g
