Composition / ingredients
Step-by-step cooking
Step 1:
Custard dough without eggs
Step 2:
Drive in the eggs
Step 3:
Custard dough
Step 4:
Squeezing with a pastry syringe
Step 5:
Diamond grid
Step 6:
Grid by squares
Step 7:
Cakes
Step 8:
Cakes with prepared fruits
Step 9:
Laying fruit cakes
Step 10:
Beaten eggs
Step 11:
Adding starch
Step 12:
Milk
Step 13:
Adding butter to the cream
Step 14:
Filling cakes with cream
First you need to draw 2 stencils.
Draw the outline of the future cake on baking paper and draw the entire area in 3x3 cm squares. On the second sheet of baking paper, also draw a contour and draw it with 3x3 cm diamonds .
Boil water with oil and salt for the dough. Pour flour into the water, stirring everything quickly with a spoon. Cool the dough a little and beat in 6 eggs alternately, stirring everything each time until a homogeneous consistency.
Turn the first stencil with the drawing down, lubricate the paper with oil and a pastry syringe filled with dough, circle the contour first, then the mesh. The thickness of the lines should be 4-5 mm.
Bake in a preheated 180 degree oven for 20 minutes.
While the first sheet is being baked, draw a contour and a grid on the second (rhombuses).
Take out the first sheet, put the second sheet to bake. Transfer the baked mesh to a dish.
Do this 2 more times.
So you should get 2 cakes with squares and 2 cakes with diamonds.
Cook the custard.
Boil 1 liter of milk with sugar.
Beat eggs, add starch, mix everything well, dilute 3/4 cup of milk. Pour the mixture in a thin stream into the boiling milk, while stirring the mixture intensively, preferably in one direction, so that no lumps form.
Pour in the condensed milk, continuing to stir.
As soon as the cream thickens, pour in the vanilla sugar, mix everything.
Add the butter, stir the cream well and set it aside to cool slightly.
Cut the fruit into pieces sufficient to fit into the cells of the cakes.
Putting together a Tropicanka cake.
Put a sheet of parchment paper cut along the contour of the cakes on the dish.
Put a cake with a grid of diamonds on the sheet. Put pieces of fruit in the diamonds. Pour all the cream.
Put the cake with a grid of squares. Fruit. Cream.
Put the cake with a grid of diamonds. Fruit. Cream.
Then put the last cake. Do not impregnate it with anything.
Decorate the cake with fruits, sliced thin slices, raspberries.
Mix transparent jelly for cakes with 2 tablespoons of sugar, dilute in 150 ml of water and put in a water bath for 1 minute. Pour the resulting jelly over the top of the cake.
If desired, sprinkle the sides of the cake with cookie crumbs.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- 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
- Condensed milk with sugar - 324 kcal/100g
- Jelly - 80 kcal/100g
- Starch - 320 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
