Terry cake

How to make a terry cake? Prepare the necessary ingredients for baking two types of sponge cake (vanilla and chocolate) and two types of cream. Sift flour and cocoa powder in advance, prepare a baking dish, covering its bottom with parchment, preheat the oven.

1. Prepare a vanilla sponge cake. Carefully divide the eggs into whites and yolks. In one clean, dry bowl, whisk the whites, gradually adding half the sugar. In another bowl, whisk the yolks with the remaining sugar, adding vanilla sugar here as well. Gradually sift the flour to the yolks and gently mix with a silicone spatula with folding movements from top to bottom. Then gradually enter the proteins there, stirring everything very carefully so as not to disturb the airiness of the whipped proteins. Put the dough into a mold (preferably with a diameter of 16-20 cm) and bake the biscuit at 180 degrees for about 30 minutes (baking time may vary, focus on your oven, the features of which you know). During the cooking process, do not open the oven door for the first 20-25 minutes, otherwise the biscuit may settle. Check readiness with a toothpick, it should come out of the center dry and clean. Leave the finished biscuit to cool first in the mold, after 15-20 minutes remove it from there and leave it to cool completely.

2. Prepare a chocolate sponge cake in the same way as vanilla, with the only difference that the flour must be combined with cocoa powder and the resulting dry mixture mixed well with a whisk. Next, follow the recipe for vanilla sponge cake.

3. Cut the finished, completely cooled biscuits in half lengthwise into two cakes. You will get 4 cakes - two white and two dark. From each cake, collect enough crumbs for decoration. This process is not complicated, you need such movements as whether you sweep crumbs from the table, remove from each cake from the incision side as many crumbs as in total will be needed to decorate the cake over the entire outer area from above and from the side.

4. Prepare the custard. Put sugar and vanilla sugar in a saucepan, break eggs there and add flour. Mix well. Pour in the milk and bring to a boil, stirring constantly. Then cool it. Beat the soft butter at room temperature until white with a mixer, then add the custard base one spoonful at a time, beating with a mixer until smooth. Continue to beat the cream for another 1-2 minutes until ready.

5. Prepare a creamy sour cream. To do this, whisk the cooled fatty cream until fluffy and put it in the refrigerator. Mix the fat sour cream with powdered sugar. Combine the whipped cream with sour cream, gently mixing them with a spatula, no need to beat with a mixer!

6. It's time to assemble the cake. Put a dark cake on a dish or a special substrate (start with it, it will turn out a little denser than white). Smear it with creamy sour cream. Put the vanilla cake on top and spread the custard on it. With the rest of the cakes, repeat the same in the same order. Then cover the cake with custard on all sides.

7. To decorate the sides and top of the cake, decorate with two-color crumbs. Place the cake for impregnation in the refrigerator for 6-8 hours, preferably overnight.

Useful tips:

Despite the fact that the process of making a terry cake according to this recipe is quite time-consuming, you can make your work easier by dividing it into several stages. Biscuits and custard base for the cream can be prepared in advance. The cooled cakes, after you have collected the crumbs from them, can be stored in the refrigerator for several days. The custard base for the cream can be prepared the night before, covered with a film "in contact" so that it does not get wet, and placed in the refrigerator. It will stabilize and become more dense, from this the taste and consistency of the cream will only benefit.

All the secrets of making a tall, beautiful, lush sponge cake  read the article about the biscuit dough .

How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make the dish successful, use useful information about the features of ovens !