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Elizaveta
Vageena
Vageena
Pastry chef at her own pastry workshop
Moscow
Moscow
I am an economist by education, a graduate of the Higher School of Economics. Now I manage my own pastry workshop established in 2015.
Mezeskalacs (Hungarian painted gingerbread honey cookies) became my first pastry hobby; the skills acquired at art school came in handy here. Then I was fond of English cakes decorated with icing in Lambeth style. From the external decoration, I came to the very essence of the cakes. I am learning from the experience of French pastry chefs — great masters of their craft, with Russian chefs whom I love and respect very much… I focus on my self-developing both as a pastry master and as a businessperson.
Prune shortcake torte
Ingredients
-
Shortcake dough
- GRANDPRO Tart margarine 180 g
- Sugar 120 g
- Wheat flour 330 g
- Baking powder 5 g
- Egg 1 pc. (55 g)
- Cream
- GRANDPRO Cream margarine 200 g
- Milk jam (boiled sweetened condensed milk) 100 g
- Cognac 10 g
- Filling
- Soft prunes 300 g
- Chocolate streaks
- Chocolate (50% cocoa) 50 g
- Cream 50 g
cooking
Shortcake dough
- Whisk RANDPRO Tart margarine with sugar in stand mixer; add sifted flour with baking powder; whip with spatula attachment. Add an egg and knead the dough.
- Put the dough between two layers of cling film; roll out into a rectangular layer about 1-cm thick. Put it in a refrigerator for 2 hours.
- Roll out the cooled dough into 19-cm circles, 4-5-mm thick. Bake at 200°C for 10–12 minutes.
- Cut 18-cm circles from still hot cake layers, cool. You should get 5-6 cake layers and some trimmings. Chop the trimmings.
Cream
- Whisk GRANDPRO Cream margarine together with milk jam until fluffy; the mixture volume should increase 2-3 times. Add cognac and whisk again.
Filling
- Rinse the prunes, soak them in hot water for 5 minutes, then put on a paper towel and dry. Chop into small pieces.
Chocolate streaks
- Melt the chocolate and warm it up to 45°C. Heat the cream until steam appears, but do not boil. Pour the cream over the melted chocolate and mix until smooth. Use it immediately.
Assembling the torte
- Set aside a small part of the cream to finish the torte. Spread cream over each shortcake layer; top it with chopped prunes. Assemble the torte, wrap it with acetate film and put a cake ring on. Stabilize in a refrigerator to for at least 4–6 hours.
- Cover the stabilized torte with the rest of the cream. Decorate the top with chocolate streaks, cream caps, and prunes.