“THE TASTE IN THE DETAILS” CAKE

cooking

Sponge cake

• NOTE: All ingredients must be at room temperature!
• Mix all the dry ingredients: white flour, cocoa powder, baking powder, and baking soda. Sift through a sieve.
• Put the softened GRANDPRO Cake margarine in the bowl of a mixer, whip for about 20 seconds (until smooth).
• Continue whipping, add all the sugar in small portions and whip until fluffy.
• When the margarine and sugar are whipped, add eggs one by one and sour cream, knead.
• Add the dry ingredients in two steps. Knead the dough in the mixer.
• Bake in a round 20-cm mold at 180°C for 45 minutes. This sponge cake is good because it is very juicy and stable.

Shortbread layers

• Combine the sifted flour and GRANDPRO Tart margarine.
• Mix with a mixer with a paddle attachment until crumbs form.
• Add sour cream and egg yolks; knead the dough.
• Form a dough ball and cool it in a refrigerator for at least 4 hours.
• Divide the cooled dough into 6 equal parts; roll out the cakes d=20 cm and bake at 200°C for 8 minutes (until a light yellow crust forms). While the cakes are baking, cook the meringue.

Meringue

• Whip the egg whites with a hand mixer until white; add sugar in parts and whip for another couple of minutes.
• When the mass increases in volume, place it in a water bath and whip for another 5–7 minutes (until it thickens).
• Apply the cooled meringue over cooled shortbread layers, spread evenly over the entire surface.
• Put crushed almonds on top, bake at 180°C for 10–15 minutes (until the meringue dries and the nuts turn brown).

Butter cream

• Whip GRANDPRO Cream margarine at room temperature with a mixer for 3–4 minutes.
• Continue whipping, add condensed milk in a thin stream and whip for another couple of minutes.

Cream of sour cream

• Whip the cooled sour cream in the bowl of a mixer, gradually adding powdered sugar in small parts; then whip at medium speed for about 5 minutes more.

Assembling the cake

• Sponge cake.
• Cream of sour cream.
• Meringue crusted shortbread layer.
• Butter cream.
• Meringue crusted shortbread layer.
• Cream of sour cream.
• Meringue crusted shortbread layer.
• Butter cream.
• Meringue crusted shortbread layer.
• Cream of sour cream.
• Meringue crusted shortbread layer.
• Butter cream.
• Meringue crusted shortbread layer.
• Cream of sour cream.
• Sponge cake.

Decoration

• Whip the cooled vegetable cream in the bowl of a mixer: first at low speed, then increase the speed and continue whipping until a fluffy, stable mass.
• Divide the cooked cream into equal parts, put it in different containers and color it with food colorings.
• Melt the chocolate in a water bath, temper, spread a thin layer on a silicone mat and spread the crushed walnuts on top.
• Decorate with chopped and whole slices of dried mango.