SPONGE CAKE SAVOYARDI
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SPONGE CAKE SAVOYARDI Protein - 135 grams ( approx. from 4 eggs) The yolks - 90 g (6 pieces) Flour - 115 g The corn or potato starch - 10 g Sugar - 125 g pinch of salt CREAM Custard: 150 ml milk or cream a little greasy 1 egg 1 table spoon of sugar 1 teaspoon of starch Butter cream: Whole cooked custard 250 g soft butter 4 tablespoons of powdered sugar vanilla sugar Impregnation: 25 ml. - strong rum (I have cognac) 115 ml. - water 115 ml - sugar syrup (75g sugar + 45g boiled water heated to 85°C) Cooking. Preheat the oven to 180C. . B and C and in t : In a small saucepan heat on low heat whites and sugar, stirring constantly, until 45 C (if no thermometer, and I don't have, try , dipping a finger into the heated mixture). Proteins don't fold due to the presence of sugar. Warm whites pour into a container for whisking and whisk until stable peaks (with a mixer or in a food processor - no difference). Yolks thoroughly mix until a homogeneous mass and in 2-3 reception add to the whites, stirring gently from bottom to top. Flour and starch sift and gradually add to the mixture with care, stirring gently from the bottom up. The finished weight will be dense, lush. It keeps the shape well Put the dough in the form (the form with butter, on the bottom of the oiled parchment) and sprinkle with powdered sugar. My form was 28х23 see Bake in preheated oven &. Ready sponge cake spring - pressed finger, and he again leveled. To give the cake to cool; cut if necessary and remove from the mold. The biscuit allow to ripen at least 7 hours, and preferably 12, and even day. . Custard : Egg whisk with sugar. In parts milk diluted starch. Combine the beaten egg with the rest of the milk and starch mixture, vanilla sugar, put on a small fire heated, stirring constantly. Once starts to boil - remove. Cream cover with foil, let cool. Butter cream: RUB the soft butter until white with powdered sugar, and beat briefly until fluffy. In two-three receptions add cooled custard and beat until lush smooth. Thoroughly impregnate the sponge cake. Put the cream. Divide into equal cakes. Decorate as desired. I - how could. 18:26 Proportions for classic Italian meringue following:
Each part proteins (100%) you need to take 2 parts sugar (200%) and 0.5 parts of water (50%) Of water and sugar to weld a syrup, heat it to a temperature of 120C. Meanwhile, begin whipping whites. The hot syrup right from the fire a thin stream to pour directly into running blender. And then continue to whip to the desired state. Usually during this time the meringue has time to cool...
