Protein butter cake

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   Measure out the ingredients for the sponge cake.

2. STEP 2

   

   Sift flour with baking powder and salt, mix everything well.

3. STEP 3

   

   Place sugar and soft butter in another bowl and beat until light cream.

4. STEP 4

   

   Add eggs one at a time and beat for 1-2 minutes. If the mixture separates, add 1-2 tsp after each egg. mix flour with baking powder and salt.

5. STEP 5

   

   Add vanilla extract to the butter-egg mixture and stir.

6. STEP 6

   

   Add half the flour and stir. Then add milk and stir. After this, add the remaining flour to the dough and mix. This way the dough will be smooth, lump-free and fluffy.

7. STEP 7

   

   Divide the dough into 6 parts. Add dye to each and mix.

8. STEP 8

   

   Line the bottom of the pan with parchment or grease with butter and dust with flour. The walls of the biscuit pans are not greased. Transfer the dough into a mold and place in the oven preheated to 180 degrees. Bake for 20-25 minutes.

9. STEP 9

   

   Remove the finished biscuit from the mold and let cool.

10. STEP 10

    

    Do the same with the rest of the cakes.

11. STEP 11

    

    If all your molds do not fit into the oven at once in order to bake the biscuits at the same time, then it is better to prepare the dough in parts so that the sponginess of all biscuits is the same. Ideally, cake biscuits should be kept in the refrigerator for at least 12 hours, wrapped in film. This way they will get stronger, and the cake will be smooth and beautiful when cut.

12. STEP 12

    

    Prepare the ingredients for the ganache.

13. STEP 13

    

    Chop the chocolate. Bring half the cream to a boil and pour it over the chocolate. Stir.

14. STEP 14

    

    Add the remaining cream and stir until smooth.

15. STEP 15

    

    Cover with cling film in contact with the surface, let cool completely and refrigerate for 6 hours or more.

16. STEP 16

    

    Then beat the ganache with a mixer.

17. STEP 17

    

    Store the finished ganache in the refrigerator.

18. STEP 18

    

    Trim the tops of all the biscuits.

19. STEP 19

    

    And on the sides.

20. STEP 20

    

    It is easier to work with even cake layers, and the cake does not turn out to be a slide and with voids closer to the edge.

21. STEP 21

    

    Divide the ganache into 6 equal parts (you can weigh and then measure out a sixth part). Use a drop of ganache to secure the bottom crust to the dish. So the cake won't go away. Lay each cake layer on top of each other and coat it with a sixth of the ganache.

22. STEP 22

    

    Use the last sixth of the cake to coat the top. The rough coating of the cake is necessary to prevent crumbs from getting into the cream and decor. Place the cake in the refrigerator to set.

23. STEP 23

    

    Measure out the ingredients for the cream.

24. STEP 24

    

    Place the egg whites and sugar in a steam bath and, stirring, heat to 60 degrees.

25. STEP 25

    

    Then pour into a mixing container or simply remove from heat if you are using a mixer or blender. Beat the whites with sugar until fluffy and completely cooled.

26. STEP 26

    

    When the whites have cooled, without ceasing to beat, add soft butter, spoonful at a time. the oil is over, beat for another minute - and the cream is ready.

27. STEP 27

    

    Cover the top and sides of the cake with cream. The layer does not need to be made too thick.

28. STEP 28

    

    Color part of the cream with red dye. For a piping bag, use a rose tip.

29. STEP 29

    

    Make a bud in the center of the cake.

30. STEP 30

    

    Here it is.

31. STEP 31

    

    Then, turning the cake, make petals. And so on until the cream runs out.

32. STEP 32

    

    So paint the cream in different colors and cover it with petals. When the top is completely covered, go down to the sides. Place the fully formed and decorated cake in the refrigerator for 3 hours to harden and soak.

33. STEP 33

    

    This is such beauty and deliciousness.

Comments on the recipe

Aziza

09.12.2023

4.6

Wow, I've never seen anything like this! Beauty