sponge cake with fondant Pink Dream

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Lightly grease the baking pan and line it with parchment (or grease it with butter, sprinkle with flour and shake off excess flour). Sift the flour 1-2 times.

2. STEP 2

   

   Separate the whites from the yolks. Place the yolks in a bowl, add half the sugar and vanilla sugar.

3. STEP 3

   

   Grind the yolks well with sugar until they increase in volume and turn white.

4. STEP 4

   

   Place the whites in a clean bowl and beat at low or medium mixer speed until a light fluffy foam forms. Increase the mixer speed to maximum and, without stopping whipping, add sugar in a thin stream. When all the sugar has been added, continue to beat until tilted (or turning over). ania) the squirrels will not spill out of the bowl.

5. STEP 5

   

   Add a third of the whipped whites to the yolks and mix gently, from bottom to top. Then add the remaining whipped whites. Add sifted flour to the yolk mixture and mix the dough well.

6. STEP 6

   

   Place the dough in the mold and level the surface. Bake the sponge cake in an oven preheated to 180°C for about 30-35 minutes.

7. STEP 7

   

   The sponge cake is ready if it has shrunk a little, the edges move away from the walls of the mold and when you lightly press it with your fingers, the sponge cake springs back and the hole quickly recovers. Carefully remove the sponge cake from the mold, place it on a wire rack and let cool.

8. STEP 8

   

   Prepare the syrup: Pour sugar into a small saucepan and pour in water. Place the saucepan on the fire. Bring the mixture to a boil and dissolve the sugar (no need to boil). Turn off the syrup, remove from heat and cool to a temperature of ~37°C. Add rum to the cooled syrup , cognac or liqueur. Let the sponge cake stand for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak in syrup.

9. STEP 9

   

   Prepare butter cream with condensed milk: Beat softened butter with a mixer (at low or medium speed) until fluffy. Pour in condensed milk in a thin stream, while whipping the mass with a mixer (at low or medium speed). Then increase the speed of the mixer and beat the cream until smooth. Add a little raspberry syrup to the cream during cooking to get a pink color.

10. STEP 10

    

    Grease the soaked cakes with cream and place on top of each other. Gently coat the entire cake with cream on top. It is necessary that the surface of the cake is smooth. Cover the top of the cake with mastic and decorate with roses.

11. STEP 11

    

    Bon appetit!!!

Comments on the recipe

kontaty

19.09.2023

4.5

Wow, what a beauty! There is a “blue” dream there too! I like her even better! With swans, by the way, I often make syrup for impregnation not with water, but with berry juice. Then you get new shades of taste!

Anna

19.09.2023

4.7

Hello kontaty, I’m very glad that you liked the recipe!!! Syrup for soaking biscuits can be made in different ways, depending on your preference.

Anna

19.09.2023

4.7

Making syrup is a separate topic, when I have time, I’ll post the recipe!!!

Anahit

19.09.2023

4.8

Annushka, here you have a beautiful cake with fondant. This means you have experience working with it. I often see that when preparing sponge dough, the whites and yolks are beaten separately. I'm wondering if this is a troublesome matter. I beat everything (and not even with a mixer, but with a hand beater) at once and it turns out very well (you can see it in my “Bird's Milk”). And I would like to see more work with mastic in the pictures

Shura

19.09.2023

4.7

Anechka, very delicate cakes, mastic, of course, really decorates cakes, those who have learned to work with it don’t see the design of cakes differently, there are so many things you can come up with, mastic is like plasticine - so pliable and cozy, if of course everything is according to the rules of preparation done, I also know that it is more convenient to roll it out with a wide rolling pin up to 10 cm in diameter, then it can easily be laid on the cakes and it does not break, I bought one, but have not used it yet, once I take a photo of it, I will show you clearly.

Anna

19.09.2023

4.5

Thank you Shura, Anait, it’s very nice that you came to this recipe!!! I'm making marshmallow mastic and it turned out right away. Shura rolled out the mastic with an ordinary wide rolling pin very carefully on powdered sugar so that it wouldn’t stick to the table, but I read that you can roll it out on starch as well. Anahit, I used to mix the eggs for a sponge cake together with a mixer, though, and the sponge cake also turned out fluffy!!!

Shura

19.09.2023

4.9

I took a photo of the rolling pin; I haven’t tried it yet, but I bought it specifically for mastic.