- Prepared confectionery cream: 1 kg
- Sugar: 1 cup
- Flour: 1 and a half cups
- Eggs: 4 pcs
- Baking powder: 1 tablespoon
- Vanilla: 1/8 teaspoon
- Liquid oil: 4 tbsp
- Water: 4 tablespoons
- essential oil: a few drops
- Almond flakes: for decoration
- Chocolate truffles: for garnish
How to make sliced cream cake
To make this cake, we must first separate the egg whites and yolks. Then beat the egg whites together until they are light and light, multiply in size and do not slip through the dish.
In another bowl, mix the yolks with the sugar and 1/8 teaspoon of vanilla until the yolks double in size. Then add the liquid oil and a few drops of essential oil to the yolks and mix with a mixer to mix with the ingredients. Then mix the flour with baking powder and pass it through a sieve and add it to the yolks. When you add the sifted flour, you have to stir it with a whisk. Then I add the yolks to the egg whites and mix. By doing this, the puff cake will no longer sleep. After mixing the ingredients in a circular motion and mixing thoroughly. Pour the cake ingredients into a rectangular belt mold or mold with greaseproof paper, measuring 20 by 30, and place the cake pan on the third floor at 180 C for 30 minutes.
After cooling, separate the baked cake from the mold and cut it in half, and on one side of the cake layers, pour a little syrup or compote water, and then rub the prepared pastry cream on a layer of cake, and then layer by layer. Next, we put the cake on it and rub a little syrup on the top layer, and then we put the cream on it as a liner. Then cut horizontally into triangles and put cream blossoms on each of the slices and decorate the cream with sequined almonds or chocolate truffles.