Tender and Fluffy Celebration Cake

Beautiful, tasty, fluffy, airy, soft — food of the gods! The Tender cake can be decorated in different ways, turning it into a themed dessert for any holiday: New Year, March 8, Easter, birthday. You can make it childish by decorating it with cartoon figures made from mastic. Prepare it at least the night before the feast.
cook time: 24h
Ivy Ramsay
Tender and Fluffy Celebration Cake

Nutrition Facts (per serving)

302
Calories
17g
Fat
31g
Carbs
5g
Protein

Ingredients (10 portions)

For the biscuit:::

Eggs 4 pc
Sugar 230 g
Wheat flour 150 g
Starch 80 g
Milk 160 g
Butter 80 g
Soda 1 g
Vanillin 1 g

For filling::

Heavy cream 700 g
Powdered sugar 250 g
Cottage cheese 250 g

Recipe instructions

Step 1

Step 1
How to make a Tender cake? Prepare your food. Beat the eggs into a deep bowl. Add sugar and beat at maximum speed until fluffy.

Step 2

Step 2
Pour the milk into a saucepan, combine with butter and bring to a boil. Keep it on the fire until the butter completely melts. Sift the flour through a fine sieve and combine with starch, soda and vanillin.

Step 3

Step 3
Stir into the egg mixture, alternately adding the flour and milk mixtures. Knead the dough by hand, using a whisk, to preserve the fluffiness that appears from the beaten eggs.

Step 4

Step 4
Pour the finished dough into a springform baking dish (20 cm) and place in the oven, preheated to 180 degrees, for about 45-60 minutes. Be guided by your oven. The finished biscuit springs back a little when pressed and returns to its original shape.

Step 5

Step 5
Remove the finished biscuit from the mold and cool completely. Then wrap in cling film and refrigerate for several hours. During this time, he will rest and will be well cut into cakes. The sponge cake turns out to be quite tall, so it can be cut into 4 layers.

Step 6

Step 6
To prepare the cream, combine cold heavy cream with powdered sugar and beat until fluffy and stable. The fat content of the cream must be at least 33%. Otherwise they wonʼt fluff up.

Step 7

Step 7
Set aside 1/3 of the cream. Mix the remaining 2/3 of the cream with soft cottage cheese, rubbed through a sieve. Add the cream a little at a time to the cottage cheese and mix it in manually with a whisk.

Step 8

Step 8
Soak the sponge cakes with sugar syrup or (to reduce calories) just water. Layer the cakes with curd cream and assemble the cake.

Step 9

Step 9
Coat the top and sides of the cake with cream from the cream that was originally left. Decorate the finished cake according to your taste and skill. Let the cake rest in the refrigerator for several hours before serving. But it is best to leave it to harden overnight. Enjoy your tea!

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