With the help of mastic, even confectioners without experience will turn a cake into a masterpiece. Sponge cake dough is best. There are several types of the latter. It is important to bake the cake correctly and then cover it with mastic.
Pick your recipe
Test creation process
A cake made of light biscuit is suitable for mastic. The main thing is to take a suitable shape and think about how much weight the sweet structure will be. For a family of 3-4 people, the proposed amount of ingredients is suitable. It:
- 5 eggs;
- 1 glass of flour;
- 1 cup of sugar.
If a lot of people gather, then take 2 times more products. Bake the cake two times, each time making a new dough. If you mix all the products at once, then the second half of the test will fall off in 40 minutes, and the biscuit will be spoiled. The result is a cake consisting of 4-6 cakes.
Carefully separate the yolks from the proteins. Put the latter in the refrigerator. Separate carefully so that not a single drop of yolk gets into the protein. To do this, take the egg in your hand, make a notch with a not very sharp knife. Start pouring an egg from one half of the shell to the other above the bowl. It drains protein. Place the yolk in another bowl. So sort all 5 eggs.
Pour sugar into the yolks, whisk them with a whisk or mixer. The yolks should whiten slightly and increase in volume. After this, pour the sifted flour into them, mix the mass until smooth with a spoon.
Get out the squirrels. Add a pinch of salt to them. Beat with a mixer for a minute at low speed, then at high speed. When the foam stops flowing off the blades, it becomes elastic, which means that you can stop the process.
Slide the yolk batter towards you. Put 2 tablespoons of airy protein in it. Gently mix the mass. When it becomes homogeneous, lay out all the protein. Put the spoon in the center of the bowl, carefully turn it over so that the mass begins to mix and does not fall. The dough is ready, you can bake it.
Baking process
By this time, the oven should be preheated to 180 ° C. Lubricate the sides and bottom of the mold with a piece of butter. You can pour quite a bit of flour on it so that the finished cake is better removed. Gently place the dough. Put it in the oven to bake. It can not be opened within 30 minutes, otherwise the dough may fall. Look at the browning process through the door glass. When the top of the cake acquires a dark yellow color, the aroma of baking will begin to soak in the kitchen, open the oven door, pierce the middle of the cake with a toothpick. Get her out. If the dough sticks to a wooden stick, then the middle is still damp. Close the door and wait for the end of the process for another 5-7 minutes. Usually a biscuit is baked for 35-45 minutes.
After that, take it out, transfer it to a wooden cutting board, covering it with the form on top and turning it over. The bottom of the biscuit is smoother than the top, it will be easier to cover it with sweet mastic. So leave the cake upside down. Cut it hot with a knife or thread into 2-3 parts. When it cools, soak the bottom with sugar syrup, coat the layers with cream, and collect the cake. Cover the top and sides of the product with rolled mastic.