Delicate and delicious Mother's Day cake 🎂

Cookware: glass, cup, bowl, measuring container, mixer, whisk, kitchen scale, food thermometer, tablespoon and teaspoon, knife, silicone / wooden spatula, blender / coffee grinder, sieve, shape Ø16 cm, pastry bag with nozzles, pastry knife, bakery paper, oven, wooden skewer / speck.

Ingredients

Step cooking

Before you start cooking a biscuit, you need to turn on the oven for heating, setting the temperature in the cabinet 180 ° C.

Cooking biscuit dough

1. Fry and grind 80 g of any nuts into a fine crumb with a blender or in a coffee grinder. Beat three chicken eggs in a bowl and beat until soft foam.
   
2. Pour 180 g of granulated sugar into the egg foam and continue whisking at maximum speed for another 5 minutes. Switch the mixer to a lower speed and pour 120 ml of refined vegetable oil in a thin stream into the egg-sugar mass.
   
3. Continuing to whip, add 125 ml of unsweetened yogurt to the mass, then pour (also in a thin stream) 80 ml of orange juice and continue to whisk for another 3 minutes.
   
4. Before the end of whipping, add 1 tsp to the contents of the cup. finely grated orange peel and mix well. Mix 250 g of wheat flour with 2 tsp. sifting agent and a pinch of salt, sift and gradually introduce into the egg mass, stirring with a whisk until smooth.
   
5. Add the fried chopped nuts to the biscuit dough and mix again gently.
   
6. Put the finished dough in a detachable form (preferably Ø16 cm to make the cake high), having previously lined the bottom and sides of the form with baking paper.
   
7. Bake in a well-heated oven for 50-60 minutes. Before you remove the biscuit from the oven, check the wooden cake with a wooden long or long skewer for readiness. Leave the hot biscuit for 10 minutes in a cooling mold, then disconnect the sides and remove the cake on the wire rack, where it is brought to complete cooling.
   

Whip the protein-oil cream

1. Separate the protein from the yolk of the three chicken eggs. Leave the squirrels in work, and put the yolks briefly in the refrigerator. Install a convenient bowl in a water bath, pour 200 g of granulated sugar into it and lay out protein from three eggs. As it warms up, start whipping with a whisk and whipping the protein foam until the sugar crystals completely dissolve. The temperature of the protein mixture should not exceed 70 ° C to avoid protein folding.
   
2. Pour the protein mass from the bowl into the whipping bowl and add 1.5 tsp to it. vanilla sugar and ¼ tsp. citric acid. Beat the proteins with a mixer until persistent peaks (about 10 minutes).If the protein mass did not have time to cool during whipping, it should be allowed to cool to room temperature.
   
3. Into the cooled protein mass (by teaspoon) add 200 g of softened butter, mixing well with a mixer after each addition. Remove the finished cream for 10-15 minutes in the refrigerator, after which it needs to be knocked out again.
   

Cook yolk cream

1. In a separate cup (which can be put on the burner), grate the three remaining yolks in the refrigerator with 100 g of granulated sugar.
   
2. When the yolk mass turns white and doubles in volume, pour 50 ml of warm milk into it, without stopping whipping the mixture. Put the bowl on a slow fire and bring to a thick state (but in no case to a boil!) With constant stirring.
   
   Did you know?For quick cooling of the yolk mixture, place a cup of cream in a bowl of cold water and, stirring quickly, cool to room temperature.
3. Put 100 g of softened butter in a mixer bowl and beat until white fluffy mass. Without ceasing to whisk, run in small portions brewed yolks into the oil mass until a custard cream is obtained.
   
4. If desired, you can color the custard with any food coloring to your liking.
   

We make a cake

1. Cut the cooled biscuit with a sharp knife into three cakes, carefully cutting off the top from the baking dish.
   
2. The custard is divided into two equal parts and grease the lower and middle cakes with it.
   
3. Lay the top cake on the cake and apply a protein-oil cream to the top and sides of the cake. By the way, this cream can also be colored with food coloring in the same tone or alternative to the previous cream.
   
4. Put the cake in the refrigerator for 15 minutes to “seize” the oil, after which the cake can be made as you wish.
   

Video recipe

Your attention is invited to a step-by-step master class on the production of fragrant moist and delicious sponge cake. Its pastries can be timed to any family holiday or anniversary of a certain date. Despite the voluminous description, this is a fairly simple confectionery product. Be sure to look at how to bake it.