One of the most famous cakes of the Soviet era - Fairy tale (skazka) cake.
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Fairy tale cake recipe:
For the dough :
3 eggs (one 65 g)
Sugar powder 105 g (4 tbsp),
Flour 90 g (3 tbsp),
1 pinch of salt
1 package of vanilla
For the cream:
1 egg (65 g)
Sugar powder 200 g
Milk 150 ml
Butter 250 g (82-83% fat content)
Cognac 1 tbsp. (can be replaced with vanillin)
Coloring - brown (cocoa 1-2 tsp), green, red
For the syrup:
Sugar powder 70 g
Water 70 ml
Cognac 1 tbsp.
The size of the biscuit - 27 × 37 cm
Bake at 200 degrees for about 12-13 minutes (varies from oven to oven)
Preparing the dough:
We separate the egg whites from the yolks, beat the whites with a mixer, after the color turns white and become frothy, add a little sugar powder and vanillin without turning off the mixer, after the sugar is completely dissolved, add the egg yolks and salt one by one and continue beating. After the egg yolk is completely mixed, we turn off the mixer, add the flour through a sieve and gently mix it in the same direction with a silicone spatula from the bottom to the top to form a dough. (We turn on the oven right now so that as soon as we add the dough to the mold, we start the cooking process immediately, there is no need to wait.) We put non-stick (siliconized) paper in the mold, pour the dough on it and spread it to the same thickness and bake it at 200 degrees for about 12-13 minutes. The cooking time varies from oven to oven, so we take it out as soon as it turns a little yellow. If you make the biscuit too dry in the oven, it will crack when rolled. We wait for the biscuit to cool completely and separate it after the paper! We cut 1 cm from the edges of the biscuit and make it into crumbs.
Preparation of syrup:
We add cognac and sugar powder to the water and boil until the sugar powder is completely dissolved and wait for it to cool.
Preparation of the cream:
We add eggs to a six-thick pot and beat them, add a little milk, then add powdered sugar and mix, then put it on a low heat and mix it until it becomes condensed milk (it is enough to boil it for 2-3 minutes). We turn off the fire, cover the top of the cream with plastic wrap. The stretch should touch the cream. After the cream has completely cooled, we beat the butter with a mixer until it turns white, and then add the cream little by little and continue to beat it with a mixer. At the end, we add cognac or vanillin. Cream 2 tbsp. set aside for decoration. We divide the remaining cream into 2 parts - one half will be inside the cake, and the other half will be mixed with cocoa and applied on top.
We apply the cooled syrup to the biscuit. We spread half of the pre-separated cream on the biscuit and roll the biscuit into a roll (the adjacent part of the roll should face down). Add cocoa to the second half of the cream and mix, and spread half of it on the roulette (that is, the cocoa cream should also be divided into two parts). On the edges of the roulette, we put the scraps that we have prepared in advance to the approximate center. Decorate with the remaining cream (half of the cocoa cream, 1 teaspoon of green and 1 teaspoon of red cream). Bon Appetit!
#skazka #cake #tortskazka
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