Violet-caramel biscuit cake with buttercream
A holiday is approaching in our family and I received an order to cook a very beautiful and no less tasty biscuit cake with butter cream. Immediately, I note that I will cook a different oil cream. For a layer of cakes - with condensed milk, and butter cream on proteins and caramel - to decorate the cake. From the double number of products listed below, I will have two homemade biscuit cakes that taste the same but are different in decorating. A detailed recipe for cooking and decorating, with step-by-step photos taken, I want to offer you today.
The violet syrup and sugar included in the recipe have a pronounced color and aroma. And therefore, our cakes soaked in this syrup have a very delicate taste of violets, but remember that you can’t overdo it with it. Let's start preparing our dessert.
Ingredients:
- Violet syrup (for soaking cakes) - 2 teaspoons,
- Food coloring (green, pink, blue).
- Violet sugar (for decoration) - 0.5 tsp.
Biscuit:
- Large chicken eggs - 7 pieces,
- Salt - 1 pinch,
- Sugar / sand - 380 grams,
- Violet sugar - 10 grams,
- Wheat flour (high quality) - 400 grams.
Cream for greasing cakes:
- Boiled condensed milk 8.5% - 1 can,
- Butter 82% - 300 grams,
Cream for decoration:
- Egg whites - 3 pieces,
- Sugar - 100 grams,
- Water - 50 ml,
- Butter 82% - 180 grams.
How to make Buttercream Biscuit Cake
How to bake a biscuit
Mix violet sugar with white sugar (sugar and syrup in the photo below).
Beat the yolks with a mixer at medium speed and gradually pour in the sugar. The yolks should turn white and the sugar should dissolve completely.
Beat egg whites to stiff peaks with a pinch of salt.
With the help of a spatula, we combine the yolk and protein masses, sift the flour to them and again mix everything with a spatula.
Pour half of the dough onto a baking sheet with parchment paper. Be sure to coat the paper with oil. The second half of the dough is left for the second cake. At 180 ° degrees, bake the cakes for about 15/17 minutes.
After cooling, cut out 3 round cakes (d = 24 cm). Dilute violet syrup in 70 ml of water and soak the cakes.
How to make butter cream with condensed milk for cakes
Beat room temperature butter on low speed until fluffy. This usually takes less than a minute.
Add 1/3 can of condensed milk and whisk.
Then, another 1/3 can of condensed milk - beat.
And the third stage of adding condensed milk is the remaining 1/3 of the can. Beat all the cream until smooth and fluffy texture.
We coat the biscuit cakes with cream and leave them in the refrigerator to soak.
Protein-oil cream for cake decoration
First, I'll tell you how to make caramel. Pour sugar into a bowl and add water. We put on medium heat and under no circumstances do not interfere with the syrup. It will begin to boil and slowly turn into caramel. We check the readiness as follows: we lower the tip of the spoon into the caramel and raise it. If the drop slowly drains, it is ready. It is not necessary to bring the mixture to a brown color, let it remain transparent (see photo). We need white cream.
Whilst the caramel is cooking, beat the egg whites to stiff peaks.
Remove the finished caramel from the heat and pour it into the egg whites in a thin stream. Be sure to beat the whites at a slow speed at this point. We make sure that the caramel does not fall on the mixer blades and on the walls of the form. Then increase the speed and beat until fluffy.
Combine the resulting meringue with butter at room temperature and continue to beat until smooth. Protein-oil cream for decorating the cake is ready.
How to decorate a biscuit cake
Place some of the white buttercream into a piping bag fitted with a stripper. First, we make vertical stripes on the sides of the cake, and then, in a checkerboard pattern, we apply horizontal stripes, as shown in the photo. The actions are similar for one and the second cake.
From above we apply a decoration in the form of a pigtail, closing the base of the basket.
The remaining cream is divided into portions and tinted with food fat-soluble dyes . Adjust the color saturation yourself. To make the flowers colorful, fill a piping bag on the right side with white cream and on the left side with colored cream. When planting roses, hold the bag so that the two colors are on the side of each other, and not above and below (!). I plant the flowers on a piece of parchment, and then put them in the refrigerator for an hour. They will harden and are easy to plant on the cake.
In order for the violets to have a lilac edging, you need to apply a drop of paint on a spatula and draw a strip inside the cond. bag from the bottom up. Then, fill with white cream. We plant violets on parchment, cool and plant on the cake. Add green leaves and sprinkle with violet sugar.
Our delicious homemade cakes are ready.
This is how a biscuit, caramel-violet cake with buttercream looks like in a section.
A detailed, step-by-step description will help you bake a delicious cake at home. Try, cook and treat your family and friends.
