LovesTheTeam.com

Instructions

1

The secret of the amazing taste of this cakeis the strict adherence to the formula and the use of high quality ingredients. In order for the cream, soaked biscuit, turned tender and melted in the mouth, you need to use a good butter - with a minimum content of vegetable fats. It is unacceptable to replace butter with margarine: even the best quality margarine will hopelessly ruin the taste of the cake.

2

When making a "Gift" cakestock up on patience - the biscuit baked according to all the rules should "rest" and stand for at least 8 hours. To make a biscuit, you need four large eggs, 120 grams of flour and the same amount of sugar. Two thirds of the sugar is mixed with the yolks and whipped until a homogeneous light mass is formed.

3

Chilled proteins are whipped thoroughly, addthe remaining sugar and continue to beat until a dense foam is formed. Very carefully, the proteins are mixed with the yolks, after which sifted flour is added to the mixture. The dough is gently stirred, moving the layers from bottom to top, from the center to the edges. In a rectangular shape, oiled, spread the dough, smooth its surface with a spatula and bake the biscuit at a temperature of 200 degrees. Baking time depends on the thickness of the plate, on average it is 20-30 minutes. The finished biscuit is left to stand 8-10 hours.

4

As the impregnation of biscuit is usedcold syrup: half a cup of granulated sugar poured into 100 ml of hot water, brought to a boil, cooled. After the syrup has cooled, add one teaspoon of rum and a tablespoon of good cognac to it.

5

To prepare the cream, one egg is mixed with 125g of sugar and 80 ml of hot milk. With continuous stirring, the mixture is brought to a boil and warmed over a small fire for another 5 minutes, after which the cream is slightly cooled. 150 g of butter is beaten with a mixer, gradually adding a chilled mixture of egg and milk to it. In the finished cream pour a dessert spoon of cognac and pour out a packet of vanilla sugar, after which once again, everyone is thoroughly whisked.

6

Biscuit cut into two parts, impregnatedsugar syrup, the lower cake is smeared with oil cream and combined with the upper cake. The remains of the cream thoroughly cover the tops of the sides of the cake. Using a food processor, grind 125 grams of roasted peanuts until a large crumb is formed. Ready cake sprinkled with nuts, cool in the refrigerator for 2 hours, then sprinkle a thin layer of powdered sugar.