Cream puff cake "Sashka"

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Ingredients for making puff cream cake "Sashka"

1. Cream (10% fat) 350 ml
2. Sugar (200 grams for dough, 125 g for cream) - 325 grams
3. 0.5 teaspoon table salt
4. Premium wheat flour (+ 2 tablespoons for cream) - 4.5-5 glasses
5. Chicken eggs (1 pc. For dough, 2 pcs. - for cream) - 3 pieces
6. Condensed milk 1 can
7. Milk (any fat content) 800 ml
8. Vanillin 1 sachet
9. Cottage cheese (2-5% fat) 300 grams
10. Frozen strawberries (fresh can be used) 450 grams
11. Lemon juice 1 tablespoon

• Main ingredients Cream, Flour
• Serving 10 Servings
• World Cuisine

Inventory:

Cutlery, Measuring cup, Cutting board, Sharp knife, Small sieve, Mixer or blender, Kitchen towel, Bowl deep, Small pan, Food wrap, Dishes with high sides (for insisting cake), Non-stick pan, Rolling pin, Work surface tables, serving flat dish

Cooking puff cream cake "Sashka":

Step 1: Prepare the dough for the cakes.

To begin, sift the flour through a fine sieve. Then in a separate container, beat with an mixer or blender, an egg with sugar. Heat the cream to a warm, almost hot state. Now, continuing to beat the egg with sugar, add salt and gradually pour the warm cream. Continue whisking until sugar is completely dissolved. Add the sifted flour gradually to the whipped mixture and knead the dough. The consistency of the test should be sufficiently viscous, soft and stick to your hands. If your dough is too thin, then you can add another half a glass of flour. Do not overdo it, as the dough thickens a little while insisting. Place it in a deep bowl, cover it with a clean kitchen towel and leave to infuse at room temperature, at least an hour.

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Step 2: Cook the custard for the cake.

While our dough is infused, we will prepare a cream for the cake. To do this, heat milk in a small saucepan, over low heat. Do not bring the milk to a boil, it should be hot, but not boiled. Then install a water bath where the cream will be prepared. To do this, take 2 pots, one of which should be slightly larger. Fill a large pot with water, a little less than half, put on a slow fire, put a medium-sized pot on top. While the water will boil in the installed water bath, in a separate bowl, beat 2 chicken eggs with 125 g of sugar. Beat until the mixture has a uniform, white consistency. Then add 2 tablespoons of flour to it, do not stop whipping, gently introduce a hot stream of hot milk. Then add vanillin to the cream and place in a water bath. Now do not forget to stir the cream constantly, it should thicken. Readiness of the cream is determined by the density, it should drain from a spoon with a thick stream. You will spend on this procedure about 20-25 minutes. When the cream is ready, remove it from the water bath, cool, stir it periodically so that it does not get airy.

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Step 3: Cook the curd mass.

In a separate clean bowl, combine the cottage cheese and boiled condensed milk, mix them thoroughly, then beat with a mixer or blender. Whisk until no grains leftinto a homogeneous mass. After that add lemon juice, mix thoroughly and put in the refrigerator.

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Step 4: Divide and roll out the dough.

Sprinkle the working surface of the table with flour, put the infused dough on it, lightly roll it in flour so that it does not stick. Divide it into 12 equal parts. Now roll each piece of dough into the thinnest layer, sprinkle a rolling pin with flour so that the dough does not stick to it. In raw form, trim the edges of each dough sheet so that the diameter is about 22 cm. Don’t throw away the scraps, they will be useful for decorating the cake.

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Step 5: Cook the cakes.

Now fry each layer of rolled dough over low heaton both sides in a pan with non-stick coated to golden color. Each cake is fried for about 3-4 minutes. Fry the dough pieces as well, then cool them and grind them into small crumbs. You can also bake cakes on a baking sheet in the oven, at 180 degrees. Spread parchment paper between the cakes. Bake until golden - it will take you no more 10 minutes, since the cakes are thin and baked very quickly. Fold the finished cakes on a plate, covered with a paper towel, on top of each other.

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Step 6: Prepare the strawberries and mix the cream with the curd.

Defrost Frozen Strawberries at room temperature, then lightly rinse, drain, remove ponytails and cut into slices. Now mix in one deep dish, the cooled custard with cottage cheese. Stir until smooth. Cream should work slightly liquid, the consistency is very similar to sour cream.

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Step 7: Lay the cake.

Now take the dishes with high sidesIt could even be a pan. Cover it with cling film, so that the edges of the film hang over the sides. Thus, it will be easier to take out the finished cake. Put the first cake on the bottom of the container, grease it with plenty of cream, evenly distribute it over the cake, cover with another cake. Spread the cream again, then place 1/4 of the strawberries. Next, lay out another 3 cakes, each with plenty of cream, then 1/3 of the berries, after them lay out another 2 cakes. Then 1/2 part of the strawberries, 3 cakes again, then lay out the rest of the berries, cover with 2 cakes. Cream every cake in the cake, except the top. We will lubricate it almost before serving, so do not forget to put aside a lot of cream (store in the refrigerator).

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Step 8: Insist the cake.

When the cake is laid, leave it on the table, for about an hourso that it is slightly saturated and soft. At the end of this time, connect the hanging ends of the film over the top cake. On top, cover the container with the cake with a flat plate on which you place something heavy. Put this whole structure in the refrigerator, at least all night. During this time, the cake will settle, soak and soften.

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Step 9: Serve the cream puff cake "Sashka".

After that, carefully remove the cake from the bowl, free it from the film and place on a serving plate. Top with the remaining cream, if it hardened during this time, then melt it in a water bath. Spread on top of the cream evenly crumbs from dough scraps. If you wish, you can sprinkle cake with chopped nuts. Good appetite!

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Recipe Tips:

- - You may need a little more flour than indicated in the recipe, but do not rush to add it. This is best done when rolling out the dough.

- Of course, it is best to cook condensed milk in advance in order to reduce the time for making the cake to a minimum.

- - In order for the cream to cool faster after cooking, you can put the pan with it in a bowl of cold water, but do not forget to stir it periodically.

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