With the onset of winter, such a familiar phenomenon as hoarfrost is increasingly observed. But the Hoarfrost cake, flaunting on the table, is a modern dessert that has won the hearts of millions of sweet tooth. And how not to fall in love with a huge piece of cake, consisting of 4 parts: biscuit, dry and wet meringue, as well as caramel cream. Such a structure may seem a little tricky, but a real culinary masterpiece should be like that. After reading the recipe, the cake will not seem so complicated.
Ingredients
For the cake "Hoarfrost" at home, you must prepare all its components in advance, and only then proceed with the assembly. So what you need:
Biscuit:
- egg - 4 pcs.;
- sugar - 250 gr.;
- flour - 250 gr.;
- baking powder of dough or soda - 1 tsp;
- water - 30 ml;
- vegetable oil - 30 ml.
Wet Meringue:
- egg white - 4 pcs.;
- sugar - 0.2 kg;
- citric acid - 1 gr.
Dry meringue:
- egg white - 4 pcs.;
- sugar - 0.25 kg.
Caramel Cream:
- boiled condensed milk - 0.2 kg;
- butter - 0.18 kg;
- a bag of vanillin.
Soaking the cake is best done with light coffee (0.2 l) with sugar and milk.
With the preparation of which part is best to begin to implement step by step the recipe for the cake "Hoarfrost"? First of all, you need to cook a biscuit. Next, bake two types of meringues. And only then whip the cream. So, you can proceed.
Biscuit
- Before cooking, you need to turn on the oven 180 degrees in advance.
- Beat the eggs in a mixing bowl, beat them a little with a fork, and only then pour the sugar. Next, you need the help of a mixer: beat at maximum speed for about 10 minutes.
- As soon as the mixture acquires a homogeneous structure, reduce the speed and add flour, in which the baking powder or soda is already mixed.
- Once the dough is ready, pour it into a special baking tray for pastries, on which baking paper is already laid. To prevent the cakes from sticking, you can grease the parchment with oil, flour or semolina. Bake in the oven for at least half an hour. It is not worth opening the oven door in the cooking process: the Hoarfrost cake will lose its splendor.
Dry meringue
While preparing a biscuit, you can do the cooking of the following components.
- The first step is to beat the egg whites. Start with a minimum speed and gradually increase. As soon as a small layer of foam appears, sugar can be added. You need to add it in small portions, without ceasing to mix. Beat 5-7 minutes until the first hint of steady peaks.
- Protein cream is ready. Using a pastry bag with a nozzle or a simple bag, make a biscuit the size of a round cake on a baking sheet.
- Half the work is done, it's time to get the biscuit from the oven. Meanwhile, lower the temperature to 100 degrees and put the form with meringue. It will be cooked for 1.5-2 hours at a given temperature, after this time, turn off the stove, but do not get the cake, let it brew for another 45 minutes.
Wet meringue
For decorating the Hoarfrost cake, the second type of meringue is suitable: wet. It is prepared as follows:
- Take a saucepan and mix the proteins, sugar and citric acid in it. Prepare a water bath and put a saucepan on it with the mixture. Beat 10 minutes. The volume should double.
- Then remove the unprepared meringue from the water bath and use the mixer for another 5-7 minutes. During this time, the sweetness has cooled to the desired temperature.
Cream
Many chefs say that the success of the cake depends on the delicious cream. In the hoarfrost cake recipe at home, he makes it very easy:
- Butter a little warm. When it becomes soft, pour out vanillin, whisk a little and only then mix with boiled condensed milk. After this, the cream does not need to be whipped.
Assembly
It's time to do the most enjoyable thing: to put together all the components. This is the most important and creative moment.
First you need to divide the cooked and cooled biscuit into two equal cakes. Put it in a bowl and soak in lightly warm coffee. It is important that the impregnation is not hot: cakes can fall apart.
Grease the first cake with plenty of cream, put “dry” meringue on it and also apply a thick layer of cream on it. The next "floor" is again a sponge cake.
Now you need to give the cake the shape of an ideal cylinder. To do this, cut off all the bumps from the sides and coat the edges with cream. This should be done as carefully as possible so that there are no smudges. If after this the cream remains, you can spread them on top of the cake.
The last step remained - decorating with wet meringues. A pastry bag is best for this. Next, you can decorate home-cooked cake “Hoarfrost” with berries, nuts and all that you like. Or you can leave it as it is!
Enjoy your meal!