Baking

Cake Frederick

Cake Frederick – a delicious and easy-to-prepare cake. Tender, fluffy biscuit, protein poppy-coconut cake and delicate cream with a slight hint of alcohol. Such a cake will please even the most demanding gourmets. We advise you to cook!

Cake Frederick – ingredients

  • For bіskvіtu:
  • Eggs – 4 pieces.
  • Sugar – 2/3 cup.
  • Flour – 1 cup.
  • Oil – 6 tbsp.
  • Baking powder – ½ tsp.
  • Vinegar – ½ tbsp.
  • For poppy-coconut cake:
  • Squirrels – 5 pieces.
  • Sugar – ½ cup.
  • Poppy – ½ cup.
  • Coconut shavings – ½ cup.
  • For the cream:
  • Milk – 500 ml.
  • Vanilla pudding – 500 ml.
  • Yolks – 2 pieces.
  • Vanilla sugar – 15 g.
  • Oil – 200
  • Powdered sugar – 3 tbsp.
  • Egg liqueur (advocate or homemade) – 100 ml.
  • Additionally:
  • Coconut shavings – 100 g.

An interesting video on the topic – How to make chocolate sprinkles:

Frederic cake – recipe

Sponge cake

Separate the yolks from the proteins. Beat the egg whites until stiff foam. Add sugar one spoon at a time, beating well each time. One at a time

add yolks and beat at the lowest speed of the mixer. Add oil and vinegar, beat at the lowest speed.

Mix the flour with the baking powder, sift it to the egg mass, carefully knead it with a spatula.

We put the dough in a form (24×24), lined with parchment. We bake the cake at a temperature of 180 degrees for 25-30 minutes, until a “dry match”. Cool, cut into 2 thin cakes.

Poppy-coconut cake

Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well each time. Add poppy seeds and coconut shavings, gently mix with a spatula.

We put the dough in a form covered with parchment, bake at a temperature of 180 degrees for 25-30 minutes.

Cream

Add egg yolks and puddings to ½ cup of milk, mix well so that there are no lumps.

We put the rest of the milk on the fire, add vanilla sugar, bring to a boil. Pour the previously prepared mixture into the boiling milk. Stir until thickened.

Transfer the cream to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave until completely cooled.

Beat the butter with powdered sugar to a light, fluffy mass, add the cooled pudding one spoon at a time, beat until smooth. At the end of whipping, add liquor, whip well.

We collect the cake

Fry coconut shavings until golden brown in a dry frying pan.

Spread a third of the cream on the bottom sponge cake, level it, cover with poppy-coconut cake, spread with the next third of the cream, spread the second part of the sponge on top, spread with the rest of the cream, sprinkle with roasted coconut.

We send the finished cake to the refrigerator for 2-3 hours.

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