Step 1
For the preparation of Bush cakes, we need the following ingredients: wheat flour, sugar, chicken eggs (150 grams without shells — these are 3 eggs more than average), sugar lipstick, fatty cream (at least 30-33%fat), sugar powder (you can grind powdered sugar in a coffee grinder) and a dumb cocoa powder.
Step 2
My chicken eggs are well dry and divided into proteins and yolks. Personally, I always do this as follows: I gently break each egg on the table (so the probability of damage to the yolk is minimized), after which I pour everything into the cup. I carefully take out the yolk right with my hand, passing the protein through (or through — how to correctly?), And shift with another dishes. It is this method that allows you to get a pure yolk and the maximum amount of protein. We put all 3 yolks in a bowl in which we will beat them. Add 2/3 of sugar, that is, 40 grams (the remaining 20 grams will be needed when whipping proteins).
Step 3
Beat everything with a whisk or mixer at high speeds for about 4-5 minutes, until the mass becomes homogeneous, smooth and light. During this time, sugar crystals should completely dissolve.
Step 4
Then, in a clean, dry and low -powered one (you can wipe the lemon with a slice of lemon, then wipe the bowl dry), beat 3 egg protein dishes.
Step 5
At first at low speed, and when the proteins turn into a light foam, we gradually increase the speed to higher than the average and continue to whisk. At this time, pour 20 grams of sugar in parts and beat the proteins into a persistent and tight snow -white foam. It turns out the French merenga — a stable protein cream that holds its shape perfectly and does not even think of moving. If it is not enough to beat the proteins, biscuit workpieces may not rise properly, fall into cakes or sink hard after baking.
Step 6
Now you need to connect the yolks and proteins. To do this, add about a third of whipped proteins to the yolks.
Step 7
Gently interfere with a spatula or spoon, achieving the homogeneity of the mixture.
Step 8
Then we transfer the yellow-white mass into a container with meringue (whipped proteins).
Step 9
We move from the center of the bowl through the bottom to the walls — you turn out as if folding movements.
Step 10
When proteins and yolks with sugar become one, we sift there 70 grams of wheat flour of the highest grade. Not all at once, but for 2-3 entry, each time interfering it into the air mass with the same folding movements (stressing from the bottom up).
Step 11
With proper preparation, the biscuit dough is obtained by air, delicate, magnificent and stable, that is, it does not flow, but holds the form. You see, I pushed pushed pushed back from the wall — it will not return to its place. It is very important to mix all the ingredients correctly so as not to besiege the air mixture!
Step 12
Now we shift the biscuit dough into a culinary bag or a simple plastic bag. Better not all at once, but in two stages.
Step 13
I used a round nozzle, but you can easily do without it — just cut the tip with scissors.
Step 14
We cover the baking sheet with high -quality baking paper and put a biscuit dough on it in the form of such rounds, with a diameter of about 6 centimeters each. I do this by eye, but if you have problems (without experience it is quite difficult to put the blanks of the same size the first time), draw circles from the back of the paper. In total, I put 20 blanks using 2 baking sheets.
Step 15
Bake round biscuit cookies in a preheated oven at 185-190 degrees about 20-25 minutes to a beautiful rosy color. Always focus on the features of your oven! I baked two baking sheets at once — both at medium levels (one under another). After 15 minutes, the baking simply changed the baking sheet. When the blanks are baked, we do not take them out, but leave in the off oven for another 15 minutes.
Step 16
Then we take out the finished biscuit cookies and remove it from the paper. Let us completely cool. It is advisable to leave the workpieces for 3-4 hours at room temperature so that they are to be reached and matured. After that, we select a couple with each soul mate — we put the most beautiful and even in from above to radiate them.
Step 17
We go to the glaze, which will use chocolate sugar lipstick. In general, in the recipe for Bush according to GOST you need only 100 grams of lipstick, but believe me, it’s not enough to take it with a margin, so as not to smear the remains (it turns out clumsy and inaccurately). In a bowl we put 140 grams of sugar lipstick (put down 10 grams for decor) and add 1 tablespoon of good quality cocoa powder there. If you take a cheap one, probably the lipstick will have a pale color.
Step 18
We heat it in a water bath (with constant stirring) or in a microwave (so much more convenient) in defrosting mode (check every 8-10 seconds). The sugar lipstick ready to work is moderately liquid, it flows from the spoon with a fairly thick stream. If necessary, add 1-2 teaspoons of boiling water if the lipstick is too thick due to cocoa. Mix everything thoroughly (just do not beat, otherwise there will be bubbles) — chocolate lipstick is ready for work.
Step 19
We glaze biscuit workpieces: we prick one half on the fork and quickly dip it into the chocolate lipstick. It is necessary to adapt to the cookies on the cookie is not a lot, but not a few. If there is a lot, the excess will drain, forming an ugly edge. Little lordsome — the biscuit will be shone.
Step 20
Tip: you need to work with the lipstick quickly, as it freezes the moment. You will have 2-3 seconds to apply the middle layer of glaze until it is covered with a crust. But just look at how smooth the glazing is! We leave all the blanks on the grille so that the fondant grabs well — after solidification, it does not stick at all.
Step 21
We will use the remaining white lipstick for decor, but this is an exclusively optional step. Warm it and transfer it to the Cortentic (heaps of parchment paper), bend the edges. We cut off a very thin edge with scissors.
Step 22
We apply a white lipstick on top of the chocolate (it has already frozen) in the form of any pattern or pattern. I have just spirals. Everyone, caps for cakes are ready.
Step 23
We make the filling. We pour 200 milliliters of chilled fat cream into the suitable dishes, add a tablespoon of powdered sugar (if desired, you can slightly beat everything with a whisk or mixer to stable, but not very hard peaks.
Step 24
Just be careful and do not cross the cream, otherwise you will get butter and groove as a result. Properly whipped cream is obtained by air, delicate, smooth and homogeneous. I specifically spat a diagonal with a spatula to show you that cream is stable.
Step 25
We transfer whipped cream into a culinary bag (with any nozzle to your choice) or a simple bag (cut the edge).
Step 26
We put the whipped cream on the lower halves (on the smooth direction) of future Bush cakes.
Step 27
We cover with the glazed halves — Bush cake is ready. In total, 10 rather large cakes are obtained. Before serving, this dessert must be allowed to stand in the refrigerator for several hours so that biscuit cookies become soft.
Step 28
A delicate, soft and juicy biscuit, an air layer of whipped cream and a delicious chocolate lipstick — this is an amazing combination of tastes, aromas and textures in one cake. Tanyusha, thank you very much for this wonderful order — I hope the recipe will come in handy and the result will not disappoint. Prepare for health, friends!