Smart cake

To prepare our super-smart cake, take milk of any fat content (I have 2.5%), medium-sized chicken eggs (45-50 grams each), granulated sugar, butter (necessarily 82%with a fat content), high-grade wheat flour, 1 tablespoon of water (forgot to take a picture) and a pinch of vanillin for aroma (you can not add, if you do not love).

Immediately turn on the oven at 160 degrees and proceed to prepare the dough. Chicken eggs and carefully dry with napkins or towel. Separate proteins from yolks. We put the proteins in the refrigerator, and put the yolks in a bowl in which we make the dough. My eggs are homemade, so their yolks are bright orange. Then the baking itself will be a delicious sunny color. Add sugar, vanillin and a tablespoon of drinking water at room temperature to egg yolks.

Beat everything with a mixer at high speeds until the sugar is completely dissolved, and the mass itself does not light and increase in volume. In time, we take this at least for at least. You can, of course, beat with a whisk, but then you will have to work very well.

Add butter to the yolk mass, which must be pre -melted and cool to room temperature. For this purpose, I use the microwave — quickly and conveniently. Beat all together for a couple of minutes.

After that, for 2-3 receptions, add to the mixture the wheat flour of the highest grade, which we sift twice through a sieve in advance. Thanks to sifting, we not only get rid of possible impurities and lumps, but also enrich the flour with oxygen. We intervene the flour with a mixer at low speeds or a whisk.

Now it's time to add milk to the dough. There is a very important point — the milk should be warm! In parts, add milk to the dough, each time whipping the mixture until a homogeneous state.

The result is a fairly liquid dough — in consistency as kefir.

It remains to beat the chilled proteins into a strong and stable foam — for this we use a mixer. It is important to beat them well so that the squirrels keep their shape: just turn the bowl upside down — if the foam does not move, you (or rather a mixer) worked perfectly.

For 3-4 doses, we introduce whipped proteins into the dough. At this stage, it is strictly forbidden to use a mixer! We intervene them, achieving the relative homogeneity of the test.

It is most convenient to use the corolla — so mixing will pass easier and easier. The dough for a smart cake ready for baking will still be decently liquid: it is, as it were, divided into two layers — more liquid and more air.

We pour the dough into a suitable baking shape in size, which must be lubricated in advance with a small amount of butter (a teaspoon is quite enough).

We bake our pie in a preheated oven at an average level of about 1 hour at 160 degrees. Baking time depends on the characteristics of your oven, so focus on its character. The smart cake is considered ready when the top (that is, the biscuit) will be browned, while the cake itself when swaying the form will be slightly chopped off. I almost forgot: during the baking process you can’t open the oven, otherwise the pie will go! After an hour, we check the readiness, turn off the oven, and the form with our smart (at this stage you will probably be overcome by doubts about his mind) We leave the pie to a slightly warm state with the door ajar. Then we take out the shape and let the pastries cool completely. Ideally, the smart cake still needs to give a rest in the refrigerator for some time (about half an hour), but we ate it at once.

We cut the pie with portions and serve tasters, carefully studying their reaction. Be prepared for criticism or praise — how it will work. My husband, for example, likes the smart cake, but the son refused to eat the lower layer — I was eating. Everything that was not eaten is stored in the refrigerator. In the morning with unsweetened coffee, by the way, for me a smart cake is just a fairy tale.

If you have not yet decided whether you need to try such baking, I advise you to just cook a smart cake once. Do not walk around the bush, guessing, will like it or not …