For the children's party, to properly celebrate Robert's 6 years, I had another cake planned. But as a dear friend asked me to make a cake for my grandfather Mihai, meaning "good 'Maiai" :)) I also had a craving for Medovik cake
It's a very good cake, which I also made last year, as a base for Amira's Ladybug Cake . This time I added walnut to the cream and the combination was a very successful one.
- * Rock:
- * 4 eggs
- * 200 g sugar
- * 4 tablespoons honey
- * 60 g margarine Rama Maestro
- * 2 teaspoons baking soda
- * 550-600 g flour (how much the dough contains)
- 1 kg sour cream
- 100 g sugar
- 200 g ground walnuts
- vanilla essence
How to prepare Trenulet Cake:
In a bowl, beat the eggs well with the sugar until they become like a cream. Add margarine and honey and put the bowl in a bain-marie. Stir until the sugar in the composition has melted. Add the baking soda, mix well and keep a little longer on the steam bath. The composition becomes frothy and increases in volume.
In a bowl put flour, pour the above mixture and mix. Knead and add flour if necessary, so that a dough like plasticine comes out.
Spread the dough in a sheet as thin as possible, to see the table. Sprinkle the flour underneath, not to stick or spread directly on the bottom of the tray. I lay directly on the bottom of the tray, it seemed easier. The dough is kept covered and in a warm place, otherwise it hardens.
Bake the leaves over medium heat to high (180-200 C), 2-3 minutes, until they become golden leaf. Be careful, it burns very easily. After they cool, they become crispy.
Beat the cold cream with the mixer for a few minutes, then add the sugar, preferably the powder. The amount of sugar can vary depending on everyone's preference, it can be more or less. When the cream begins to take on a fluffy, creamy consistency, add the ground walnuts and vanilla essence. Mix well by stirring lightly with a spoon.
The amount of cream obtained is divided into as many parts as I baked sheets. Put a sheet in a tray lined with food foil, then a part of the cream. Repeat the operation until the sheets are finished. We keep the last part of the cream in the fridge until we turn the cake on the plate, that is at least 3 hours.
Pour the cake on the plate, grease with the rest of the cream and sprinkle with ground walnuts. Garnish with whipped cream as desired.
For the train I made a simple pandispan top , which I cut and assembled just like last year's Trenulet Cake , only on a smaller scale. I would have preferred to have built something else this year, but… his passion is his passion sir :))) The child wanted the train, the train was. :))
A truly magical cake, which you will also find in the collection of selected recipes from prajituria.ro