Tenderness Cake
Recipe Ingredients
dough:
- 7 oz butter or margarine
- 9 oz sugar
- 7 eggs
- ½ oz baking powder
- 14 oz flour
- 3.5 oz dark chocolate
cream:
- 17 oz milk
- 3 tablespoons semolina
- 3.5 oz butter
- 5.5 oz sugar
- 1 lemon
Preparation
First prepare the cream as it has to be refrigerated for 1 hour. Meanwhile you need to bake the layers.
Place the milk on heat. When milk starts boiling, pour a thin stream of semolina.
Boil on low heat while constantly stirring for 15 minutes. Then remove from heat and cool.
Peel the lemon (grate on a small grater).
Squeeze lemon juice into the cooled semolina porridge. Add lemon peel and combine.
Cream butter with sugar.
Add butter into semolina porridge and combine everything well with a blender. You should get a cream that is not too thick. Refrigerate the cream for 1 hour.
Prepare layers. Cream the butter with sugar.
Beat the eggs.
Add beaten eggs into butter and mix well.
Add baking powder, flour and mix the dough.
Melt the chocolate.
Divide the dough into two parts, add chocolate into one of them and combine.
Bake two layers – light and dark. Grease the baking pan with butter (I have a pan that is 10.2”), pour the dough in, and bake in the oven at 350F for 25-30 minutes. To check whether the layer is ready, punch it with a toothpick (or match). If it is dry, the layer is ready.
Cut the ready layers lengthwise, so you can have four layers – two light and two dark ones. Grease the light layer with cream.
Place the dark layer on it, grease with cream, then place the light layer, grease with cream and place the dark layer that is left.
Let the cake soak the cream in for 8-10 hours. Decorate to taste. I decorated it with roses and leaves made of sugar paste. I described how to prepare it on the forum: https://forum.say7.info/topic369.html Sugar paste out of marshmallow. https://forum.say7.info/topic370.html Roses out of paste https://forum.say7.info/topic371.html Leaves out of paste
Bon appétit!
