2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When we talk about retro cakes, this does not mean that they are modern cakes that use all sorts of innovations in the art of confectionery, but are decorated with retro cars, with people dressed in retro style or any other decoration that somewhat reminiscent of the term "retro".
In this case we are talking about this type of cakes, which our mothers and grandmothers lovingly prepared for the most solemn occasions and which we continue to consume with pleasure, as long as we can prepare them ourselves. Here are 2 recipes for retro cakesthat have become a real classic:
Dobush cake, a favorite of the Austro-Hungarian Empress Elizabeth
Necessary products: 3 tsp sugar, 350 g butter, a pinch of salt, 1 pc. baking powder, 3 eggs, 500 ml milk, 4 1/2 tsp flour, 2 egg yolks.
Preparation: From 100 g of melted butter, 1 tsp sugar, eggs, salt and about 1 1/2 of the flour, which is mixed with baking powder, form a smooth dough. Divide into five balls, from which roll out cake trays and bake for about 5 minutes, each in a preheated oven at 180 degrees.
Separately, 1 teaspoon of sugar is caramelized and about 1/2 teaspoon of water is added to it. Put it back on the stove and stir until the caramel melts. In another bowl, put the milk to boil with 4 tablespoons of flour until creamy.
Caramel cream is added to it and everything is mixed and left to cool. Butter cream is prepared from whipped 250 g butter with 1 tsp sugar and egg yolks. The two creams are mixed and portioned so that there is cream left on the cake.
Each loaf is spread and a beautiful cake is arranged, which is finally covered with cream and decorated with crushed caramelized sugar.
Marquise's cake
Ingredients: 250 g butter, 250 g powdered sugar, 3 eggs, divided into yolks and whites, 150 g melted and cooled chocolate, marmalade or fruit jam if desired, 1 pack of cookies, whipped cream and grated chocolate for decoration.
Preparation: Beat the fresh butter, powdered sugar and yolks until a homogeneous mixture is obtained. Chocolate and whipped egg whites are added to them. Spread the biscuits with marmalade and cover the bottom of the cake tin with a part of them.
The remaining biscuits are arranged upright and arranged around the periphery of the dish, and the cream is poured in the middle. The cake stays in the fridge for 1 night, is turned over and decorated with whipped cream and grated chocolate.
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