In Russian, the term "cake" came from the Italian language in the early eighteenth century. And the Italian word "cake" comes from the Latin "cake", meaning "round bread."
It is no coincidence bake cakes, basically, in oval, round, much less - square or hexagonal tortovyh forms. Sometimes, in order to prepare a special cake from biskvitnogo reservoir carved layers desired shape.
Recipes cakes used in the following way. Most of the time to bake the cake from a special lepeshku biskvitnogo test, which for small cut cake horizontally into two layer, and large - on the three seam. Sometimes a round cake cut into pieces of various sizes and each piece is decorated individually.
Vypechenny Biscuit cut at the seams, then propityvayut aromatizirovannym syrup, and then put cream-oily cream and put one layer to another. The top layer and sides of the cake is covered in the same cream sides biskvitnymi sprinkle crumbs, and decorate the surface layer of chocolate cream, cream, oil, candied fruits or fruits.
When cooking cakes preferable to abide by certain rules:
1. Meat, eggs and other products must be fresh;
2. Wheat flour to use need to sift and dried;
3. Yolk oil and proteins need to knead and mix of clay, porcelain or enameled ware;
4. Protein foam for the first step is to beat slowly, gradually accelerating movement venichka and vsypat with a little sugar or a pinch of salt. Penka should be thick and dense, but it should not be beat for too long as it can then sit down. Whipped penku must be immediately mixed with the test and put into the oven, to give an easy lower light, and after the dough to rise, increase the temperature of the dough and put the above;
5. Readiness is easy to learn baking, cake prokalyvaya a thin wooden stick. If the cake is ready, then stick to dry;
6. The forms you need to bake the cake overcloud promaslennoy paper and sprinkled with flour or fine suharyami. In order for the dough on top prigorelo not, we should cover up his wet paper;
7. Cake should be fragrant and slightly damp. Before you add oil cakes and cream cake, you'll need propitat their syrup or sweet wine. Syrup made from water, sugar, wine, juice, rum, coffee and the like. For biskvitnyh apply cream cakes with the addition of fats: butter and cream, chilled. Sand cakes with a lot of fat is recommended to lubricate the fruit jam, jam and other things;
8. Cakes decorated with candied fruits, fruit jellies, jams, and glazes. For zakrashivaniya glaze, cream and lipstick special friendly paint colors.
White paint can be easily obtained from a mixture of sour cream, sugar powder, as well as protein, yellow - of overdone carrot Tinctures saffron or lemon cake, rastertoy grated and otzhatoy; brown ink - a tincture of coffee, sugar, burned to the pan and divorced water. Blue paint gives a special dye called indigo carmine, and green paint is formed from a mixture of yellow and blue. Chocolate produced from cocoa powder and chocolate, and red and pink - from cranberry juice, raspberry and other berries, violet - a mixture of red and blue colors. Do not use creams, glazes, and lipstick is too bright tones. We should not pile on the food products of excessive number of ornaments, vegetables, fruits, flowers and other things. Better to focus on 2-3 components, aligning them with the taste.
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