Hello my good friends of the hive! In this opportunity I will teach you how to make Vanilla cake, we will fill it with a rich chocolate, then we will decorate it with Italian meringue Tropical style. We will use fruit toppers to give that special and personalized touch to our cake.
Acompáñenme en esta dulce y hermosa aventura.
** Join me in this sweet and beautiful adventure.**
Materiales a utilizar. // Materials to be used.
- Batidora.
- Bol para mezclar.
- Paleta de madera.
- Moldes.
- Tazas medidoras.
- Tamizador.
- Espátula.
- Blender.
- Mixing bowl.
- Wooden paddle.
- Molds.
- Measuring cups.
- Sifter.
- Spatula.
Ingredientes para la torta. // Ingredients for the cake.
- Harina de trigo leudante (preferiblemente) 1kg.
- Azúcar 1kg.
- Polvo de hornear 10gr.
- Esencia de vainilla y ponqué 5ml.
- Huevos 8 unidades.
- Leche 1 litro.
- Mantequilla 500gr.
- Leavening wheat flour (preferably) 1kg.
- Sugar 1kg.
- Baking powder 10gr.
- Vanilla essence and cake 5ml.
- Eggs 8 units.
- Milk 1 liter.
- Butter 500gr.
paso 1. // 1st step.
En un recipiente separamos las claras de huevo de las amarillas , comenzamos a batir las claras hasta lograr un punto de nieve, agregamos en forma de lluvia el azúcar y batimos hasta integrar, se agregan las yemas y seguimos batiendo por 3 minutos más; seguidamente comenzamos a incorporar la mantequilla o margarina continuamos batiendo hasta integrar, luego procedemos a incorporar la harina de trigo y el polvo de hornear tamizado, intercalando harina y leche sin dejar de batir hasta llegar al espesor adecuado (hasta que tenga punto letra, levantar la mezcla y escribir sobre ella).
In a bowl separate the egg whites from the yellow ones, begin to beat the egg whites until stiff peaks are reached, add the sugar and beat until well blended, add the egg yolks and continue beating for 3 more minutes; Then we begin to add the butter or margarine and continue beating until well blended, then we proceed to add the wheat flour and the sifted baking powder, alternating flour and milk without stopping beating until it reaches the right thickness (until it has a letter point, lift the mixture and write on it).
paso 2. // 2nd step.
Once the mixture is ready, grease and flour the molds, pour the mixture leaving approximately one centimeter for the mixture to bulge and bake in a preheated oven at 180 degrees approximately for 45 minutes or until the mixture is pierced with a toothpick and it comes out dry.
Preparación del merengue italiano. // Preparation of Italian meringue.
Materiales a utilizar. // Materials to be used.
- Batidora
- Bol para mezclar
- Espátula
- Colorantes en spray
- Azúcar
- 6 Huevos
- Cucharas medidoras
- Esencia
- Blender
- Mixing bowl
- Spatula
- spray colorants
- Sugar
- 6 eggs
- Measuring spoons
- Essence
In a saucepan add 2 cups of sugar per cup and a half of water, place over medium heat, separate the egg whites and the yellow ones (in this case we will only use the egg whites) and add them in a bowl (egg whites).
When the syrup makes smaller bubbles and a thread point, remove from heat and let stand for approximately 5 minutes, begin to beat the egg whites until stiff peaks, incorporate in a steady stream the syrup, beat for approximately 3 minutes, add a teaspoon of cream of tartar and a teaspoon of essence of your choice and continue beating for approximately 8 minutes or until the meringue makes peaks.
Add the meringue in our piping bag to start covering the cake.
Abrimos nuestro pastel en 3 partes iguales para agregar relleno, con el merengue creamos una barrera en la orilla del bizcocho para evitar derrames del mismo, medimos y cortamos los soportes a la medida de la altura del pastel y se los colocamos haciendo referencia en los cuatro puntos cardinales.
We open our cake in 3 equal parts to add filling, with the meringue we create a barrier on the edge of the cake to avoid spills, we measure and cut the supports to the height of the cake and we place them making reference to the four cardinal points.
Ya con nuestros pasteles rellenos, comenzamos a cubrir la parte de arriba. Alisamos y pasamos un peine de repostería para darle textura.
Once our pastries are filled, we begin to cover the top. We smooth and pass a pastry comb to give it texture.
At the bottom we do the same procedure, where each cake ends we make decorations such as shells.
With the blue dye atomizer, we add color to all the bottom part.
With the atomizer of the yellow coloring we add color to the whole part of the center.
With the dye atomizer we add fuchsia color to all the top part.
And now we have our cake with tropical colors ready, we add fruit and flower toppers for a more personalized and beautiful presentation.
Y AQUÍ EL TRABAJO FINAL. // AND HERE IS THE FINAL WORK
