Cake «Swan Lake»

A tall, gentle, fragrant. Tale Cake, a cake dream – Swan Lake.


  • For the sponge:
  • Eggs - 5 pcs
  • Sugar - 200 g
  • Cocoa - 2 tbsp
  • Baking powder - 1 tsp
  • Cornstarch - 100 g
  • For the cream:
  • Condensed milk - 500 g
  • Butter - 400 g
  • To test for the wafer:
  • Eggs - 1 pc
  • Powdered sugar - 50 g
  • Butter - 40 g
  • Milk - 35 ml
  • Flour - 50 g
  • Starch - 1 tsp
  • For the glaze:
  • Butter - 100 g
  • Sugar - 100 g
  • Milk - 100 ml
  • Cocoa - 100g

Preparation. Cake «Swan Lake»

For a start weld a little condensed milk. Dip in cold water and boil for 30 minutes on low heat.

Biscuit. Beat the whites with the sugar. Mix starch, baking powder and cocoa. Sift the dry mixture through a fine sieve into the egg yolks. Cool whites whisk with sugar to stable peaks. Parts add the yolks, pour into a form of the laid parchment. Bake for 30-35 minutes at 180 degrees. Ready cake, remove from the mold, cool.

Tip: take cold eggs – they are better than whipped. Do not use potato starch – it is only suitable for short pastry and jelly.

The dough for the waffles. Melt butter in a skillet. Powdered sugar rub with egg, add the melted butter, milk, flour and starch. Cover the baking parchment, spread over the surface of the dough and bake at 160 degrees for 5-7 minutes.

Cream. Butter room temperature, beat with a mixer until smooth. Often adds welded condensed milk and continue beating. Beat the cream for a total of no more than 7 minutes, otherwise the oil will heat up and exfoliate. Tighten the finished cream wrap and refrigerate.

Meringue. Proteins with sugar, beat until soft peaks form. Nuts and wafer grind into crumbs, connect with proteins. Cover the baking parchment, spread the batter and bake at 160 degrees for 25 minutes. Then leave it to cool for 1 hour in the oven.

Glaze. In a skillet, melt the butter, add the milk, sugar and cocoa. Boil for 2-3 minutes until tender, cool.

Formation of cake. Sponge cake cut into 2 cakes. On a plate lay out a biscuit, promazhte cream, top with meringue, cream promazhte then again meringue with cream and sponge cake on top of the bottom up. Promazhte cream cake on the sides and a thin top layer. Put in the fridge for 15 minutes. The cooled cake cover with the second ball of the cream, starting from the top. Again, remove the cake in the refrigerator for 15 minutes. Cover the top of the cake icing.