Hello friends! I'm new to this community and here I share with you one of my favorite hobbies, making and decorating cakes with motifs adapted to birthday themes of all ages. This time we will make a Vanilla cake, fill it with a rich chocolate and arequipe, then decorate it with Italian meringue Unicorn style.
Acompáñenme en esta dulce aventura.
Join me in this sweet 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 1litro.
- Mantequilla 500gr.
- Leavening wheat flour (preferably) 1kg.
- Sugar 1kg.
- Baking powder 10gr.
- Vanilla essence and cake 5ml.
- Eggs 8 units.
- Milk 1liter.
- Butter 500gr.
1er paso. // 1st step.
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).
2do paso. // 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.
Aquí nuestro resultado. // Here is our result.
Preparación del merengue italiano. // Preparation of Italian meringue.
Italian meringue is a delicate preparation based on egg whites, syrup and essence which is used in different desserts, flavors and colors.
Materiales a utilizar. // Materials to be used.
- Batidora
- Bol para mezclar
- Espátula
- Colorantes
- Azúcar
- 6 Huevos
- Cucharas medidoras
- Esencia
- Blender
- Mixing bowl
- Spatula
- Dyes
- 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.
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.
Divide the meringue into equal parts in different containers, proceed to add the color of preference in each mixture and mix until the desired color tones are obtained.
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.
Once our colors are prepared and added in the sleeves, we proceed to cover the cake with white meringue on the top, in order to smooth it perfectly.
At the bottom we make roses of each of the previously prepared colors and add the decorations of preference to finish our cake.
Y AQUÍ EL TRABAJO FINAL. // AND HERE IS THE FINAL WORK
