"GOLDEN BREEZE" Cake! Absolutely delicious, with a classic sponge cake and mango-passion fruit

Hello, dear friends! I'm delighted to welcome you to my channel. Today, in this video, I'm making an unforgettable, simply delicious cake. Golden breeze with a very vibrant mango mракуя filling, tropical filling, encased in the tenderest classic sponge cake with a velvety chocolate cream. All the flavors in the cake blend together very harmoniously, complementing each other. The cake turns out incredibly tender. Very rich in flavor. I'll be making a large cake, but I'll also be doing it during the video. I'll tell you and write down the measurements for small round molds. For this large cake, I'll need 16 medium-sized eggs. I separate the eggs into yolks and whites. I set the yolks aside for about five minutes. I beat the egg whites first. To 16 egg whites, I add 16 grams of vanilla sugar, a tiny pinch of salt. I beat it for about a minute until it becomes foamy, using about half of the total amount of sugar. I add about half of 560 grams to the egg whites. Beat for one minute, then add 40 grams of cornstarch to the protein mixture and beat for approximately four minutes now. such a stable, firm meringue, yet the peaks should still tremble slightly—they must not turn into a sponge, meaning the peaks should be just slightly... The batter must remain mobile so that our sponge cake rises very well later on. I'm setting aside the egg whites for now and starting to whip the yolks. For the yolks, I've deliberately chosen a small one here. capacity so that they whip up much faster. I'm adding all the remaining sugar to the yolks right now. in portions, so that the yolks do not stick together immediately with the sugar. Under no circumstances I don't sprinkle sugar on the yolks in advance; otherwise, you won't be able to do anything with them later. I also whipped the yolks for about 4 minutes. to such a fluffy, already whitened state. The sugar has completely dissolved in the yolks. The yolk mixture I'm incorporating them into the whites. I'm doing this just because of the bowl size, since I whipped the egg whites in a large bowl, and it's more convenient for me that way. There is no difference whether we mix the yolks into the whites or vice versa; you can mix the whites into the yolk mixture. I don't fully mix this mixture yet, because right now we'll be adding flour, and everything will get mixed in the flour. 480 grams of flour, in portions Sieve into the dough and Carefully do all this with such circular motions First, I beat it with a whisk so that the flour is well incorporated already I distributed it through the test to avoid lumps. And at the end, of course, I go through all of it. with a silicone spatula, so that no unmixed spots remain at the bottom. My oven is already preheated to 175 degrees Celsius. I will bake it in a large rectangular pan. The size of the rectangular pan I have here is 38 by 24 centimeters. I'm pouring all the dough into the pan right now. I definitely spread the dough with a spatula in the corner. This is absolutely necessary. I will bake the sponge cake in an oven preheated to the specified temperature. 175 degrees Celsius, top and bottom heat, without convection, on the middle rack. In my oven, I will bake it exactly one hour. We must never open the oven during baking. And, as you can see, I didn't line or grease the sides of the pan at all. So, exactly one hour has passed. My sponge cake is baked. It turned out so fluffy like this. The stick comes out dry and clean. I'm now turning it onto the rack and letting it cool down to that point Degrees, so I can just touch the shape. The sponge is still very warm, but the pan is no longer scalding. I'm removing it now The grid. My edges here have slightly melted. I trim them like this, just a little bit. I'm cutting the sponge cake out of the pan right away while it's still very warm. I do this so the sides will remain intact. Perfect, just even. I'm flipping it onto the rack now. I'm removing it from the bottom of him Definitely parchment paper, so it doesn't stick. Such a delicate sponge, yet it holds its shape very well. It's completely cooled to room temperature for me. The temperatures on the grid. That's how I placed it in the bag and put it to rest overnight in the refrigerator. This is something you just need to do. Essential for a classic sponge cake. Right now, I'm preparing the filling immediately. Here I have 750 grams of fresh frozen mango. I pour in 200 milliliters of tropical fruit juice, just store-bought. 40 grams 150 grams of sugar to the cornstarch. I mix everything thoroughly to ensure there are no lumps, and then pour in another 300 milliliters of tropical fruit juice. Right now, such juices are sold in virtually every store. They are inexpensive. Choose a high-quality juice, one with a very vibrant and A pronounced passionfruit flavor. I mixed all of it together. This mixture of mango pieces and juice has already boiled quite vigorously on the stove. I intentionally did not chop the mango pieces any smaller so they wouldn't turn into mush after cooking. You, of course, can Mash them so they become more purée-like after boiling. Pour in the entire starch mixture and stir continuously. I will stir this entire mixture with a spatula until it comes to a boil and I'll cook it with starch. Once the mixture has already boiled, from the moment the first bubbles appeared, that is, the first signs of boiling, I'll simmer it for about 2 minutes. It's very important that the starch is thoroughly cooked. I think someone else has already I've encountered it before. Actually, with mangoes, if they're particularly frozen and slightly underripe, there's a bit of a certain quality... A starchy taste. And therefore, everything here needs to be cooked thoroughly and very carefully. Cover with plastic wrap, making direct contact, and cool to room temperature. A whole night has passed, and the sponge cake is excellent. It has stabilized in the refrigerator. I'm now cutting it into 4 layers. I'll definitely need the topping as well. The sides and the top of the cake are covered with crumbs. These are the most exquisite light sponge layers I ever get. A delicate, finely porous sponge cake with tiny holes. The holes are precisely due to the fact that we whipped a huge mass. with a low-powered handheld mixer. If you're whipping the sponge cake in a planetary mixer, you won't get these little holes Practically not at all. And here's a very important point. The cake layer—the topmost one, which will serve as the bottom of the cake, since the cake is very heavy— I'm making it about 5 millimeters thicker on purpose, compared to all the other layers. It's coming up now. The cake layer will be equal to the other layers. Right now I'm whipping the cream. I have 600 milliliters here, very good. 30 percent fat or higher chilled cream. I add 24 grams of vanilla sugar to it. 150 grams of powdered sugar, 500 grams of mascarpone cheese, and 500 grams of cold cottage cheese and cream cheese, also very cold. And I also add four packets there. thickener for cream, 32 grams. I also add the thickener necessarily to ensure the cream is stable and does not spread out. Taste The thickener won't be felt at all. But I definitely add thickener here. Here's our lovely cream. My cake is calculated for at least 24 servings. Never forget to mention this in the comments whenever someone wants to know which expensive ingredients are used. 24 people. This cake is underestimated. It needs to be treated appropriately. evaluate the quantity of products and the number of servings. I think this is clear to everyone. And accordingly, if someone needs a cake for 3 people, you can simply Divide the total amount of ingredients by 8, and you'll have a small amount. products. Currently, I've divided the total amount of cream into three parts. Approximately 1 kilogram 800 grams of cream, I set aside 600 grams of white cream into a pastry bag. Into the remaining 1 kilogram 200 grams, I add 30 grams of cocoa powder—just plain cocoa powder for baking. I always sift the cocoa powder to make sure there are no lumps later in the filling. The remaining two-thirds of the cocoa powder cream I simply beat until smooth—literally less than a minute. Cocoa cream It becomes even richer in flavor, like velvety, delicious chocolate ice cream. This cream has an exceptionally delicate taste. And here, I also divide the chocolate cream on the scale into two equal parts, that is, approximately 600 grams each, and I also divide this into two pastry bags for easier handling, and I recommend you do exactly the same. It's very It makes the work easier. I begin assembling the cake. I place the bottom layer, which I made thicker than the others, at the bottom. so that it doesn't sink under the weight of the cake, even slightly It will be the same thickness as the other layers, and everything will look perfectly even and beautiful in cross-section. Be sure to soak the classic sponge cake thoroughly. Here I use 250 grams of boiled water. One tablespoon of condensed milk, that is, regular sweetened condensed milk. It results in a very delicious and delicate soaking liquid. If I soaked it with sugar syrup, the cake would be overly sweet. That's why I use boiled water with condensed milk here. I highly recommend this soaking liquid too. I've just poured one portion of chocolate cream onto the bottom cake layer. Leveling it out. There will be a little cream here. No more than about 5 to 7 millimeters thick, because the cake is large. I'm saying again, for a large number of servings, I needed this cake. I baked this cake for a tea party at school. I'm a mother of many children, so I'm always baking or preparing something for somewhere. And I'm constantly needing Some tea gatherings, some events here with us. This is It's a normal practice for my family. And what I do here, cutting the cake. Of course, wherever I bring these cakes or pastries, everyone already knows that I'm the one who... A blogger, and I always give away these cakes for free. Of course, everyone understands and gladly enjoys them. the most delicious cakes from my channel. Look how perfectly even and excellent the sponge cake turns out when baked, and the cake assembles immediately without any problems. That is, if you're going to make You will also get a beautiful, even cake, if you follow everything step by step, as I show in the video. Be sure to soak each layer thoroughly. A classic sponge cake always requires soaking. Now I'm spreading the white light cream onto the next layer. From the total amount in the pastry bag, I'm now applying approximately one third onto the base, that is, onto the cake layer. The second third of this white cream, I hope I'm explaining clearly, I use for creating borders. I make the edges like this, you know Double-decker, so to speak, with the railing higher for us. And the third of this cream I'm already using to spread this cream on The next layer that we will have Then later cover this fruit layer with the bottom. The fruit filling has already cooled down to a very cold state. She didn't turn to stone in my hands. She's slightly flexible, but also holds her shape beautifully, just as I wanted in principle. For the consistency of this cake. It's perfect with me. It is distributed throughout the entire log. It didn't go anywhere in such gelatinous lumps. Mango is clearly visible. The mango is very well cooked. That is, we boiled it for an adequate number of minutes. And now I always apply the leftover cream from this white layer onto the next cake layer. And before I apply this cream, I absolutely do not In the case of the reverse side, this layer won't be soaked, because we'll need to Take it in your hands and transfer it onto this fruit filling. Otherwise, it will simply fall apart from soaking. We'll glaze it later, once it's already lying on the cake. I just take it like this and flip it over onto the fruit filling. I must apply the primer immediately as well. I no longer show it because it greatly slows down the video. And the third portion of cream, that is, the second bag of chocolate cream, I ate it all I place it on this layer. I definitely level it off and cover everything with the layer that was the bottom when we baked this sponge cake. I thoroughly moisten this bottom layer. I definitely wrap it tightly enough with plastic wrap, but not too tightly. Then I put this cake away. Minimum of 6 hours. I left it overnight in the refrigerator for stabilization and to allow all the flavors to blend together. I'm currently whipping up an oil-based cream for coating. 400 grams of softened butter. I add there one can of condensed milk. In my case, this is 400 grams, 397 grams. Condensed milk and unsalted butter at room temperature. I just whip it up to stable peaks. This cream whips up literally in a couple of minutes. If you find the cream too thick, 10 seconds Just heat it with pulses in the microwave so it spreads nicely along the sides of the cake. I crushed it. The biscuit cap in the grinder. I took the cake out of the refrigerator. Look, what a smooth, stable cake. The filling hasn't leaked or come out anywhere. Right now, I'm nicely covering it with the tip of the cake's side panel. with this oily cream. It's very stable; it will hold the sides in place. Leftover cream I filled the pastry bag and am making this decoration. I divided it with a ruler. cake for 24 servings So it'll be easier to cut the cake later at school. I generously sprinkled the sides of the cake with sponge crumb. It will look very beautiful when layered. I also recommend doing so. I'm sprinkling it now from a small spoon as well. I'm doing this kind of decoration on top, and basically, my cake is ready. I'm cutting it for you as usual here. a piece, to show you the filling of this cake. Cake Unbelievably simple and delicious. Everything cuts beautifully, despite the filling. movable. And then we cut such a large cake without any problems. If anyone needs a smaller cake, Suppose the diameter is 24 centimeters in a round form, then all ingredients should simply be halved. If it is 18 A round shape in centimeters, then take all the ingredients four times less. I'll write all this in the description for this video. I hope the video was useful and informative. Subscribe to my channel, like, and leave comments. I wish you all great success, and I'll see you in the next video.