Cake "Bush" – Traditional French dessert with a rather complicated composition. Translated from the French – it is a closed piece of food, eaten at a time. Despite the complexity, this hostess can be prepared by any housewife in her kitchen, armed with a cookbook and the necessary ingredients. Thanks to a variety of recipes, you can choose for yourself the right one or add it in your own discretion with different fillings.
- Flour – 400 g Eggs – 7 pcs. WITH
- Akhar – 350 g
- Bitter Chocolate – 150 g
- Cream or milk – 100 g
- Confiture – to taste
- Separate the whites from the yolks.
- Pound the yolks with sugar and beat them with a mixer until the total weight of the yolks is 2 times larger.
- Then whisk the whites.
- Sift the flour and pour it in small portions to the beaten yolks.
- In the prepared mass enter the proteins, gently stirring.
- Pour the finished dough into a pastry bag or syringe.
- Cover the baking sheet with baking paper, lightly grease it with vegetable oil and squeeze small portions of dough using a syringe.
- Turn on the oven at 190 degrees and bake cakes for about half an hour.
- Ready Cakes
- Flour – 300 g
- Sugar – 150 g
- Eggs – 5 pcs.
- Condensed milk – 5
- Otchite whites from yolks.
- Beat the whites with the sugar into a dense foam, without ceasing to beat, add 1 yolk each.
- Gradually pour the flour into the egg mass and mix thoroughly so that there are no lumps.
- Cover the baking tray with special paper, grease it with butter and place the dough (with a spoon or a cooking bag).
- Bake the dough at 200 degrees for 20 minutes.
- While the cakes are baked, beat the condensed milk and sour cream in a blender until smooth.
- Cool the ready-made cakes, grease one half with cream and cover with the other half.
- Refrigerate for at least 1 hour so that the cakes are well soaked.
- Flour – 300 g Eggs – 7 pcs.
- Sugar – 150 g
- Nuts – 250 g
- Chocolate – 200 g
- Marmalade – for decoration
- Separate the whites and yolks.
- Beat yolks with 4 tablespoons of sugar until thick.
- Whip the whites with the remaining sugar until thick foam.
- Mix both masses gently and add the sifted flour.
- Knead the thick dough, see that there are no lumps.
- Pour the dough into the cooking bag.
- Cover the baking sheet with baking paper and drop the halves of the cake.
- Place the baking tray in the oven preheated to 200 degrees for 20 minutes.
- While the halves of the cake are cooling, prepare the filling.
- Nuts (for this you can take any) finely chop with a knife or mince.
- Chocolate grate on a fine grater.
- Melt the marmalade in a saucepan, grease them with the halves of the cake inside and out.
- Glue together the 2 halves of the cake, sprinkle the top of the cake with chopped nuts and chocolate.
- Flour – 300 g
- Eggs – 12 pcs.
- Sugar – 2 tbsp.
- Citric acid – ¼-
- Separate the whites from the yolks.
- Beat the yolks with sugar into a thick mass, add the vanilla.
- Pour the sifted flour and quickly mix until smooth.
- Beat whites to a dense foam, add citric acid at the end of whipping.
- Mix both masses, add liqueur and knead the homogeneous dough.
- Fill a cooking syringe with dough.
- Preheat the oven to 200 degrees, cover the baking sheet with baking paper and squeeze flat cakes about 5 cm in diameter.
- Bake cakes for 20 minutes, cool.
- While the cakes are cooling, prepare the cream.
- Pour water into a scoop, add sugar, bring to a boil and boil the syrup for 5-10 minutes.
- Add condensed milk, stir and bring to boil again.
- Put the cream in the fridge until it cools down.
- Oil cut into small pieces and whisk.
- In small portions, pour the oil into the cream.
- Fill a cooking syringe with an oil cream and apply on 1 half of the lozenges, cover with the 2nd half.
- Put in the fridge for half an hour.
- Melt chocolate in a microwave with vegetable oil.
- The resulting mass grease cakes.
Ingredients for sponge cake:
- Flour – 200 g
- Egg – 8 pcs.
- Sugar – 170 g
- Vanillin – 1 pinch
- Citric Acid – 1 Pinch
- Condensed milk – 80 ml
- Butter – 350 g
- Sugar – 230 g
- Distilled water – 75 ml
Syrup and icing:
- Chocolate (black) – 120 g
- Distilled water – 70 ml
- Sugar – 120 g
- Butter – 1
- First, separate the whites from the yolks and put the whites in the fridge.
- Leave the yolks at room temperature in a bowl.
- After 15-20 minutes, add vanillin and sugar to the yolks.
- Beat the mixture with a mixer for 4-5 minutes until the mass becomes creamy and light.
- At this time, sift the flour and preheat the oven to 180/200 degrees.
- Cover the baking tray with baking paper.
- If you often cook and trust your eye, you can bake a biscuit by eye, but less experienced cooks are recommended to draw on paper circles of 5-6 centimeters in diameter at an equal distance (1-2 centimeters) from each other.
- Let’s start cooking the dough for the biscuit Bush.
- Change the mixer speed to the weakest one and start gradually adding flour to the previously prepared yolk cream.
- Remove the cooled proteins from the refrigerator, add a pinch of citric acid and start to beat them with a mixer.
- It is important that the mixer nozzles are clean.
- Beat the whites for 3 minutes until a firm foam is formed.
- Gradually add the protein mixture to the dough and knead with a wooden spatula, motions from top to bottom.
- Now we need a pastry bag, which we fill with cooked dough and with its help squeeze out the same circles on a baking tray laid with paper.
- Bake the biscuit should be about 15-20 minutes.
- After that, remove the baking sheet from the oven, put the future cakes on the platter and let them cool.
- We turn to the preparation of syrup.
- Take a small saucepan, add water and set on fire.
- Then add sugar and wait until the water boils.
- Continue to cook the syrup for another 5 minutes under a closed lid on low heat.
- Do not forget to stir the syrup so that it does not burn.
- Add condensed milk to the syrup, mix well and bring to a boil.
- When syrup with condensed milk boils, immediately turn off the heat and let the syrup cool.
- Then put in the fridge for 20 minutes.
- While the syrup is cooling, you need to defrost the butter to room temperature, just keep it warm for about 15 minutes.
- Cut butter into small pieces and place in a mixing bowl.
- Beat the butter with a mixer for about 2 minutes and then add the cooled syrup one spoon, whipping continuously after the next spoon.
- Congratulations, you have just prepared the most delicate cream for our cakes!
- The next step is filling up pastries.
- To do this, we divide the biscuit into 2 equal parts and put on one half 2 tablespoons of cream.
- Cover the second half and press down slightly.
- Bush should be left in the fridge for 20-30 minutes, so that the cream froze a little.
- At this time, prepare a syrup for cakes.
- Take a saucepan, add water and sugar, bring to a boil and cook for another 3 minutes over low heat.
- Do not forget to add brandy and mix thoroughly.
- Dip the cooled cakes in the resulting icing for a couple of seconds and place on a platter with baking paper.
- Let the syrup cool and soak.
- Remained the final stage – chocolate icing.
- Take another bowl, break a bar of chocolate into it and put in a water bath.
- When the chocolate has dissolved, add milk, butter and mix well.
- Remove from the water bath.
- It remains to dip each biscuit bun in chocolate and carefully put on a dish.
- Put the dish in the fridge for 15 minutes to chocolate a little stiffened.
Biscuit with condensed milk
For sponge cake:
- Egg yolk (8 pieces) – about 171 g
- Sugar (in the dough – 150 g, in the syrup – 120 g)
- Flour (sifted) – 140-170 (depends on the size of the eggs) g
- Egg protein (8 pieces) – about 256 g
- Vanilla essence –