Bushe is a creamy dessert that melts in your mouth.
This delicate sponge cake, soaked in delicious buttercream and topped with melt-in-your-mouth chocolate glaze, is a wonderful addition to a sweet holiday table or a weekday evening tea party with your beloved family. You can make the bouche cake yourself. This doesn't require a lot of time or any serious knowledge of confectionery.
This airy treat recipe calls for only simple and affordable ingredients found in any grocery store. It's hard to believe, but these most ordinary ingredients create a surprisingly delicious and elegant treat—a true treat for those with a sweet tooth. Below is a detailed recipe for making these sponge cakes, serving 15.
Ingredients
So, to create a confectionery masterpiece at home, you will need the following products:
For the test:
- wheat flour – 100 g;
- sugar – 100 g;
- 5 eggs.
For the cream:
- condensed milk – 3 tablespoons;
- sugar – 150 g;
- butter – 250 g;
- a teaspoon of cognac.
For the glaze:
- sugar – 100 g;
- milk – 2 tbsp;
- butter – 25 g;
- cocoa – 3 tbsp;
- a tablespoon of condensed milk.
Cooking instructions
- The recipe for delicate buttercream cakes begins with beating the egg yolks with 2/3 of the sugar. First, whisk the mixture thoroughly, then beat until it doubles in volume. Then slowly add the remaining sugar, whisking constantly.
- In a separate bowl, beat the egg whites until they double in volume, as shown in the photo. Combine the yolks and sugar with 1/3 of the beaten egg whites. Add the flour to the mixture and mix thoroughly.
- Then add the remaining egg whites and mix until smooth. Meanwhile, preheat the oven.
- Using a spoon, place the finished dough onto a baking sheet in the form of round flat cakes.
- The bushe is baked for a little over a quarter of an hour. The temperature should be approximately 190-200 degrees.
- For the cream, cream the butter with sugar, cognac and condensed milk, then beat the resulting mixture with a mixer.
- For the chocolate glaze, mix cocoa and sugar, add milk, butter and condensed milk.
- Place the resulting mixture on low heat and, stirring continuously, heat until smooth.
- Divide the sponge cakes into two halves. Frost the smooth side of one half with cream, and frost the convex side of the other half with icing. Then join the two halves together as shown in the photo.
Delicate bush cakes are ready to serve!
