Winter arrives, temperatures drop, and frost forms on the ground, grass, and bushes. A familiar and customary phenomenon at this time of year. But frost adorning the holiday table is something new. But the surprise passes when it turns out that this is the name of a delicious cake (photo), the recipe for which calls for the use of four components at once: sponge cake and "dry" meringue for the cake layers, butter-caramel cream for the layer, and "wet" meringue for decoration.

This multi-tiered structure may seem overly intricate, but that's what a cake is all about—it's elegant and intricate. Despite the apparent complexity, creating this confectionery marvel at home is entirely possible. You just need to know the right recipe, prepare the necessary ingredients, believe in yourself, and, of course, put in the effort. And now, the magnificent sparkling Frost (photo) proudly stands in the center of the holiday table, capturing the admiring glances of your guests.

Ingredients

Frost Cake 2

To make a layered cake, you need to plan ahead for its ingredients. Having them on hand is essential to ensure the masterpiece goes smoothly. To do this, you'll need:

For the biscuit:

  • eggs – 4 pcs.;
  • flour - 1 cup;
  • sugar - 1 cup;
  • baking powder – 1 tsp;
  • boiling water – 3 tbsp;
  • vegetable oil – 3 tbsp.

For dry meringue:

  • proteins – 4 pcs.;
  • sugar - 1 glass.

For the “wet” meringue:

  • proteins – 4 pcs.;
  • sugar – 200 g;
  • a pinch of citric acid.

For the cream:

  • boiled condensed milk – 200 g;
  • butter – 200 g;
  • vanillin.

Additionally, the cake will need to be soaked: with sweet coffee with milk (200 g) or the same amount of sugar syrup.

Sponge cake

Making Frosted Cake

Before you begin to realize your grand plan, you need to decide: where exactly to begin making a multi-tiered cake? The recipe says: with the sponge cake, of course. And since all the ingredients are already assembled, it's time to get started:

  1. First, turn on the oven. The required temperature is -180 degrees.
  2. Next, pour the sugar into the mixer bowl, add the eggs, and begin beating, increasing the speed to maximum. The recipe calls for this process to take 10 minutes.
  3. Now reduce the speed to low and gradually add the flour mixed with baking powder. Lastly, add the boiling water and vegetable oil. In this order.
  4. Transfer the prepared dough to a springform pan lined with parchment paper and place in a preheated oven. The recipe calls for baking in 30 minutes.

Dry meringue

To save time and keep the oven from sitting idle, the recipe recommends making dry meringue. To do this:

  1. Whip the egg whites. Start at low speed until they become cloudy, then turn the mixer up to full power. The recipe recommends adding the sugar only after a decent foam forms. Continue whisking for another 5 minutes after adding the sugar.
  2. So, the egg white mixture is ready. Next, the recipe recommends using a pastry bag to form a round cake layer, the size of the future cake, onto a parchment-lined baking sheet.
  3. It's time to remove the finished sponge cake and let it cool. Reduce the oven temperature: 100 degrees Celsius (212 degrees Fahrenheit) is sufficient for the meringue layer. It will need to sit in the warm place for exactly two hours. After this, turn off the oven, but the recipe recommends taking your time removing the layer—let it rest in there for another hour.

Cream

Frost Cake recipe

What cake can you imagine without frosting? Frosting is no exception. So, it's time to make the frosting. It's very simple to make: first, beat softened butter with vanilla, then add boiled condensed milk.

Wet meringue

The cake will be decorated, as mentioned earlier, with wet meringue. It's prepared as follows:

  1. Take a 2-liter saucepan and combine the egg whites, citric acid, and sugar. Place the saucepan in a double boiler and begin whipping. This process lasts for about 10 minutes. Once the mixture has doubled in volume, remove the egg whites from the boiler.
  2. At this point, the recipe strongly recommends transferring them to another bowl and mixing for another 5 minutes. By this time, the meringue will have cooled almost completely.

Assembly

Now it's time to assemble the cake. It's a crucial and exciting moment. So, let's begin:

  1. First, you need to cut the sponge cake into two layers. Then, moisten each layer with the desired frosting.
  2. Spread the bottom layer generously with cream, place a layer of dry meringue on top, and then spread more cream over it. The third layer will be another sponge cake layer.
  3. Now you need to trim the cake, trimming off any excess meringue. Then, frost the sides with the remaining caramel cream. If you have a lot of cream, you can frost the top as well.
  4. The finish is near. All that's left is the decoration. This is what the "wet" meringue was made for. Here, the piping bag comes in handy again: fill it with the egg white mixture and use it to create wonderful patterns around the cake.

If you'd like, you can (to the delight of your family) decorate the dessert as in the photo—with a food design on wafer paper. Or you can cover it with mastic or nuts—that's also easy these days. However, even without them, the festive Frost is surprisingly beautiful.

We wish you success in mastering the recipe and bon appétit!

Video recipe for making Frosted Cake