Shu cake with buttercream

1. Stage

2. Stage

Pour water into a saucepan, add butter, put on high heat.

3. Stage

Stirring, bring the mixture to a rapid boil, the butter should melt.

4. Stage

Pour in all the flour at once, stirring continuously, turn down the heat to medium or minimum. Keep on the heat for 1 to 2 minutes, the dough will form into a lump, easily sticking from the walls of the pan. Transfer the dough to a bowl to cool more quickly.

5. Stage

Break 5 eggs into a separate container and mix. Meanwhile, turn on the oven to 200 degrees Celsius, while the dough is being made, it will heat up.

6. Stage

In the dough, cooled to 60-70 degrees, pour 3-4 tablespoons of eggs (if you pour the eggs into the hot dough, they will curdle). Thoroughly mix with a spoon or a special attachment for a mixer.

7. Stage

Gradually add a few spoonfuls of eggs, kneading the dough thoroughly each time until homogeneous. The eggs can simply be beaten into the dough one at a time, but I find it easier to keep track of the consistency of the dough (which is very important!) by adding them with a tablespoon.

8. Stage

The main thing in custard dough is not to miss the consistency we need. You may need less than 5 eggs, for example 4 and a half, 4, or even 3 eggs, or you may need to put an extra half or a whole egg. It all depends on your flour and egg size.

9. Stage

The result should be a dough like this, falling off the spoon as a heavy ribbon.

10. Stage

Using a pastry bag or simply a thick bag, press out round tortillas about 6-7 centimeters in diameter on a baking tray lined with parchment paper. Place in an oven heated to 200 degrees for 20 minutes, then reduce the temperature to 150 degrees and in 10 minutes to 100 degrees. All in all, it will take 40-50 minutes to bake.

11. Stage

While the dough is cooking, make the cream. To do this, rub the cottage cheese through a sieve, pour the cream into another bowl.

12. Stage

Beat the cream to soft peaks with a mixer on the highest speed, add the powdered sugar and vanilla sugar without stopping.

13. Stage

Mix the cream and cottage cheese, whip again. Put the cream in the refrigerator for about 20 minutes.

14. Stage

Take the cakes out of the oven, the dough will greatly increase in size, 4 times. Let cool, make incisions in order to fill them with cream.

15. Stage

Use a spoon (or a pastry syringe, in which case you do not need to make an incision) to fill the cakes with the cream. For the frosting, melt white chocolate in a water bath, add a little cream if you like, cover the cakes and put them in the refrigerator. All done! Bon appetit :)