Tais cake

1. Stage

To start, turn on the oven to 180 degrees. Now prepare the biscuit dough: take 6 eggs, beat them with 6 tbsp. sugar and 0.5 tsp. salt.

2. Stage

Beat the sugar and egg mixture until it increases in volume by 2.5-3 times.

3. Stage

Pour 4 tablespoons of flour, previously mixed with 3 tablespoons of starch, into the whipped mass. Quickly knead the dough.

4. Stage

This is how an air-rich dough structure is obtained.

5. Stage

Quickly fill the prepared pie plate (dust it lightly with flour or parchment) and bake in a preheated 180 degrees until done.

6. Stage

To verify the readiness of the product with a wooden skewer pierced in the center. If the skewer is dry, the biscuit is ready. Carefully remove the light biscuit from the mold and let it cool completely.

7. Stage

In the meantime, you need to start making the dark biscuit. The principle of preparation is almost identical to the light biscuit, only now it will be necessary to add cocoa. So, beforehand, mix 2.5 tablespoons of flour with 1.5 tablespoons of starch and 1 tablespoons of cocoa. Mix 4 eggs with 4 tablespoons of sugar and 0.5 tsp. salt. Add the dry mixture to this whipped mixture and knead the dough quickly.

8. Stage

Fill the prepared mold and immediately place the dark biscuit in an oven preheated to 180 degrees until tender. Carefully take out of the mold and let cool.

9. Stage

While the biscuit cakes are cooling, you need to prepare the filling and the filling for the cake. To do this, wash the apples, peel them and cut into thin slices with a vegetable knife. The weight of the peeled and sliced apples is 230 g.

10. Stage

Dissolve 150 g of sugar in boiling water (375 ml), add the prepared apples and grated lemon zest. Cook over low heat until almost soft, but do not allow the slices to overcook. Remove from the heat and allow to cool completely.

11. Stage

Now prepare the cream. Whip 500 ml of chilled cream (33%) with 6 tbsp of sugar.

12. Stage

Whip cream until stiff peaks, it took me about 15 minutes.

13. Stage

Cut the cooled light biscuit into two layers. Soak the bottom cake in the apple syrup (no slices!).

14. Stage

Place some of the whipped cream on top of the soaked crust, spreading it evenly over the surface.

15. Stage

The second tier I put the dark biscuit. Its surface is completely covered with apple slices.

16. Stage

Then I again cover with some of the whipped cream. Gently smooth them out.

17. Stage

The topmost tier will be the remaining 2nd cake from the light biscuit.

18. Stage

It should also be soaked quite well in apple and lemon syrup.

19. Stage

To the remaining whipped cream add 270 g of soft cream cheese "Philadelphia" and whip thoroughly until smooth.

20. Stage

Transfer the cream to a piping bag and decorate the surface of the cake, using the necessary nozzle. Spoon the cream over the sides of the cake and smooth it out gently with a spatula. Place the cake in the refrigerator for 1 hour.