for the mouskoutchou cake:
10 tablespoons of table oil or butter
10 tablespoons of milk
150 gr of sugar
200 gr of flour
2 packages of baking powder
2 packages of vanilla sugar
1 pinch of salt
for the butter cream:
500 gr of icing sugar,
230 gr soft butter (ointment),
2 tablespoons pasteurized milk
1 teaspoon vanilla / almond aroma / ...
Preparation of the cake:
Separate the egg whites and snow them with 75 gr of sugar and salt.
Beat the egg yolks with the other half of the sugar until a frothy mixture has doubled in size.
Gradually add the oil then the milk.
Gently stir in a spoonful of egg white, mix and add a spoonful of flour mixed with the baking powder. Continue alternating a spoonful of egg white and a spoonful of flour until exhaustion.
Butter and flour a mold of your choice.
Preheat your oven th. 170 Â° C. Cook until the surface is golden brown.
With the tip of a knife, check the cooking. The blade is dry, remove the cake from the oven. Let cool and unmold.
after cooling the cake cut it in half and garnish with the jam (orange marmalade for me) and cover with the other part of the cake.
cover the whole cake with the butter cream:
Preparation of the butter cream:
In a large bowl put the butter, whisk until smooth.
Add the aroma and mix briefly.
Add the icing sugar little by little by scraping the sides and the bottom of the bowl often with a spatula.
When all the sugar has been added the mixture will be rather dry.
Add 2 tablespoons milk and whip again on medium speed until easy buttercream becomes light and airy.
This may take some time depending on your drummer but above all use the average speed for this stage.