Spartak cake — home cooking recipes

Spartak cake — home cooking recipes 

Spartak cake

Spartak cake

 

Spartak cake with scalded cream cream, which in combination with delicate honey — chocolate cake, gives a unique taste

Ingredients:

  • butter — 100 g
  • egg — 6 pieces
  • Cocoa — 225 g
  • currant jam — 240 g
  • soda — 24 g
  • flour — 1 kg
  • sugar — 550 g
  • cream 25% — 600 ml
  • yoghurt — 100 ml
  • powdered sugar — 200 g
  • Citric Acid — 2 g
  • vanilla sugar — 4 g
  • Starch — 12 g
  • ground coffee — 7 g
  • orange juice — 50 ml
  • rum — 20 ml
  • Cream — 100 ml
  • water — 200 ml
  • gelatine — 15 g

Cooking:

For the dough, mix the eggs with 400 grams of sugar and put on a steam bath. Add the diced butter to room temperature and stir. Add the jam and mix. Add soda and stir again. Remove the mixture from the steam bath. In the dough, add half of the flour, cocoa and mix. Add the flour and knead the dough until consistency of sorbet. Leave for 5 minutes.

Roll out the dough into a sausage and cut into 9 pieces. Roll each into a pancake 2-2.5 mm thick. Bake cakes on the back side by baking for 4 minutes at a temperature of 392 ° F. Cut the rough edges of cakes on A4 format and cool them to room temperature.

Prepare the cream. Drain the whey from sour for 1 hour. Mix powdered sugar, vanilla sugar, starch and citric acid. Add the mixture to the yogurt and beat with a mixer for 1 minute. Mix with sour cream, cover with cling film and place in the refrigerator to form cakes.

To the mixture for impregnating brew coffee in 100 ml of boiling water, cool and strain. Add orange juice to coffee, rum and mix.

Glaze dissolve gelatin in 100 ml of water at room temperature and let sit for 10-15 minutes. 75 g cocoa is dissolved in 100 ml of water. In a saucepan, combine the cream and water to cocoa, add 150 grams of sugar and stir. Warm the mixture until it will steam and then remove from heat. Add the gelatin, stir and cool to body temperature.

The board Cover the parchment and brush with cream layer thickness of 1 mm. Put the cake and soak it. Apply a layer of cream 5 mm thick. So, create a whole dessert. Top the cake with a cream not grease. Place the dessert in the refrigerator for 1.5 hours.

Then fill it with icing and leave at room temperature for 1 hour. Cut the seam on the cake and decorate with chocolate leaves.

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