For cake layers:
● 6 eggs
● 270 g sugar
● 225 g flour
● 50 grams of walnuts
● 70 g dried apricots
● 30 g poppy
● 400 g of boiled condensed milk
● 200 g butter at room temperature
● 300 g sour cream 27-30%, as thick as possible
● 200 ml of simple sugar syrup for impregnation (water and sugar in half by weight)
Cooking cakes. I’ll say right away that biscuit dough cannot stand idle for a long time – it settles. Therefore, count how and in what you will bake. I have 2 forms of the same size, so I first knead the dough of 2/3 ingredients and bake 2 cakes at the same time, then knead the third cake. If you can bake three cakes at once, knead all the ingredients for the dough at once. So. Squirrels whip with half the sugar until soft peaks. Beat the yolks with vanilla essence and the remaining sugar until white.
Combine proteins with yolks. Gradually sift flour and knead light dough. We interfere as carefully as possible to squeeze out as little air as possible from the dough. We stretch the dough into equal parts and add fillers. Gently knead. Chopped nuts. Finely chopped dried apricots. Poppy.
Put the dough into molds and bake in the oven preheated to 180 degrees for about 20-25 minutes. Ready cakes cool. Cooking cream. To do this, at low speed, beat the butter at room temperature with condensed milk. Add sour cream and knead until smooth.
At the cakes, slightly trim the edges – the most crispy outer part. We interrupt in the blender in a crumb.
Soak cakes with syrup and layer in cream. Coat the sides and top of the cake. Sprinkle the sides with crumb. Top decorate the remaining cream from the pastry bag. In the center I have a chopped-up chocolate. Give the cake a couple of hours to stand in the fridge. Serve.
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Categories: Light Snack