Autor’s recipes / Cakes

My favorite cake. I call it «smetannik», since it consists of sour cream cakes & sour cream. From it perfectly turns «chess» cake, because there are two colors very curvy biscuits. You can use any way fruit or berries. The original is still necessary walnut crumb, but I do not like this nut and prefer only kiwi and pineapple.

biscuit recipe:

• 10 eggs
• 500 grams of sugar
• 500 grams of sour cream
• 2 bags of baking powder
• 1 package vanilla
• 380 grams of flour
• (if the chocolate, then 320 grams of flour and 50 grams of cocoa)

to do:

We need to prepare one original cake and the other chocolate. Whip the eggs with the sugar in a mixer at maximum speed until fluffy foam. In two large containers pour 250 grams of sour cream, in both containers add flour…

In one container add 190 grams of flour with the vanilla, to the other add flour with cocoa (160 grams of flour and 25 grams of cocoa). Knead the mixture following manner. Eggs with the sugar will reach consistency fluffy foam, will have pour mass into two containers with sour cream. There’s a subtlety, just a minute before the pour fluffy mousse, it is necessary to add to the cream sachet of baking powder.

Accurately stir the flour and gradually enter that pre-weighed (I advise first mixed with cocoa). When both mixtures are mixed until smooth without lumps, they should be poured onto the baking sheets and bake at 180 degrees for about 30 minutes. Be sure to watch for baking. Check the cake with a knife or toothpick.

cream recipe:

• 1 kg sour cream
• 200 liters of cream of vegetable
• 200 grams of powdered sugar
• 2 packages of gelatin (10 grams)

to do:

Thick cream poured into a container, add the powdered sugar and mix by hand until completely dissolved. Gelatin pre soak in cold water, as will soften, melt and pour in the cream with powdered sugar. Then shake up the cream. As soon cream will be read, intervene it in sour cream.

gather a cake…

Cakes should be cut by interleaving technique rings. First, cut out two black and white rings of the same size. Clean them from the top layer and cut with the same distance a couple of laps before the center.

Replace alternating circles. Load the cake in the form of high-round to have different color contours.Lubricate biscuits pineapple juice if you want you can add to the impregnation of alcohol. When will place all the layers on top do not put fruit. Put it in the fridge for at least 6 hours.

Then remove from the mold and pour the ganache (chocolate cream…). It is best to glaze this dessert with milk chocolate. Decorate you can anything.

bon appetit…