Cake Katusha
Every year, on the birthday of his daughter, I bake a cake, every year is different, but the cake, its taste and appearance conveys it, my lifelong friend. This year it is snow-white, delicate cake, air, with the scent of coconut, a delicate taste of almond, finish white chocolate and light cream, solid plot. And that's all it is, my Katyusha! Invite all for a Cup of tea with a cake. Come!


  • Flour

    220 g

  • Chicken egg

    2 piece

  • Sugar

    120 g

  • Leavening agent

    1 tsp

  • Butter

    30 g

  • Salt

  • Cream

    300 ml

  • Sour cream

    150 g

  • Cream cheese

    200 g

  • White chocolate

    100 g

  • Almonds

  • Coconut shavings

    30 g

  • Coconut shavings

    40 g

  • Mint


Eggs, salt, and sugar to mix.
Add the flour with the baking powder and mix well. The dough is sticky, flour do not add! Cover the dough with foil and put in the refrigerator for at least 4 hours.
Take the dough, pour in the butter and knead the dough - if necessary, pour flour. The dough roll into a ball.
Divide into 6 parts and put into the fridge. Get one ball and roll out.
Roll out thinly on a floured surface. I baked it directly on the cake 2. Oven preheated to 180 degrees. Bake for 7-8 minutes - don't overdry!!! The cake should be Golden, it remains light and soft.
Warm the cake cut - I did with a diameter of about 20 cm.
Cakes cool on a wire rack.
Melt in a water bath white chocolate, broken into pieces and adding a few tablespoons of cream.
Beat cream cheese with sour cream - do not overwhip it!
Separately whip the cream, add under the blades of white chocolate. Add the chips and mix gently.
Lead gently the cream into the cream cheese.
Apply the cream on the cake, priyam almonds and so all the cakes, spread on top of each other.
Coat the sides and top with cream and sprinkle with coconut. Leave for 3 hours at room temperature. Then put into the fridge for the night.
Decorate and serve!
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