Description
Simple in execution and very tasty big cake. Well in this shortbread dough, nuts and chocolate frosting. It is similar to a cake, it is loved by children and adults. 8 years ago I found a recipe online. Thank you to the pastry chef who invented this recipe!
Ingredients
-
Butter
250 g
-
Flour
350 g
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Sugar
290 g
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Sour cream
2 Tbsp
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Chicken egg
3 piece
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Leavening agent
2.5 tsp
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Vanilla
1 pack
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Walnuts
350 g
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Dark chocolate
100 g
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Cocoa powder
1 Tbsp
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Milk
2 Tbsp
Cooking
1. To prepare the nuts. Clean from the shell, grind in a mortar or in the grinder of a blender.
2. Sift the flour.
3. In flour, add 0.5 packs of vanilla.
4. Add sugar
5. Leavening agent
6. Mix well the dry mixture.
7. Add soft butter (I butter unfortunately did not have time to fully melt, had to RUB and wait a bit to melt)
8. Now add sour cream.
9. Yolks.
10. Quickly knead the dough – it should lag behind the hands.
11. The dough is put in a bag and put it in the refrigerator for 30 minutes.
12. Baking shape (I shape diameter 26 cm), liberally grease with butter.
13. Sprinkle with semolina
14. Make filling. Beat egg whites with sugar and vanilla until white peaks.
15. Add chopped walnuts and gently mix with proteins.
16. Divide the dough in half and one part is still in half.
17. The chopping Board and rolling pin are sprinkled with flour. A large piece of dough to roll out, given the size of the shape and the height of the boards.
18. wrap it over the rolling pin and transfer to a form
19. Spread the dough in the form, to make high sides. If the dough will tear, connect it with your fingers. If you can't move the dough, you can try this option. The batter is a little roll about the size of a small plate, transfer in form and with your fingers, gently press, stretch the dough across the form.
20. Half of the filling spread on the dough, flatten.
21. Roll out the next part of the test the diameter of the mold.
22. Cover the filling.
23. Spread the remaining filling on second layer of dough.
Similarly roll out the remaining dough, cover the filling. Where torn, also with your fingers to combine the dough. The edge of sasobit.
25. If the stuffing will come out over the layer or layers of dough will not be whole and pieces, NO problem!
26. Bake in the oven at 180 degrees for 25-30 minutes until Golden brown.
27. When the cake has cooled slightly, remove from the pan onto the paper or towel
28. Cook the glaze. Pour into a saucepan sugar, cocoa, butter and milk. Put on fire and stir incessantly with a spoon.
29. Once the mixture melts, put the pieces of broken chocolate and continue to stir until it is completely dissolved.
30. The mixture begins to thicken, the edges of the boils. Continue to interfere with a spoon. Cook after boiling for about 4 minutes
31. Pour hot glaze on the warm cake and well daubed with a brush.
32. Then wait for the glaze to cool. The glaze turns shiny, not stick to hands.
33. From the top you can sprinkle in a few places with powdered sugar, you can leave it.
34. Since the pie is large, you can when cutting first cut out the circle in the center of the pie
And then cut into portions
36. Bon appetit!
This pie is a frequent guest I have the fall and winter. Concluded: in the period of cold and damp in the house, especially when not heated, the cake after baking may be slightly SAG in the middle.
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