Description
Traditional cake in an unconventional performance. Cake soaked in sour cream, stuffed with prunes and dried apricots. Believe me, it's mind-blowing delicious!!! And cheese added to the bottom layer of the cake, gives it a flavor of ice cream. Yes, ice cream.
Ingredients
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Chicken egg
4 piece
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Flour
1 cup
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Water
1 cup
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Butter
170 g
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Salt
0.2 tsp
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Sour cream
550 g
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Sugar
200 g
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Dried apricots
100 g
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Prunes
100 g
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Dark chocolate
50 g
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Cocoa powder
1 tsp
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Walnuts
30 g
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Cheese
150 g
Cooking
First, prepare the choux dough. Water poured into the pot, put it on the stove. Add the butter. Bring to a boil. Add flour and salt. Quickly knead the dough. Remove from heat and allow dough to cool.
20 minutes later (after the dough is cold), enter the eggs one by one.
Our dough is ready! Put in the syringe, pastry bag, or heavy bag (with a specially cut corner) and make strips of dough 1 cm wide, 5-7 cm long on a pre-greased baking sheet. I do not play nicely with this kind of devices, so did the toes right with a teaspoon. The main thing you need to remember that the dough increases greatly in volume when baking, so fingers it is advisable to do a small.
Put in a preheated 200 degree oven. After 5 minutes (once the fingers climb) to reduce the temperature to 180 degrees and bake 20-25 minutes (until light brown). Important: the oven during baking not open! (otherwise zavarushki can fall off).
While our fingers are aiming at preparing them for stuffing. Prunes and dried apricots wash, fill with boiling water and allow to steam for 10-15 minutes (depending on the quality of dried fruits. Pour the boiling water. Some of them dry and cut into small strips (they we going to stuff our fingers).
Prepare cottage cheese. Cottage cheese (any fat, which I prefer) mix thoroughly with sour cream and sugar. You want the cheese has a uniform (without the grains). Then it will be very sweet, like ice cream in the cake. I do these things not really happened. The curd was grains, still in this step, it is better to use a blender to obtain a homogeneous mass.
Next, prepare the cream. Whisk sour cream with sugar. Very good whisk, the cream should be not too runny. Ready cream put in the fridge for thickening (but this time stuffed with our zavarushki filling). By the way, cream can, add the cream fatter, then it will be more dense.
Stuffed with our zavarushki. The largest I've stuffed with cottage cheese, not forgetting to add the prunes and dried apricots. The rest were just stuffed with dried apricots and prunes. It's painstaking work, I want to say.
After all fingers are stuffed you can start assembling the cake. Get the cream from the fridge. Take the separable form (or deep form to the cream soaked cake, and did not spread on the edges of the dish). I used a split form with a diameter of 24 cm Each zavarushku dip in cream and put in a form very tightly. Start with sewernose stuffed with cheese, they should form the bottom layer. Further, continuing to dip each zavarushku in cream put them all in a pile.
It turns out that this hill delicious sewernose! The remaining cream pour over the cake. Put all this splendor for a night in the fridge (for at least 6-7 hours). The cake should soak up the cream.
An hour before serving (after complete solidification of the cream), take out the cake from the refrigerator, remove the ring from the split form and fill the cake. Prepare glaze as follows: melt the chocolate with the butter, add cocoa powder. All carefully stir and pour the cake. On top sprinkle with crushed walnuts!
Served to the table! Bon appetit!
So cake looks in the cut!
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