Homemade cake "ROCO"

Description

For many years cake "ROCO" is firmly in second place for the number of sales in Latvia. In my family it is also one of the most favorite cakes. Long ago, I was going to try to cook it at home, and now my dream has come true! Adapted recipe from the local cooking website.

Ingredients

Chicken egg

2 piece
Flour

1 Tbsp
Corn starch

1 Tbsp
Salt

1 pinch
Lemon juice

1 tsp
Sugar

1 Tbsp
Vanilla
Chicken egg

4 piece
Flour

1 Tbsp
Corn starch

1 Tbsp
Cocoa powder

2 Tbsp
Leavening agent

0.5 tsp
Salt

1 pinch
Sugar

1 Tbsp
Jam apricot

2 Tbsp
Cognac

1 Tbsp
Marmalade

5 piece
Cream

500 ml
Flour

2 Tbsp
Corn starch

1 Tbsp
Sugar

120 g
Butter

200 g
Cocoa powder

2 Tbsp
Cognac

1 Tbsp
Soy sauce

1 tsp
Jam apricot

1 Tbsp
Coffee natural

1 Tbsp

Cooking

These are the basic ingredients.

First prepare the sponge cake light. To do this, beat the 2 eggs with sugar, vanilla essence, lemon juice and a pinch of salt in a dense foam, add the sifted flour and starch, gently but thoroughly stir the mixture, trying to keep the air volume.

I baked the biscuits in a slow cooker for 25-30 min. on the program "baking", or to dry kindling. This is a ready cut and light biscuit.

Brown sponge cake to cook on the same principle, only with the flour add the cocoa. I just added another 1/2 tsp of baking powder.

Ready cake cool and cut into 2 parts.

Now prepare the impregnation. To do this, mix a tablespoon of apricot jam, brandy and strong coffee, and add to this mixture 1 tsp of sweet soy sauce TM "Kikkoman". Impregnation, apply on brown crust which will form the base of the cake.

To prepare cream and custard cream (I 10%) to boil, the eggs with the sugar to whisk, add the flour and starch and again whisk. Gradually, stirring constantly, add hot cream to egg mixture, place on an gas and, stirring constantly, bring the cream to a thick cream. Cool.

The cooled cream to whip, adding gradually (1 tbsp) butter at room temperature. The recipe stated 200g, I added about 60 g. the Cream is divided into 2 parts. One add 2 tbsp apricot jam and 1 tablespoon of brandy (or rum flavoring). In the second part of the cream add 2 tbsp cocoa and again beat.

Everything is ready, you can assemble the cake. For convenience, I do it in a serving ring. On the bottom put a brown crust with fragrant impregnated, put half of the apricot cream.

Marmalade, preferably lemon sour, cut into thin slices and arrange on top of cream.

To put on top of light sponge cake and put the second part of the apricot cream. Cover the cake brown cake.

The top and sides of cake to cover the chocolate cream and decorate at their own discretion.

The cake turned out very tender and tasty, according to her husband, similar to the original. Unfortunately, the original recipe I have yet to get. The original sponge is much denser (which, of course, not a problem), and the cream fatter. Might have to take a risk and put it all in 200 g of butter, as recommended in the Latvian website.

But this option is very worthy of attention and repetition.

I want to mention that these biscuits are very popular in Latvia, often to the market to sell such a subtle, gentle and soft, just perfect for cakes. But this is the first in my practice biscuits from the slow cooker, which I had to dub. The cake is so soft that it is deformed by strips of parchment that I put on the bottom of the bowl multivarki.

This has turned into a cake! Almost weightless, melting in the mouth with a pleasant acidity marmalade, very cozy and truly home. The family was very pleased! Men, as always, bookrules that small! Treated with the pleasure and all of you, my favorite cooks!

Bon appetit!

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