Description
The other day was sorting out some old papers and came across a stack of old student notes. Formula, recording lectures,"portraits" of the teacher in the margins. And suddenly flashed "cake from the Bear." And immediately remembered a forgotten recipe is delicious and very easy to prepare cake from a cute, shy boy Misha, who liked to gather after school. This cake pleases my children and helped out when I, the young housewife, it was necessary to receive guests. I made only adjustments to the original recipe, replacing butter cream whipped cream. I think it will be useful not only for those who are beginning to learn the basics of cooking.
Ingredients
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Cookies
500 g
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Cream
200 g
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Coffee natural
500 ml
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Liqueur
2 Tbsp
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Prunes
100 g
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Chocolate milk
50 g
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Sugar
-
Gingerbread
500 g
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Sour cream
300 g
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Banana
2 piece
Cooking
The cake is made the night before, and all cakes that need a good soak. For impregnation of cakes we will need a black coffee, about 2.5 cups and the liqueur (or rum, or brandy), which we will add in coffee. Sugar I did not add it, because cookies are quite sweet by itself. For children you can replace liqueur with chocolate or maple syrup, and coffee - cocoa.
Whisk cream with sugar until stiff peaks. Part of the cream set aside for decorating the cake. In the "original" recipe used butter cream from condensed milk. Also very tasty.
Take a form in which you will make your cake and vystelim the bottom with cling film. Dip biscuits in coffee and layer in a form. The space between mechanincally filled with rubble to make a "cake".
On top lay the next layer of cookies. Alternate biscuits and cream biscuits etc. Very tasty to add to the cream prunes. The number of layers depends on the shape and number of components. On top of the last layer is folded around the foil, cover with a plate and lightly pressed. Remove overnight in the refrigerator.
Here is our cake when it is ejected from the mold..
And then decorate it to the best of their desires and skills. Because of my back and heard the impatient cries of "tasters", I just sprinkled grated chocolate and decorated with juicy prunes.
While going to put this recipe in the same newspaper stumbled on a very interesting variation of this cake. Let's call it, for example, "Chocolate-banana". Here are the chocolate cakes. The cooking technique is exactly the same. Only gingerbread not cut into pieces, but lengthwise into halves. Cream make whipped with sugar cream. Cakes again I prosail prunes and banana slices. Also set overnight to soak. The taste is just amazing. The feeling that eating a cake made out of chocolate cakes.
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