Cake "Khreshchatyi Yar"

Description

This cake will satisfy any sweet tooth, because it incorporates so many flavors. Two, completely different types of dough, two different creams, nuts, and meringue. Varied cake I don't know. PS : Yes, the cake is not easy, but its preparation can be divided into two nights. Believe me, You will not regret the time spent.

Ingredients

Butter

250 g
Sugar

180 g
Cocoa powder

2 Tbsp
Chicken egg

3 piece
Flour

160 g
Sour cream

3 Tbsp
Salt

0.25 tsp
Soda

1 tsp
Flour

400 g
Butter

200 g
Yolk egg

2 piece
Sour cream

2 Tbsp
Salt

0.25 tsp
Egg white

2 piece
Powdered sugar

150 g
Vanilla sugar

1 pack
Nuts

1.5 cup
Butter

200 g
Condensed milk

380 g
Cognac

2 Tbsp
Sour cream

600 g
Sugar

200 g
Chocolate chips
Nuts
Peanuts

Cooking

5 hours out of the fridge to get the butter. For chocolate dough and butter cream. Sour cream for the cream to drain in a sieve, placing the gauze in several layers, covered with gauze, put into the refrigerator.

To turn on the oven to warm up. To prepare CHOCOLATE DOUGH : soft butter vzbit with sugar until fluffy, adding one at a time to enter all the eggs.

In sour cream add soda, stir. Sifted flour mixed with salt and cocoa powder. Add the dry mixture into the oil, mix thoroughly.

Prepare a baking pan, 26 cm Bottom vystelit baking paper, grease with butter and sprinkle flour. Put the dough in shape, smooth.

Bake for 30-35 minutes at 180 degrees, to "a dry splinter". Ready to give the cake soak 5 minutes.

And then remove it, flip, gently remove the paper and cool on a wire rack.

While I baked a chocolate cake, prepare the butter CREAM. To do this, whisk soft butter until fluffy, then whisk, adding 1 tbsp at a time, introduce all of the condensed milk, pour in the cognac. The cream put in a bowl, cover with film and put in the fridge.

To prepare WHITE DOUGH. Chilled butter cut into small pieces, add sour cream, salt and egg yolks.

Add the flour, quickly knead the dough.

Form the dough into a bun, divide the balance into four parts. Wrap in cling film and put into the refrigerator for 30 minutes.

At this time, beat egg whites with powdered sugar and vanilla sugar until stable peaks. Whip chilled whites in a clean dry container, at medium speed. Powdered sugar add 1 tbsp.

Nuts ignited in the pan, stirring constantly, for 5 minutes - 7. Then cool, peel, winnow and pound in a mortar.

White shortbread dough, each part, roll out to size of chocolate cake. Put on it 1/4 of the protein mass, level.

Distributed across the workpiece 2 tablespoons chopped nuts and bake at 180 degrees 15 - 17 minutes, until lightly Browning the meringue. Be guided by your oven. So bake all four layers. Cool.

Here is the cream after separation of serum on the sieve. This will turn out SOUR CREAM, which does not float, does not flow.

Blend sour cream with sugar, at medium speed, minutes 7 - 10. Watch out not to smash into the oil. Prior to collection of the cake keep in the fridge.

Begin to collect the cake. Chocolate cake cut evenly, cut into two, string, or other convenient for You way. Trim the crust to dry and grind.

Put one chocolate cake, it is sour cream - 1/4. The following is a white cake with meringue up to 1/3 oil cream. Then a white cake layer meringue down, 1/4 sour cream. Again the white cake with the meringue up, 1/3 of the butter cream. And the last a white cake with meringue down, 1/4 sour cream. To complete the second chocolate cake layer and press them a little and level.

The remnants of the cream to cover the entire cake.

Sprinkle chocolate chips for the sides and top of cake.

Decorate as desired. In my case, chocolate chips, peanuts, chocolate, nuts. To give the cake "to spend the night in the fridge." Cake weight 3 kg height 11 cm Very solid cake.

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