Cakes are a separate art form, as talented pastry chefs may well make something amazing out of this dessert. In addition to flavor qualities, execution has always been valued in cakes. It is literally possible to make a masterpiece from chocolate, sponge cakes and cream.
Of course, not everyone is chasing a beautiful cake. If we talk about homemade cakes, then in this case it is the taste that is more valuable than the drawing, cream pattern and other subtleties. In purchased cakes, by the way, also rarely found individual performance. This is most likely due to the fact that in factories cakes are prepared by the same type.
Let’s prepare a beautiful homemade cake Kutuzov
.
Ingredients of cream for the cake Kutuzov:
- cornstarch – 35 g;
- vanilla sugar – 8 g;
- sugar – 100 g;
- egg – pcs;
- 25% sour cream – 600 g;
- butter – 250 g;
- walnuts – 100 g.
Ingredients for the dough:
- eggs – 6 pcs;
- salt – 1 pinch;
- vanilla sugar – 16 g;
- sugar – 180 g;
- butter – 150 g;
- honey – 100 g;
- flour – 360 g;
- baking soda – 1 tsp;
- walnuts – 100 g;
- 9% vinegar – 1 tbsp.
Preparation of Kutuzov cake:
Mix cornstarch with vanilla and classic sugar. Mix sour cream and egg in a saucepan, pour in the same bulk products and stir.
In a thick-bottomed saucepan cook the sour cream mixture until thickened, stirring constantly. Transfer the custard base into a separate container and leave under cling film to cool.
For the biscuit, chop the walnuts into fine crumbs
.
Sift the walnut crumbs, put the finest into the dough.
For the dough, break the eggs into a deep bowl, pour vanilla and classic sugar, salt and beat with a mixer for 5 minutes.
Add melted butter and honey to the whitened mixture.
Mix the flour and baking soda, sift into the egg mixture, knead the dough for the biscuit
.
Pour the fine pecan crumbs into the batter. Pour
the vinegar into the batter, mix and spread into pastry bags. Cover the
baking
tray with parchment, spread the dough on the surface in a thin layer thanks to the pastry bag.
Bake the crusts at 200 degrees for 10 minutes. Remove the uneven edges of the crust, crumble them into biscuit crumbs.
Divide the crusts in two, we get 4 even identical layers. For the cream, beat soft butter with a mixer, add warm custard base to it.
Smear each crust with cream and sprinkle with coarse nut crumbs, place the crusts on top of each other.
Sprinkle the cake with biscuit crumbs
and
put it in the refrigerator for 8 hours to soak
.
You can use chocolate chips to decorate the cake.
If you plan to serve the cake immediately, it is better to mix the nut crumbs with the cream so that the dessert soaks in faster.
