Cake "Athens"

Category: Confectionery
Athens cake

Ingredients

Cake:
Walnuts (to dry) 3/4 Art.
Starch 1 tbsp. l.
Sugar 50 g
Protein 3
Sugar 2 tbsp. l.
Custard Orange Cream:
orange puree (orange slices completely peeled and septum) 90 g
orange peel 1/2 tsp
cream 35% 175 g
powdered sugar 50 g
yolk 3
gelatin 7 g
cream cheese type 300 g
powdered sugar 2 tbsp. l.
orange liqueur 2 tbsp. l.
Chocolate muss:
dark chocolate 300 g
cream (fat content does not matter) 100 ml
cream 35% 500 ml
gelatin (preferably in plates) 7 g
cognac or brandy (optional) 2 tbsp. l.
[/ b] Glaze: [/ b]
dark chocolate sliced 100 g
cream (fat content does not matter) 50 g
some good quality cocoa.
________________________ ________ ____________
Baking dish Ø 25 cm

Cooking method

  • Very delicate, delicious, chocolate cake with an orange hint!
  • Cake:
  • 1. Cover the baking sheet with baking paper and use a baking ring (you can use a plate) to draw a circle with a diameter of 25 cm (no more, the baked crust should fit into a mold 26 cm in diameter).
  • 2. Nuts, 50 gr. put sugar and starch in a blender and grind until flour.
  • 3. Beat the whites with salt until fluffy foam, without ceasing to beat, introduce 2 tbsp. l. sugar, beat until firm peaks.
  • in several steps to the protein mass add nut-flour and gently mix with a spatula by folding, from bottom to top and in a circle.
  • 4. Place the finished dough evenly in the circle drawn on the paper.
  • Bake at 160 "35-40 minutes until golden brown. The crust will be soft rather than dry.
  • 5. Transfer the cake to a Ø 26 cm mold on paper and remove the paper by turning it over.
  • Custard Orange Cream:
  • 1. Soak gelatin in cold water.
  • 2. Grind the yolks with sugar.
  • 3. Heat the cream and pour it into the yolks in a thin stream, stirring the mixture quickly.
  • 4. Place everything in a saucepan, put on very low heat and cook until thick, stirring constantly with a whisk.
  • 5. Remove from heat, add squeezed and swollen gelatin and orange puree, liqueur. Mix very well, cool.
  • 6. Beat cream cheese with sugar. powder, combine with the cooled cream and stir with a spatula until smooth (I had very sweet oranges and I added 1 tablespoon of lemon juice!)
  • 7. Apply the cream on the cake in an even layer and refrigerate, let harden.
  • Chocolate muss:
  • 1. Soak gelatin in cold water.
  • 2. Heat the cream to 90˚ (do not let it boil!) And put the pieces of chocolate in them, stir until smooth, add the cognac.
  • 3. Dissolve squeezed gelatin in 3 tbsp. l. hot cream, combine with chocolate mass, stir, cool.
  • 4. Beat the cream until firm peaks and, adding melted chocolate combined with gelatin, gently mix with a spatula.
  • 5. Apply an even layer on the frozen orange cream, cover and refrigerate overnight.
  • Glaze:
  • Heat the cream to 90˚C, place the chocolate in it, after 2-3 minutes. stir well, cool and apply to the cake.
  • Warm the sides of the mold with a hairdryer and free the cake from it.
  • Apply cocoa to the cake and decorate immediately before serving. I decorated with orange marmalade candies.

The dish is designed for

12

Time for preparing:

120

National cuisine

my recipes

Note

Athens cake

Athens cake

Athens cake

pygovka
Yummy. took away to bookmarks. especially impressed by the orange custard.
Inusya
Oh, natapit, I was so happy when I read about my favorite composition of the cake (well, I don’t eat with other creams and layers, only such "marshmallow and greasy" ones), but confused the gelatin in the plates. What is it like! I saw a current in powder. Can't be replaced? what is the difference?
natapit
can be replaced with your usual gelatin, it's just easier to work with gelatin in plates !!!
thanks girls !!!

orange custard can be used in any cakes, just don't add gelatin !!!
Melanyushka
natapit, what a wonderful cake! Can agar be used in chocolate mousse instead of gelatin?
natapit
Thank you!!! no, in this case gelatin! After all, the agar must be added. and then boil everything together !!!
celfh
Natasha ... there is no limit to perfection!
natapit
Melanyushka
Thanks for the answer. Natasha, your recipes are simply unrealistically good, every recipe is another fireworks display and a sea of ​​delight! I reread your recipe three times yesterday and today I am wondering what I don’t have from the products, I need to buy it and definitely try to make it, well, I really liked this cake.
natapit
I will wait for the report, keep my fists and good luck !!! Thank you!
Alexandra
natapit,

I want to express my admiration for your next exquisite masterpiece!
LiudmiLka
Quote: natapit

it's just easier to work with gelatin in plates !!!

Please tell me how to work with such gelatin. I have German, this is the first time I've found one. Never used before
Melanyushka
Alexandra, thanks for your recommendations on the use of agar, I will be waiting for an adapted cake recipe. I have been collecting your recipes and recommendations since 2009, the other day I finally managed to buy stevioside, now the recipes can be implemented more confidently.
In the meantime, I'll try to make an original recipe for the family, this cake really sunk into my soul.
aola
natapit I looked through the new items and thought that Athena's cake was exactly from Natapit, I guess the cut looks very nice! I will also try the orange cream very unusual in another cake, your cakes are nut-biscuit, I think it will be delicious. And if you add a chocolate biscuit?
natapit

Thank you !!!
you can also have a chocolate sponge cake, but the cake is so tender in itself, flying, and the biscuit will make it more everyday-heavy ...
mIRCa
very pretty. I want to make. only this ... and where on the photo cream? I mean, in the cake, I see only 2 components - light cake and chocolate mousse. Or I have something with
natapit
on the photo there are 2 creams, and the nut crust is so thin that only a nutty aftertaste speaks of its presence !!!
mIRCa
and there it is like .. cream and cream is even more tempting. you should definitely try to do it.
natapit
marinal
I bring you from myself and my family a HUGE thank you, the cake is just a bomb !!!
natapit
Quote: LiudmiLka

Please tell me how to work with such gelatin. I have German, this is the first time I've found one. Never used before
you just need it for 5-7 minutes. soak in cold water, then squeeze and dilute in a couple of tablespoons of heated cream or water (syrup) it all depends what you use it for!
shoko11
Natasha, thanks for the recipe. I baked a cake on old NG. True, my cake was so moistened that I could not remove the cake from the bottom of the split form. Can you tell me how you deal with this problem?
Plus, I replaced half of mascarpone in chocolate mousse for lack of the required amount of cream. Therefore, no one mastered a piece of Thoth anymore.
natapit
I cover the bottom of the form with baking paper so that it extends beyond the edges of the form, when I remove the detachable ring, carefully lifting the edges of the paper (preferably in 4 hands!: lol) move the cake onto a flat dish, well, then gently tear up and remove the paper lifting the edges of the mold with a spatula! that's the trick! yes, the cake is hearty, but tomorrow for morning coffee mmm .....
shoko11
Thank you for such a prompt response. And the cake is really delicious
natapit
tsvika
Natasha, take the report Korzhik is really not native, but it's a chiffon chocolate
The cake is delicious. Especially the orange soufflé. from only the cream with the chocolate mass did not mix well. Next time I'll try to mix with a mixer. My husband said that the cake is just very delicious.
Athens cake
The cut is not very beautiful cut in nature, the knives are all blunt
Athens cake
natapit
clever girl !!!
touche
Can you replace nuts with ready-made almond flour?
It's also nutty ...
natapit
can!
Valenta
Natapit, thank you very much for the wonderful recipes, this is not the first time I use them. But a puncture happened to Athens: (((the orange cream turned out to be liquid, I used gelatin in granules. Maybe the yolks with cream didn't thicken enough ... I had the consistency of thick sour cream.
natapit
oooh .... what a pity most likely the problem is in gelatin
clavicle
A short talk along the way. At the beginning there was anticipation and a difficult choice from the bookmarks, in which Natasha's cakes took the main place. The decisive round was won by “Athens”, they were fighting against the “Christmas bomb”. And here we are in the middle of the road. The orange cream has already been poured, we proceed to create a chocolate one. Knowing my difficulties with gelatin, which rarely freezes for me, be it a cake or jellied meat, I was very worried. I ran into the refrigerator every 10 minutes. Then I decided, that's it, I’ll go and collect all the cream from the cake and add the second rate of gelatin there. She came, felt, Hurray, everything froze. Ugh, exhaled. I went to melt the chocolate.
natapit
clavicle, Well, thank God!!!
Ilona
By the way, yes, I also have this with gelatin. I thought I'd turn gray when, due to gelatin, I couldn't get my daughter together for the wedding, the top tier of the "This is Love" cake. I peeled off this cream back and forth and added gelatin, and nifiga did not freeze, and with the same gelatin on the next table lay a wedding cake for neighbors of a different composition and everything froze, well, isn't it mean? So gelatin is also a mysterious substance for me.
marian82
wonderful cake!
NataliKu
Beautiful! Appetizing! Someday I will dare to swing such a cake))

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