Hippopotamus cake

Category: Confectionery
Hippo Cake

Ingredients

Dough:
Sour cream 20% 150 g
Margarine or butter 100 g
Egg / or yolks 2 pcs. 1 PC.
Sugar 1/2 tbsp. (100 g)
Baking powder 1 pkatik
Flour 2.5 - 3 tbsp.
Filling:
Nuts or raisins
Cream:
Sour cream (15% or 20%) 800 g
Boiled condensed milk 380 g

Cooking method

  • I don’t know where the name of the cake came from. But our family has baked it for a very long time.
  • I also call him lazy, because there is no need to roll out the cakes, what to beat ...
  • Very comfortable and satisfying cake.
  • Dough:
  • On a grater, three margarine or butter (you can chop finely with a knife), add sour cream, an egg, sugar, baking powder. We grind everything well. We start adding flour. The dough should be soft and not sticky to hands, but not tight either.
  • Pinch off a piece the size of a walnut, make a flat cake, put a nut or raisin in the middle. We roll the ball. Place the balls on a baking sheet. Bake for about 20-25 minutes. at a temperature of 200-220 degrees. The balls should be golden brown.
  • Cream:
  • Beat the sour cream with condensed milk. Can be sour cream with sugar.
  • Transfer the balls to a deep bowl lined with cling film, pour cream over. Mix well and leave to soak in the refrigerator for 8 hours.
  • Assembly:
  • Turn the bowl over onto the dish, remove the film. We decorate as desired.
  • You can just pour the icing or sprinkle with grated chocolate. Can be nuts.
  • Hippo Cake

The dish is designed for

for 10-12 people

Cooking program:

oven

Note

I recommend giving it a try. It turns out an interesting cut. It is very easy to do, it does not take much time.
I like to put fried walnuts in the filling. You can put cherries.
Who does not like sweets - you can not put sugar in a cramped place.

RusAnna
What an interesting recipe, bookmark it. Are the crumpets soft?
tsvika
When soft from the oven, then like shortbread - crispy
RusAnna
Must, oven
tsvika
Required. I'm waiting for the report
RusAnna
Good
MariS
Internee "Begemotik" what a!
I'll take it to your bookmarks, I love simple recipes!
Olyalya82
The recipe is so interesting! And how much cake is obtained from one portion? Does it fit on one baking sheet? And what to do with the baking sheet: on paper or grease?
Ikra
Vic, what a cake !!!! I know for sure that I will love him! I took it to the bookmarks.
Twist
Vikawhat an interesting recipe! And the name is so charming, it is impossible to pass by!
Thanks for the recipe.
kavilter
Tell me how to beat 15% or 20% sour cream. It always remains liquid with me. I tried it with a mixer and with my hands - all one liquid
bibigon40
I solve this problem by adding a cream fixer. The cake is very interesting, you must try it!
kavilter
Well, for myself, I don't want to add chemistry.
Ikra
If sour cream is liquid in such a cake, then there is no trouble. On the contrary, it will saturate everything faster and better. No fixers are needed, kmk.
kavilter
But with liquid cream, it is difficult to form a slide - the cream drains quickly. And the author was even able to decorate it. I envy
tsvika
MariS
I also like it because it is very simple. Bake to your health.

Quote: Olyalya82

The recipe is so interesting! And how much cake is obtained from one portion? Does it fit on one baking sheet? And what to do with the baking sheet: on paper or grease?
b
The cake turns out to be about 1.5-2 kg. It doesn't fit on one baking sheet. I bake two at a time (two shelves in the oven). Just swapping .. You can not on paper, grease a baking sheet a little. The balls don't stick.
If I bake on paper I don't grease at all

Ikra I will be glad if you like it. : flowers: But for my loved ones I can say - there has never been a single person who would not like the cake ..
Twist To health
I'm waiting for the reports
tsvika
Quote: kavilter

Tell me how to beat 15% or 20% sour cream.It always remains liquid with me. I tried it with a mixer and with my hands - all one liquid
I usually take sour cream 20%. We have it good. When the cake is infused, the balls will absorb excess moisture from the sour cream.
If the sour cream is very liquid, you can take 30%
bibigon40
Quote: Ikra

If sour cream is liquid in such a cake, then there is no trouble. On the contrary, it will saturate everything faster and better. No fixers are needed, kmk.
: girl_love: I totally agree. Soaked better.

Quote: kavilter

But with liquid cream, it is difficult to form a slide - the cream drains quickly. And the author was even able to decorate it. I envy
In fact, everything is simple - when the balls and cream stand in a bowl for 8-10 hours - the balls will absorb the cream and become soft. It will be easy to give the cake to any shape, not just a heap or a slide. The cream won't drain anywhere.
I didn't have a cake in the picture even for an hour. But the truth was thick sour cream and condensed milk was also very thick
Mams
Quote: kavilter

Tell me how to beat 15% or 20% sour cream. It always remains liquid with me. I tried it with a mixer and with my hands - all one liquid

15% should not be whipped into a fluffy foam, 20 - you can, but with difficulty. Usually 30% sour cream is whipped. And that is pre-prepared. I take a bowl, in it - a sieve, in a sieve - gauze, in gauze - sour cream. All this structure is in the refrigerator. Depends on the fat content and quality of sour cream - it can be for a couple of hours, or it can be overnight. A certain amount of whey will go away - a good plump sour cream will remain in the sieve, which is a real pleasure to beat. I think that 20% can also be brought to a whipped state in this way.

But, I think, this cake does not need too thick and thick cream. Here the whole point is that the balls absorb it into themselves and become softer.
tsvika
Mams
hrushka
I drag it to bookmarks, I like it when it is simple and tasty. As I understand it, it is not necessary to "whip" sour cream straight? I never did that. Or should I?
tsvika
Not necessary - the main thing is to mix well with condensed milk.
I'm waiting for cake
hrushka
I will plan for the next holiday
Evdokia
Good day! I didn't understand something, but how much flour is needed? well, at least about ... I really want to bake a cake
tsvika
In different ways, depending on what kind of flour. From about 2.5-3 glasses. The dough should be soft, not sticky, but not tight
izumka
Oh, what a beautiful knitted hat turned out! Bookmarked it! Thanks for the recipe!
tsvika
izumka Bake you will not regret it. To health
lungwort
Vika. Thanks for the adorable cake. : girl_claping: So you can pamper your family, everyone will like it. Sour cream is always gentle and not greasy. Great! I take it to bookmarks. Soon my son's birthday, so I'll bake him.
tsvika
lungwort To your health. I think my family will be happy with the cake
Tatoshenka
Hello tsvika! Thank you so much for such a delicious cake! : girl_love: We made it yesterday, stood in the fridge overnight, now in the morning I quickly decorated it with chocolate, almond petals and whipped cream and congratulated my daughter on her 10th birthday with a cake. They already took a sample, everyone really liked it, they sent me to transfer from our family to you THANKS!
tsvika
Tatoshenka good health I'm glad that I liked the cake
Any_M
: flowers: Thank you so much for the delicious cake! Bookmarked it!
tsvika
To your health. Bake, I'm waiting for the report
OlgaO
Hands are itching, baking this miracle1 And if you make different fillings in one cake, then in general ...
tsvika
You can also have different fillings. The latter was made with dragee - peanuts in chocolate, with nuts and raisins. It turned out a riddle cake
OlgaO
In-in! A lot of fantasy, the main thing is to have a great idea!
Coffee bean
Quote: kavilter

Tell me how to beat 15% or 20% sour cream. It always remains liquid with me. I tried it with a mixer and with my hands - all one liquid
Try to take 30% sour cream

Thanks for the original recipe! The kids, I think, will like it.
OlgaO
Whipping store sour cream is an ignoble business, it only becomes thinner. If you need to soak something with sour cream, I just mix it with sugar with a spoon gently and leave it until the sugar is completely dissolved (with condensed milk as well). After dissolving the sugar, I mix it gently again, the cream in this case turns out to be quite thick, the most for impregnation. I even took Valio sour cream 42%, but if you need to soak it like in a Behemoth cake, then you can use less fat, it will be fine. I also tried to beat it - but I gave it up a long time ago.
tsvika
Coffee beando not hesitate.Usually they like the process of pulling the cake into balls))
Bake for health
tsvika
Quote: OlgaO

Whipping store sour cream is an ignoble business, it only becomes thinner. If you need to soak something with sour cream, I just mix it with sugar with a spoon gently and leave it until the sugar is completely dissolved (with condensed milk as well). After dissolving the sugar, I mix it gently again, the cream in this case turns out to be quite thick, the most for impregnation. I even took Valio sour cream 42%, but if you need to soak it like in a Behemoth cake, then you can use less fat, it will be fine. I also tried to beat it - but I gave it up a long time ago.
And I beat with a mixer at low speed and everything always turns out well. I can't say that sour cream is whipped like cream, but the mass is quite thick. earlier, beat it with a fork with a fork, until the salar dissolved or until a homogeneous fluffy mass with condensed milk was obtained. I take farm sour cream by weight 30%. I try not to take the packed store. Belarusian by weight is good
Ilona
Apparently I'm also lucky with sour cream. We sell by weight. Whipped with a bang !!! And the price is suspiciously cheap ... But it tastes delicious, it doesn't look like a chemical one. So I only use it. God forbid they stop carrying - I do not know what to replace. I tried to take a weighed expensive one in the market, but for some reason it had a mushroom flavor, it seemed to everyone so. So I had to let her put out.
tsvika
Quote: ilonnna

Apparently I'm also lucky with sour cream. We sell by weight. Whipped with a bang !!! And the price is suspiciously cheap ... But it tastes delicious, it doesn't look like a chemical one. So I only use it. God forbid they stop carrying - I do not know what to replace. I tried to take a weighed expensive one in the market, but for some reason it had a mushroom flavor, it seemed to everyone so. So I had to let her put out.
That's for sure ... I don't take it on the market - it is not tasty and the price bites. And definitely delicious, with a pleasant sourness. Very tender
oleco
Good day! Yesterday I decided to bake this wonderful cake. Really quick to prepare. The koloboks are delicious. In the morning he kept his shape perfectly, but when he cut it ..... for some reason he was not soaked ??? : swoon: Upset. A wonderful recipe. I want to learn ... Where did I go wrong ??? Sour cream was 20% and condensed milk "Rogochevskaya". Maybe I hit it badly ???
tsvika
oleco
Did you put the cake into the refrigerator right away?
Maybe the following:
1. The hoods are dry in the oven.
2. It would be good to let the cake stand at room temperature for 2 hours.
3. The cake is well soaked in about a day.
4. The cream is very thick.
5. Large sized koloboks.
It's a pity that the cake is not soaked
No, it doesn't depend on how the cream is whipped ... You can just mix without whipping.
Hope it still works. Leave it in the refrigerator for 2 days ...
oleco
Yes, the error is probably in the refrigerator. I removed it immediately. The koloboks were not dried and the cream was not thick. I'll wait for the morning. I must say that I am on a diet and bake for my beloved husband. Then I tried it because of his claims .... For my taste, you can't imagine a tastier coffee !!!!! Not even soaked. And my husband ... got stuck. I bake too often. Thanks for the recipe. I promise to try again, but for a wider audience. The cake is worth it !!!!
Olyalya82
Quote: tsvika

On a grater, three margarine or butter (you can chop finely with a knife), add sour cream, an egg, sugar, baking powder. We grind everything well.
Is it possible to do this stage on a combine?
tsvika
:) You can also combine it. I'm just used to doing everything with my hands
Olyalya82
I'm in the process, waiting for the cakes to brown in the oven. It turned out 79 pieces, of which 33 with cashew nuts, the rest with large blue raisins.
I did without a combine (it still broke down), grated the oil, the rest is easy and comfortable to mold.
sweetka
kgm ... drasti, it's me and my mother's dere we both want this cake. and even baked balls already. but there were only about 40 of them. there weren't enough of them even in a tiny form for 2 rows.and by the way, they are smaller in sales than walnuts. and now, sobsno, the question is: this truth can eat up 10-12 people, as indicated by the topikstarter? Or am I missing something? pysy: exactly 2.5 cups of flour took.
Albina
Quote: tsvika
I also call him lazy, because there is no need to roll out the cakes, what to beat ...
I love this Bye bookmark
sweetka
I also love. true, if I deal with the quantity. so far only riddles in the dark ...

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