Cake - platsok "Chocolate with a strawberry note"

Category: Bakery products
Cake - plyatsok Chocolate with a strawberry note

Ingredients

Chocolate cake:
Sugar 300 grams
Flour / s 300 grams
Sour cream 300 grams
Eggs 3 pieces
Dark cocoa 3 tbsp. spoons
Baking powder 2 tsp
Roll: 3 pieces
Eggs 2 pieces
Sugar 2 tbsp. spoons
Flour / s 2 tbsp. spoons
Vanillin taste
Cream pink:
Strawberry yogurt 500 grams
Strawberry puree 120 grams
Sugar 4 tbsp. spoons
Corn starch 4 tbsp. spoons
Light cream:
Sour cream 500 grams
Eggs 2 pieces
Sugar 150 grams
Flour 4 tbsp. spoons
Butter 250 grams
Instant coffee 1 tbsp. the spoon
Impregnation:
Sweet coffee 150 grams
Glaze:
Black chocolate 200 grams
Sour cream 8 Art. spoons
Butter 100g

Cooking method

  • Chocolate cake:
  • Beat eggs with sugar, add sour cream. Mix flour with cocoa and baking powder. Add dry ingredients to the egg and sour cream mixture and mix. I just do it with a spoon. Cover a baking sheet with baking paper, pour out the dough, flatten. Bake in a preheated oven at 180 degrees for 20 minutes. Focus on your oven. We check the readiness with a toothpick. It should come out of the dough dry.
  • Rolls:
  • Beat eggs with sugar and vanilla until they triple in volume. The finished mixture does not drip off the finger. Gently stir in the flour by folding. Pour the dough onto a baking sheet covered with paper, gently level and bake at 180 degrees for 10 minutes.
  • Cream pink:
  • We puree the strawberries. Mix with yogurt, add sugar, starch. Bring to a boil and cook until thickened, stirring constantly.
  • Light cream:
  • Mix sour cream with sugar, eggs. Add flour. Brew until thick. Add coffee. Put butter in the finished hot cream and stir.
  • Glaze:
  • Bring the sour cream to a boil. Add pieces of chocolate. Stir until smooth. Add oil.
  • Assembly:
  • Grease rolls with pink cream and twist. Cut the chocolate cake lengthwise into 2 cakes. Saturate with sweet coffee. Cover the form in which it was baked with cling film. Put the chocolate crust, grease with light cream. We put rolls. We fill the voids with light cream. Lubricate the rolls on top and put the second half of the chocolate crust on them. We put in the cold for a couple of hours, or better for longer. We take it out of the mold, level it, cut it off with a knife and fill it with glaze.
  • The cake is ready. Enjoy with tea, coffee or just like that.
  • Cake - plyatsok Chocolate with a strawberry note

The dish is designed for

for a large company 3400

Time for preparing:

2-2.5 hours

Cooking program:

oven, mixer, stove.

Note

It turned out to be a very tasty, aromatic and HUGE cake. My scales refused to show his weight. My scales are designed for 5 kg. True, I tried to weigh it in the form, otherwise it would not have worked. Form size 35 * 24. The idea was spied on the site 🔗.

Cake - plyatsok Chocolate with a strawberry note

-962028999.html]Cake - plyatsok Chocolate with a strawberry note

Matilda_81
MAAAat my woman This is CAKE!
Elena Tim
This is not cake, Ghoul! This is a FEAT !!! Like all dancers! I don't have all my heroism to cook such a thing!
Matilda_81
Elena, you will have to gather your courage and move forward. to buy my husband Kesha
ang-kay
Oh girls, thanks for stopping by. In fact, the devil is not so terrible as he is painted. I myself have been looking at all these dances for a long time. She did not exhibit her first one, although it was very tasty and of the same plan. Photos pumped up. But the time spent on it justifies itself.
Matilda_81
Angela., thanks for the recipe! I need to screw my hands in the right place and take it, otherwise I rarely delight my baked goods.
Elena Tim
Quote: Matilda_81
I need to screw my hands into the right place and take
And it won't help me either!
ang-kay
Gulya,try it.I wrote longer than I did.
ang-kay
Quote: Elena Tim

And it won't help me either!
Do not Cry the blues. You have your hands and so where do you need it. Why screw them in ?! 🔗
Elena Tim
Duc is not in the hands, Angelk! And in the reverent HORROR that I experience looking at the dancers!
Therefore, it's easier for me to twist my hands, insert them anywhere and say, sho it was
ang-kay
My mother is horrified looking at my "exploits". Flax, nothing complicated, really. only scary to read. This is not a nautical one. Here I looked such that my hair really stood on end. But the main thing is to start. 🔗
Tumanchik
Mother dear, this is a work of art! BRAVO!!!!!!! Sprinkle flowers on the author!
ang-kay
Ira!Confused at all.
Galina S
DIE RISE !!!!! KILLED BY A BIRDER !!!!!! Angela !! I am here in shock, how THIS can be piled. hero!!!!
ang-kay
Galyunya, you can. Not everything is heroic. Only the list of products is huge. 🔗
Mar_k
ang-kay, indescribable beauty!!! I read it, it’s not very difficult, but I will do it longer, and they will sweep away at one time !!! Here's another question arose, and how many more cakes to make a roll, as I understand it, it will be cut into several parts before, and what is the shape size ??? Maybe I can make a double portion at once, so that at least 2 cups of tea will be enough for me !!!
ang-kay
Marina!Thanks for the praise. The size of the form is written in the notes. 3 rolls are baked. Everything is baked in the same size in one mold. You don't need to cut them. If you make 2 servings, then you will feed all the neighbors! 🔗... The weight of the cake baked for this portion is not less than 4 kilograms (I wrote in the comments) 🔗
Scarlett
Angela., the dance is just lovely. Just for the filling, I would not recommend boiling strawberries - it turns pale from this. As for me, it is better to slightly thicken everything with gelatin, separately soaked and separately heated - then it will be more effective and brighter
Mar_k
ang-kay, This is how we read it !!! with the deliciousness of the eyes and the mind overshadowed, here you can’t see either the size of the form or anything else ...
ang-kay
Tanya, thank you. In the beginning it was yogurt, strawberry puree and Mriya instant gelatin, but the cream absolutely became water and did not freeze a bit. I was shocked. I had to save food. I did as I did. It turned out even softer, in my opinion. And that the color is not very bright is not a problem. The main thing is that the taste is not affected. Thanks again for your advice and attention.
ang-kay
Quote: Mar_k

ang-kay, This is how we read it !!!
It happens. Not scary. I could have missed such a moment.
Scarlett
Angela., I don’t use this "mrievsky" gelatin anymore - it’s too cruel he let me down in his time. Now - only Etker. I take to "Silpo" - it works super !!!! Sorry for the criticism - I'm loving!
ang-kay
Quote: Scarlett

Angela., I don’t use this "mrievsky" gelatin anymore - it’s too cruel he let me down in his time.
How! I rarely use gelatin.
Quote: Scarlett
Now - only Etker. I take to "Silpo" - it works super !!!!
We do not have large supermarkets in the province. but only budget ATB. There are no such "excesses" there. if it comes across, I'll buy it.
Quote: Scarlett
Sorry for the criticism - I'm loving!
This is a normal process. We all study here. Why not advise. I take everything absolutely normal. Thank you.
Scarlett
No, in ATB there is no such thing and it is unlikely to be. Look on the Internet, if possible It is around UAH 3 for 10 grams, but it's worth it! He disappeared from us at one time - I just panicked. I also like the baking powder of this company, and the dry yeast is not bad, but I try to use only fresh. But I don't like vanillin and lemon from this manufacturer
MaBa
He (etker) also happens to be in Bill. And in silpo gelatin etkerovsky, Sorki appeared in the records for flooding
ang-kay
Quote: Scarlett

I also like the baking powder of this company, and the dry yeast is not bad,
I am familiar with this manufacturer. I took yeast, baking powder, different puddings, cake jelly to pour the fruit on top. But I haven't tried gelatin. If I meet somewhere, I'll buy it. Thank you. 🔗
ang-kay
Quote: MaBa

He (etker) also happens to be in Bill. And in silpo gelatin etkerovsky, Sorki appeared in the records for flooding
Well, we do not have either "Silpo" or "Bille"
Mashulya
ang-kay, very appetizing, now I want to cook
ang-kay
Mashulya, Masha!Thanks for stopping by. Bake, you will not regret it!
Scarlett
Angela., could you weigh the form itself? If we take away the weight of the mold from 5-kg scales, then at least it will help me a little.And then I'm going to bake your masterpiece and I need at least approximately the weight of the ready to know - I bake for a cafe
ang-kay
I also baked it and weighed it on other scales, there is a ledge on top, and on the first there is a solid platform. So it didn't work out to weigh. It turned out 3400.
Scarlett
Thank you! I will do it in the near future and report back. And if the weight is not visible (I also have a flat platform), I press the tare reset, and when I remove it from the scales, the weight is displayed, only with a minus. But I have a scale of 7 kg.
ang-kay
Although I have a function on these, it did not work out, because the container pressed the buttons. And on the old scales, it worked. I will wait for the result. : rose: By the way, they gave me gelatin from Lugansk. So he is there for 0.5 liters, these 10 grams. 2gr. 80 kopecks.
Scarlett
Quote: ang-kay
By the way, they gave me gelatin from Lugansk. So he is there for 0.5 liters, these 10 grams. 2gr. 80 kopecks.
Yes, we have the same price somewhere. Everyone already knows that if I flooded into Silpo, then I EXACTLY need gelatin. And, by the way, I like this brand of cocoa, especially in a cardboard pack of one hundred grams, it is so dark, straight velvet, but it has risen in price lately - I still need to try Belarusian - I haven't taken it for a hundred years
ang-kay
I get cocoa from the online store. I like.
Scarlett
What do you take? And where?
Mom Tanya
How interesting! Vkuuuuuuuusno, probably? !!! Definitely delicious !!! Chocolate and tubersiiikaaaa !!!!
ang-kay
Quote: Scarlett

What do you take? And where?
I wrote in a personal.
ang-kay
Quote: Mom Tanya

How interesting! Vkuuuuuuuusno, probably? !!! Definitely delicious !!! Chocolate and tubersiiikaaaa !!!!
Very tasty and not fancy, as it might seem.
Kate fedorova
I have a report, it turned out so tasty in the heat, so generally lovely, so delicate and airy, since the strawberry season is already over, I did it with strawberry yogurt and banana, and added cappuccino to the coffee cream, so the cream turned out to be light. I collected it with a round shape and got confused how to lay the roll I did it in half portions with 2 vanilla rolls, the weight was about 2 kg. I collected such a cake from him, a dance - the upper tier and such a cut turned out: a roll in the middle, and creamy cream around the edges
Cake - plyatsok Chocolate with a strawberry noteCake - plyatsok Chocolate with a strawberry note
Ilona
It turned out beautifully! And the roses are mastic?
Kate fedorova
Quote: Ilona

It turned out beautifully! And the roses are mastic?
thank you roses mastic from marshmallows
Ilona
Cool turned out! And how did you pack the rolls? Circle or sectors? Something in the cut I do not see the rolls then. Although I see pink spots, but something is indistinct ...
Kate fedorova
sectors, in the center and on the sides on both sides, due to this, it turned out that when cutting the roll along the entire length, and along the edges of the cream, if you look closely, you can see where it starts. These pink spots are the roll, I did it without strawberries, so it turned out a little pale now I think maybe I should have laid it in a circle
ang-kay
KaterinaWhat a beauty !!! I can't do that ... I would like to learn, but hook hands! This cake is made either rectangular or square. so that the rolls lay down cool. But that's not the point. The main thing is that I liked the taste! And no matter what kind of fruit. You can put banana and cherries, and currants. Thank you for such a beautiful report! 🔗
Sesame
ang-kay, please tell me, here are 3 rolls-ingredients are given for 1 roll? I want to dare and swing at this cake
ang-kay
Marina, for one.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers