Cake from Vera, maid Anna Pavlova (multicooker Brand 502)

Category: Confectionery
Kitchen: Russian
Cake from Vera, maid of honor Anna Pavlova (multicooker Brand 502)

Ingredients

For cake
Chicken eggs medium 4 things.
Granulated sugar 100 g
Sour cream 200 g
Condensed milk 100 g
Flour 250 g
Cocoa powder 1 tbsp. l.
Baking powder 1 tsp
Cream
Butter 200 g
Condensed milk 150 g
Cocoa powder 1 tbsp. l.
Glaze
Milk 4 tbsp. l.
Granulated sugar 4 tbsp. l.
Cocoa powder 2 tbsp. l.
Butter 100 g
Fruit jam 1 tbsp. l.

Cooking method

  • Mix flour with cocoa and baking powder.
  • Beat the eggs with a mixer - first without sugar, then, when foam forms, add granulated sugar in three steps.
  • Then add condensed milk and sour cream, stir well with a mixer.
  • Now you can pour flour - stir with a mixer at low speed or mix with a spoon by folding.
  • Grease the multicooker bowl with oil, spread the mass, set the "Baking" program. At the end of the program, leave with the lid closed for another 20 minutes. Then we take it out, leave it in the form until it cools completely, then gently shake it out and cut it across into three parts.
  • The cake was high and baked well.
  • Cake from Vera, maid of honor Anna Pavlova (multicooker Brand 502)
  • Cooking cream - beat condensed milk with butter, adding cocoa.
  • Coat the cakes with cream.
  • Spread the top cake with fruit jam - I had blueberry
  • How to make icing -here at Susley described.
  • Apply the icing, put the cake in the refrigerator overnight.
  • Cake from Vera, maid of honor Anna Pavlova (multicooker Brand 502)

Note

In general, this cake has a name - like "Prague".

Recipes and cooking methods are described on the forum, I really liked at Lyudmila Husky

Why did I decide to cook? - inspired by the note Tatiana Nikitichna Tolstoy... Recently, I have enjoyed reading her works.

Tatiana Nikitichna Tolstaya about his story "The Invisible Maiden".

"In this last story, I, in particular, write about a woman, a lonely old maid who lived in our summer cottage village in a big and strange" communal "country house. Before the revolution, she was a maid of the ballerina Anna Pavlova. She showed me an album with photographs which Pavlova signed for her. Priceless autographs, must have been! But no one then appreciated them somehow (and how could they be appreciated? snatch them from her? buy them out? take them into her collection? She loved Pavlova and would not part with photographs on pain of death).

What was the fate of this woman (Vera) - whoever read the story knows, and whoever has not read it, will know when they read it in the book. And now I want to say something else.

There is such a cake - "Pavlova". Meringue, cream, raspberry or passion fruit. Invented either in Australia or in New Zealand. World famous and delicious. Take a look at Wikipedia if you like. Flight, luxury, deity and inspiration.

And I have a recipe for a modest, unpretentious cake that this quiet Vera gave me at one time. I never baked it - it seemed primitive to me even by those standards of the 70s. She wrote it down and put the recipe aside. But now I’m leafing through an old notebook and remembered both Vera and her senile, slightly trembling hands covered with "buckwheat", and the smell from her dark dress came to mind, and how she wanted to show everyone photographs of Anna Pavlova, a white swan, with a black with an inscription across the photo: dear Vera ... But nobody was interested. Well, the photos ...
I think that Verin's cake is a product of the Soviet, lean years. There is nothing in it that would spark your imagination. Nevertheless, I will give this recipe.Well, for the sake of the "dying swan", for the sake of feminine beauty, for the sake of Faith, which everything goes out and goes out of the gate to meet me, everything goes out and goes out; for the sake of these gates, which I alone see, for the yellow leaves under my feet, for the autumn, still soft, dirt, for the sake of cobwebs in the air - it was a warm autumn, maybe the last Verina autumn.

Dough:
2 eggs
1 glass of sand
200 g sour cream
1/2 can of condensed milk + 1 tbsp. spoon of cocoa powder. Or 1/2 can of condensed cocoa (I don't know, is it made now?)
1 cup flour
1/3 Art. tablespoons of soda + vinegar

Cream:
1/2 can of condensed milk +1 tbsp l. cocoa powder. Or 1/2 can of condensed cocoa
200 grams of butter

Grind eggs with sugar, pour in sour cream, condensed milk + cocoa. Stir in flour. Add baking soda + vinegar and immediately fill the dish, oiled and sprinkled with breadcrumbs or semolina. The shape should be high, as the dough can go over the edge. Into the oven, 180 degrees, 50 minutes. Willingness to check with a match.

Grind 200 grams of butter, gradually adding the condensed milk with cocoa. Put the cream in the cold. Cut the finished cooled cake into 3 layers, coat these layers with cream and fold back.


V-tina
Olga, oh what a delicious cake !!! I will definitely try
Galleon-6
julia007
Very appetizing!
Babushka
Olgawhat an interesting, beautiful and sad story! I want to make a cake. Thank you! 🔗
MariV
Thank you girls for your feedback! : rose: The cake is very easy to prepare, especially if the slow cooker bakes well.

Yes, no fancy, but delicious!
Firecracker
I know this cake, like sour cream with condensed milk, very tasty.
Albina
What a handsome cake And such a sad story
Rada-dms
I took it to bookmarks! Thank you very much !
MariV
For its simplicity and goodness it is worth making this cake sometimes!

Thank you girls!
degteva
The first time I tried this cake about 30 years ago at a wedding and this cake was presented as PRAGUE. Since then, in my family, I bake "Prague" only according to this recipe, with one nuance before baking for 2 hours in the refrigerator (as it was in the recipe). I don't know for what purpose, but I always do this. And I agree with the previous statements - in a slow cooker it is much better, more magnificent, it turns out higher. If in the oven there were sometimes failures (the middle fell through, burned), then in CF there is always success.
Rada-dms
degteva, in what multicooker do you bake, on what mode and how long, and what, in the form, should you keep in the refrigerator before baking?
MariV
degteva, Natalia, I did not keep it in the refrigerator - and without that it turns out quite tall and well baked. Try it without a refrigerator - it will work just as well!
degteva
Rada-dms, I bake in MV Panasonic 181. Baking mode for 60 minutes, then 15 minutes on heating. I read about heating somewhere on the forum. And in the refrigerator I do not keep it in a mold, but in a container where I kneaded the dough.

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