Bukovyna nut cake

Category: Confectionery
Bukovyna nut cake

Ingredients

biscuit crumb 150 g
Charlotte cream flavored with cognac 80 g
brittle 200 g
cocoa 8 g
chocolate 60 g
butter 40 g

Cooking method

  • Recipe from Irina Chadeeva's book "Baking according to GOST. The taste of our childhood. Culinary hits of the Soviet era". I didn't take step-by-step photos, because I did it for the first time and didn't know if it would work. And there was little time for cooking (business after work). But it turned out surprisingly TASTY! I advise you to try cooking. They are not difficult to prepare. Next, I quote the words of the author. My additions are highlighted in red. I advise you to do everything according to the recipe, and not deviate from it.

  • These little cakes are so delicious that it's hard to believe that they are made from regular crumbs. True, a couple of secret ingredients have been added to the crumbs - roasted nuts and cocoa, and this splendor is completed with a chocolate glaze. It is a pity that such "Nuts" were met very, very rarely ...
  • 1. Break the sponge cake into pieces, put in a blender and scroll to a fine crumb. You can also grate the biscuit on a regular grater. Don't worry, it won't be difficult! Even a soft biscuit will crumble perfectly. (I used biscuit cuttings for the cake)
  • 2. Prepare Charlotte cream (or use another cream).
  • 3. Prepare roasted nuts.
  • 4. Put the roasted nuts in a blender and chop into small crumbs.
  • 5. Add chopped roasted nuts to the biscuit crumbs and mix well.
  • 6. Pour in the sifted cocoa powder, stir and add the cream. The mixture of crumbs and cream sticks well, although it looks crumbly.
  • 7. Blind 15 nuts by scooping up the crumbs with a spoon. Put them in the freezer. (I removed them for 15 minutes.)
  • 8. Glaze. Melt the butter and chocolate in a water bath; pin the nuts on a toothpick and dip in the icing.
  • 9. Put the finished cakes on parchment to harden.
  • Bukovyna nut cake
  • Here I described how to make the cakes themselves from ready-made biscuit, charlotte cream and roasted nuts. And now I will give recipes for these components.
  • Biscuit... (for 260 g biscuit crumbs):
  • 3 eggs
  • 90 g sugar
  • 75 g flour
  • 15 g starch
  • 1. Beat the yolks with 2/3 of the sugar until a light, thick mixture is obtained.
  • 2. Whisk the whites until peaks, add the remaining sugar and beat until firm and shiny (about a minute). It is not worth whipping the whites too much (as for meringue), the biscuit may rise poorly.
  • 3. Gently mix the whites and yolks into a homogeneous mass.
  • 4. Add the sifted flour and stir gently, but thoroughly and quite vigorously. Conveniently stir from the edge of the bowl, lowering the dough into the middle while turning the bowl.
  • 5. Pour the finished dough into a greased and floured dish (I put a sheet of baking paper on the bottom to make it easier to remove the biscuit).
  • 6. Bake for 25 minutes. At 200 C. Readiness is determined with a wooden stick - no raw dough should remain on it, or by pressing - the surface should spring.
  • 7. Cool the finished biscuit in the mold for 5 minutes, then turn over onto the wire rack.
  • 8. Leave to stand for 8-12 hours.
  • Charlotte cream... (for 250 g cream)
  • 100 g butter
  • 90 g sugar
  • 1 yolk
  • 65 g milk
  • ½ packet vanilla sugar
  • 1 tbsp. a spoonful of brandy
  • 1. For syrup, mix the yolk with milk, strain, add sugar and place on the stove over low heat.
  • 2. With constant stirring, bring the syrup to a boil (7-8 minutes) and simmer for 2-3 minutes until it looks like condensed milk.
  • 3. Pour the prepared syrup into a small bowl, cover with cling film and cool to room temperature.
  • 4. Beat the softened butter until it brightens, then add a little syrup, whisking thoroughly.
  • 5. Add vanilla sugar and cognac pounded in a mortar to the almost finished cream, beat.
  • Grill... (500g).
  • Grill is a caramel with nuts.
  • At home, caramel can be made in two ways. The easiest one is to melt the sugar with a little water in a skillet. It is suitable for those who have very even heat on the stove, so that the sugar melts uniformly over the entire area of ​​the pan. If the heating is uneven and some of the sugar may burn, and some of the sugar has not yet melted, then it is better to choose another method: boil the syrup and boil it before testing for caramel.
  • It is most convenient to remove the sample with a piece of ice. To do this, you need to drop the prepared syrup on ice, the drop will quickly solidify and you can determine the readiness. Correctly cooked caramel crunches on the teeth and does not stick! Like candy.
  • To prevent the syrup from crystallizing and remaining transparent when it cools, citric acid or molasses must be added to it. And so that it mixes evenly with the nuts, the nuts must be well heated (I do this in the oven or microwave).
  • For roasted nuts, you can take any nuts, but cashews and almonds were most often used.
  • 375 g sugar
  • 115 g water
  • 125 g nuts (almonds)
  • 1 teaspoon lemon juice
  • 1. Peel the nuts (take a little more than indicated in the recipe), fry and grind in a blender. Sift through a sieve to filter out the finest crumbs (you won't need them). For syrup, combine water, sugar and bring to a boil. Skim off the foam and cook over medium heat until sampled for caramel. Add lemon juice 5-7 minutes after boiling.
  • 2. Pour the warmed nuts into the finished caramel and mix well.
  • 3. Pour onto oiled baking paper or silicone mat.

The dish is designed for

15 pcs.

Tumanchik
Lyudochka is a very interesting recipe. Thank you so much. I carry in the bookmarks.
anel
Mila1, thanks, an interesting recipe, I'll try to make it.
Only I think that in this thread (Vnutriforumnoe) your recipe will get lost, it can be transferred to the topic "Desserts and sweets"
Mila1
tumanofaaaa, Irochka, thank you very much !!!
Mila1
anel, Lenochka, thank you for your attention to the recipe. I'm new to your forum. I put the recipe where it worked. I didn’t even know that it was "intra-forum" But how to transfer it to "Desserts and Sweets"?
anel
Luda, can try to fix it in the recipe itself. Can you edit the recipe? Or ask the moderator for help. Good luck
Look-batun
Probably I will master it by the 8th of March. Thank you!
Mila1
Look-batunThe most interesting thing is that I was afraid to approach this recipe for week 2, probably the most terrible was the roasted nuts. And then she pulled herself together and decided. It turned out to be very easy to prepare! Most importantly, do everything according to the recipe! Therefore, do not be afraid and boldly get down to business!
Merri
LudmilaThanks for the cakes! I've been looking at them for a long time, now I'll do it too! I have already made grill for Wenceslas, I can imagine how delicious it was!
Mila1
Merri, Irina, well, since you have already made roasted nuts, then this cake for you in general will have "seeds". Try it, very tasty!
Merri
Necessarily, Darling!
NataliARH
Ludmila, thanks for the recipe, immediately bookmark! not cakes, but sweets!: girl_love:

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