Sponge cake "Shirvan"

Category: Confectionery
Kitchen: azerbaijani
Sponge cake Shirvan

Ingredients

Bisquin
egg C1 3 pcs.
sugar 150 g
sesame 125 g
premium wheat flour 110 g
salt chips.
vanilla optional taste
baking powder 1 tsp
Cream
sugar 50 g
milk 130 ml
flour 15 g
corn starch 15 g
butter 130 g
condensed boiled milk 50 g
cocoa powder 1 tbsp. l.
salt chips.
vanilla taste
Syrup
water 70 ml
sugar 50 g
cognac 1 tbsp. l.
-------------------- -----------------
shape d 16

Cooking method

Biscuit.
Sponge cake Shirvan
Fry sesame seeds in a dry frying pan until golden brown. Cool down. Grind in portions in a coffee grinder.
Shirvan sponge cake
Mix flour with baking powder. Sift. Add sesame seeds and stir until the sesame seeds are evenly distributed.
Sponge cake Shirvan
All foods should be at room temperature. Beat the eggs with sugar and salt until they increase in volume by 2.5-3 times. The eggs should brighten. Add flour mixture, if using vanilla. Mix gently.
Sponge cake Shirvan
Cover the bottom of the dish with baking paper. Pour the dough into the mold. Flatten.
Sponge cake Shirvan
Bake in an oven preheated to 180 degrees for 35-40 minutes. Willingness to check with a wooden skewer. Refrigerate until warm in mold. Cut out the biscuit. wrap in plastic and refrigerate overnight.
Cream.
Sponge cake Shirvan
Mix sugar with starch and flour. Pour in milk. Stir. Put on fire. With constant stirring, bring to a boil. Boil for 30-60 seconds. Remove from heat. Cover in contact with foil. Allow to cool.
Shirvan sponge cake
All foods should be at room temperature. Beat butter until fluffy and light.
Sponge cake Shirvan
Add condensed boiled milk in parts.
Sponge cake Shirvan
Beat until smooth.
Sponge cake Shirvan
Mix the custard. Add portions to the rest of the cream. Add vanilla.
Sponge cake Shirvan
Beat until smooth.
Sponge cake Shirvan
Divide the cream in half. Add cocoa to one part. Mix.
Syrup.
Sponge cake Shirvan
Mix water with sugar. Put on fire. Boil. Cook until sugar is completely dissolved. Remove from heat and pour in cognac. Cool down.

Assembly.
Sponge cake Shirvan
Trim the biscuit and cut into three cakes.
Sponge cake Shirvan
Tighten the sides of the ring with acetate foil. Place the first cake layer. Soak in syrup.
Shirvan sponge cake
Lay out the light cream. Flatten. Cover with the second crust and soak the crust.
Sponge cake Shirvan
Spread out the cocoa cream. Flatten.
Sponge cake Shirvan
Cover with the third cake layer. Soak. Cover and refrigerate for 8-12 hours. Get it out and decorate to your taste.
Sponge cake Shirvan
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe was spied on the site "Cook".
I can't say that the cake is authentic according to the recipe. This cake was popular in Baku during the Soviet era. An ordinary biscuit cake that is understandable to the taste. Completely easy to prepare. For finishing, a cream was used with which the cakes were sandwiched. Therefore, the cream can be doubled and the cake evened out. The sides were sprinkled with crumbs. There was a mesh on top. I covered the cake with cream cheese. Recommend!

Volgas
Nyashechka cake. For some reason, I immediately remembered sweets from childhood. These pads were two-colored, well, one to one. The beauty.
Svetlana777
Angela, thank you so much for the beauty and the recipe, I will definitely ask my daughter to cook, as she was carried away by baking, so I "handles and washed"
ang-kay
Lights, Thank you)
Quote: Volgas
sweets from childhood
I didn't have such an association, but it really looks like)
Quote: Svetlana777
"pens and washed"
It's good when children do not dump things on their mothers)

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