Pastry "Raspolosoe"

Category: Confectionery
Spread cake

Ingredients

Biscuit impregnation syrup:
Sugar 90 g
Water 90 ml
Cognac 3 tbsp. l.
Cream:
Dark chocolate
(
170 g
Fatty sour cream (cream) 500 ml
Cognac 3 tbsp. l.
Sugar 100 g
Sponge cake 1 serving:
Wheat flour 50 g
Sugar 100 g
Egg 3 pcs.
Yolk 1 PC.
Vanillin
Starch 2 tbsp. l.
Cocoa 3 tsp

Cooking method

  • Syrup
  • Bring sugar and water to a boil, let it boil a little, remove from heat and when it cools a little, add cognac.
  • Cream
  • (I am writing how I did it .... I missed the point that it was necessary to cool the cream and chocolate ...)
  • Melt chocolate with 90 ml of fat sour cream (cream) in a water bath. Stir until the mixture becomes homogeneous, add another 160 ml. fat sour cream (cream). Stir well again. Cool, add 3 tbsp. l brandy. Whisk 250 ml. fat sour cream (cream) with 0.5 tbsp of sugar. Combine gently with chocolate cream.
  • Biscuit
  • Separate the whites from the yolks. Add 50g to the yolks. sugar and beat well.
  • Beat the protein over Tortyzhkeso that it does not fall out of an inverted bowl, add 50 gr. sugar and beat well again. Add the yolks, whipped until foam. Stir lightly with a spoon, from bottom to top.
  • Sift flour and starch into a separate bowl. Stir, add vanillin and only then pour into our egg mixture. Stir gently again, with spoon movements from bottom to top.
  • We fill ½ part of the dough into a pastry bag with any round nozzle. I had an asterisk. But this does not matter, since the dough will spread and rise in the oven anyway.
  • Spread cake
  • Lay the strips diagonally on a sheet of paper, with a gap for a brown strip.
  • Add sifted cocoa to the remaining ½ part of the dough, mix, put in the same bag (there is no point in washing it)
  • Spread cake
  • and fill the empty space on the sheet with brown stripes.
  • We bake in a preheated oven for a short time, the dough is thin, I got about 8 minutes.
  • She turned the finished cake over on a towel, took off the paper, and turned it back on the paper, to cool.
  • I needed 2 servings of biscuit. I did it separately, as one portion was just enough for a baking sheet.
  • Assembly of cakes.
  • Instead of cool molds, I had boxes of Bonjour sweets
  • Spread cakeSpread cakeSpread cake
  • I measured the inner diameter and cut out a rectangular template from paper, approx. 4 cm. Which became plump in a mold.
  • I made markings with a template and cut the biscuit cakes into small strips. Those pieces, from which whole strips did not come out, I cut into small cubes. The cut strips and cubes were generously sprinkled with the syrup prepared earlier from the spray bottle. While the cream is cooking, the dough is soaked.
  • Spread cakeSpread cakeSpread cake
  • Spread cakeSpread cake
  • I picked up a bottle that would fit tightly into a mold. For what? On it, I formed foil cups, which I put in a candy mold, so that the cream would not stick to the mold and the pies would be pulled out without problems. Yes, one more economical moment. I did not use the foil from a roll (the toad crushed it). My son and I carefully save the foil from the chocolates. So she went into action. And we saved the foil in a roll for more useful and valuable ideas.
  • Put prepared strips of dough into the lined molds. Put a spoonful of cream. Then some biscuit cubes and cream again. The edges of the cakes were sprinkled with chopped roasted nuts, and the center was decorated with cream planted from the cond. pouch.
  • Spread cake

Note

I ended up with a hybrid of two recipes6
Truffle cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14602.0
and Cake .html "Cappuccino" 🔗
For the basic recipes, many thanks to the authors!

Zhivchik
Mistress, stunned, such beauty!
The Truffle cake is a chocolate flavor, while the Cappuccino cake is coffee. Right? And in your "Striped" I did not find something coffee.
artisan
Zhivchik, everything is correct! Therefore, it is not "Cappuccino"! From the Cappuccino cake I took only a biscuit. And the filling is based on Truffle ... that's why it's a hybrid, that's why it's "Raspolosoe" ...
Husky
beauty is one thing, but how delicious the cutter looks! Oh, how I want !!!!
artisan
husky, I am sure that if the cream is made exactly according to the recipe Truffle cake https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14602.0, it will be even more "bomb" !!!! A cup of coffee and a cake in the morning, and let the whole world wait!
Husky
artisan, I made pies and ... a cake today. I made a double portion of the dough, and the cream was a little less than two portions and had to decorate with whipped cream.
Not without a jamb. I didn’t realize right away that the sour cream was from the fridge and when I made the cream I combined the sour cream from the fridge with warm chocolate-sour cream mass. The cream has exfoliated to the point of indecency. Like this.

Spread cake

I had to put it in warm water, heat it up and beat for 5-7 minutes. Here is the result.

Spread cake

I am showing these photos for those desperately struggling with exfoliated cream. You can restore it! Do not despair and try to revive it.
I don’t remember the last time my cream exfoliated so much and was so pockmarked !!! I thought that I could no longer do anything But everything returned to normal after a short torment.

And here is the end result of my efforts.

Spread cake

Spread cake

The cakes are delicious. The cream is very delicate with a pleasant sour note.
But next time you need to wet the biscuit a little. This time the cream was mixed with pieces of biscuit, nuts and candied orange fruits. Next time I'll try to change the ratio of cream to filling. In the direction of increasing the amount of cream. The filling this time turned out to be rather dry.

I am a mistress! thank you for such an interesting and beautiful recipe !!!
artisan
oh, husky, well, you are just like a fairy, what you touch - everything at once becomes magical ... amazing !!!!! Very nice!
I also dreamed of decorating my cakes with chocolate lace ... but as always I didn't have time!
Glad that you liked and useful idea!
Satalya
Wow! : wow: What a beauty! Huska, how did you cut these pies like that? Not like the artisan?
artisan
pyramidal-trapezoidal!
Husky
Satalya, as the artisan says, I cut it pyramidally !!
I just like she baked a full layer diagonally. I also cut the strips. But my shape is not round, but this one.

Spread cake

Therefore, I had to cut the strip to fit the walls of the molds. True, I did not take a photo, so now I have drawn everything by hand and will try to show it. This is how it looks.

Spread cake

To reduce waste, I turned the parts over and cut each time.

Spread cake
And then when you insert them into the mold and connect the edges, then you get a pattern of stripes in different directions. By the way, I realized this only when I saw it in the photo. And I was not very pleased with this !!!

Spread cake

I hope that at least a little clarified the situation !!!
B.T.I.
Husky!What are the beads on top of the cake? And the red balls are what? In general, the view is incomparable !!! Thank you!
Husky
B, T. I., to your health !!! Black ones are not beads, but jelly balls. Something like Aunt Basina false - caviar. Not so tasty !! Red balls, also gelled "cherry" All this is purchased. Nice, but not very tasty for my taste.
I think that finishing the cake with such zebra stripes is very convenient for those who are not yet in tune with cream alignment of the cake.
Satalya
Husky! Thanks for the detailed explanation!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers