Tsar's sour cream
* Delicate cake is made by hand exclusively from natural ingredients according to a special recipe: fragrant and crumbly honey-shortbread dough saturated with light sour cream with the addition of tart walnuts.
Product composition: premium wheat flour, extra chicken egg, mountain honey, sour cream, butter, sugar sand, walnut kernels, baking soda *
From the ABC of taste
Added on Monday 22 Aug 2016 11:54 PM
ROYAL CAKE: CLASSIC RECIPE
The royal cake deserves its name. He is quite worthy of royal faces. Each cake is baked in it with various additives. You can vary the fillers yourself. Dried apricots, prunes, poppy seeds, nuts, crispy meringues - the choice is quite wide. The more cakes, the higher and more festive your cake will come out. You don't have to limit it to three layers, as the classic recipe suggests. The same goes for dough and cream. Sponge cake or shortbread - you choose.As well as what to coat the cakes with. Suitable butter cream, sour cream, boiled condensed milk, custard, protein. You can decorate your culinary masterpiece with fruits, delicate meringues, grated chocolate. Below we will tell you how to make the "Royal Cake". The classic recipe will be complemented by two variations - with nuts and with meringues. Kneading the dough Sift three glasses of flour on the table. Add to it two teaspoons of soda, quenched in vinegar, and 3 bags of vanillin. Bring 150 g of margarine to room temperature. Beat three eggs with 3 glasses of granulated sugar. Gradually add soft margarine and 300 grams of sour cream. Combine this mixture with flour. Knead the dough. To make the "Royal Cake", the classic recipe suggests preparing each cake separately. That is, divide the above ingredients into three, introducing various additives into each kolobok. Housewives who are not burdened with work can try this option. But it will be easier and faster to knead one dough. Then it is divided into three equal parts and stuffed. The classics of the genre require such fillers: raisins, poppy seeds, cocoa. In principle, you are free to choose, since there are no strict canons regarding the filling. Not everyone loves poppy seed dough - you can use prunes instead. All fillers need to be taken in a glass. Mix them well with the dough. Leave in the refrigerator for half an hour. Baking the cakes Grease the detachable form with margarine. You can use a round frying pan (the main thing is that it goes into the oven, and it does not have a plastic handle). To make it easier to pull out the baked cake, cover the bottom with oiled paper. We put the dough there for one cake. Royal cake bakes quickly. On average, it takes about twenty-five minutes for each cake. The mold should be placed in a preheated oven. The recipe recommends setting the temperature to 170 degrees. Bring the cakes until golden brown. There is no need to achieve a golden brown crust - this is a cake, not pies. But we don't need raw dough either. We check the readiness with a match. We stick a splinter into the widest place of the cake, closer to the middle. If it comes out dry, pull the mold out of the oven. Give the cakes time to cool completely. Cream In the classic version, grease the cake "Royal" recipe offers sour cream with sugar. But do not rush to wrinkle your nose: with the right approach to business, you will not get a jail at all, but a thick and tasty cream. You need to stock up on half a liter of good village sour cream. You can even buy the same amount of cream and put it to sour. Then we cut off several pieces of gauze, put them on top of each other. Pour thick sour cream into them in the middle. We lift the cheesecloth by the ends so that it looks like a "knapsack". We hang it at night, placing a wide dish under it to drain excess liquid. By the morning you will have a very thick sour cream, almost cream cheese. Now you need to beat it with a mixer with an incomplete glass of sugar. The resulting cream will be as soft as cream, but denser in consistency. This number of ingredients was indicated for three cakes. If you plan to make more of them, increase the mass of the two components. The cream should be put in sparingly, spread thickly. It will saturate the cakes, and the cake will hold its shape well. Other options for creams Very often, the "Royal" cake is smeared with condensed milk. It can be boiled or not - as you like best. How to make a cream with condensed milk? Very simple. If you take "boiled", then you need to take 200 grams of butter. Ordinary condensed milk is much thinner. Therefore, more oil will be needed to thicken it. You can cook condensed milk yourself - it will take two and a half hours and another 50 minutes to cool. It is much easier to buy a product in a store called "Toffee" (sold in glass jars). Condensed milk is boiled there almost to the state of caramel. It makes sense to whip such a product with something sour so that the cake does not turn out sugary.For example, with curd cheeses or neutral mascarpone. Some recipes suggest baking the "Royal" cake from biscuit dough, and coating the cakes with custard. In this case, possible dryness of the culinary product should be prevented. Before assembling the cake, soak the cakes with some syrup or liquor. Decoration As for the decor, then your imagination can go all out. Colored coconut flakes, chocolate "droplets", powdered sugar mastic, marshmallows, meringues and meringues, fresh and canned fruits, candied fruits, whipped cream and grated chocolate - all this will do. However, you should take into account the taste and consistency of the main cream, if, of course, you spread it on the top of the product. Thrifty housewives decorate the Royal cake with the remnants of cakes. After all, something always remains. Pieces of dough are crushed, mixed with excess cream. To increase the volume, you can add coconut flakes. If you used canned peach or pineapple syrup for soaking, then it makes sense to decorate your royal cake with fruit from a can. You should beware of decorating the top of sour cream or custard with sugar mastic figurines. Royal cake: recipe with meringue and nuts In this cooking method, it is interesting that two cakes - shortbread and protein - are baked at the same time. Grind two yolks with a third cup of sugar. Add 100 g of soft butter, a glass of flour and a little soda slaked with vinegar. We knead the shortbread dough, divide it into four koloboks. put in the refrigerator for half an hour. Beat two squirrels with two-thirds of a glass of sugar. Put the first shortcrust cake in the pan. Sprinkle it with chopped nuts. You can press them a little into the dough. Spread the whipped egg whites with a spoon. Bake for up to a quarter of an hour at 180 degrees until the meringue is golden brown. We do this with all four cakes. We coat them with cream on condensed milk. Decorate with nuts. Meringue cake 350 g soft margarine mixed with seven yolks. Add 750 g flour, a pinch of salt, baking powder and three tablespoons of sour cream. Put the resulting fatty dough in the refrigerator for an hour. Beat the seven remaining proteins with two glasses of sugar. Divide the dough into ten parts. Roll each one into a cake, put two tablespoons of proteins on top. We bake at 180 degrees for 5 minutes, reduce the heating to 120 degrees, wait another quarter of an hour. From two cans of boiled condensed milk, a pound of butter and three tablespoons of cocoa, we make a cream. We begin to collect the Royal cake with meringues. Put the first cake layer with a sandy layer down. Spread with cream and cover with the second. We are already putting the meringue down. In each subsequent layer, spread the sandy side with cream. Royal nut cake with honey The dough for this product is made in a similar way as in the previous recipes. The only difference is that all the fillers (nuts, dried apricots, raisins and 3-4 tablespoons of honey) are introduced together. Then the dough is divided into 4 cakes and baked. The cake is coated with custard, filled with chocolate fondant. - Read more on 🔗
