"Coffee-chocolate" shortbread cake on yolks

Category: Confectionery
Shortbread cake Coffee-chocolate on yolks

Ingredients

For chocolate cakes:
hot water 4 tbsp. l.
sugar 220 gr.
margarine 200 gr.
sour cream (sour milk, kefin, fermented baked milk) 1 tbsp. l.
soda 1/2 tsp
baking powder 1 tsp
cocoa 4 tbsp. l.
yolks 4 things
flour about 300 gr
For coffee cakes:
yolks 4 things
hot water 4 tbsp. l.
instant coffee 2 tbsp. l.
sugar 220 g
vanilla sugar 1 sachet
margarine 200 g
sour cream (sour milk, kefir, fermented baked milk) 1 tbsp. l.
soda 1/2 tsp
baking powder 1 tsp
flour about 300 gr
Cream:
cream not less than 33% 1 liter
sour cream 25-30% 1 kg 600 gr.
boiled condensed milk 2 pcs
halva (preferably peanut) 600 g
chocolate drops 1 sachet
or chopped chocolate 100 g
optional nuts or dried cherries, chopped chocolate 100 g
thickener for cream optional 6 pcs
Prescription cream
sugar 560 g
lemon acid 1.5 tsp.
proteins 8 pcs

Cooking method

  • I don't pretend to be the author of the cake. I saw a similar recipe for a cake from girls-cooks from the forum "At the samovar".
  • The products indicated in the recipe are enough to make 2 cakes with a diameter of 23-24 cm and weighing about 3-3.5 kg or one large freeform.
  • So let's get down to cooking.
  • To prepare the chocolate cakes, beat 4 yolks, sugar and hot water in a bowl. Then add 1 tbsp. l. sour cream, a little melted margarine (I heat margarine in the microwave for 1 minute) and mix well. Add 250 gr. Flour mixed with cocoa, soda (no extinguishing soda) and baking powder. We knead the dough. Gradually add the remaining flour. The dough should be soft, slightly sticky to your hands. The flour may take more or less. It all depends on the quality of the flour and the size of the egg yolk.
  • Put the finished dough in the refrigerator for 3-4 hours. During this time, the dough becomes thicker and more pliable. It is easy to roll it out.
  • In the same way, knead the dough for coffee cakes. Only first dissolve the coffee in hot water and add vanilla sugar.
  • Let's start baking. We heat the oven to 220 degrees. We take out our dough, which has settled in the refrigerator. Pinch off pieces from it, and roll them out immediately on baking paper (then we will bake on it). The paper must first be dusted with flour a little. Rolls out thinly. Cut out the required shape. I usually make round cakes and cut out the blank, tracing the bottom from a split form, in which I will then assemble the cake.
  • Bake the cakes for 6 minutes. Then he removes the finished biscuit from the paper and set the next one to bake. To speed up the process, I usually roll out all the biscuits at once and store them in the refrigerator until baking.
  • After about 2 hours, you get such a slide
  • Shortbread cake Coffee-chocolate on yolks
  • I have not yet baked all the cakes. Typically 10 chocolate and 10 coffee cakes are obtained, 23-24 cm in diameter.
  • Ready-made cakes can be stored.
  • Let's start preparing the cream. Whip the cream. Mix sour cream and boiled condensed milk with a mixer at low speed. Gently mix the cream with sour cream. If the cream turns out to be liquid, then with a whisk we mix a thickener for cream into it. Divide the resulting mixture in half. Add to one part melted with 1 tsp. milk chocolate or chocolate drops and any filling you like (I like to add chopped chocolate or toasted nuts). In another part, crumbled halva. It is better to take halva of good quality, without the pungent smell of sunflower. Or take a peanut one.
  • The cream is ready. Let's start assembling. I like to assemble the cake in a split shape. This makes it smoother.It is better to collect the cake the day before serving. So it will soak better and be very tender. So, we put our cakes in the mold, alternating chocolate and coffee, coat with cream, also alternating it. We do not regret the cream.
  • The cake is decorated with "Wet meringue" from girls from our forum. Shortbread cake Coffee-chocolate on yolks

The dish is designed for

2 cakes, approx. 3-3.5 kg

Note

The cake turns out to be very tender, satisfying and tasty. As an option, you can collect only chocolate or only coffee cake. The cream can also be changed. Can be made with sour cream, custard. It will be very tasty too

Shurshun
There are almost no words. I'm embarrassed to ask ... And how much does this miracle weigh and how high is it? Either it seems to me .. or my ceilings are low
How thick are you rolling the cakes?
tsvika
Shurshun from this amount of ingredients, two cakes are obtained. The diameter of the cakes is 23-24 cm, 15-16 cm high.Weight is 3-3.5 kg.
I roll out the biscuits with a thickness of about 3 mm.
fomca
A giant miracle !!!! You can boldly, very boldly divide into two and bake! I see all the cakes on display are soooooooooo! Is it convenient to cut?
tsvika
The cake is cut very well. The cakes are soaked in cream and become soft. It is convenient to make such a cake rectangular or square. The cakes can be cut to any shape. For the new year I did it in the form of Krosh (a hare from smeshariki). Then cutting will be even easier.
Tat_yanka
Vika! I have a question! Today I decided to bake half a portion of chocolate cakes (2 yolks). I barely rolled out the dough thin-thin into 5 cakes dia. 20 !!!! see. Tell me, how miraculously you have such tall biscuits, and you have a larger diameter. Something I do not understand
tsvika
Quote: Tat_yanka

Vika! I have a question! Today I decided to bake half a portion of chocolate cakes (2 yolks). I barely rolled out the dough thin-thin into 5 cakes dia. 20 !!!! see. Tell me, how miraculously you have such tall biscuits, and you have a larger diameter. Something I do not understand

My dough is usually very plastic and rolls out easily (Tanya, maybe you shifted the flour). The biscuits are thin, no more than 2-3 mm. And between them there is a thick layer of cream. And I also take selected eggs, the largest ones.
Tat_yanka
Vic, the dough is plastic and it was easy to roll it out even to a very thin one. My eggs are also perfect. It's just that you have about 10 centimeter-thick cakes in your photo! And I have thin and barely 5 pieces dashed off. So I didn't understand.
tsvika
my biscuits rise when baking, and then when they are soaked in cream they become a little thicker. I don’t know I made a heart cake from the same norm. I take not greasy sour cream and put a spoon with a slide.
tsvika
I was making a cake again. Only in cakes with the addition of cocoa and coffee at the same time. Sour cream cream, dark chocolate cream (200 gr), boiled dumplings and walnuts. Delicious
Shortbread cake Coffee-chocolate on yolks
here is the cut
Shortbread cake Coffee-chocolate on yolks
inucya
tsvika, please tell me, is there coffee in the coffee cakes?
tsvika
If you make only coffee cakes, then the taste and aroma of coffee is felt
inucya
Thanks for the answer. This is what I need, I will do it!
tsvika
Quote: inucya

Thanks for the answer. This is what I need, I will do it!
EgeVika
tell me how much cake should you let soak?
tsvika
I usually spend the night in the refrigerator for soaking. Tastier cake in a day
EgeVika
Yes, I'm here and picking up a recipe to bake in advance on NG and let it soak ... thanks!
tsvika
I had a cake for the biggest week. And in general, he is one of those that the longer they stand, the tastier they become

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