Cake "Transcarpathian"

[First cake (shortbread):]

Cake "Transcarpathian"

Category: Confectionery

Kitchen: ukrainian

Ingredients
First cake (shortbread):
Flour	250 g
Butter or margarine	150 g
Sugar	100 g
Yolks	2 pcs.
Sour cream	1 tbsp. l.
Second cake (nut biscuit):
Eggs	6 pcs.
Protein	2 pcs.
Sugar	200 g
Ground walnuts	200 g
Flour	2 tbsp. l.
Filling:
Plum or apricot jam	6 tbsp. l.
Cream:
Butter	250 g
Boiled condensed milk	1 can (400 g)
Cognac	2 tbsp. l.

Cooking method

• Shortbread preparation:
• Grind cold butter (margarine) with sugar, add yolks and sour cream. Gradually adding flour, knead the soft dough. It may stick slightly to your hands. This is normal. Divide the dough into two parts.
• Cooking the dough for the nut biscuit:
• Beat the whites until stable peaks, gradually add sugar in a spoonful and continue to beat. The resulting mass should not fall out of the saucepan when it is turned over. Then add the yolks one at a time, whisking each time until smooth. Mix the flour with ground walnuts. Gently, in three steps, mix the resulting mixture with beaten eggs using a spoon or spatula. You should get a very airy mass.
• 
• Baking:
• We line two identical baking dishes with parchment in advance. We distribute shortbread dough over them with a thin layer, prick with a fork and grease with jam.
• 
• Carefully pour the biscuit dough on top (half for each shortbread cake). Bake in a hot oven for about 30 minutes. if you cannot bake two cakes at once, then I recommend preparing the biscuit dough in two approaches, for each shortbread cake separately.
• Cream:
• Beat the softened butter at room temperature, add boiled condensed milk in a tablespoon and beat each time until smooth. Add cognac at the end of the whisk.
• Grease the baked and cooled cakes with cream. Grease the top and sides of the cake with cream and sprinkle with grated chocolate. Let it brew for a couple of hours at room temperature and send it to the refrigerator overnight. Bon Appetit!!!

Cooking program:

Oven

Note

An extraordinarily delicious cake unlike any that I have tasted. For more than ten years now I have been invariably preparing it for the New Year holidays and the whole family is waiting for it with great impatience. The recipe is taken from Daria Zvek's book and slightly adapted to our taste preferences.



A cut of the same cake in a less festive setting.

I always halve the amount of food, that is, I bake 1.5 doses of dough. I get two rectangular cakes 30x20 cm, a little more than 10 cm high

[missnatali]

missnatali , well done, delicious cut, and the recipe is interesting! I will definitely try, I also like Daria Tsvek!

And what is the size of the cake?

[missnatali]

missnatali , well done, delicious cut, and the recipe is interesting! I will definitely try, I also like Daria Tsvek!

inucya, Thank you for your feedback and kind words. Try it, Daria Tsvek has no tasteless pastries. Verified personally and repeatedly

And what is the size of the cake?

I always halve the amount of food, that is, I bake 1.5 doses of dough. I get two rectangular cakes 30 * 20 cm, a little over 10 cm high.

An interesting recipe, all in one bottle, so to speak. I have never tried to bake shortbread and biscuit dough in one form at the same time. We must be puzzled, curious!

[ilonnna]

An interesting recipe, all in one bottle, so to speak. I have never tried to bake shortbread and biscuit dough in one form at the same time. We must be puzzled, curious!

ilonnna, I'm glad that you are interested in the recipe. Try to bake such cakes. It is not only interesting, but also very tasty.

I'm interested in this. What is the final layer of song dough? Dryish crumbly or what?

Now I'm sitting in confusion, I think I never paid attention to him Not dry, for sure, our dough is still smeared with jam, and not crumbly like cookies. In general, it turns out very thin - as a basis for a very fragile and delicate biscuit.

Now I'm sitting in confusion, I think

Eh ... a mystery! ) Does Ana taste not very sweet?

No, not very sweet. Not cloying, that's for sure. And the jam gives a little sourness. if desired, you can take the sour jam and make a thicker layer. But I don't like that.

In general, you have to try ...

In general, you have to try ...

I definitely support