Rina-a-rina
Cake "Excellent"
Category: Confectionery
Ingredients
Cakes
Powdered sugar 300 g
Egg whites 4 pcs
Walnuts 300 g
1/2 lemon juice
CHOCOLATE COFFEE MASS
Eggs 2 pcs
Sugar 160 g
Instant coffee 2 tsp.
Bitter chocolate 50-60 g
Butter 200 g
Vodka (or alcohol) 50 ml
Cooking method

The recipe for this cake was published long ago in a loose-leaf calendar under the heading "Dishes of Polish cuisine". My mother and grandmother (both are never confectioners), having studied the recipe, decided to bring it to life for the New Year's table. Apparently the new year is really a time of miracles, because the cake was a success))) And one hundred percent justified its name !! He turned out to be really excellent. A noble, exquisite taste, not like a cake in the usual sense, but like some kind of delicious dessert. Since then, every new year, this excellent cake has been baked in our family.
So let's start by praying))
For baked biscuits. Well, everything is traditional here. Beat the whites until they stop falling out of the inverted bowl, then add the icing sugar a little while whisking (the original recipe says to beat the whites and, gradually adding the powdered sugar, rub the mass with a wooden pestle until it (the pestle) will stand vertically in it). Well, in the absence of a pestle, I use a mixer))).
Squeeze the juice from half a lemon into the protein mass, add chopped nuts and mix. The cake dough is ready.
Bake two cakes in an oven preheated to 160-180 g until light golden brown. DO NOT BAKE! Guided by your oven, it takes me about 30 -35 minutes. I do this: on parchment I draw circles 23-24 cm in diameter, grease the parchment with oil, sprinkle with flour and distribute the mass into two circles with a spoon.
While our cakes are baking, let's start making a cream (chocolate coffee mass, as it is called in the original).
In a water bath, beat eggs with sugar until a thick, fluffy mass is formed (this is about 8-10 minutes with my not very powerful mixer). During this time, the eggs will warm up to a warm state. Remove the pot from the bath and, without stopping whipping, add 2 teaspoons of instant coffee and chocolate heated in a water bath (or in the microwave) .. It is more convenient to pre-stir the coffee in 1-2 teaspoons. boiling water, then it will definitely not remain grains in our cream.
Beat the soft butter separately and combine with the cooled egg-coffee-chocolate mass (in small portions, whisk, add it to the butter). At the very end, pour a glass of alcohol (vodka) into the cream.
Decorate the cake as you wish and skill. I absolutely do not know how to decorate, so I just sprinkle it with grated chocolate or chocolate chips.
We send the cake to the refrigerator for at least 2 days .. Yes, yes, this is an indispensable condition. Which, by the way, is very convenient for New Year's Eve troubles and bustle.

The dish is designed for One small cake
Cooking time: About 2 hours
Cooking program: Oven, handles
Note
Happy New Year to everyone !!! Health, peace, happiness and goodness to your home
Dear moderators, if there is such a recipe on the forum, please delete my version (I was looking for it, it seems not). And excuse the inept, this is my first recipe and I just can't insert a photo. I would be glad if my favorite cake looks good to someone. It's really worth it ..
kavmins
Rina-a-rina, Katyusha, what an original cake and a very interesting cream he has, I have no doubt that it is delicious, although it seemed a little difficult to prepare, but it will be necessary to try it somehow, in general I like baked cakes in baked goods. Thanks for the recipe!
Jouravl
Catherine, Katya, thanks for the recipe. Bookmarked it, I must try!
Rina-a-rina
kavmins, thanks for paying attention to the recipe. The cake is really delicious and precisely because of the cream .. Frankly speaking, it is more difficult to describe the preparation than to make it.




Jouravl, try it, I think you will not be disappointed .. Thanks
Katrin
Rina-a-rina, we also baked similar ones in Soviet times. Delicious combination of crispy meringues with coffee cream!
But we dried the cakes in the oven for several hours, and your recipe says 30 minutes. Tell me, are they soft?
Rina-a-rina
Quote: Katrin

Rina-a-rina, we also baked similar ones in Soviet times. Delicious combination of crispy meringues with coffee cream!
But we dried the cakes in the oven for several hours, and your recipe says 30 minutes. Tell me, are they soft?
when I take it out of the oven, the cakes are seized on top with a dense crust, and inside they are soft, but not wet. And due to the long exposure, they seem to .. condense, or something, and there are no droplets, which are with an unbaked meringue. There are a lot of nuts, and the meringue just holds them together.

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