Brown bread cake (+ video)

Category: Confectionery
Brown bread cake (+ video)

Ingredients

Egg (dough) 6 pcs
Sugar (dough) 1.5 stack.
Rye crackers (dough) 120 g
Starch (dough) 1 tbsp. l.
Milk (cream) 1.5 stack.
Sugar (cream) 0.5 stack
Flour (cream) 1 tbsp. l.
Teim chocolate (cream) 100g
Cocoa (cream) 1 tbsp. l.
Egg (cream) 1 PC
Vanillin (cream) taste
Butter (cream) 180g

Cooking method

Dry rye bread in the oven and grind on crackers.
Beat the whites with a glass of sugar until a strong foam.
Beat the yolks with the remaining sugar until light colored. Add crackers and starch. Mix well. Add whipped proteins to the dough.
Put the dough in a Ø20cm baking dish and bake for 1 hour in an oven preheated to 160 degrees. Or bake with thin cakes as shown in the video.
For the cream, combine sugar, flour, vanillin and egg. Add cold milk, mix well.
Cook over low heat, stirring constantly until thickened.
Remove from heat, add chocolate and cocoa, mix well until completely dissolved. Cool down.
Add soft butter to the cream and beat with a mixer.
Assemble the cake by alternating between cakes and cream. Put in the refrigerator for a few hours, preferably overnight.

Note

Another recipe from the book Festive Table. This recipe lured me by the fact that instead of flour, ground black rye bread rusks are used in the dough. The result is a very unusual chocolate cake. Delicate, light, delicious.
But it was not without dancing with a tambourine. According to the recipe, only 60 g of crackers are used in the dough. Well, I did everything according to the recipe. It turned out that this amount is not enough for a biscuit cake. And for the bezeins it is quite enough. But the bezeless cakes in the finished cake dissolve almost completely. But the biscuit is not, and it is very tasty. Next time I will only make it with biscuit cakes, but I will double the number of crackers, in the recipe I immediately wrote an increased amount. And in the video I showed all the possible jambs.

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