The Queen of Spades cake

[Cakes:]

The Queen of Spades cake

Category: Bakery products

Ingredients
Cakes:
Wheat flour	2.5 tbsp.
Sugar	1 tbsp.
Egg	5 pieces.
Soda (quench with vinegar or lemon juice)	1 tsp
Honey	3 tbsp. l.
Vanillin
Cream:
Beat 0.75 L sour cream from 1.5 tbsp. sugar and vanilla. (or 1 liter of sour cream and 2 tablespoons of sugar)
Roasted nuts	1 tbsp.
Prunes	200 g
Dried apricots	200 g

Cooking method

• Cakes:
• Beat eggs with sugar in a very strong foam, add vanillin, soda and liquid honey. Then gently pour the sifted flour in portions and stir with a spoon. Never with a mixer - the dough may fall !!
• Bake three cakes, I also cut each cake in half to make 6 cakes. It is necessary to bake in a form covered with baking paper, in a preheated oven, at a rising temperature.
• I use this recipe for cakes often, with any creams. If you do not add honey, the cakes are similar to biscuit.
• Cream:
• Beat sour cream with sugar.
• Dried apricots and prunes, pre-steamed, pass through a meat grinder.
• We divide the cream into three parts - two identical and one smaller. The smaller one is the white cream to cover the top of the cake. Add dried apricots and prunes to other parts, as well as 1/2 cup nuts each.
• Assembling the cake:
• We smear the cakes with cream, alternating black and orange. Initially, the recipe contained only prunes, black cream color and gave the name to the cake. But I tried it with dried apricots and now I do it this way. The color and flavor range has expanded, the name remains. And you can do it only with prunes or only with dried apricots.

Note

How I did "Ship"

Delicious! (i.e. bon appetit!)

"Beat eggs with sugar in a very strong foam" - is it like, together, yolks and whites, and the foam will turn out to be dense?

"Beat eggs with sugar in a very strong foam" - is it like, together, yolks and whites, and the foam will turn out to be dense?

Yes! In this recipe, I beat the eggs along with the yolk and protein. Scrambled eggs should be solid foam, no liquid! I beat at the maximum power of my mixer (250 watts) and not less than 20 minutes

I forgot to ask. In the ship, the cream is not the one in the recipe, were the cakes impregnated with something or just greased with butter + condensed milk cream?

I forgot to ask. In the ship, the cream is not the one in the recipe, were the cakes impregnated with something or just greased with butter + condensed milk cream?

There is such cream in the ship

1 can (400g) of condensed milk, boiled for 2.5 hours.
1.5 packs of butter
2 tbsp. l. cognac or alcohol
chocolate

I thought of trying What size form should I take in order to bake in 3 steps?
And what are the approximate dimensions / weight of the finished cake?

Am I late yet?

Baking is always in the form of 25 cm.Weight ... but it turns out that I make it for myself ... and I don't weigh it

I just want to add that now I give much less flour, about 1.5 cups, focusing on the consistency of the dough. Why is that? Probably because now, having experience in baking a classic biscuit, I knock eggs much harder.

Of course I was late)))
I baked the entire dough at a time in a 20 * 38 mold.
The cake came out weighing 850g
From a double portion, I got a cake weighing 5 kg, sour cream I took 900 g per serving.
In my opinion, sweet, next time I won't put sugar in sour cream ... But it also depends on the sweetness of dried apricots and prunes - I had very sweet ones. And I would add more nuts))) I love them very much)))
Incision later.
In general, the cake is delicious! Dared quickly, despite the size ... And the hero of the occasion (her husband's brother, who returned from the army) could not tear himself away

It's good that everything worked out !!! Thanks for the accurate measurements, otherwise I keep forgetting that making cakes for myself, I would also need to take notes.

And I made it a rule for myself to write down all the calculations for each cake, it's very convenient!

baked this cake as a gift! Very tasty! Recommend.

[Pupa]

Pupa, I am very happy! To your health!

[artisan]

artisan thanks for the tasty treat

Tasty !!! And show?

ah, there is nothing to show, I did not decorate ...

So maybe there is a cutter? I always forget to take a picture of it. Some kind of karma

and there is no cut

And I squeezed the cutter ... I did it for a long time, and did not put it out ...

: wow: But wait! How did it work out for you? Two cakes, and between them filling ??? I have something wrong

There are three cakes - you can see between dried apricots and prunes))) It's just that the cut is not clean, and the middle is very saturated))) Sour cream is not rustic, but purchased, it is thin ...

that's what it is !!! Eh, delicious, however!

Hello dear mistress) I want to try to make cakes according to your recipe. Please tell a beginner how it is to bake in a preheated oven at a rising temperature? Preheat the oven to a certain level, put the dish on and increase the temperature? How many degrees should there be and what is the approximate time?

For a start, on "You" can I?

I baked this cake even when there was no thermometer, now I can roughly say that at first the temperature was about 160, put the cake and turned it on until 180.

But now, when I already know what a knocked-out biscuit is, that honey is sooo good for a biscuit, that soda, this is even more guarantees of the result (I did not know that this is why I always got it !!!) I will say that it is quite possible to set it right away at 180 and bake it with a splinter until sample, and try how it starts to smell.

Thank you very much for your prompt reply.
I have a difficult relationship with biscuits, for some reason it turns out dense, heavy, flat, and I so dream of air cakes without a pack of butter and 10 eggs
Tomorrow I will try to bake this option, for some reason it seems to me that I have finally found a magic wand))

[An4utka]

An4utka , try it, for me this recipe was just a lifesaver. The only thing is, try to give less flour. At least 2 glasses and even then, not the largest. (I promise to bake on occasion and weigh flour)

Yesterday I baked again. Tried less flour - 55g per 1 egg, 5 eggs, respectively 275g
Baked in the form of 30 * 30cm The first time for 4 eggs, the second for 5 eggs. Each was cut into 2 layers. I cut it right away, while it was warm, well - but how it cools down completely - the edges are very dry, crumbling ...
The cake came out short, though ...

Sunny, wait a little. in a week .. or maybe a little earlier, I will expose my exact proportion. It shouldn't have dry edges. There should be a tender soft crust.

It was like this with me the previous times ... But the shape is square, maybe that's why? It was the corners that dried up ... But after cooling itself, it is not hefty tender
I just saw - I didn't put out the soda yesterday ... But everything was ok))))))))) I mixed it with flour ...
The proportions are waiting!

take it out immediately? cakes from molds?

really liked it. I will repeat. delicious. your honey. the biscuit smell was awesome.