"African chamomile" chocolate cake

[Dough:]

"African chamomile" chocolate cake

Category: Confectionery

Ingredients
Dough:
Sugar	1 tbsp.
Eggs	5 pieces.
Soda	1 tsp
Kefir	1 tbsp.
Flour	1 tbsp.
Cocoa	100 g
Cream:
Fat sour cream (25-30%)	1 l.
Sugar	1 tbsp.
Banana	2 pcs.
Kiwi	2 pcs.
Orange	2 pcs.
Poppy	0.5 tbsp.
Gelatin	40 g
Water
-----------------------------------------------	--------------
Form Ø = 22 cm (larger is better), ↑ = 10 cm

Cooking method

• The site does not seem to have such a cake. It is a little sweet, for those with a sweet tooth, you can adjust the amount of sugar in the cream)))
• Cakes:
• Mix eggs with sugar (do not beat), add 1 tsp. baking soda. We do not extinguish with vinegar! Now add flour mixed with cocoa (100 g), I had 60 g of cocoa, replaced the rest with flour, mix everything into a homogeneous mass. Now add 1 incomplete glass of kefir to the dough and a little more flour (if the consistency of the dough is thin, it should resemble thick sour cream). Mix thoroughly.
• Divide the dough into two parts, pour one part of the dough into the mold and bake until tender. Then we bake the second cake. Then the cakes must be cooled. I have 2 identical shapes, which are immediately placed in the oven, so I baked in one go at t = 180⁰ minutes 30.
• These are the cakes.
• 
• Baking in the form d = 22 cm, I will say right away that it was difficult to collect later, it is better to bake in a larger diameter mold, the ring height of 8.5 cm was not enough, the top cake was laid higher.
• Cut the cakes in half, leave 2, and cut 2 into pieces.
• 
• Cream:
• Beat the sour cream with sugar, add the loose gelatin (which you want to take less than 40 g). Add fruits cut into not very small pieces, poppy seeds (dry) and pieces of biscuit.
• Assembly:
• Put one half of the biscuit in the ring, then the fruit and sour cream mass with pieces of the crust (middle of the cake). Top it all over with the remaining cake.
• In the original, the biscuit is cut in the shape of a chamomile)
• We decorate as desired, I had it "Wet meringue".
• 
• Photographer's comment: "Chamomile petals can be greased with chocolate paste, icing or poured over with light fruit jelly, but even without this, the cake can be considered ready to eat."
• Sectional slice:
• 
• The photo of the piece is not very good, I begged to be brought at least to try it.

Note

What I want to say. The cake is not wet, the biscuit is porous, but of course it is not classic or vanilla on boiling water, plump and dry, chocolate enough even at 60 gr. cocoa. I would put less gelatin, I already wrote about this, although there was no rubberiness too much.

Recipe taken from Alimero website 🔗

I love those with sour cream ..
I will definitely try to cook one of these days.

Thank you for your attention to the recipe!

My report:

Sponge cake according to the recipe, but cocoa 60g
Cream: Sour cream 500ml, sugar 0.5 cups, poppy seed 80g, gelatin 20g





What I liked: juicy, not greasy, chocolate = tasty
What I didn't like is not entirely clear from the gelatin. According to the instructions, a 10g pack is poured with 1 st of water for swelling.
If you take 40g of gelatin and 4st water, then the cake will "float away". Or do you need less water? How much water do you need? Correct.
And I would remove the poppy (but this is not for everybody)

In general, thanks for the idea and the unusual recipe, I will definitely cook it again.

What I didn't like is not entirely clear from the gelatin. According to the instructions, a 10g pack is poured with 1 st of water for swelling.
If you take 40g of gelatin and 4st water, then the cake will "float away". Or do you need less water? How much water do you need? Correct.
And I would remove the poppy (but this is not for everybody)

Thanks for the report! Glad you liked
Of course, gelatin is soaked in quite a small amount of water, I took 3-4 tablespoons, according to the instructions, this is too much

Class! So simple and so interesting! Thanks for the recipe after tomorrow I will do it and if everything is successful I will post the report. But I'm just wondering how you think you can roll it up under the mastic?

[Lara]

Lara, probably it is possible, given that girls pack delicate souffle compositions under mastic, probably pre-coat with ganache
but here I am no longer a prompter, I didn’t work with mastic, it’s in an ambulance or in Temka with mastic

Leka_s, thank you very much for not disregarding my question. I will try.

Of course, you can safely use the mastic! Just like the rest of the cakes

Ilona, ​​thank you for such a confident answer!

Today I "blinded" this masterpiece, now it is frozen in the refrigerator, I put less gelatin here, and I’m sitting and shivering, will it freeze?

Don't shiver, some of the cream will be absorbed into the cakes .. it will be fine ... I had a lot of gelatin recipe ... I hold my fists

Thank you!

Well, here he is "handsome" like everything worked out, appreciate. Thanks again for the wonderful
recipe. Now I'm going to roll it under the mastic.

Something I can't insert a photo through the phone, but I can't find a cord to the computer. I will fix it and be sure to post a photo

Uraaa I did it!

It seems to hold its shape, I don't know how it will be cut.

This is how I made it, it remains only to decorate the bottom

Cool, but did you think about the rounded cake on top? Maybe it was necessary to take the lower cakes for the base and top, and the upper-domed ones to be cut in the middle, then it would be even in shape

Yes, you are probably right. And yet, you need a little more gelatin. The recipe contains 40g. I took 20g. a 30g. I think it will be just right. He swam a little when he stood without a shape, probably also because of this edge it turned out to be rounded. In the evening, the daughter from the camp will arrive and we will cut. Let's see how it behaves further.

I haven't baked this cake yet, but I want to tell you one thing. Once I tried to make jelly with kiwi and it did not freeze until the end, until my mother suggested that the kiwi has some kind of "enzyme" that does not allow gelatin to freeze to the end. Before using kiwi with gelatin, pour boiling water over it. Maybe try not to add kiwi to the cake and the jelly grabs better?

Tell me what the mastic was made of and how was the surface of the cake leveled? Has it started to sweat or drip?
I just want to try this recipe with mastic for my son's birthday.

[Ivon]

Ivon, forgive me for being late with the answers, probably already coped with it (I had a computer under repair)
although I have no help here, since I am not friends with mastic at all, but I know the girls equalize with confectionery plaster: biscuit + butter cream and ganache are coated, then under mastic