Cake "RemBrandt-Schnitten"

[Dough:]

Cake "RemBrandt-Schnitten"

Category: Confectionery

Kitchen: german

Ingredients
Dough:
Butter	80 g
Yolk	2 pcs.
Wheat flour, I have 1c	300 g
Milk	1 tbsp. l. (I have +4 dess.)
Sugar	100 g
Vanillin or vanilla sugar
Lemon zest	from 1/2 pcs.
Baking powder	1/2 pack (5 g)
Cream:
Butter	200 g
Milk	250 ml
Rum	1 tbsp. l.
Bitter chocolate	100 g
Powdered sugar	50 g
Vanilla pudding (vanillin + cornstarch)	1/2 pack (20 g)
Decor:
grated chocolate or shavings

Cooking method

• This cake is made by German confectionery, you can arrange it with a rectangular cut or a slide, as I chose according to the recipe used. The cake looks like a shortbread, but not so greasy, but the cream seemed to me very nutritious. I absolutely do not like custards and do not cook, here milk is brewed with starch (and not eggs), I decided to try it and did not regret it! A good cream, with a clear taste and aroma of chocolate, combined with semi-sandy lemon crusts. As I already mentioned, the cream seemed a bit greasy, although for 200g of oil the volume of the resulting cream is very large. Or maybe it's in homemade butter, in the refrigerator that the oil, that the cream from it stands on end from the fat content ... so I soaked my cake (stood after cooking) not in the refrigerator, but indoors at room temperature, or by the window. For those who do not like dry cakes, I advise you to soak the biscuits with sugar syrup + lim. juice + some rum. A nut / dried fruit filling is welcome, but not in the recipe! I cooked completely according to the recipe.
• 
• Dough:
• Sift flour and mix with baking powder. Add well softened butter and all the other ingredients on the list. I did not have enough moisture to form the dough, so I added 1 dess. spoon of milk, kneading the dough with your hands each time. As a result, I added 4 dess. spoons. We get this dough, which we put in the refrigerator for 30 minutes.
• 
• The dough needs to be rolled out 2-3mm thick, I could not roll out the cold one, so I waited until it went away. The shape of the cake is rectangular and "slide", according to the chosen recipe it was proposed to arrange it in the second way. To do this, 6 layers of cakes are coated with cream, the cakes must be cut so that each is smaller than the previous one. I made half a portion, I had a 17x8.5cm rectangle at the base and it turned out to be 10 layers, the height of the cake came out 11cm, weight 530g. It is much easier and cleaner to make rectangular cakes. We bake in preheated to 200^aboutFrom the oven for 10-12 minutes, I baked for 8 minutes.
• 
• Cream:
• In a saucepan, combine milk and pudding (or cornstarch + vanillin), constantly stirring, heat the mixture over medium heat until it thickens. Remove from heat and cool, stirring in a container with cold water.
• 
• Beat butter at room temperature with sugar until white splendor, and then 1 tbsp. l. We introduce it into our pudding, I introduced it with a whisk (not electro). We melt the chocolate in a water bath and in parts we add it to the cream, stirring each time, add the last rum. It turns out a lot of cream, it looks like this
• 
• Assembly:
• Those who wish to cover the cakes with impregnation on both sides with a brush. We remove a little less than 1/3 of the cream for coating. We lay the cakes on top of each other in descending order, smearing with cream. Filling is welcome! Cover the cake with the set aside cream and sprinkle with chocolate. I left the cake out of the refrigerator to stand, as the cream became oak there. If your cream is not the same, then put it in the refrigerator overnight, as suggested by the recipe.

The dish is designed for

1.05 kg

Cooking program:

Oven

Note

It reminded me more of Roerich's mountains
Not the whole cake in the photo, it is already well tasted from the other end

[Natasha!]

Natasha! Excellent cake! And the cream, like you, I like the fact that it is not prohibitively greasy! I'm glad for your recipe!
I am taking away with gratitude to the bookmarks. Thank you!

I haven't read the composition yet, but I really like the look.

The half-baked cakes are interesting, you have to try, the cut is appetizing :-)

Thank you girls!
Irin, the cream is not prohibitive, but for me it is fatty, you can definitely reduce the oil!

Baking powder 1/2 pack

Let's write in tsp. or grams? Packages vary in weight.

[Ilona]

Ilona, so it was indicated in the recipe, I do not know about the Germans, but in our city there are 10g packs on sale, I added half of this, that is, 5g

Does it taste like Anthill? and the cream is greasy, because the oil with the base is almost 1/1 turned out - this is a sooooo butter cream)))
I'll have to try.

Lisa, butter + additives (milk-sugar-chocolate) 1 to 2 is obtained in a cream, but for me it is still a bit fat ..... sinful! cookie anthill? did not eat! but the principle is probably the same, the cakes of this cake are like cookies if they are not soaked in syrup with something delicious.

Thanks for the recipe! It is very easy to make a cake, but it turns out gorgeous! I don't have a photo, because I still can't do it beautifully. I made three biscuits "roughly" square Lemon flavor is great! And he is very unobtrusive, so my fastidious son accepts him. I took the usual oil for the cream, store, not 200 g, but just a pack of 180 g, and after a night in the refrigerator it was soaked quite normally. And not limp, and not hard!
And, I immediately added 2 tablespoons of milk, but even with this, the dough was not collected, but crumbled, in the end I added 2 more times 2 tbsp. l.

[Anastasia]

Anastasia, glad that you liked it! cook for health! with dough, yes, a joint, apparently due to the difference between our products and German