Cake "Kremlin"

Category: Bakery products
Kremlin cake

Ingredients

Dough:
Flour 320 g
Margarine 200 g
Sour cream 200 g
Salt Pinch
Vanillin
Protein cream:
Protein 6 items
Sugar 180 g
Butter yolk cream:
Yolks 6 items
Sugar 180 g
Butter, soft 150 g
Vanillin
Lemon filling:
Lemon 1 piece
Sugar 120 g

Cooking method

  • Dough:
  • Grind margarine with flour and salt into butter crumbs, add sour cream, vanillin and knead. Divide into 7 koloboks (one can be smaller, it is baked for crumb to sprinkle the cake).
  • Kremlin cake
  • Put in the refrigerator for 2 hours.
  • Lemon filling:
  • Grate the lemon or roll in a meat grinder, remove the seeds and add sugar. Stir and set aside for now.
  • Roll each dough bun into a circle with a diameter of 26 cm, very thinly, almost to transparency. I cut circles out of parchment and oiled them. Chop with a fork and bake at 200 degrees for 5-10 minutes until brown.
  • Kremlin cake
  • Protein cream:
  • Mix the egg whites with sugar and put in a water bath. Heat with constant stirring to 73-75 degrees. Then pour into a mixer and beat until cooled completely into a white, fluffy mass. I have a conventional stationary mixer with a rotating bowl. On it, I whip the cream for 30 minutes.
  • Kremlin cake
  • Butter yolk cream:
  • Mix the yolks with sugar and vanilla, heat in a water bath, stirring constantly, to 57-60 degrees. Pour into a mixer bowl and beat until cool. Then gradually add butter (do not stop beating). Beat until tender, smooth. The cream is ready.
  • Now we begin to collect the cake - Put the 1st cake layer, coat it with butter cream, on top of the second cake layer, coat it with protein cream. The third cake is again butter, the fourth is protein. Spread the lemon filling on the fifth cake, coat the sixth cake and the sides of the cake with protein cream.
  • Kremlin cake
  • From the seventh cake crumb and sprinkle on the cake. Decorate as desired. Let the cake brew for 12 hours, it will become soft and tender.
  • Kremlin cake
  • Bon Appetit!

Note


yudinel
fishwhat a delicious cake !!!
We will definitely try !!! So airy !!
Albina
fish, wonderful cake Bye to bookmarks
fish
Thank you! Give it a try, I hope you enjoy it!
Albina
How long to cook it?
fish
Albina, very quickly, the main thing is to roll out the cakes. They are baked quickly, just have time to take them out of the oven ... They cool down almost immediately, you don't need to wait. Each cream takes about 40 minutes (this is with a bath and whipping). So I finished it in 3-4, taking into account the fact that the cakes were still in the refrigerator. In any case, you can do it in half a day!
yasmin
Fish, about the cream, heat water to the specified temperature or proteins with sugar to 73-75 degrees? I'm afraid that the cream will not work for me. Should the temperature be accurate or approximate? Does the finished cake taste like raw eggs?
fish
tyasmin, of course, to 73-75 you need to heat the proteins with sugar. My water bath does not boil, but "soars", the water temperature is somewhere around 85-90 ... Try it, the main thing is not to panic, and everything will work out. When heating proteins with sugar, the sugar must completely dissolve, that's the whole point of heating. If you don't have a kitchen thermometer, be guided because as soon as steam from the proteins begins to flow. Take a little of the cream with your fingers and feel if the sugar has dissolved or not. At this temperature (and even less), it must dissolve.
yasmin
Thank you, I really liked the cake recipe, I want to cook it for my mom’s birthday, if only I don’t give them raw eggs.
fish
yasmin, absolutely the cream in the cake itself does not give raw eggs ... Bake, do not be afraid! Good luck!

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