Eskimo cake

[Nut biscuit:]

Eskimo cake

Category: Confectionery

Kitchen: armenian

Ingredients
Nut biscuit:
sugar	5 tbsp. l.
cocoa	2 tbsp. l.
milk	7 tbsp. l.
eggs	5 pieces.
vanillin or vanilla sugar	1 tsp or 1 sachet
flour	1.5 cups
walnuts (chopped)	1 glass
baking powder	1.5 tsp.
Cream:
flour	2 tbsp. l.
milk	2 glasses
vanilla
butter	200 g
sugar	1 glass
Glaze:
milk	2 tbsp. l.
sugar	0.5 cups
butter	50 g
cocoa	2 tbsp. l.

Cooking method

• Nut biscuit:
• Sift flour, cocoa and baking powder together.
• Beat eggs and sugar separately until fluffy.
• Add milk to them, stir, add flour mixture. Beat.
• Add nuts.
• Lay out the form with parchment paper, grease it with oil, pour out the dough, level and knock the form on the table to let the air out.
• Put in an oven heated to 180 ° C, bake for 25-30 minutes or until tender (depending on the oven).
• Cream:
• In a saucepan, mix sugar and flour, gradually add milk. Boil the cream, stirring constantly with a whisk, until it thickens. Cool completely.
• Separately beat soft butter with vanilla, then add 1 spoonful to the cooled cream, whisking constantly.
• Glaze:
• Mix sugar with cocoa, dilute with milk (so that there are no lumps).
• Put on fire and cook, stirring constantly, for 10 minutes. The frosting will become shiny and syrupy.
• Remove from heat, add butter. Mix well to get a homogeneous, smooth, shiny mass.
• Cool to a warm state.
• Assembly:
• Put the whole cream (thick layer) on the cooled cake layer, flatten and refrigerate for 30 minutes.
• Then remove and cover with glaze on top. Straighten and refrigerate the cake.
• The layer of cream should be equal in thickness to the cake. Therefore, it is necessary to decide on the size of the mold when baking the cake.
• I had a mold with a diameter of 26 cm, you can take 28 cm.
• 

Note

The cake is very reminiscent of Soviet-era ice cream.
Cooking is very easy and not very long. It is better to cook the day before eating)))

Stunned

There was already a cake "Plombir", AND NOW "ESKIMO"

I looked - the recipes are different absolute

And what is the way out? Apparently, at least 1.5 kg should be))

I never even tried to weigh)))

I looked - the recipes are different absolute

I'm not talking about the fact that they are the same. The recipe in the piggy bank.

An interesting recipe that is not confused, thanks! And you don't need to soak the cake at all? The main photo did not work out very well, but the cut piece is impressive.

Not at all)))
The cake is practically not decorated, only icing or ganache. Yes, and guests were not expected, only prepared for internal consumption)))