Cake "Olympic"

Category: Confectionery

Ingredients
Air decoration
Egg white	30 g
Fine sugar / powdered sugar	60 g
Lemon juice \ citric acid	several drop \ several. crystals
Cakes
Flour	100 g
Fine sugar / powdered sugar	200 g
Egg white	80 g
Butter (82%)	100 g
Candied orange	45 g
Roasted almonds (chop small)	35 g
Charlotte cream 500 g \ 330 g
Milk	125 ml \ 75 ml
Butter (82%)	200 gr \ 125 gr
Sugar	185 g \ 115 g
Egg yolk	2 pcs \ 1 pcs
Cognac / rum	1 tbsp. l.
Vanilla sugar	1 \ 0.5 sachet
For decoration
Candied orange	25 g
Bitter chocolate (half - in cream)	30 gr.

Cooking method

Dear companions, I suggest you re-read PS Markhel with me again. This wonderful book is just a treasure trove of amazing recipes that are easy to implement at home.
For some reason, the cake is called "Olympic" although the book is from 1975. I went to the Internet. It turns out in that distant year in the USSR a committee was created to prepare for the Olympics-80 in Moscow. The recipe is hardly related to this event (after all, the first edition of the book was from 1972), but I would like to think that it is. I did not succeed in achieving a perfect resemblance to the 1975 photo, but I really enjoyed the experiment and I am sure that if you try this cake, you will be satisfied too. Those who ate the cake say that the taste is from childhood. I didn't get it, because the experiment was purposefully done for a gift.
There are two difficulties in making a cake.
The first is to find candied orange fruits. I ran to the local shops and everything I could find looked like this:
I had to buy oranges and cook candied fruits myself. If suddenly anyone needs a recipe for candied fruits, I'll post it in the subject.
I want to warn you right away: do not buy dried kumquats, which are sold in dyed form under the guise of "lemons" and "oranges", they have a terrible chemical smell that cannot be killed by anything, but inside they flow, they will not fit on a cake in any form. In case of emergency, buy a papaya, it is easy to cut and you can cut jewelry of any shape from it. But the taste and smell in the cake will suffer.
The second difficulty is to make bezeshki from one protein, it is difficult to beat a small amount.
First of all, put the chocolate in the refrigerator, and then take on the rest.
It is better to start by preparing an airy decoration.
I deliberately took the ratio of protein to sugar 1: 2, since there is little protein. The dishes should be small, otherwise everything will fly to the walls. It is important to follow all the rules for whipping proteins: the dishes should not be plastic, preferably with a round bottom, clean and fat-free, whisk too. Beat the protein lightly without sugar, add all the sugar and beat until hot peaks. It took me about 10 minutes with a ponytail.
Turn on the oven while whisking the egg white. By the time you put the beeshki to dry, it should be warmed up to 100-110C. Place round cookies with a diameter of no more than 5 cm on parchment, since the whole cake will be d = 18 cm. Place it as you like. Those who have nozzles - through the nozzle of their favorite shape, who do not have - round through a parchment bag. The resulting number of cookies is enough to select the most even and beautiful ones for the cake, and then drink tea with the leftovers. Dry for at least 40 minutes. Depends on your stove. Mine with a convector, I did it in 45 minutes.
Cakes.
If you want a bigger cake, multiply the number of cake ingredients by 1.25 (a 20 cm circle, and the cake layers will come out thicker). From the amount I have proposed, you will get 5 cakes with a diameter of d = 18 cm and one crumb cake for sprinkling the sides.
Chop candied fruits finely, and chop almonds, but not into flour. I put the almonds in a bag and rode a good rolling pin.It turned out what we need.
Beat butter with sugar so that there are no lumps left, add nuts, candied fruits, flour, half of the protein, beat until smooth, pour in the second half of the protein and beat again. Done.
Take 6 pieces of parchment, outline circles of 18 cm. Measure 5 pieces of dough, 95 grams each, the last one - how much remains. Gently spread 5 cakes on the parchment with a spatula, the 6th as it spreads. Keep in mind that the thin edges of the cakes will burn, so carefully use a knife to go along the edges of the cakes and "scoop up" the edges so that the cakes are thick at the edges. The cakes will be about 4 mm in height. While the meringues are drying, send the cakes to the freezer or refrigerator. In the freezer for no more than 10 minutes.
Bake the cakes for 6 minutes at 215C. Look into the oven, the cakes should be dark golden in color, but not overcooked.
Cream Charlotte.
I have given in the recipe the number of ingredients of your choice. According to the recipe, you need 490 grams for a kilogram cake. cream. For me - so hopelessly much. I did and I have a lot left. But if you like more cream, take products for half a kilo of cream, if not, then the second option is smaller.
Remove the oil from the refrigerator 40 minutes before making the cream, so that it becomes room temperature. Strain the yolks with milk, add sugar and boil the syrup with the consistency of condensed milk over low heat with constant stirring (after boiling, boil for a minute or two). Cool the syrup to room temperature. If the yolks inadvertently curl, simply rub the syrup through a fine sieve.
Beat butter until whitening and increase in volume, add vanilla sugar, beat more. At high speed of the mixer, pour the cooled syrup into the oil on a spoon. Add cognac at the end of whipping.
Remove the chocolate from the refrigerator and grate it on a coarse grater. If you have ready-made chocolate chips, use them. Mix half of the chocolate into the cream.
Assembly.
Carefully (very carefully! Using a knife and gentle words) remove the cakes from the parchment. Fold and trim very neatly as well.
With sawing movements (not from top to bottom, but from right to left (or vice versa) along the board), so as not to crush the cakes.
Spread a spoonful of cream on the dish so that the cake does not slip and put the bottom cake. Lay the cakes "wrong side" up, it is just smoother.
Layer the cakes, cover the top and sides of the cake with cream for a smooth and even structure. Use a cutting board when laying down the crush cakes so as not to break the next "floor".
Chop the sixth crooked biscuit with a knife into small crumbs, with which sprinkle the sides of the cake. The crumb is soft and sticks very well even to itself.
Select the most beautiful and even bezeshki (how many will turn out) and place them in a circle on the edge of the cake. Place the bezeshki with a gap, since candied fruits will have to be placed in these gaps.
Select beautiful candied fruits, cut them into triangles of different lengths and place as many as fit between the meringues. I fit in two cookies.
Pour the rest of the chocolate into the center of the cake. For greater beauty, if there is a crumb from the crust, you can mix it with chocolate and decorate the center of the cake with this mixture.
Keep the cake in the refrigerator overnight (if you can, of course).
Although the cakes are thin, the cake is tall. with this cut

Tumanchik

thanks for such a detailed recipe. I respect this kind of work!

Zmeika

Tumanchik, thanks.
I always write in detail, because while I was studying myself, I got a bunch of bumps about a bad description of the technology.

please

Lovely cake, great description, thanks!

Zmeika

I reread the recipe, corrected mistakes. Now everything is correct.

The section clearly shows that some of the edges of the cakes are fried - I was aiming at baking time. I have a Bosch with 3d hot air mode. It is in this mode in my oven that you can put baked goods on levels 2 and 3 and be sure of the temperature at a specific point, checked with a thermometer. So, the book recommends 8 minutes. In my oven, the test cake did not sit out for up to 8 minutes - it would have burned for sure. Fortunately, it was topping. Pale for 5 minutes. But 6-6.5 is the most it !.But I was reinsured and baked one by one. Moreover, while one is baking, the second sits in the freezer, and so on until the last. In theory, my temperature in the oven is set exactly and I noticed that at the recommended temperature I either cook faster or burn out in the recommended time. Therefore, I always write "look into the oven", because only you know how it bakes.

With cream. I am always not bothered by surplus cream, from the surplus I put out decorations and send them to the freezer, so I always have a stock of ready-made decorations for the cake, I don’t need to paint creams, etc. It was the "strategic stock" that went to decorate the sand-custard ...

In the case of mixing chocolate, it is more difficult - it is already difficult to arrange cream with chocolate in color. Therefore, if you suddenly decide on half a kilo of cream, then set aside at least 100 grams. It is always easier to wipe off the chocolate than to add the cream mixed with chocolate later.

On a note. You will probably have 8 bezeshkas left, since they are small. Make double custard cookies and place around the cake. The whole design of cake + cakes will fit into a standard box for a kilogram cake, and the view will be "wah!" Well, or eat like this.

The funny thing is that the first thing from the cake they ate candied fruits

Zmeika

Who needs a link to candied fruits? To do them for two days. The first day to cook the second - to dry

Money

Zmeika,
Of course, candied fruits are also needed! Thank you for describing everything so painstakingly and it is a pity that you did not manage to taste the cake

Zmeika

I took the candied fruit recipe here live-cat.livejournal.com/72284.html. It seemed to me the most optimal in terms of the ratio of labor costs to the result. Indeed, a day was enough to remove the bitterness from the crusts. But be sure to dry it. I dried it for a couple of hours at 50C in the oven and put it in the cake. But the candied fruit reached the most charming condition in two days in an open jar. And this despite the fact that they were in a heap. And if you put them on a baking sheet, then I think that a day is enough for a cake.

Money

Zmeika,
Alas, the link does not work ... can you post it briefly here?

win-tat

Zmeika... Thanks, the cake is interesting! And at what stage should you add flour to the cakes, at the very end? And then there is a recipe, but not in the description.

Zmeika

Corrected. Flour with candied fruits and nuts

Zmeika

Quote: Money

Zmeika,
Alas, the link does not work ... can you post it here briefly?

So you add 3w to the link. Unfortunately, according to the rules of the forum, you cannot give out links, and my conscience does not allow me to upload a recipe without a link without the author's permission.

win-tat

Quote: Zmeika