Apsheron cake. Baku's answer to Kiev

Category: Confectionery
Kitchen: azerbaijani
Absheron cake. Baku's answer to Kiev

Ingredients

Cakes
protein 200-210 g.
sugar 90 g
salt chips.
Dry mix in cakes
peeled roasted hazelnuts 160 BC
premium wheat flour 45 g
powdered sugar 55 g
sugar 75 g
Cream
yolk 60 g
sugar 75 g
corn starch 25 g
milk 200 ml.
butter 150 g
-------- -----
shape d18 3 pcs
or
shape d 22 2 pcs.

Cooking method

  • Absheron cake. Baku's answer to Kiev
    We make a dry mixture. We combine flour, powder, sugar and nuts. Pour into the grinder. Grind the nuts into crumbs without fanaticism. They should be felt.
    Absheron cake. Baku's answer to Kiev
    Beat the whites with salt and sugar until a steady peak. Begin to beat at low rpm. As soon as the proteins turn into foam, add sugar in portions. Add salt immediately.
    Absheron cake. Baku's answer to Kiev
    Pour the dry mixture into the proteins.
    Absheron cake. Baku's answer to Kiev
    Mix gently.
    Absheron cake. Baku's answer to Kiev
    Cover the sides and bottom of the molds with parchment. Divide the dough into two or three forms. We level. I baked three cakes.
    Absheron cake. Baku's answer to Kiev
    We bake in an oven preheated to 120 degrees for 3-4 hours with convection. I baked on two levels. The baking sheets were reversed after 1.5 hours. The cakes must be completely dry. "Ring" when tapped.
    Absheron cake. Baku's answer to Kiev
    Free the cakes from the mold, but leave in the paper. Arrange on wire racks and leave at room temperature for 12-24 hours. Then remove the paper. Trim slightly with a fine grater.
    Absheron cake. Baku's answer to Kiev
    Let's prepare the cream. Mix the yolks with sugar and starch. Add some milk. Pour in the remaining milk and put on fire. With constant stirring, bring to a boil. Boil until thick for 1-2 minutes. Remove from heat. Cover in contact with foil. Allow to cool.
    Absheron cake. Baku's answer to Kiev
    Beat the soft butter until fluffy and light. Add the custard portion in parts. Stir well with a mixer with each addition.
    Absheron cake. Baku's answer to Kiev
    This is how the cream turns out. Divide the cream in two.
    Absheron cake. Baku's answer to Kiev
    Tighten the sides of the ring with pastry tape or a file. Collect the cake in the ring. Cover and refrigerate for 5-6 hours.
    Absheron cake. Baku's answer to Kiev
    Get the cake. Remove the ring and tape. Decorate the cake. I evened and decorated with ganache (250 grams of butter and 250 grams of chocolate).
    Absheron cake. Baku's answer to Kiev
  • Absheron cake. Baku's answer to Kiev
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

1 kg. 300 BC

Note

Delicious cake from Baku. They say that this was the answer to the "Kiev" cake. To be honest, the differences are completely invisible. In the original, the cake comes with two types of cream - chocolate and regular. White cream was placed in the middle, and decorated with chocolate. I took only regular cream and covered the cake with ganache. To make chocolate cream, you need to double the proportion of the recipe cream and add the cocoa in half. The cake was decorated simply, like all Soviet cakes. Lined with chocolate cream. The sides were sprinkled with crumbs. A mesh was drawn on top. The cake consisted of two layers. I, following modern trends, baked three layers to make the cake taller.
The cake was baked for Christmas. I liked it very much. Recommend!

Helen
What a beauty and deliciousness ... I really want to do this, but I'm afraid I can't cope ..
eye
Angela, what a brutal design!
Caucasian cake! WAH!
Probably it will go well with cognac ... for dessert ... after barbecue ...
ang-kay
Elena, Thank you. You can handle it at once)
zvezda
Angelahow beautiful .... some kind of madness, not cake !! Everything is balanced, beautiful! You are smart, gold pen !!
Thank you!! I will definitely do it, only you knock me on ... otherwise the memory is maiden
eye
Helen, Elena, and Angela took care of culinary specialists like us:
Quote: ang-kay
In the original, the cake comes with two types of cream - chocolate and regular. White cream was placed in the middle, and decorated with chocolate. I took only regular cream and covered the cake with ganache. To make chocolate cream, you need to double the proportion of the recipe cream and add the cocoa in half. The cake was decorated simply, like all Soviet cakes. Lined with chocolate cream. The sides were sprinkled with crumbs. A mesh was drawn on top. The cake consisted of two layers.
ang-kay
Quote: ok
what a brutal design!
Tatyana, what happened
Quote: ok
go with cognac ... for dessert ... after barbecue ...
yeah. Crunchy but not hard. Nice nutty taste and sweet)
ang-kay
Quote: zvezda
balanced,
Olya, yes there are flaws. I screwed up the border a little. Thanks for the praise)
Helen
Quote: ok
Probably it will go well with cognac ... for dessert ... after barbecue ...
here she rolled her lip .... it will not be greasy ?!




Quote: ang-kay

Elena, Thank you. You can handle it at once)
I am Kievsky, I have never baked ...
ang-kay
Quote: Helen
I have never baked.
So you have to start sometime)
arini
ang-kay, I don't know how it tastes, but the view is simply gorgeous You need to give decorating lessons
ang-kay
arini, Thank you. Not the level to teach. Learn and learn by yourself)
arini
ang-kay, well, don't tell me, I have no idea how you decorated it. Confectionery technologies do not stand still, but it's good that there is the Internet and you can be inspired by other people's ideas and learn
Cirre
Angela, an interesting cake, I'll put it in the tabs, maybe when I decide
ang-kay
Galina, interesting and very easy to execute. The main thing is to dry the cakes well. I hope you make up your mind)
Ukka
It tastes gorgeous too! Recommend! My relative from Baku baked. A relative called the cream for this cake Muslinov, so tender.
It's a pity, and now I don't eat my sweets either ...
ang-kay
Olya, thanks for the addition. Yes, there is cream muslin.
Trishka
Angela, FSE killed .... Such a Masterpiece !!!
I will never bake this myself, even though I will love it !!!
Thanks for the beauty !!!
LisaNeAlisa
Oh, how could you make such a yummy ... But you can replace hazelnuts with almonds or something else?
Rituslya
Such a small amount of source material can make such a masterpiece ...
Nah ... I can't even imagine that.
No, now I certainly can, but earlier I couldn't.
Angela, super! The real Kiev was simply a masterpiece, yeah.
But your Baku one is even more masterpiece.
Yum!
tatyana1
Great cake, both in form and in content!
Angela, how did you strip the barrel so beautifully for him?
strawberry
Angela, another masterpiece! What are your golden hands !!!! Pour coffee and ...
ang-kay
Ksyusha, Anita, Rita, girls, thanks. Everyone will master this cake. no problems at all.
Quote: LisaNeAlisa
can hazelnuts be replaced with almonds or something else?
Anita, in general, almonds, like a nut, have no taste to me. Only bitter almonds smell, and we don't use them for obvious reasons. Yes, and we do not have it. Hazelnuts are a good substitute for walnuts or peanuts. I'm already silent about cashews.
ang-kay
Tatyana, Natasha, thanks for the compliments. Very nice)
Quote: tatyana1
rinsed the barrel
Silicone brush.
Volgas

And that's all. There are no words, and the letters run out.
zvezda
Quote: Volgas
the letters ran out.
She's so ,,, she can .. so only with gestures ...
LisaNeAlisa
Quote: ang-kay
in general, almonds, like a nut, have no taste
It's just that I don't have an allergy to it, will it not be tasty at all?
zoyaaa
Today I prepared a cake, there were 120g of proteins, I counted all the ingredients, I liked the cake very much, there are no pictures, I have already eaten.
Disposal of proteins lying around in the refrigerator ended with the fact that I had to get a new portion from the freezer, I will repeat, now with cream, I had a mixture of nuts - hazelnuts and almonds, almonds - 80 percent.
ang-kay
Quote: Volgas
ended.
Svetlana, Thank you)
Quote: LisaNeAlisa
definitely no allergy
Anita, then do with it, if there is no other way out. It will also be delicious.
Quote: zoyaaa
made a cake
Zoya, now I'm waiting for a cake)
Marina22
Angela, I just saw this recipe.Super!!! Thank you so much!!!
Quote: LisaNeAlisa
It's just that I don't have an allergy to it, will it not be tasty at all?
Almonds can first be fried a little in a dry pan or AF. Then the taste will be slightly more intense.
ang-kay
Marina, I'm glad that I liked the recipe)

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