Momofuku cake

Category: Confectionery
Kitchen: American
Momofuku Cake

Ingredients

Biscuit
butter 115 g
powdered sugar 200 g
brown sugar (regular) 50 g
premium wheat flour 245 g
baking powder 1 tsp
soda 1/2 tsp
salt 3 g
egg C1 3 pcs.
buttermilk (kefir) 120 ml.
vanilla flavor 2-3 drops
grape seed oil (common vegetable oil) 80 ml.
sugar topping 50 + 25 g
Chit
powdered sugar 100 g
brown sugar (regular) 25 g
premium wheat flour 90 g
baking powder 1/2 tsp
salt chips.
grape seed oil (vegetable b / s) 4-5 st. l.
sugar topping 25 g
Cream
cream cheese 300 g
cream 33% 200 g
powdered sugar 60 g
Impregnation (I did not do)
milk 60 ml
---------- -------
ring d 16 or 18
baking sheet 23 * 34

Cooking method

Momofuku Cake
All biscuit products should be at room temperature. Mix flour with baking soda and baking powder.
Momofuku Cake
Put butter in a bowl. Pour in powder, sugar and salt.
Momofuku Cake
Beat butter with sugar, salt and powder until fluffy.
Momofuku Cake
Add eggs one at a time. Whisk well after each addition until combined.
Momofuku Cake
Pour in the buttermilk (kefir) and butter.
Momofuku Cake
Add flavor. Stir until smooth.
Momofuku Cake
Sift flour. Add 50 grams of topping.
Momofuku Cake
Mix. The dough turns out like thick sour cream.
Momofuku Cake
Cover the baking sheet with baking paper. Pour out the dough. Flatten. Sprinkle with the remaining sprinkles.
Momofuku Cake
Bake in an oven preheated to 175 degrees for 20-25 minutes. Willingness to check with a wooden skewer. Take out. Allow to cool.
Momofuku Cake
While the biscuit is baking, prepare the crumb. In a bowl, combine flour, powder, baking powder, salt and sprinkles.
Momofuku Cake
Gradually pour in the oil and grind.
Momofuku Cake
It should make a crumb.
Momofuku Cake
Put the crumb in one layer on a baking sheet.
Momofuku Cake
We bake in an oven preheated to 175 degrees for 8-10 minutes.
Momofuku Cake
The crumb should begin to gild slightly. It will be soft. It becomes crispy on cooling. Remove from oven and refrigerate.
Momofuku Cake
Break cold cream cheese a little with a mixer. Add powder and cold cream. Beat until firm. The cream can be dyed with food coloring or left white.
Momofuku Cake
Take the ring and cut a circle out of the biscuit.
Momofuku Cake
Cut out another whole circle and two halves. We will have two whole cakes and a third assembled from two parts.
Momofuku Cake
Lay the sides of the ring with acetate film. Divide the cream into 5 parts. We put the first whole cake. We saturate. I did not soak, because the biscuit is juicy enough without it. Lubricate with 1/5 of the cream. Distribute 1/3 of the crumbs on top. We press. We cover with another part of the cream.
Momofuku Cake
Lay out the cake from the parts on top. Repeat step 20.
Momofuku Cake
Lay out the third cake on top. We tighten it with a film and send it to the refrigerator for 2-4 hours.
We get it. We release from the ring and film. Slightly trim the sides if necessary. Cover the top with the remaining cream and decorate with the remaining crumb.
Momofuku Cake

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe is taken from a foreign blog. A very popular fast-cake in America. The cakes are cut with bright multicolored splashes, so the cake is not leveled, but left "naked". Decorate the cake with bright colored crumbs. Even the most inexperienced pastry chef can cope with this task.
The cake is very delicate and delicious. The crumb between the cakes initially crunches, creating a difference in taste. Over time, it becomes soft and, unfortunately, is no longer felt. I did not even expect that the cake would like it so much. It prepares very quickly. Recommend!
P.S. Yes, I have a cake diameter of 16. It is quite possible to make a cake with a diameter of 18 centimeters. If it is impossible to make the third cake from two halves, like mine, then the cake is made up of pieces.

zoyaaa
A very interesting cake.I put in line, I will bake
Wiki
Angela, thanks for the recipe! What a beautiful and unusual cake!
I will definitely do my husband on the DR, the granddaughter will be in assistants - she really loves all these decorating-sprinkles
Marunichka
I will not bake (the diet does not allow), but can I admire it? You are the Wizard ANGELA !!!
Lenok458
A very unusual and not complicated cake. I'll bookmark it too. Angela, thank you very much!
eta-007
ang-kay, Angelica! Lovely! As always! And the idea with sprinkles is just a delight! I have half a pack of cakes every year. Now, finally, I will get rid of her!
But the big "pearls" don't seem to be rolling. My men hate them when they get on the tooth ...
caprice23
Gorgeous! Myself in bookmarks)
Sapphire
Angela, very nice fancy cake. Are the sprinkles felt in the cakes or does it dissolve leaving a color?
nila
I also have a lot of sprinkling left, last year I got a lot of it for Pasku, and this year I didn't wear it all out. We must try the cake. That's just, as always, a snag in brown sugar., Only white is available.
ang-kay
Girls, Thank you so much for your attention to the recipe. I'm glad you are interested in it. This is not my first experience of baking cakes for a sprinkled cake and cupcakes. There is also such a recipe
Quote: Marunichka
can?
Larissa, of course it is possible. Even necessary. Very nice)
Quote: Sapphire
is it felt in the cakes or does it dissolve leaving color?
Not felt.
Quote: nila
only white is available
Nelya, white is fine.
Volgas
Angela, An interesting recipe and a beautiful cake. The cake was baked with sprinkles according to the local recipe. So I'll make a cake somehow. Thank you.
ang-kay
Svetlana, Thank you. I will be glad)
Zhannptica
My Beauties bake every day either fondant or brownie. Probably a kg of chocolate was baked. We need to redirect them. There are a lot of sprinkles in the house until .. a lot. Thank you, may lav
ang-kay
Jeanne, good health, my dear)
Tatyana1103
Angela, thank you for the recipe for this cake



I deviated from the recipe a bit: I replaced the powdered sugar in the biscuit and in the crumbs with regular sugar (I didn't have the right amount of powdered sugar at home, and I didn't want to grind it on a coffee grinder) The biscuit was baked in a split form with a diameter of 21 cm, because there is no baking sheet of the required size a then cut it into three parts. The main thing is that the result is an excellent cake, and the longer it stands, the tastier My asked to repeat
ang-kay
Tatyana, it turned out gorgeous. Yes, the cake is delicious. I'm glad you and your family appreciated it.
Tatyana1103
Quote: ang-kay
Yes, the cake is delicious. I'm glad you and your family appreciated it.
All thanks to your golden pens Not only homemade ones were appreciated, the nephew dropped by, ate a good piece and took another one with him, this despite the fact that he practically does not eat sweets. , I advise you to try
Wiki
I have never made such a quick cake. In addition, it is very tasty Sweet, creamy ice cream.
The perfect cake for children's birthdays.
Momofuku Cake

Momofuku Cake

Thanks again for the recipe!
ang-kay
Wikiwhat a beautiful cake you have. Cozy and bright at the same time! Thank you. I'm glad I liked the cake. I hope you bake more than once)
L
Angela, thanks for the recipe!
Momofuku Cake
Here's a cake turned out, and, oh, miracle, the lollipops turned out, also according to your recipe, I was afraid of them)))).
I liked the cakes very much, tender, juicy, did not soak, the cakes were cold, collected in a ring and kept in the refrigerator overnight. Despite the tenderness, he kept his shape well.The cake is quick, not complicated, and, I totally agree with the Wiki, is perfect for a children's birthday party. Well, the presence of sprinkles makes this cake simply irresistible in the eyes of children!
In the photo, a cake of 4 cakes, d18 cm, I made 2 servings of the dough, 2 more cakes and trimmings left without cream, with milk, with tea. I made the cream for 1, 5 servings, and trimmed the sides a little. I conducted an experiment, I did it once with powder, according to the recipe, 2 times, I replaced the powder with sugar, I did not notice any global differences, but it seemed that with the powder it was a little softer.
Angela, tasty, fast, as always, everything is accurate to the gram, you're just fine!
ang-kay
Larissa, a wonderful cake turned out. Very bright and beautiful. I'm glad I liked it)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers