Creamy plum cake "Chocolate May"

Category: Bakery products
Creamy plum cake Chocolate May

Ingredients

Cakes:
Flour 1.5 tbsp.
Kefir 0.25 l
Granulated sugar 1.5 tbsp.
Eggs 2 pcs.
Cocoa 0.5 pack
Soda 1 tsp
Vinegar 0.5 tbsp. l.
Oil cream:
Oil 400 g
Condensed milk 400 g
Prune cream with lemon
"Actually":
Prunes 200 g
1/2 lemon (did not put)
Cream
(I had herbal for both creams)
1 tbsp.
Granulated sugar 2 tbsp. l.
Nuts (did not put it) 1/2 tbsp.
Gelatin 1 tbsp. l.
Coconut cream:
Milk 1 tbsp.
Coconut flakes 50 g
Cream 200 ml
Sugar 2 tbsp. l.
Gelatin 1 tbsp. l.
For finishing:
White and dark chocolate
Walnut halves for decoration
(I only decorated with whipped cream)

Cooking method

  • Let's start with the creams as they take a long time to prepare.
  • Coconut cream:
  • 1. Boil milk, add shavings and cook for minutes 5. Leave to infuse for 2 hours.
  • 2. Strain the milk and puree the coconut mass with a blender for about ten minutes.
  • 3. Combine the coconut puree with milk. Add granulated sugar. If available, add coconut-flavored alcohol.
  • 4. Dissolve the gelatin soaked in advance and mix with the coconut puree.
  • 5. Whip the cream. Combine the cream with the coconut mixture.
  • Prune cream:
  • 1. Soak the prunes, then purify the water.
  • 2. Add lemon zest to the mass of prunes and nuts. lemon juice and sugar.
  • 3. Whip the cream and mix with the plum paste.
  • 4. Introduce soaked and loosened gelatin into this mass.
  • Oil cream:
  • (I took only half of the portion, since I did not make a layer of this cream and did not use it to coat the cake)
  • 1. Beat butter with condensed milk.
  • Cakes:
  • 1. Beat eggs
  • 2. Pour kefir into beaten eggs, add soda, pour in vinegar.
  • 3. Stir cocoa, granulated sugar, flour.
  • 4. Connect both parts.
  • 5. Heat the mold, grease with oil. Pour the dough in a layer of 1 - 1.5 cm. Bake at 180 gr. From 6 to 12 minutes. It turns out 3 cakes.
  • Assembly:
  • 1. While the cakes are hot, grease them with butter cream.
  • 2. Prepare butter cream sides on the bottom cake. Add the prune cream and smooth.
  • 3. Place a thin layer of buttercream on top and sprinkle with pre-roasted nuts on top.
  • 4. Put on the second cake, make the sides of the butter cream. Put in the refrigerator to solidify.
  • 5. Pour the coconut cream over the second crust. Cover with the third cake layer.
  • 6. Lubricate the sides and top with butter cream. Put in the refrigerator to freeze.
  • 7. Melt the chocolate and pour over the cake. Decorate with walnut halves.
  • The cake is delicious. The cream is not sweet, but prune with a pleasant lemon sourness. happy.gif
  • Now I’ll tell you what I did and what conclusions I came to.
  • 1. My cakes have risen badly, you can see it in the photo, but through my fault: I baked at one time (although they wrote on that forum that this is also possible), and I also need to adjust the baking temperature to my oven. But all the same, the cakes are very tasty and chocolatey!
  • 2. The sides made of butter cream for the soufflé, in my opinion (and in the opinion of others who ate this cake), were not entirely appropriate, they do not go well with the tenderness of the soufflé. Next time I'll try to make sides from the cake (bake an extra rectangular cake), cut into strips.
  • 3. The total weight of the cake I got about 2.2 kg

Note

I saw on the forum "At the samovar"The recipe for the cake, which I simply could not pass by. And not dawn! The deliciousness turned out to be !!!!
I looked through the recipes on our forum, it seems like there is no such thing, so I'll write. Cake author - Nesmeyana

Bon appetit, everyone!

chiran-n
Nastasya , well, I wanted to bake this cake, I don't have the strength))) I bake cakes on kefir, but I'm not a fan of cocoa, if the cake is made white, do you think the combination will be normal? Or is chocolate still more in the subject?
Nastasya
chiran-n, I think it will still be delicious, although the effect will be completely different. Actually, the chocolate taste of the cakes is not harsh here, pleasant and is greatly softened by creams. So, try to make it with cocoa.
chiran-n
Okay, I'll try ... And they brought me prunes today ...
Nastasya
chiran-n, a huge request, if you are going to make it for yourself, please take a picture of the cut. The fact is that my first sample was not entirely successful in appearance (but not in taste !!!), and the rest were taken by the customers and the requested (and even promised) photos were never sent. And so we would insert your photo into the recipe with a proud signature: photo chiran-n! Well, if it's not a pity, of course
chiran-n
No, it's not a pity! I have an eternal problem with cuts: I forget to take a picture!))) I will try not to forget!
Does the cake come out without traditional impregnation? Only butter cream for hot cakes? What diameter did you make?
Nastasya
Yeah, no impregnation. The cakes are soaked in butter cream, which then hardens and the taste turns out to be something similar to the "potato" cake, only the structure is porous. I did it on a 24 cm form, only you know, for some reason I just can't bake three cakes from this portion, and one and a half portions seem to come out a lot. But I do one and a half, cut off the excess and use it for its intended purpose, that is, I eat it, not deviating from cash registers table
please
Creamy plum cake Chocolate May
Delicious, cakes like pillows turned out, a lot of cream, I reduced it.
I did it for a year, my son, the guests are delighted!

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