Curly Pinscher Cake

Step-by-step cooking

1. Step 1:

   

   As always, the dough products must be at room temperature. Sour cream and eggs get out of the refrigerator in 30 minutes. I used 20% sour cream in the dough, do not take it thicker, but less% is possible so that the dough does not become very thick.

2. Step 2:

   

   Preparing a SPONGE CAKE on sour cream. Break 2 eggs into a bowl, add plain and vanilla sugar, shake well with a whisk until smooth.

3. Step 3:

   

   Add condensed milk and sour cream, stirring every time.

4. Step 4:

   

   Add salt and baking powder to the flour, sifting, add parts to the dough. Stir until smooth.

5. Step 5:

   

   The finished dough should be slightly thicker in consistency than on pancakes.

6. Step 6:

   

   Divide the dough into two equal parts, sift into one and add 1 tbsp.l. with a slide of high-quality cocoa. Here you can by preference, I made a little more dark dough.

7. Step 7:

   

   Cover the baking sheet with parchment, if you are not sure of its quality, it is better to lubricate with butter or vegetable oil. Alternately or simultaneously, starting from the center, pour out the dough of different colors. The center can be left flat or a wave can be made. Shake the baking sheet a little, for a more even distribution of the dough.

8. Step 8:

   

   Bake immediately in a preheated oven at t 180 &039; for about 20-25 minutes. Readiness to check with a toothpick, came out dry - ready. The time may vary, the ovens are different. Remove the finished cake directly on paper from the baking sheet to the grill, cover with a thin towel and let cool and lie down.

9. Step 9:

   

   Prepare SOUR CREAM. For the cream, take sour cream from 20%. I took a store-bought one, I weighed it in advance for the night so that the serum would escape. If the sour cream is farmed or from 30%, this step can be skipped. Add plain and vanilla sugar to the sour cream, mix well until smooth.

11. Step 10:

    

    Let stand on the table for a while so that the sugar dissolves, then cover and put in the refrigerator. Sugar will first make the sour cream thinner, but in the cold the cream will thicken. It is not necessary to beat sour cream, the resulting consistency will be just right to soak the cake well.

12. Step 11:

    

    Prepare THE FILLING. Chop the nuts not very finely, I cut them with a knife. If the fruit is canned, flip it into a colander to escape the syrup, then cut the peach into 6 pieces. Remove the seeds from the cherries or cherries and leave them whole. If the fruits are fresh, wash them and prepare them similarly.

13. Step 12:

    

    Putting together a CAKE. Cut a circle d 20 - 24 cm from the cake, this will be the base of the cake, the top crust can be cut off. Break the rest of the biscuit into arbitrary pieces of different sizes. The base of the cake is well soaked with syrup, because the sponge cake is dry. For impregnation, I used ready-made syrup from canned peaches.

14. Step 13:

    

    Lubricate the soaked base with sour cream.

15. Step 14:

    

    Sprinkle nuts on the cream and distribute alternating fruits. The second layer is to lay the pieces of sponge cake that are larger, pre-dip them in cream. Dark sponge cake alternate with light, so the cake in the section will be more interesting and taste more harmonious.

16. Step 15:

    

    Similarly lay the following layers, narrowing the top with a slide. The dome can be formed flat or in the form of "ruins". The finished billet is smeared with cream on top, covered and put in the refrigerator for 2 or more hours, you can stay overnight.

17. Step 16:

    

    We prepare the CHOCOLATE GLAZE immediately before coating. Melt the broken chocolate and butter in a steam bath, mix until smooth. I took dark chocolate, the glaze was glossy. You can melt one chocolate without butter, with a little cream added, or make a cocoa glaze, there is no fundamental difference, it's a matter of taste.

18. Step 17:

    

    The icing will cool down a little and immediately cover the cake. You can apply droplets and streaks from a spoon or from a pastry bag, here you can draw thin threads and an arbitrary pattern. Get the cake out of the refrigerator at least 15 minutes before coating, so that it warms up a little. You can serve immediately, as soon as the glaze sets. I rubbed white chocolate over the glaze, imitating snow, decorated it with "stars" made of melted chocolate.