Composition / ingredients
Step-by-step cooking
Step 1:
Dough Preparation Products
Step 2:
Break 4 eggs into a deep bowl.
Step 3:
Beat eggs with sugar, adding a pinch of salt.
Step 4:
Add sour cream, mix.
Step 5:
Then gradually, in parts, pour in the pre-sifted flour, mixing thoroughly. At the same time, add soda, slaked with vinegar.
Step 6:
Divide the dough into 2 parts. In one - add a poppy. In the other - orange peel. Put the dough (it turns out to be quite thick) in 2 pre-prepared molds (oiled and sprinkled with breadcrumbs). Bake 2 cakes in the oven at a temperature of 200 degrees. They were baked in my oven for 35-40 minutes.
Step 7:
Cool the finished cakes, cut each into 2 parts. They turn out to be low, denser than a sponge cake without fillers, so you can soak them with the following syrup: water + sugar + cognac. (Sugar should be diluted in water until completely dissolved in a saucepan, pour in cognac, bring it almost to a boil and remove from the stove, cool.)
Step 8:
Cream products
Step 9:
Custard can be started cooking while the cakes are being baked. Sift the flour and, stirring gradually, heat it in a dry frying pan until golden brown. This will give the cream a special flavor, an original nutty taste and a more beautiful color. Then cool the flour.
Step 10:
After that, sift the flour again (since lumps may appear in it during warming up in the pan) and mix thoroughly with the eggs.
Step 11:
After mixing with flour, the egg mixture acquires a beautiful mustard shade.
Step 12:
Boil the milk, add sugar, bring to a boil again and, pouring in a thin stream of egg-flour mass, mix quickly and thoroughly (so that there are no lumps) with a whisk. Put the dishes with the cream on a water bath and, stirring, bring the cream to a thick state. I do not put on a water bath, but use a steel pan with a thick bottom, the cream turns out perfectly in it.
Step 13:
Put butter and vanilla in the finished hot cream, mix thoroughly with a whisk, and then cool.
Step 14:
We assemble the cake, alternating cakes with poppy seeds and cakes with zest. Layer the cakes with cream, sprinkle with chopped walnuts, pre-fried in a frying pan.
Step 15:
Decorate the cake as desired. We prepare tea, coffee and treat ourselves to a cake!
The calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Orange peel - 97 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g