Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Beat the eggs with a mixer, gradually adding sugar. Then pour in the sour cream and whisk again.
Step 3:
Add baking powder to the sifted flour. Mix both mixtures until smooth. It is better to add flour gradually, watching the consistency of the dough. It should not be too viscous. The consistency should be like a charlotte.
Step 4:
Divide the resulting dough into 3 parts, pour into three plates. 1. In the first plate, add 2 tablespoons of cocoa and walnuts to the dough. Mix it up. 2. In the second plate, add 2 tablespoons of cocoa to the dough. Mix it up. 3. In the third plate, add poppy seeds to the dough. Mix it up.
Step 5:
Put parchment paper in the mold, grease with oil, pour the dough. Bake each cake for 15 minutes at 180 degrees (focus on your oven).
Step 6:
Pour gelatin with cream and leave to swell.
Step 7:
In another bowl, mix sour cream with sugar, leave the sugar to dissolve.
Step 8:
Put the swollen gelatin on a slow fire so that it dissolves, but DO NOT boil!
Step 9:
Pour gelatin mass into a plate with sour cream and sugar, mix.
Step 10:
The first cake is with cocoa and nuts, smear with cream (if the crust of the cake is dry, you can pierce it with a fork so that the cream is absorbed).
Step 11:
The second cake is with poppy seeds, smear with cream.
Step 12:
The third cake – with cocoa you need to cut into cubes.
Step 13:
Roll in cream.
Step 14:
Then put it on the cake in a chaotic order.
Step 15:
Pour the remaining cream over the cake.
Step 16:
To decorate, melt the chocolate in a water bath.
Step 17:
Take the melted chocolate with a teaspoon and pour it over the cake in thin streams. I decorated the top with finely chopped marmalade (nuts are possible). Put the cake in the refrigerator overnight to solidify the cream, but you can get it in a couple of hours, if necessary.
The number of ingredients is designed for a shape with a diameter of 24 cm - no more, otherwise the cakes will turn out thin. If you have a form of 20-22 cm, then use it.
We collect the cake Ekaterina.
Since sour cream can be different in density, then focus like this. If the cream turned out to be liquid, then put the cakes in a detachable form so that the cream does not spread (it will, of course, then harden, but we need it to freeze on the cake, and not on the dish around the cake). If the cream is thick, then you can do without a split form.
Put the cake in the refrigerator overnight to solidify the cream, but you can get it in a couple of hours, if necessary.
Have a nice tea party!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 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
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Baking powder - 79 kcal/100g
- Marmalade - 322 kcal/100g
