Composition / ingredients
Step-by-step cooking
Step 1:
Eggs for a large sponge cake
Step 2:
Beat eggs with sugar
Step 3:
Add flour with vanilla and mix
Step 4:
Dough in a slow cooker bowl
Step 5:
Finished sponge cake in a bowl
Step 6:
Cool the biscuit
Step 7:
Big biscuit
Step 8:
Eggs for a small biscuit
Step 9:
Beat eggs with sugar
Step 10:
Add flour and vanilla and mix
Step 11:
Dough in the bowl of a slow cooker
Step 12:
Ready-made sponge cake
Step 13:
Small biscuit
Step 14:
Remove the crumb
Step 15:
Big plate
Step 16:
Small plate
Step 17:
Persimmon
Step 18:
Cut the persimmon
Step 19:
Beat the persimmon with a blender
Step 20:
Whipped persimmon
Step 21:
Mix persimmon with sour cream
Step 22:
Mix the crumb with sour cream and persimmon
Step 23:
Grease the plates with sour cream
Step 24:
Greased plate
Step 25:
Marmalade
Step 26:
Put a greased sour cream plate on a platter
Step 27:
Lay the crumb, shifting the marmalade
Step 28:
Ready big plate
Step 29:
Put the crumb with marmalade in a small plate
Step 30:
Ready small plate
Step 31:
Fold both plates with stuffing inside
Step 32:
Butter
Step 33:
Condensed milk
Step 34:
Milk powder
Step 35:
Mix butter with dry and condensed milk
Step 36:
Coat the cake and sprinkle with chocolate
Step 37:
Cut cake
Step 38:
Piece of cake
Beat the eggs with a mixer.
Add sugar and beat very well again.
Add flour with vanilla, mix and bake in a slow cooker for 65 + 20 minutes.
Bake the second biscuit in the same way. Only it needs to be baked for 65 minutes.
One cake will be bigger, the second one will be smaller in height.
Cool the biscuits by turning the containers onto some kind of stand.
Choose a crumb from both biscuits so that small sides remain and the bottom is not damaged.
Break the crumb into pieces.
Soak the edges of the biscuits with sour cream.
Beat the persimmon with a blender.
Mix the persimmon pulp with sour cream.
Mix the crumb with sour cream and put it back into the sponge plates, shifting the marmalade.
Fold both biscuits with the filling inside.
Beat softened butter, condensed milk and powdered milk.
Coat the top and sides of the cake.
Sprinkle the cake with chocolate chips.
This cake can be made in the oven.
The diameter of the mold should be 20-24 cm.
Cakes in diameter should be the same.
Bake a large cake for 35-40 minutes at a temperature of 180 degrees.
Small cake should be baked for 30-35 minutes at the same temperature.
Caloric content of the products possible in the composition of the dish
- 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
- 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
- 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
- Persimmon - 53 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 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
- Vanillin - 288 kcal/100g
- Marmalade - 322 kcal/100g
- Powdered milk - 465 kcal/100g
