Popsicle Cake
Composition / ingredients
10
servings:
Step-by-step cooking
Step 1:
Egg
Step 2:
Egg with sugar
Step 3:
Sour Cream
Step 4:
Add sour cream
Step 5:
Add oil
Step 6:
1/2 teaspoon baking soda
Step 7:
Add flour
Step 8:
Dough
Step 9:
Spread the dough on a baking sheet
Step 10:
Form
Step 11:
Cover the mold with plastic wrap
Step 12:
Starch
Step 13:
Diluted starch
Step 14:
Boiling milk with sugar
Step 15:
Add vanilla sugar
Step 16:
Pour in the starch and mix
Step 17:
Add butter and beat
Step 18:
Cream
Step 19:
Cake
Step 20:
Pieces of cake in cream
Step 21:
Mix everything up
Step 22:
Put the cake in the mold
Step 23:
Cover with cling film
Step 24:
Almost finished cake
Step 25:
White Chocolate
Step 26:
White chocolate with cream
Step 27:
Dark chocolate with cream
Step 28:
Sliced Popsicle Cake
Rub butter with sugar and egg, add sour cream, flour, soda. Knead the dough.
The dough turns out sticky. Transfer it to a baking sheet. The baking sheet does not need to be greased with anything. Distribute the dough with your hands.
Preheat the oven to 180 degrees.
Bake the cake until golden brown for about 20-25 minutes.
Cook the cream. To do this, boil milk with sugar. Add vanilla sugar.
Dilute starch in cold water.
Pour starch into boiling milk in a thin stream, stirring with a spoon at the same time.
Beat butter into the resulting milk jelly. Mix well.
Break the cake into pieces and mix it in parts with jelly so that all the pieces are in the cream.
Put the form with cling film.
Put the resulting mixture on the film, cover with the ends of the film.
Put the cake form in the refrigerator for at least 3 hours.
Flip the cake onto a flat plate. Give the cake the shape of a popsicle. Insert the wand.
Cook the white glaze. To do this, mix pieces of white chocolate with cream in a water bath. Stir until the chocolate melts and turns into a homogeneous mass.
Apply white icing on the cake. It can be applied to half of the cake. I covered the whole cake with white icing.
Cook the dark icing. Also, in a water bath, mix dark chocolate with cream. Melt it. Cover half of the cake.
Put the cake in the refrigerator until completely solidified.
The dough turns out sticky. Transfer it to a baking sheet. The baking sheet does not need to be greased with anything. Distribute the dough with your hands.
Preheat the oven to 180 degrees.
Bake the cake until golden brown for about 20-25 minutes.
Cook the cream. To do this, boil milk with sugar. Add vanilla sugar.
Dilute starch in cold water.
Pour starch into boiling milk in a thin stream, stirring with a spoon at the same time.
Beat butter into the resulting milk jelly. Mix well.
Break the cake into pieces and mix it in parts with jelly so that all the pieces are in the cream.
Put the form with cling film.
Put the resulting mixture on the film, cover with the ends of the film.
Put the cake form in the refrigerator for at least 3 hours.
Flip the cake onto a flat plate. Give the cake the shape of a popsicle. Insert the wand.
Cook the white glaze. To do this, mix pieces of white chocolate with cream in a water bath. Stir until the chocolate melts and turns into a homogeneous mass.
Apply white icing on the cake. It can be applied to half of the cake. I covered the whole cake with white icing.
Cook the dark icing. Also, in a water bath, mix dark chocolate with cream. Melt it. Cover half of the cake.
Put the cake in the refrigerator until completely solidified.
Caloric 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
- 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 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
- 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
- Starch - 320 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
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Baking soda - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- White chocolate - 554 kcal/100g
