Ayran recipe

Cake with chocolate biscuit cakes, brittle shortcrust cakes with nut meringue and boiled condensed milk cream! Sweet, rich, chocolate, nut!

Ingredients for “Chocolate-nut cake”:

Chocolate sponge cake

Nut meringue cakes

Cream

Recipe “Cake chocolate and nut”:

Chocolate sponge cake: add soda to kefir in room temperature, mix and let stand for 5-7 minutes.

Beat sugar and eggs until light, fluffy mass.

Pour kefir with soda to the egg mixture.

In a separate bowl combine flour and cocoa, mix.

Gradually pouring in the flour mixture, mix the dough thoroughly (according to its consistency, approximately, like fritters).

Put the dough in the form (diameter 20 cm, I covered the bottom with parchment, smeared the sides with vegetable oil).

Send to bake in an oven heated to 180 degrees for 25-30 minutes (check the readiness with a wooden skewer).

Remove the finished sponge cake from the oven, let it cool.

At the cooled biscuit, carefully cut the topped top (leave it for the next cake decoration) and cut the biscuit into 2 cakes.

Sand cakes with nut meringue: in a bowl, combine margarine pieces, egg yolks (remove the whites in the fridge), add soda, quenched with vinegar.

Add flour and begin to knead the dough with your hands.

Until the pieces and crumbs are collected in a bowl, the dough will become smooth and soft.

To cold proteins add sugar and a pinch of salt. Beat until strong peaks.

In a blender, chop walnuts to stay small pieces.

Add chopped nuts to whipped whites and gently mix with a few movements.

Divide the dough into 2 parts. One part is distributed across the bottom of the form (it was convenient for me to do it with my hands, but you can roll it on parchment, the diameter of the form is 20 cm).

Spread half of the whipped whites with nuts on top, gently spread over the surface, leaving about 1 cm of the edges clean.

We send to bake in the oven heated to 180 degrees for 15-17 minutes (focus on the golden top and the edges of the shortbread.

Remove the finished cake from the oven and gently release from the form. It is fragile, so we act carefully)))

We also bake a second shortcake with nut meringue.

Cream: combine boiled condensed milk and soft butter.

Beat with a mixer until smooth, creamy state.

To decorate the cake: in a blender, chop the pieces of cooled chocolate sponge, which we cut from the top, and about 2 tbsp. l walnuts.

Putting the cake: chocolate cake, then about 2 tbsp. l cream, distributed over the entire surface.

Then, gently put the sandwich with nut meringue on top, again 2 tbsp. l cream

Then chocolate sponge cake, cream and extreme cake – sandy with nut meringue.

We cover the sides and top of the cake with cream.

We decorate the sides and top of the cake with a nut-biscuit crumb.

We remove the cake in the refrigerator for 7-8 hours.

All a pleasant tea!

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Photos “Chocolate-nut cake” from cooked (2)

Comments and reviews

March 3 Z Olga # (author of the recipe)

February 21 Z Olga # (author of the recipe)

February 19 Z Olga # (author of the recipe)

February 18th Z Olga # (author of the recipe)

February 18th Z Olga # (author of the recipe)

February 18th Z Olga # (author of the recipe)

February 19 Z Olga # (author of the recipe)

Ayran recipe

February 17 Z Olga # (author of the recipe)

February 17 Z Olga # (author of the recipe)

February 17 Z Olga # (author of the recipe)

February 17 Z Olga # (author of the recipe)

Ayran recipe

February 17 Z Olga # (author of the recipe)

February 17 Z Olga # (author of the recipe)

February 17 Z Olga # (author of the recipe)

February 17 Z Olga # (author of the recipe)

February 15 Z Olga # (author of the recipe)

February 15 Z Olga # (author of the recipe)

February 15 Z Olga # (author of the recipe)

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