This is an old recipe for a festive cake, which the wedding hostess shared with me. Let's preserve and cherish our traditions. And I will tell you about all the nuances and secrets of its preparation.
Size of the patch 18x28 cm
Weight 2 kg 500 g
Height 7.5 cm
Products
Shortbread-peanut cake:
Dough
350 g flour
1/2 standard packet of baking powder (if the packet weighs 10 g, then take 5 g of baking powder; if the packet weighs 18 g, then take 9 g of baking powder)
150 g butter
150 g sour cream with a fat content of 21%
0.5 g salt
3 egg yolks
Protein-peanut foam:
200 g roasted peanuts
3 egg whites
200 g sugar
20 g cornstarch
Poppy seed cake:
4 egg yolks + 50 g sugar
20 g of Duhmyana Khata yeast
35 g breadcrumbs
150 g of dry ground poppy seeds
4 egg whites + 150 g sugar
Cream:
320 g butter
350 g boiled condensed milk
75+75g (total 150g) sour cream with 21% fat content
15 g dark alkalized cocoa
15 ml cognac
Chocolate coating:
100 g dark chocolate
30 g sour cream with a fat content of 21%
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