Today I will cook an unusual, but unusually delicious cake. Soft, delicate and just melting in your mouth.
I pour boiling water over the raisins for 10 minutes so that it stands and completely softens. I transfer the raisins to the blender bowl. If there is no blender, then you can skip the raisins through a meat grinder.
Grind the raisins until smooth.
Eggs are divided into whites and yolks. Protein in a separate bowl, the bowl must be dry and clean.
I send the yolks to the raisins. I also add 2 tablespoons of cornstarch. Beat the raisins with a starch mixer.
I add a pinch of salt to the proteins and beat until stable peaks.
Combine whipped proteins with raisins. Gently to preserve the airiness of the proteins to the maximum.
I pour the resulting dough into a parchment-lined mold.
I send the form to the oven for 20-25 minutes at 180 degrees. I'll check for a dry toothpick. After the oven, the cake will settle down a little, it should be so. I turn the cake over and remove the parchment (the parchment must be of good quality, otherwise it will stick). Let the cake cool completely.
For the cream, I weighed 20% sour cream in advance, it turned out so thick. Add 50 grams of softened butter.
I add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla sugar. Beat with a mixer.
I divide the cake into two parts, put one half on a plate and grease it with cream.
The cake does not need impregnation at all, because itself gets wet. I put the second part of the cake on top. I lubricate the top and sides with a cream. Sprinkle grated chocolate on all sides. And I put it in the refrigerator for two hours so that the cream stabilizes.
Sprinkle with powdered sugar before serving.
The cake turned out - real tenderness! Very tasty and unusual. Try to cook!
Ingredients:
- 300 gr raisins
- 5 eggs
- 2 tbsp starch
- 500 gr sour cream 20%
- 50 gr butter
- 2 tbsp powdered sugar
- 1 tsp vanilla sugar
- chocolate - for sprinkling the cake