Recently I learned that Boris Yeltsin's wife often prepared desserts for the visits of top officials from other countries. During Bill Clinton's visit to Russia in 2000, Boris Yeltsin invited him to his home to visit.
Then his wife Naina prepared several cakes: nut, Napoleon and "Kiss of a Negro". The official reports, however, say that during the visit served only nut and Napoleon.
Why "Kiss of the Negro" was not served that time, one can only guess. Although it seems to me that everything is clear here - the name is not the most politically correct one.
Naina Iosifovna told reporters that the "Kiss of a Negro" cake had been prepared in their family for more than forty years. Chocolate cake with a white creamy layer in the middle ("These are the teeth" - explained Boris Yeltsin).
I was interested in this recipe, I had never heard of such a cake and decided to cook it.
A step-by-step recipe for making a Negro Kiss cake
Biscuit
Ingredients per mold 22-24 cm in diameter
- Kefir 3.2% 250 g
- Eggs 3 pcs
- Sugar 230 g
- Flour 320 g
- Cocoa 30 g
- Butter 45 g
- Soda 6 g
- A pinch of salt
Beat eggs with sugar until lightening and increasing the mass in volume.
Add kefir and mix until smooth.
Sift dry ingredients to liquid ones. You do not need to sift, but then pre-mix all dry ingredients until smooth.
At the end I add melted butter, salt and mix with a mixer.
I pour the dough into a mold. I'm baking a biscuit in a sliding ring. I love sliding rings, because, with only one ring, you can bake a biscuit of any diameter (within the framework of expanding the mold, of course).
I am also glad that the sliding ring takes up little space in the closet. Well, and most importantly, it is inexpensive. I bought mine on Yandex. Market for 700 rubles.
Since the sliding ring has no bottom, I wrap the shape with foil. I send the biscuit to bake in a preheated oven for 40 minutes at 180 ° C. I check the readiness for a dry skewer.
Put the finished biscuit on the wire rack and leave it to cool completely.
Cream
- Sour cream 20% 200 g
- Sour cream 40% 200 g (I used cream 33%)
- Sugar 125 g
For the cream in the original recipe, 200 grams of sour cream with a fat content of 40% is required. Now you can buy this in the market or in the shops at the farms. I did not find such sour cream, so I replaced it with 33% heavy cream.
I send all the ingredients into a container and beat until the sugar is completely dissolved. When the sugar has melted, the cream should be thick.
Assembly
The biscuit turned out with a slide in the center. Since I want to make the cake even, I cut the slide. Break the cuttings into small pieces and send them to dry in the oven for 30-40 minutes at 135 ° C. After drying, I grind the biscuit in a blender or with a rolling pin to a crumb state.
I cut the biscuit into 3 cakes. I will collect the cake in a sliding ring. Thanks to the ring, the cakes will lie exactly on top of each other and the cake will turn out to be even and beautiful.
I spread the biscuit cake, cover with cream. Then I repeat the procedure with the remaining cakes.
I set a small bowl in the center of the cake, and sprinkle biscuit crumbs around the edges to make the cake look more interesting. I take out the bowl, cover the cake with cling film and put it in the refrigerator for 12 hours.
After the specified time, I take the cake out of the refrigerator, remove the sliding ring, and you can serve it to the table. Let's show you what I did and tell you what the cake tastes like.
Just look at this cut. Due to the fact that I collected the cake in a ring, all the biscuits lie exactly. Due to the cream, in which there is a lot of liquid, the biscuits are soaked and become incredibly tender.
The cake literally melts in your mouth. Chocolate cakes with sour cream are very tasty, I did not expect this. I really liked the cake. If you are cooking, check out my tips below.
What to look for
- If time permits, after baking the biscuit, wrap it in plastic wrap and refrigerate it overnight. Due to this, the moisture inside the biscuit will be evenly distributed.
- Put some cream on a platter before assembling the cake. The cake will “stick” and will not “crawl” around the dish.
- Cream with cream and sour cream is not as thick as 40% sour cream. But this is not a problem, since the cake is served without external coating.