This is one of the options for the delicious Spartak chocolate cake with raspberries and nuts. In this version, the cake plays with new and bright colors. And all thanks to the aromatic sweet and sour raspberries. Delicate chocolate cakes, delicious milk custard with berries and an abundance of nuts will not leave you indifferent.
Spartak cake is perfect for any holiday and birthday. It looks great on a holiday table. Nobody can refuse a piece of this cake.
Such a SPARTAK cake with raspberries is not too difficult to prepare. You will need the most common ingredients for it. By the way, instead of fresh raspberries, you can also use frozen ones. And you can decorate this cake to your liking.
In the summer-autumn season of berries, prepare such a SPARTAK cake with raspberries. He, too, will conquer you with his tenderness and amazingly balanced taste!
Ingredients:
Chocolate cakes:
- flour - 450 g
- sugar - 200 g
- eggs - 2 pcs.
- butter - 100 g
- cocoa powder - 3 tbsp. l.
- honey - 2 tbsp. l.
- soda - 1.5 tsp l.
- baking powder for dough - 1 tsp l.
Custard:
- milk - 600 ml
- condensed milk - 1 can (380 g)
- butter - 250 g
- corn starch - 60 g
Filling:
- raspberries - 400 g
- walnuts - 150 g
Havedyeing:
- raspberries - 100 g
- mint
Step by step recipe
Cooking the dough
1. Pour 200 g of sugar into a saucepan, put 100 g of butter and pour 2 tbsp. honey. We put everything on the stove. Melt the ingredients over low heat, while constantly stirring. Once all the ingredients have melted and mixed, remove the mixture from the heat. You do not need to bring it to a boil.
2. Pour 1.5 tsp here. soda and break 2 eggs. We put the pan in a water bath. The bottom of the pot should touch the water. Heat the mixture in a water bath for about 7-8 minutes, stirring constantly. Remove the mixture heated to about 70 degrees from the water bath.
3. Pour the heated mixture into a bowl. Add 300 g of flour, be sure to sift it through a sieve. Sift 3 tbsp here. cocoa and pour in 1 tsp. baking powder.
4. We mix everything. Knead the dough first with a spoon and then with your hands. If we don't have enough flour, then add more. For kneading the dough, I needed 450 g of flour. Depending on how sticky the flour is, you may need a little more or less flour. The dough should be soft, smooth and slightly sticky to your hands.
5. Cover the bowl with the dough with cling film and set to infuse and cool in the refrigerator for about 1 hour.
Preparing the custard base for the cream
6. While the dough is infused, prepare the custard base for the cream.
Pour 500 ml of milk into a bowl. Add 1 can of condensed milk to this. We put everything on fire. Be sure to mix.
7. While the mixture is boiling, pour 60 g of cornstarch into the remaining 100 ml of milk and stir.
8. As soon as the milk mixture has boiled, pour milk with starch into it, stirring them again beforehand. Cook constantly, stirring with a whisk, so that nothing burns to the bottom. When the mixture thickens and begins to boil, remove it from the heat. Leave at room temperature to cool completely. Stir the custard base periodically so that a crust does not form on top.
We bake cakes
9. The dough has already cooled down, we bake the cakes.
Cut off a piece of dough and place it on a little floured parchment paper. Roll out the dough into a round layer 3-4 mm thick. Using the culinary ring, cut out a circle. I cut cakes with a diameter of 21 cm. If there is no ring, you can cut out a circle using a saucepan lid, or put a plate and cut it around with a knife.
10. Put a sheet of parchment together with the dough on a baking sheet. We put everything in the oven preheated to 180 degrees. We bake for about 5-7 minutes. Be careful not to overdry the cakes, as this will affect the taste of the cake.
While one cake is being baked, roll out the next one. Then the baking process will be faster.
From this amount of dough, I got 7 cake layers and one for decorating the cake on top.
Cooking cream for the cake
11. Put 250 g of butter at room temperature in a bowl. Beat it for 1-2 minutes until whitening.
12. Put 1 tbsp in the whipped butter. l. custard base. The custard base by this time should be completely cooled to room temperature. After each addition of the custard base, beat the cream a little. The cream prepared according to this principle will turn out to be airy and tender.
Prepare the nuts
13. Put 150 g of walnuts in a frying pan. Fry them a little over medium heat, stirring occasionally. When the nuts have cooled, remove the top film from them, if possible.
14. Grind the prepared nuts with a knife.
We fold the cake
15. We put the first cake on the bottom, put a ring around it. Place an acetate film between the culinary ring and the cake. We squeeze the ring to the size of the cake.
Put the cream on the cake and distribute it over the entire surface. Sprinkle the cream with prepared nuts. We also put raspberries here.
16. We put the next cake. Apply the cream again, sprinkle with nuts and spread the raspberries. We fold the whole cake according to this principle. In total, I needed 400 g of raspberries for the filling of the cake, this is without decoration. About 3 tbsp. leave the cream to decorate the cake on top. The last cake does not need to be greased with cream.
We cover the cake with cling film and put in the refrigerator for at least 4 hours, or better for the whole night.
Decorating the cake
17. The night has passed, we get the cake out of the fridge and remove the culinary ring.
We rearrange the cake on a dish on which we will serve it on the table and remove the acetate film.
Coat the sides and top of the cake with the remaining cream.
18. Break one cake and put it in the chopper bowl. Grind to small crumbs. Also, the cake can be grated.
19. Sprinkle the prepared crumbs on the sides and top of the cake.
It is convenient to sweep away excess crumbs with a brush.
20. Put raspberries on top of the cake in a beautiful slide. Decorate with mint leaves. The cake is ready, you can serve it on the table.
Spartak chocolate honey cake with raspberries turned out to be very tasty. It perfectly combines honey cakes and airy, moderately sweet cream. And raspberries give this cake a special pleasant sourness. Instead of fresh raspberries, frozen berries are perfect for the cake. The only downside is that the cut will not be as clear.
Video recipe
The recipe is taken from my culinary site. gotovimop.com