Despite the exotic name, the birth of the cake took place in the USSR. My mother, like many Soviet housewives, wrote down recipes in a common notebook. The recipe for this cake is from my mother's notebook. Very easy to prepare and delicious. I always adhere to the recipe, because it is the Charlotte cream that makes it different from other cakes. #New Year
Ingredients: For the 1st cake:, egg, sour cream, sugar, baking powder, flour, Fillers for cake layers, poppy seeds, walnuts, cocoa, Charlotte cream, milk, eggs, sugar, butter, vanillin, salt
Cooking method:
The cake consists of three layers with different fillings. For one cake, mix the egg, sour cream and sugar with a mixer. Add baking powder and flour, mix until smooth.
Add fillers to each cake: - poppy seeds - chopped nuts - cocoa. Pour the dough into a greased form.
Bake at 180 ° C for about 40 minutes. Willingness to check with a toothpick.
On cooled cakes, trim the edges and cut in half to make two cakes.
Cream. Grind eggs and sugar, pour in milk and mix well. Add salt. Stirring constantly, simmer the cream over medium heat in a bowl with a thick bottom. Add vanillin. Cool down. The custard will turn out to be decently liquid, that's okay.
Beat the softened butter until smooth. Add the custard in portions. This is necessary so that the cream does not exfoliate.
Smear each cake with cream. Grease the sides of the cake with the remains of the cream. If you want to sprinkle the sides with walnuts, then do it right away, until the cream is frozen.
Put the cake in the refrigerator for soaking overnight. Decorate as desired. Enjoy your tea!
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