Latvia will be remembered by any visitor by the sea and pastries! Try to make this cake and you won't want anything else: An incredible harmony of crispy nut cakes and delicate butter cream create the favorite Celavinja cake.
Latvian cake - meringue with chocolate cream
Cakes
- Chop the dried nuts with a blender or finely chop with a knife.
- Line a baking sheet with baking paper and draw 2 circles with a diameter of 20 cm on it.
- For convenience, pre-grease a baking sheet with oil.
- Add vanilla sugar and sifted flour to the chopped nuts.
Preheat oven to 150 ° C degrees.
- Divide room temperature eggs into yolks and whites.
- Beat egg whites until soft peaks..
- Continuing to beat, add the remaining sugar. You should get a lush and stable mass.
- Add dry ingredients (nuts, flour, sugar) into the mass in several steps.
- Divide the dough into 2 drawn circles and send to the oven.
Decrease temperature to 130° C degrees.
- After 2 hours, turn off the oven and leave the cakes until the next day, or simply remove them for this time in any dry place.
- Get ready-made cakes and cut evenly.
- Grind the trimmings into crumbs, add a tablespoon of cocoa and mix.
CREAM
- Mix water and sugar in a saucepan and bring to a boil.
- Leave the boiled syrup for a couple of minutes on low heat.
- Add a pinch of salt to the egg yolks. Beat until white.
- Pour hot syrup in a trickle. Beat until thick and at room temperature.
- Add softened butter.
- Pour in condensed milk little by little.
- The cream is ready!
- Add cocoa and alcohol last.
ASSEMBLING THE CAKE
- Set aside 2-3 tablespoons of the cream in pastry bag for cake decoration and put in the refrigerator.
- Spread the remaining cream on the cake layer and on the top and side of the cake.
- First spread the bottom crust and cover with the top, even side up.
- Gently grease the side of the cake.
- Place the cake on a plate. Cream the top and decorate.
- Refrigerate for a couple of hours!
See the subtleties and nuances of cooking in a detailed video clip.
INGREDIENTS:
A selection of amazingly beautiful cakes for every taste
I wish you bon appetit.