I like all three options. But if someone does not like marmalade or nuts, then the layers can be changed to your liking, or you can simply make the Milk ice cream cake without additives. A cake is being prepared without an oven, in a pan.
A wonderful cake for homemade tea.
Let's cook!
- Pour 1 egg into the bowl.
- Pour 120 grams or 6 tbsp. tablespoons of sugar
- 5 grams or 1 tsp a spoonful of vanilla sugar
- Add 2 grams or ¼ h. tablespoons of salt
Stir until smooth.
We add 120 grams of cottage cheese, I have 9%.
Stir until smooth so that there are no lumps.
- Add 1 tsp. a spoonful of vodka
We mix.
You can watch a step-by-step video recipe in my video below
Add 5 grams or 1 tsp to half the flour. a spoonful of baking powder for the dough. We mix.
Sifting, add to the mixture and knead the dough.
I prepared 280 grams of flour - that's 2 full 250 ml glasses. I didn't need all the flour.
Wheat flour may require from 220 to 280 grams, depending on the moisture content of your curd and the size of the egg.
Therefore, add the first glass of flour to the dough right away, and then gradually add, knead and watch.
It is not necessary to heavily hammer the dough with flour, the dough should be soft and not stick to your hands.
We form the dough into a bun.
We wrap it in plastic wrap and leave it to rest on the table for at least 30 minutes, or longer, but for now prepare a custard base for the cream.
- Pour 2 eggs into the pan
- Pour 150 grams or 7.5 tbsp. tablespoons of sugar
- 60 grams or 3 tbsp. tablespoons of wheat flour
Stir, do not whisk.
We add part of the milk, in total we need 500 milliliters of milk.
Stir until smooth.
Add the remaining milk.
We mix.
We put to cook on the stove.
Cook over medium heat, stirring constantly with a spatula. This may take about 7-8 minutes.
As soon as the mass begins to thicken, we change the spatula to a whisk, make the fire minimal, and constantly stirring, bring the mass to a boil.
When the mixture boils, it will become thick like a pudding.
We cover the custard base with cling film in contact and remove to cool to room temperature, while we ourselves bake the cakes.
Divide the dough into 6 equal parts.
We form each piece into a ball.
Cover the balls with which we are not going to work yet with cling film and set them aside.
We dust the table, rolling pin and dough with a little flour and roll the ball into a round, thin layer. I make a layer with a diameter of about 20-21 cm, when baking it will slightly decrease in size.
Bake in a very well preheated dry skillet over medium heat.
The pan must be warmed up in advance, but it should not burn.
Each cake is baked on one side for 1.5–3 minutes, it depends on which pan, with a thick bottom or not, and on the fire you will bake.
Remove the finished cake from the pan and leave to cool.
While the cake is baking, roll out the next layer.
So in turn we bake and roll out all the remaining cakes.
When the cake is baked from the first side, you can see how it inflates with balls. Inflated all with balls, turn over.
If the cake is baked and the balls are not inflated, then you have a very low baking temperature. If it is inflated, but the bottom is very brown, then the baking temperature is very high. Adjust the temperature over your stove and skillet.
I cut the cakes along the edge of the bowl, I have it with a diameter of 18.5 cm.
We remove the scraps to the side, they will come in handy for decorating the cake.
Let's finish the cream
Put 150 grams of soft butter, room temperature, in a clean, dry bowl.
Add 15 grams or 3 tsp. tablespoons of vanilla sugar. Vanilla sugar can be added to taste.
Beat at maximum speed of the mixer, for about 2-3 minutes, depending on how powerful your mixer is.
The whipped butter should be light and fluffy.
Before combining the custard base with whipped butter, beat well with a mixer.
The custard base should be like butter at room temperature.
Gradually, 1 tablespoon at a time, add the custard base to the butter and beat.
The cream turns out to be very delicate, airy, and tastes like melted ice cream sundae.
- I immediately set aside 4 dessert spoons of cream, so that later they will align the side and top of the cake
- Chop marmalade and nuts, you can take any nuts according to your taste
- Add 2 tsp to 100 grams of milk. vanilla sugar
This will be the impregnation for the cakes. Pour the impregnation into a plate.
We saturate the first cake.
Dip the cake in milk on both sides, do not hold for a long time, and let the milk drain.
So then we will soak all the cakes.
Place the soaked crust on a plate.
Install the ring with acetate film. This cake can be shaped without a ring, but with a ring it turns out to be more flavorful, so I like to shape in a ring.
We spread the cream and smooth it out.
We have 6 cakes, and there will be 6 layers of cream, so we visually divide the cream into 6 parts.
In one cake, we will form 3 pieces of different taste, so I fixed paper clips in the form of marks on the film.
And I divide the cream into 3 parts by them visually.
I spread the chopped marmalade on one part, chopped nuts on the other, I don't put anything on the third part.
Next, lay out the cake soaked in milk.
Gently press it down so that it adheres well to the cream, and there are no voids.
- Cover with cream
- We spread the marmalade and nuts
- Milk-soaked cake
This is how we form all the layers.
Put the cream on the last layer.
Cover the cake with cling film and put it in the refrigerator to brew and get stronger for 5-6 hours, I usually put it away for the night.
- We will decorate the cake with crushed crumbs
- Chopped nuts and marmalade
I transfer the marks in the form of paper clips to a plate, mark the marmalade part with two paper clips so as not to get lost where which part is.
Align the side and top of the cake with the previously set aside cream.
Sprinkle the side of the cake with crumbs.
We decorate the top. To do this more neatly, I cover the edges of one part with strips of parchment paper and sprinkle each part with my own sprinkle on top - marmalade, nuts. The part that was without additives, crushed crumbs.
The cake turns out to be beautiful, elegant, and most importantly, very tasty.
Ingredients designed for cake diameter 19 cm, height 6 cm, weight 1500 grams.
Cakes
120 grams - cottage cheese 5 - 9%
1 PC. - egg
120 grams - sugar (6 tbsp. spoons)
5 grams - vanilla sugar (1 tsp. the spoon)
220 - 280 grams - wheat flour (11-14 st. spoons)
5 grams - baking powder for dough (1 tsp. the spoon)
2 grams - salt (¼ tsp. spoons)
1 hour the spoon - vodka
Wheat flour may require from 220 to 280 grams, depending on what moisture your curd is and the size of the egg
Cream
500 ml - milk
2 pcs. - egg
150 grams - sugar - 7.5 tbsp. spoons
60 grams - wheat flour - 3 tbsp. spoons
150 grams - butter
15 grams - vanilla sugar - 3 tsp spoons
Filling and decoration
100g - marmalade
50 grams - nuts
Impregnation
100g - milk
10 grams - vanilla sugar - 2 tsp spoons
I also recommend taking a look at the page with these recipes.
Simple and quick to prepare Chocolate cake. Everything is mixed and ready
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Chocolate cake Black Prince. Preparing as easy as shelling pears
I wish you bon appetite and good mood!
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