I suggest making a delicious homemade cake, which is made from the simplest and most affordable products.
The cake turns out to be very tasty, soft, richly chocolate. Cherry jam perfectly set off the taste of cream and chocolate.
Preparing a cake is easy and simple, you just need to prepare kefir in advance.
The cake turns out to be tall, beautiful and amazingly delicious!
Let's cook
Put a colander in a deep saucepan.
Cover the colander with gauze folded in 8 layers.
Pour 2 liters of kefir into cheesecloth.
We collect the gauze cut, fix it. I secure them with a rubber band, and hang them in a cold place or in the refrigerator over a saucepan and colander. We leave in this state for at least 12 hours. I usually hang kefir in the evening, and the next day, in the morning or in the afternoon, you can cook a cake. All the serum should drain.
Weighed kefir remains in the gauze. It is thick and tastes like sour cream.
From 2 liters of kefir I have 670 grams of weighed thick kefir, and about 1.2 liters of whey.
We will prepare cake cream from weighed kefir.
And from a part of the whey - a chocolate crust.
You can also use whey to make cakes and pancakes.
You can watch a step-by-step video recipe in my video below
Let's make a chocolate cake crust
Put together
- 260 grams or 2 incomplete 250 ml glasses of sifted wheat flour
- 40 grams or 4 tbsp. cocoa spoons
- 3 grams or ½ tsp. tablespoons of salt
- 180 grams or 9 tbsp. tablespoons of sugar
We mix.
The dough is preparing very quickly, so now you need to turn on the oven to heat up to 200 degrees.
Pour 90 grams or about 1/2 cup 200 ml of odorless vegetable oil into the dry mixture.
Add 10 grams or 1 full tsp to 250 grams of room temperature whey. a spoonful of soda.
Stir, the soda in the whey is completely extinguished.
Serum should be at room temperature, not cold.
Pour the whey into the dry mixture.
Add 1 egg.
Mix everything until smooth.
The dough turns out not thick, flows down from the shoulder blade, it should be so.
Pour all the dough onto a baking sheet covered with baking paper. We level.
The size of my baking sheet is 39 x 32 cm.
We remove the bake in an oven preheated to 200 degrees for 10 - 15 minutes. My cake was baked for 12 minutes.
The baking time will depend on the thickness of the crust you make and the temperature in the oven.
We check the readiness of the cake with a wooden skewer, pierce it, if it is dry, then the cake is ready.
Straighten immediately, and cut off the cake on all sides along the edge.
Dock, remove, you can grind them if desired, and sprinkle them on the sides and top of the cake. Or just eat, they are delicious on their own.
Divide the cake into 4 equal parts.
And let it cool.
While the cakes are cooling, prepare the cream
- Add 670 grams of weighed kefir
- 135 grams or 7 tbsp. tablespoons of powdered sugar
- and 15 grams or 3 tsp. vanilla sugar
Beat at maximum speed of the mixer until airy, about 2 minutes. The powdered sugar and vanilla sugar should be completely dissolved.
We also need 150 grams of cherry jam. Cherry jam can be substituted with red currant jam, cranberry jam, or whatever you like.
All the cakes at once, coat with a thin layer of cherry jam.
Install a detachable form with acetate film on the plate.
Divide the cream into 3 parts and cover the first cake with 1/3 of the cream. We level evenly.
Cover with the second cake.
Cover with the next 1/3 of the cream.
Cover with the third cake.
Cover the cake with the remaining cream.
Cover with the fourth cake.
We cover the cake with cling film and put it in the refrigerator to soak and stabilize for 6-8 hours, I usually put it away overnight.
We will decorate the cake with soft chocolate paste
- Pour 70 grams of room temperature milk into the blender bowl
- pour 60 grams or 3 tbsp. tablespoons of sugar
- and a pinch of salt
Beat everything with a blender, sugar and salt should completely dissolve.
Next, add 150 grams or about 3/4 cup 200 ml of high-quality odorless vegetable oil.
Beat with a blender for one to two minutes.
The mass will become thick and white.
Next, add 30 grams or 3 tbsp. tablespoons of sifted cocoa.
Beat with a blender until smooth.
The chocolate spread is ready.
The pasta has a very delicate taste and a homogeneous structure.
We take out the finished cake from the refrigerator. We remove the form and the film.
With a dessert knife or spatula, remove the excess cream along the edges, if you have any.
Cover the cake with chocolate paste on top.
First coat the cake cut with a thin layer of chocolate paste.
Next, we spread the paste in a thick layer, make a kind of "fur coat".
And with a spoon or a spatula, we make a sloppy drawing.
The cake is ready, you can serve it to the table.
I advise you to cook it, the cake is really delicious!
Ingredients designed for cake size 16 x 19 cm, height 8 cm, weight 1900 grams.
Dough
1 PC. - chicken eggs
180 grams - sugar (9 tbsp. spoons)
90 grams - vegetable oil (about ½ glass of 200 ml.)
250 grams - serum
260 gram - wheat flour (2 incomplete glasses of 250 ml.)
40 grams - cocoa (4 tbsp. spoons)
10 grams - soda (1 full tsp. the spoon)
3 grams - salt (1/2 tsp. spoons)
Cream
670 gram - weighed kefir (thick or weighed sour cream)
135 grams - icing sugar (7 tbsp. spoons)
15 grams - vanilla sugar (3 tsp. spoons)
Interlayer
150 grams - cherry jam (red currant, cranberry, etc.)
Chocolate paste
70 grams - milk
60 grams - sugar (3 tbsp. spoons)
150 grams - vegetable oil (about 3/4 cup 200 ml.)
30 grams - cocoa (3 tbsp. spoons)
A pinch of salt
I also recommend taking a look at the page with these recipes.
Simple and quick to prepare Chocolate cake. Everything is mixed and ready
Airy sponge cake with whey. Can be cooked with any fruit
I wish you bon appetite and good mood!
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