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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This cake was invented by a restaurant pastry chef (restaurant Prague Old Arbat). The same chef invented Bird's milk cake, I put it up later. These are the two most popular cakes in country former Soviet Union. Read more This cake is sometimes called , our response to Esterhazy. I like this biscuit more than Esterhazy. Try it!!! Ingredients:
for biscuit |
6 eggs |
150 gr sugar |
25 gr cocoa powder |
115 gr flour |
40 gr butter |
for cream |
1 egg's yolk |
20gr water |
120 gr condensed milk (sweet) |
200 gr butter |
10 gr cocoa powder |
for glaze |
100 g cream |
100g dark chocolate |
apricot jam |
Directions:
1. Separate yolks and whites
2. Whip the egg yolks with half of sugar (5-8 min)
3. Sift flour and cocoa
4. melt the butter
5. beaten egg whites add all sugar,
6. Add flour with cocoa, and whites in yolks ( for 3 times)
7. carefully add the melted butter,
8. put the dough in the form
9. bake 30-40 minutes
10. to cool biscuit (after 5 minutes remove from the form), a cold biscuit wrapped in foil and leave for 8 hours.
11. Cut the sponge cake into three parts
12. cream
13. mix egg's yolk and water
14. add milk
15. cook until will be thick cream
16. cool it
17. whip the butter, add vanilla, cocoa powder
18. add the cream
19. whip it more
20. assemble cake
21. put the cream on 2 layers
22. smear cake apricot jam
23. pour glaze
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