Armenian cake

Description

Perfectly complements tea and coffee. This cake consists of thin layers stacked together and spread with cream. Before serving, let it stand at room temperature for 24 hours so the cream thoroughly soaks all the layers. Decorate the cake with nuts and chocolate cream. Give it a try. Baking is ready. Serve at the table.

Instructions

1. 1

   Step 1

   First, prepare the cream: place the egg yolks in the bowl of a mixer, add sugar, and beat. Then, pour in the milk and add cocoa, mixing thoroughly until the mixture is smooth and free of sugar granules.

2. 2

   Step 2

   Place the mixture over a double boiler and continuously stir with a spatula, making sure not to let it boil, otherwise the eggs will curdle. Remove the bowl from the heat and let it cool.

3. 3

   Step 3

   Meanwhile, beat the butter until fluffy, then add the condensed milk in two batches, mixing well each time.

4. 4

   Step 4

   At the final stage of preparation, pour in the cooled pastry cream and mix. Set the buttercream aside.

5. 5

   Step 5

   Now let's prepare the dough: beat the softened butter with a mixer for 1 minute. In another bowl, whisk the eggs and add them to the butter.

6. 6

   Step 6

   Mix the sour cream and baking soda, then transfer to the mixer bowl, sift in the flour in two batches and knead the dough.

7. 7

   Step 7

   Divide the resulting dough mass into 13 parts, cover them with plastic wrap, and begin working with each one separately.

8. 8

   Step 8

   Roll out each ball of dough into a circle according to the desired cake diameter, but not too thin, then bake them one at a time in a preheated oven at 200 degrees Celsius for 4-6 minutes. Trim each baked layer immediately to create even edges.

9. 9

   Step 9

   While the cake layer is still warm, spread it with cream, then place the second layer on top and continue assembling the cake in this manner. Spread cream on the sides and top of the cake.

10. 10

    Step 10

    Cover the cake with plastic wrap and place a small weight on top. Leave at room temperature for 24 hours.

11. 11

    Step 11

    Whip the cream, cocoa, and powdered sugar for the glaze. Spread a thin layer of the glaze over the top and sides of the cake. Transfer the remaining glaze to a piping bag and decorate the cake, add nuts, and serve.