Kefir cake
Description
Delicious baked goods for the whole family. The cake is fairly simple to make, but it takes time. It makes sense to bake the meringue in advance. Then assembling the cake will go much faster. A soft, moderately moist sponge, airy meringue, and Charlotte coffee cream—that’s what the “Count’s Ruins” cake is. An amazingly delicious dessert. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
In a bowl, combine flour, baking soda, salt and baking powder. Mix the dry ingredients thoroughly.
- 3
Step 3
Pour hot water over 3 grams of instant coffee and stir.
- 4
Step 4
Crack the egg into a bowl. Add sugar and vanilla sugar.
- 5
Step 5
Beat with a mixer. The mixture should become fluffy and increase in volume. Then add 40 grams of melted butter and mix well again.
- 6
Step 6
Combine kefir with dissolved coffee and stir.
- 7
Step 7
In a bowl, combine the dry ingredient mixture, coffee with kefir, and the egg mixture with sugar and butter.
- 8
Step 8
Toast the walnuts in a frying pan, grind them, and add them to the dough.
- 9
Step 9
Mix all dough ingredients.
- 10
Step 10
Lay the crust dough into the tin lined with parchment paper.
- 11
Step 11
Bake in an oven preheated to 160–165 degrees for 35–40 minutes. Check doneness with a dry wooden skewer.
- 12
Step 12
Place the cake layer on a serving dish and let it cool completely.
- 13
Step 13
Prepare meringue for the cake. In a dry, clean bowl, whisk the egg whites into a fluffy foam. Then gradually add the sugar, whisking continuously. You should end up with a dense, stable, glossy mixture.
- 14
Step 14
Using a piping bag fitted with a tip, pipe small meringues onto a parchment-lined baking sheet. Bake the meringues in the oven at 100 degrees for 60–70 minutes, until they release easily from the paper.
- 15
Step 15
Make the cake filling. Pour 2 tablespoons of milk from the total amount into the egg yolks, add vanilla sugar, and mix.
- 16
Step 16
Combine the remaining milk with the sugar (130 grams), and stir. Place the saucepan on the stove and bring to a boil. Combine with the egg yolk and milk mixture. Stir well. Place back on the stove and cook until thickened.
- 17
Step 17
Then add 2 grams of instant coffee and mix well until the coffee has completely dissolved. Then chill.
- 18
Step 18
Beat soft butter with a mixer until light and fluffy.
- 19
Step 19
Add the milk–coffee mixture one tablespoon at a time, beating after each addition. The cream is ready.
- 20
Step 20
Assemble the cake. Trim the edges of the baked sponge layer. Cover the layer with cream.
- 21
Step 21
Spread a layer of meringue over the cream.
- 22
Step 22
Then cover the meringue with cream and layer another piece of meringue on top, bottom side up.
- 23
Step 23
Cover the second meringue layer with cream and place the last layer of meringue on top.
- 24
Step 24
Grind the cake trimmings into crumbs. Spread cream on the sides of the cake and coat them with the crumbs. Drizzle the cake with melted chocolate. Chill the cake in the refrigerator for 3–4 hours.
- 25
Step 25
The “Count’s Ruins” cake is ready. Serve it at the table and enjoy.