Cake
Description
Spartak cake – not an easy one, but the result is worth it. You can skip the steps that describe the decoration, then making the cake will be much simpler and faster. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 180 degrees. Let’s start making the cake layers. In a saucepan or sauté pan, heat 1/2 cup of milk with 3 tablespoons of honey, 1 cup of sugar, 4 tablespoons of butter, baking soda and cocoa until the butter and sugar dissolve.
- 2
Step 2
2. In a separate bowl, beat the egg. Add a little of the ready warm dough to the egg mixture. Stir. Then pour the egg mixture into the butter‑sugar mixture. It is important that the egg does not curdle. Gradually add 2.5 cups of sifted flour. Mix everything.
- 3
Step 3
3. Roll out the prepared dough thinly. Cut out equal circles (you will get 10‑15) using a baking cutter or a plate. Poke the circles with a fork in several places.
- 4
Step 4
4. Coat each circle in flour and place on a parchment‑lined baking sheet. Bake each disc in a preheated 180 °C oven for 4–6 minutes. Brush off the flour from the baked disc with a pastry brush.
- 5
Step 5
5. For the cream, whisk the yolks with 0.25 cup of sugar in a bowl. In another bowl, mix 0.5 cup of flour and corn starch. Heat 2 cups of milk until bubbles form (but do not boil). Add the flour and starch mixture to the egg‑sugar mixture.
- 6
Step 6
6. Gradually add the milk to the egg‑flour mixture, whisking continuously.
- 7
Step 7
7. Pour the resulting creamy mixture into a saucepan and place it over medium heat. Cook, stirring, until the cream thickens.
- 8
Step 8
8. Add vanillin and 4 tbsp of butter to the thickened cream. As soon as the butter melts, remove from the heat. Cover the pot with the cream with plastic wrap and place it in the refrigerator until cooled.
- 9
Step 9
9. Whisk 1 cup of cream until a thick foam forms. Add the cream to the cooled custard. Stir.
- 10
Step 10
10. Spread the layers with the cream. For each layer, you will need about 1/3 cup of cream. Place the cake with the cream in the refrigerator for 30 minutes (you can leave it longer).
- 11
Step 11
11. When the cake has cooled, start decorating. In a bowl, mix boiled condensed milk, 3 tbsp butter and sour cream until smooth.
- 12
Step 12
12. Pour water into a mug and add gelatin. Let it sit for about 5 minutes to swell.
- 13
Step 13
13. After 5 minutes, heat the gelatin on the stove or in the microwave until it dissolves. Do not let it boil under any circumstances!
- 14
Step 14
14. Add the gelatin to the mixture of condensed milk, sour cream, and butter. Stir and cover the cake with the prepared mass. Then immediately press the bubble film onto the cream, creating bubbles in the cream. This will make the honeycombs. You must act very quickly, before the cream sets.
- 15
Step 15
15. While the cake is steeping in the “honeycomb” in the refrigerator (until it cools), make the bees. In a saucepan melt dark chocolate, 1 tbsp honey and 1/3 cup milk. From the resulting mixture shape the bee’s body. Make wings from almonds and strips from melted white chocolate.
- 16
Step 16
16. Remove the bubble coating from the torus.
- 17
Step 17
17. Place the bees on the cake. You can make the edges with butter (optional).
- 18
Step 18
18. The "Spartak" cake is ready!