Cake without rolling out cake layers
Description
The pastry is prepared simply and quickly. The cake turns out quite filling, and if you like "raw" cakes, I recommend soaking the sponge before spreading it with cream. If this is a cake for adults, cream liqueur is perfect for this purpose. Use good-quality butter and sour cream. If you end up with too few trimmings and there isn’t enough for the coating, add nuts or regular cookies. This amount of ingredients makes a small cake weighing about one kilogram. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the “Spartak” cake without rolling out the layers. Melt the butter and let it cool.
- 2
Step 2
First, prepare the base for the cream. To do this, pour sugar and starch into a thick-bottomed saucepan.
- 3
Step 3
Pour cold milk into the saucepan and stir everything together.
- 4
Step 4
Put over low heat and cook everything, stirring so it doesn’t burn, over low heat until thick.
- 5
Step 5
Remove from heat and place plastic wrap directly on the surface so that a skin does not form. Let cool completely.
- 6
Step 6
For the sponge cake, crack the eggs into a bowl and add the sugar. Beat everything with a mixer until fluffy. The mixture should increase in volume by about 2–3 times.
- 7
Step 7
Add sour cream to the bowl with the beaten eggs.
- 8
Step 8
Add honey to the bowl with the eggs and sour cream. If it is thick, warm it slightly until it becomes liquid.
- 9
Step 9
Pour the cooled butter into a bowl.
- 10
Step 10
Add baking soda to a bowl and pour in the vinegar.
- 11
Step 11
Whip the mixture for one more minute.
- 12
Step 12
Mix the flour with cocoa and sift it through a fine sieve into a bowl.
- 13
Step 13
Mix everything carefully until you get a thick, soft dough.
- 14
Step 14
Line a baking tray from the oven with baking paper and place the dough on it. Spread it over the entire surface in a thin layer.
- 15
Step 15
Place in a preheated oven and bake the sponge cake at 180 degrees for about 10 minutes until done.
- 16
Step 16
Remove the baking tray from the oven and detach the sponge cake from the parchment paper. Immediately trim the edges and cut it into 4 parts, then let it cool.
- 17
Step 17
The first part of the cream has cooled, continue making the cream. To do this, beat the softened butter until fluffy. This will take about 5 minutes.
- 18
Step 18
While whisking, add the milk mixture one tablespoon at a time. Whisk well each time.
- 19
Step 19
Pour in the cognac and beat until smooth, but not for long.
- 20
Step 20
Spread part of the cream onto the cooled sponge layer in an even layer.
- 21
Step 21
Assemble the cake, and spread the remaining cream over the top and sides.
- 22
Step 22
Grind the sponge cake trimmings into crumbs and cover the top and sides of the cake with an even layer. Refrigerate for one hour.
- 23
Step 23
Decorate the cake as you wish and serve it to the table.
- 24
Step 24
The pastry is ready. Serve with tea.