Cake upsheron baku

12 servings
1 of the day 1 hour 15 min

The basis of the "Upsheron" cake is sponge nut cakes. To prepare them, separate proteins from yolks. Then we work with proteins. We pour them into the bowl of the mixer and begin to beat until foam forms, they must grow in volume several times and leave peaks. When the desired consistency of the proteins is reached, add sugar and vanillin in small portions. In this case, the whipping process does not stop. When all the sugar is injected and the mass is dense and shiny, we start adding yolks. We introduce them one at a time, constantly beating until completely combined into a homogeneous mass. Soda or baking powder can be used in the cake recipe. If we choose soda, we extinguish it with vinegar and add it to the egg-sugar mixture. If the baking powder, pour it into a deep bowl, sieve the flour there and mix the dry ingredients with a whisk or fork. Nuts are one of the main elements of the cake, which gives it a signature taste. Walnuts need to be chopped and the size of the pieces depends on personal taste. They can be large to feel when eating, or they can be practically flour to only give their taste to the biscuit. Add flour and chopped nuts to the egg mixture in small portions, stir each portion with a spatula, do not use the mixer at this stage, we try to save air bubbles. Heat the oven to 180 degrees. We cover the baking tin with parchment, this is mandatory, nut cakes stick and ordinary lubrication with oil will not save you from this. We conditionally divide the dough into 3 parts, pour the first into a mold and send it to bake for 20 minutes. We check the readiness with a skewer, it can vary depending on the diameter of the shape and thickness of the bark. We take the finished bark out of the oven and leave it in shape for 10 minutes. It is very fragile and this time is needed to stabilize it and safely extract it. Carefully take the cake out of the mold, remove the paper, trying not to damage the surface. We leave until completely cooled, baking, meanwhile, the two remaining cakes. While there is time, we will deal with the cream. In a saucepan with a thick bottom, combine milk and sugar, mix well, add flour and stir until, there will be no lumps. Bring to a boil and boil over low heat until thickened. Leave to cool, to speed up the process, we can transfer the brewed base to a cold deep plate. Beat the softened butter with a mixer until whitened. In small portions, add the condensed milk, completely interfering with each portion. Beat for another 5 minutes after all the condensed milk is added to the cream. We shift the custard base by a spoon, without ceasing to beat. Corgi and cream are completely ready, you can start assembling the cake. The cream is conditionally divided into 4 parts. We put the lower bark on the dish, lubricate abundantly, then the second bark, lubricate and finish with the third. Grease the top and sides, leaving one serving of cream to garnish. We chop nuts for decoration with large pieces and sprinkle the sides. Decorate the top of the cake with the remaining cream at will. We send the finished cake to the refrigerator for a day so that it soaks well. Enjoy your meal!