Cake kucheryavy pincher

8 servings
3 hours

As always, the products for the test should be at room temperature. Get sour cream and eggs from the refrigerator in 30 minutes. In the dough, I used sour cream 20%, do not take it thicker, and less than% can so that the dough does not become very thick.

We prepare BISCUIT on sour cream. Break 2 eggs into the bowl, add plain and vanilla sugar, swirl well with a whisk until homogeneous.

Add condensed milk and sour cream, stirring each time.

Add salt and baking powder to the flour, sieving, put into the dough in parts. Stir until homogeneous.

The finished dough should be slightly thicker in consistency than in fritters.

Divide the dough into two equal parts, sift into one and enter 1 tbsp. with a slide of quality cocoa. Here you can prefer, I did a little more dark dough.

It is better to grease the baking sheet with parchment, if you are not sure of its quality, with butter or vegetable oil. Alternately or simultaneously, starting from the center, pour out dough of different colors. You can leave the center flat or make a wave. The baking sheet swings a little, for a more even distribution of the dough.

Immediately bake in a preheated oven at t 180 & # 039; about 20 - 25 minutes. Readiness to check with toothpick, came out dry - ready. The timing may be different, the ovens different. Remove the finished cake directly on paper from the tray on the grill, cover with a thin towel and allow to cool and lie down.

COOKING SOUR CREAM. For cream, take sour cream from 20%. I took the store, she was weighed out overnight in advance to escape the serum. If the sour cream is farm or from 30%, this step can be missed. Add simple and vanilla sugar to sour cream, mix well until homogeneous.

Let stand a little on the table so that the sugar dissolves, then cover and put in the refrigerator. Sugar will make sour cream fat first, but in the cold the cream will thicken. It is not necessary to beat sour cream, the resulting consistency will be just right to soak the cake well.

Prepare the FILLING. Grind the nuts not very finely, I cut them with a knife. If the fruit is canned, tip into a colander to escape the syrup, then cut the peach into 6 pieces. Remove the bones from the cherries or cherries and leave whole. If the fruit is fresh, wash it and prepare it similarly.

We collect CAKE. Cut a circle d 20-24 cm from the bark, it will be the basis of the cake, the upper crust can be cut off. Break the rest of the biscuit into arbitrary pieces of different sizes. The base of the cake is well soaked in syrup, since the biscuit is dry. For soaking, I used ready-made syrup from canned peaches.

Lubricate the impregnated base with sour cream.

Sprinkle nuts on the cream and distribute alternating fruits. Put the pieces of biscuit in the second layer, which are larger, dip them in the cream first. Dark biscuit alternate with light, so the cake in the cut will be more interesting and taste more harmonious.

Lay the following layers similarly, narrowing the top with a pea. The dome can be formed flat or in the form of & quot; ruins & quot;. The finished blank can be greased with cream on top, covered and removed into the refrigerator for 2 or more hours, you can at night.

We prepare CHOCOLATE GLAZE immediately before coating. Melt the broken chocolate and butter on a steam bath, mix until homogeneous. I took dark chocolate, the glaze was glossy. You can melt one chocolate without butter, with a little addition of cream, or cook a cocoa glaze, there is no fundamental difference, it's a matter of taste.

The glaze will cool a little and immediately cover the cake. You can apply droplets and stains from a spoon or from a pastry bag, here you can draw thin threads and an arbitrary pattern. Get the cake out of the refrigerator in at least 15 minutes before coating so that it warms up a little. You can serve as soon as the glaze grabs. I rubbed white chocolate over the glaze, imitating snow, decorated & quot; with stars & quot; melted chocolate.