Cake bear in the north with sour cream and praline creams

8 servings
2 hours 30 min

Products for the preparation of praline mass. You can make 2-3 portions in advance in order to save time for the future. Then you can experiment by adding this mass to any finished butter cream (at the rate of 2 tbsp praline mass per 100 g of butter), the main thing is to mix it thoroughly with the cream. The cream will be a light brown or lilac shade, which depends on the quality of the cocoa. If you put more masses, then it will be browner.

Pour cool boiling water over the almonds for 1 minute, then drain the water, pour cold water over the almonds. Now the husk will be removed very easily.

Fry walnuts or other nuts in a pan or oven until golden, cool and peel.

Dry the almond kernels in a pan or oven until slightly golden (you can do this simultaneously with walnut in different pans).

Pour sugar into a small metal saucepan, add both types of nuts.

Put on a low heat and stir constantly with a wooden spatula (so that the sugar does not burn) until the sugar melts and turns light yellow.

Place the hot, sticky mixture carefully (to avoid burning) on a lightly oiled baking tray or plate. You get a mass that looks like a grill. Cool it down.

Break the resulting solid mass in a mortar or break into pieces. Then grind into powder on a grinder (it's quick and easy). If there is no grinder, you will have to work hard - several times pass the mass through the meat grinder. Skipping for the penultimate time, add the cocoa.

You'll get a beautiful coffee-coloured powder with a stunning scent! This is praline mass! Transfer it to a jar, close the lid tightly and store it (in the heat - in the refrigerator), using it as needed.

Test products

First, stir the melted butter with the sugar in a deep bowl.

Then add the sour cream and soda and stir again. Pour in half the flour and knead the dough.

Divide the dough into two parts. Pour cocoa into one of them and mix.

Gradually pour the remaining flour into both parts of the dough until a soft, elastic dough is obtained. Sometimes not all flour goes away, its amount depends on the density of sour cream.

Divide the dough of each color into 3 parts. Roll the balls of the same size from each part. You will get 6 balls.

It is impossible to roll out the dough, so first knead the dough ball on a board sprinkled with flour, forming a circle. Then transfer it to the mold and stretch it with fingers dusted with flour to the edges of the mold. It's done easily. Then make a few punctures with a fork in the cake so that it does not bubble when baking. Light cakes are baked quickly, for 7-8 minutes at 200 degrees. Brown - a little faster.

As you bake, trim each ready-made cake around the edge of the plate so it has an even edge. This must be done while the cakes are hot, pliable, since they are cooled, they become firm. Then dry the trimmings in a baking sheet in the oven.

Sour cream products. While the cakes are baking, beat the sour cream, gradually pouring sugar. It should dissolve well.

You will get 6 cakes: 3 white and 3 brown. Cool them down.

Grease the corgis with sour cream and sprinkle with nuts (I took pre-fried in a pan and crushed walnuts, you can take any others). When assembling the cake, alternate - white bark, brown bark. Keep in mind that the uppermost bark is brown. Do not cover it with cream!

Since our bark is quite hard, we will let them soak up well. If the sour cream is not greasy or thick, just leave the cake until morning on the soaking table for the whole night. If sour cream is fatty, thick, I recommend putting a board on the upper bark, and any oppression on it. If you take a cake in the summer, in the heat, then it cannot be left without a refrigerator for a long time - a maximum of 2 hours. Then put it in the fridge and hold for a day or a little more.

Now we are preparing butter cream. Thoroughly mix the creamy softened butter with the condensed milk.

Then add 2 tablespoons of praline mass to the cream and mix thoroughly until homogeneous.

Cover the top and sides of the cake with a praline-infused butter cream. On the sides, sprinkle the cake with crust crumpled in a grinder with crumbs of oven-dried bark trimmings. Decorate the cake as you like. I decorated it with such Umka, using chocolate melted on a water bath and white coconut chips

This is what our cut cake looks like. Cook seagulls or coffee and treat yourself to health!