Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Elephant tear cake
6 servings2 hours
Chicken eggs - 6 pcs., Powdered sugar - 300 grams, Cocoa powder - 40 gr, Wheat flour - 60 gr, Baking powder - 1 tea liter, Water - 100 ml, Sugar - 100 gr, Cognac - 1.5 tbsp, Powdered sugar - 150 gr, Milk - 150 gr, Walnuts - 150 gr, Butter - 250 gr, Butter - 30 gr, Chocolate - 100 gr, Cream - 60 gr, Bananas - 3 pcs.
For the dough, mix the flour and cocoa. 
Add the baking powder and mix well. 
Sift through the mixture. 
Divide the eggs into squirrels and yolks. 
Whisk the yolks until fluffy. 
Do not stop whipping, in portions, enter the powder. 
Without stopping to beat, insert one yolk, stirring well each time. 
Without ceasing to beat, add a mixture of flour and cocoa to the dough. The dough is ready. 
Line a baking sheet with parchment, brush it with butter if necessary and lay out the dough. 
Flatten the dough with a spatula and bake. The temperature is 180 degrees. The time is from 10 to 15 minutes. 
Remove the parchment from the finished bark and fold the bark in half, placing a rolling pin wrapped in a damp towel inside. 
Press a little and leave to cool. 
Pour water into the saucepan for impregnation. 
Add sugar to the water. 
Let it boil. The syrup is ready. 
Add the cognac when the syrup has cooled. You can take vodka, rum or other alcohol. Although children are advised not to use such impregnation, all GOST cakes have it, we ate such cakes all our childhood. Therefore, mothers themselves will decide whether to take alcohol for impregnation or not. 
To make the cream, place the milk on a stove and bring to a boil. 
Add the nut crumbs to the milk and cook for 1-2 minutes. Leave some of the nuts to decorate the cake. 
Remove from the heat and allow to cool. 
Add the icing sugar to the soft oil. 
Whisk the butter with the powder. 
In portions, add nut mass to the oil. 
Beat well each time. Put the finished cream in the fridge for half an hour. 
Rinse the bark with impregnation. 
Put all the cream on the cake. 
Evenly spread the cream over the bark, leaving the long edges free. 
Put a banana on the center. 
Fold the bark in half. 
For the glaze in a bowl, break the chocolate. 
Add the soft butter to the chocolate. 
Add the hot cream. 
Put in a steam bath and stir constantly. 
Bring the mixture to uniformity. 
The glaze is ready. 
Cover the cake with icing. 
Garnish the cake with nut crumbs or to your liking. 