Composition / ingredients
Step-by-step cooking
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Grind eggs, butter and sugar.
Add vegetable oil, vanilla sugar, flour and baking powder.
Divide the resulting dough into four parts.
Leave one part as it is, add jelly to the second part, cocoa to the third, ground nuts to the fourth.
Two parts - jelly and nut - can be taken a little less than the remaining two. I baked each part separately.
Bake cakes in a split form, covered with paper, for 8-10 minutes at a temperature of 180 degrees.
The cakes are very thin, but not brittle.
Beat cream from cream and powdered sugar.
Melt the gelatin soaked in advance in a water bath. Pour gelatin into the cream.
Let the cream stand for a while to thicken.
Miss the cakes.
The order of cakes: chocolate - nut - strawberry - vanilla.
Put the cake preparation in the refrigerator.
Put the bowl upside down in the same detachable mold where the sponge cakes were baked.
Make dough from the ingredients for a large biscuit. Divide it into 2 parts. Add cocoa to one part.
Add alternately white and dark dough to the mold.
Bake the sponge cake for 35-40 minutes at 180 degrees.
Take the cake out of the refrigerator and smear the remnants of the cream around the edge, leaving the middle uncoated.
Cool the sponge cake and put it on top of the cake.
Combine a small part of the cherry compote with starch, stir.
Boil the remaining cherry compote, remove from heat, add the cherry-starch mixture, stir well and pour into a mold.
Cool down.
Beat the sour cream. Add chopped cherry jelly to it. Mix it up. Put it in the cupcake ring.
Make a wet meringue.
To do this, mix the proteins with powdered sugar and vanilla, put in a water bath and beat the meringue for 10-15 minutes until soft peaks.
Then remove from the water bath and whisk on the table for another 5-10 minutes until firm peaks appear.
Coat the whole cake.
Decorate with caramel and cookies in white and dark chocolate.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
- Carambola - 31 kcal/100g
- Compote - 60 kcal/100g
- Biscuit cookies - 378 kcal/100g
