Composition / ingredients
Cooking method
1. For a cake you need 3 cakes. If you have the opportunity to bake all three at the same time, knead all the dough in one approach. If not, it is better to knead the dough for each cake separately. Preheat the oven to 170-180 degrees. Beat the eggs with sugar into a fluffy foam, the more lush and stable the foam, the more lush and better the sponge cake. Sifting flour and cocoa in portions, add them to the egg mass. This time, do not beat, but mix with folding movements. Quickly transfer the finished dough into the prepared mold and bake a biscuit (each cake is baked for about 30 minutes with a mold diameter of about 22 cm). Cool the cakes, wrap them with a film and keep them in the cold - from an hour to a day. If the cakes turned out with caps (humps), cut them to a plane, so the cake will be more beautiful.
2. For the nut layer, cook the caramel mass. To do this, melt the sugar a little in a good saucepan, then pour the milk into it and mix until smooth. Add the oil, bring to a boil and boil until thick, it will take about half an hour, depending on the heating. Dry the nuts and chop a little.
3. For the lingonberry layer, soak the gelatin in water for half an hour, and then warm up the jam and inject the gelatin into it. Stir and refrigerate.
4. For the cream, mix the cream and sour cream. Add powdered sugar to taste and mix until smooth. If the cream is too thin, put it in the refrigerator for half an hour.
5. For impregnation, mix plum-apple juice (or compote) with cinnamon.
6. Assembling the cake. Put the bottom cake on a dish or substrate, attaching it with a spoon of cream (so it will not ride). Soak it. Put a ring of cream on top, caramel inside the ring. Sprinkle the caramel with nuts and cover everything with a layer of cream. Put the second cake on top, leveling the level. Soak him, too. Apply a ring of cream to the edge. Put the lingonberry layer inside. Cover with cream. Leveling the level, put the third cake on top (the most beautiful of the biscuits is chosen for it) and soak it. Apply a thin layer of cream and line the cake on top and sides. Remove the cake in the cold for at least half an hour.
7. Decorate the cake with cream, fruit, nuts and cinnamon sticks. Let it brew a little.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 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
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Lingonberry - 43 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
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Apple juice - 42 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- Any jam - 271 kcal/100g
- Ground cinnamon - 247 kcal/100g
