Capercaillie's Nest Cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients.

2. Step 2:

   

   Break the eggs into a bowl, whisk them with a whisk.

3. Step 3:

   

   Add sugar (200 g) to the eggs without stopping whipping.

4. Step 4:

   

   Rub butter (200 gr) on a coarse grater, add to the egg-sugar mixture. Mix it up.

5. Step 5:

   

   Sift flour, mix it with baking powder. Pour a mixture of eggs, butter and sugar into the flour.

6. Step 6:

   

   Knead the dough. If necessary, add a little more flour. The dough should be soft and non-sticky.

7. Step 7:

   

   Divide the dough into walnut-sized balls (about 30 pieces in total). Put an almond nut inside each ball.

8. Step 8:

   

   Cover the baking sheet with baking paper, put the balls on it. Place the baking sheet in a preheated 180 degree oven for 25 minutes (they should turn golden).

9. Step 9:

   

   At this time, prepare the cream. In a bowl, whisk sour cream with powdered sugar.

10. Step 10:

    

    For 5-8 pieces, dip the balls into the cream, dipping them, keep them in it for 20 minutes.

12. Step 11:

    

    Place the cream-soaked balls on a wide dish around the edge, forming a nest.

13. Step 12:

    

    Cut three balls so that they look like eggs. They will be soaked with cream last. Put the crumbs aside for now.

14. Step 13:

    

    Moving on to the glaze. Put a saucepan with milk to heat, pour cocoa and sugar (80 g) into it, mix until completely dissolved.

15. Step 14:

    

    Add butter (50 g), mix well so that it melts faster. Heat the glaze for 2 minutes.

16. Step 15:

    

    Lay out the nest of all the balls, let it freeze by putting the dish with it in the refrigerator.

17. Step 16:

    

    Pour icing over the nest.

18. Step 17:

    

    Sprinkle with the crumbs left for later (two thirds) and crushed chocolate.

19. Step 18:

    

    Add the remaining crumbs to the remains of the cream, mix. This is necessary in order for the "eggs" to be speckled.

20. Step 19:

    

    Cut off in the form of eggs, put the blanks soaked in cream for 15-20 minutes. After that, let the cream harden, for which remove the "eggs" in the refrigerator.

21. Step 20:

    

    Place the "capercaillie eggs" in the center of the nest. The cake can be served to the table, or you can let it soak for several hours in the refrigerator.