Cake Food of the Gods with walnut

Step-by-step cooking

1. Step 1:

   

   How to make a cake Food of the Gods with walnuts? This cake is made much easier than it seems at first glance. First, prepare all the necessary ingredients for the dough. Take the flour of the highest grade. The eggs are large and selected. Sour cream with a fat content of 20%. Taking into account the condensed milk in the cream, you can adjust the amount of sugar to your liking.

2. Step 2:

   

   Mix sour cream and soda. Leave on for 10 minutes until bubbles appear. Sour cream will greatly liquefy, and from thick it will become fluid. Sour cream can be replaced with fatty kefir.

3. Step 3:

   

   Pre-wash the walnuts, then pierce them in a dry frying pan and grind them into fine crumbs in a blender.

4. Step 4:

   

   Beat the eggs with sugar into a fluffy foam. The airiness of your pie depends on how you beat the eggs. You can not beat the mass straight white and to a density - the protein will lose the air bubbles that raise the dough on a par with soda.

5. Step 5:

   

   Add sour cream with soda to the eggs and whisk again.

6. Step 6:

   

   Sift the flour and pour parts into the egg mixture, beating each time with a mixer until smooth.

7. Step 7:

   

   Flour may need more or less. Focus on the consistency. The dough should be thick, viscous.

8. Step 8:

   

   Add walnuts and mix.

9. Step 9:

   

   Cover the baking dish (Ø 20-22 cm) with parchment and grease with butter. Lay out the dough and smooth it out. Place in preheated to 180 ° C for 35-40 minutes. Do not open the door for the first 25-30 minutes.

10. Step 10:

    

    Now prepare the cream. Butter should be at room temperature, so take it out of the refrigerator in advance. It is very important to choose high-quality condensed milk. A lot of marriage is being sold now. Real condensed milk should be without milk fat substitutes, made from natural products, thick. The fat content of this condensed milk is 8.5%.

11. Step 11:

    

    Beat the soft butter until fluffy. Without ceasing to beat, gradually add condensed milk.

13. Step 12:

    

    At the end, pour in the cocoa and whisk again until smooth.

14. Step 13:

    

    The cream should be lush, but dense enough, not flowing.

15. Step 14:

    

    Transfer the finished cake to the grill and cool. Then cut lengthwise into two cakes, the lower one is thinner - this will be the basis for the cake, the second one is thicker.

16. Step 15:

    

    Smear a thinner sponge cake with part of the cream.

17. Step 16:

    

    Crumble the remaining cake into small pieces with your hands. Combine the crumbled sponge cake with the remaining cream in the bowl and mix.

18. Step 17:

    

    Then put a slide on the whole cake covered with cream.

19. Step 18:

    

    If desired, you can pour icing on the cake. You can use ready-made store toppings or make the glaze yourself.

20. Step 19:

    

    Break the chocolate into pieces, combine with cream and, stirring, melt over low heat until smooth.

21. Step 20:

    

    Pour the chocolate icing over the cake. For convenience, I poured the glaze into a disposable pastry bag and cut off the tip. Put the cake in the refrigerator for 2-3 hours.

22. Step 21:

    

    Before serving, cut the cake into pieces, garnish with mint and serve to the table. Bon appetit!