Absheron Bakinsky Cake

The basis of the "Absheron" cake is sponge nut cakes. To prepare them, separate the whites from the yolks. Next, we work with proteins. Pour them into the bowl of the mixer and start whipping until foam forms, they should grow in volume several times and leave peaks.

When the desired consistency of proteins is reached, add sugar and vanillin in small portions. At the same time, we do not stop the whipping process. When all the sugar is introduced, and the mass is dense and shiny, we begin to add the yolks. We introduce them one by one, constantly whisking until they are completely combined into a homogeneous mass.

In the cake recipe, you can use soda or baking powder. If we choose soda, we extinguish it with vinegar and add it to the egg-sugar mixture. If there is baking powder, pour it into a deep bowl, sift the flour there and mix the dry ingredients with a whisk or fork.

Nuts are one of the main elements of the cake that gives it a signature taste. Walnuts need to be chopped and the size of the pieces depends on personal taste. They can be large to be felt during a meal, or they can be practically flour, just to give their taste to a biscuit.

Add flour and chopped nuts to the egg mixture in small portions, mix each portion with a spatula, do not use a mixer at this stage, we try to keep air bubbles.

Preheat the oven to 180 degrees. We cover the baking dish with parchment, this is mandatory, nut cakes stick and ordinary greasing with oil will not protect from this. We conditionally divide the dough into 3 parts, pour the first one into the mold and send it to bake for 20 minutes. We check the readiness with a skewer, it can vary depending on the diameter of the shape and thickness of the cake.

We take the finished cake out of the oven and leave it in the form for 10 minutes. It is very fragile and this time is needed for its stabilization and safe extraction. Carefully remove the cake from the mold, remove the paper, trying not to damage the surface. Leave it to cool completely, baking the two remaining cakes in the meantime.

While there is time, let's do the cream. In a saucepan with a thick bottom, combine milk and sugar, mix well, add flour and stir until there are no lumps. Bring to a boil and boil over low heat until thickened. We leave it to cool down, to speed up the process, we can transfer the custard base to a cold deep plate.

Beat the softened butter with a mixer until it turns white. Add condensed milk in small portions, completely mixing each portion. Whisk for another 5 minutes after all the condensed milk is added to the cream. We shift the custard base by the spoon, without ceasing to beat.

Cakes and cream are completely ready, you can start assembling the cake. The cream is conditionally divided into 4 parts. We put the bottom cake on the dish, lubricate it abundantly, then the second cake, lubricate and finish with the third. Lubricate the top and sides, leaving one portion of cream for decoration.

Nuts for decoration chop into large pieces and sprinkle the sides. Decorate the top of the cake with the remaining cream if desired. We send the finished cake to the refrigerator for a day so that it is well soaked.

Bon appetit!