African Chamomile Cake

Step-by-step cooking

1. Step 1:

   

   Dough preparation products. Flour and cocoa powder must be sifted in advance.

2. Step 2:

   

   For the dough, do not beat the eggs, but simply mix thoroughly with sugar.

3. Step 3:

   

   Add soda to the egg-sugar mixture. Do not extinguish it with vinegar, because in this recipe there is kefir in the dough, it will extinguish it!

4. Step 4:

   

   Now add flour and mix thoroughly so that there are no lumps.

5. Step 5:

   

   Pour cocoa.

6. Step 6:

   

   Mix everything into a homogeneous mass.

7. Step 7:

   

   Add kefir to the dough, mix.

8. Step 8:

   

   And now add some more flour. Mix thoroughly. The dough should resemble thick sour cream in consistency. Divide the dough into two parts, pour into 2 molds and bake until 2 cakes are ready. I baked for 30 minutes each at a temperature of 200 degrees. Then they need to be cooled. The cooled cakes are cut in half each.

9. Step 9:

   

   We leave the two halves of the cakes (choose a prettier one). One half of the cake will serve as the bottom of the cake, and the one that is more convex will be the top of our Chamomile.

10. Step 10:

    

    The other two halves of the cakes are cut (or broken) into small pieces.

11. Step 11:

    

    Cream products. Sour cream for this cake is better to take fatter (mine is peasant).

13. Step 12:

    

    Whisk sour cream with sugar.

14. Step 13:

    

    We dilute gelatin with boiled water — we dissolve it not according to the instructions, but in 0.5 cups of warm milk or water, stir it thoroughly so that there are no dissolved particles. You should get a strong jelly, so take only high-quality, proven gelatin, which you are sure of. In extreme cases, if you are not sure about it, take it 1.5 times more for safety.

15. Step 14:

    

    We cut 2 bananas, oranges (I took peaches for the season) and kiwi into medium pieces. I repeat that, if desired, you can take any other fruits: pineapple, apricot, strawberry, etc .

16. Step 15:

    

    This is what a mixture of milk and gelatin looks like after the gelatin has completely dissolved.

17. Step 16:

    

    First of all, add the milk-gelatin mixture to the sour cream. Then mix the chopped fruit, sour cream, poppy seeds.

18. Step 17:

    

    Then add the pieces of chopped dough to the cream and mix everything well until smooth.

19. Step 18:

    

    In the upper cake, we cut out the core of the flower with something round, for example, an inverted glass, and with a glass of a smaller diameter, we cut off the edge of the core so that the distance between it and the petals of the chamomile remains. Now we divide the rest of the cake into petals of approximately the same size. Grind one petal, add it to the cream. If you leave all the petals, then there will be no gaps between them and the flower will not be so well guessed on the surface of the cake.

20. Step 19:

    

    In the form in which the cakes were baked, put one half of the cake (this circle will be the bottom of the cake), and put on top of the fruit-sour cream mass with pieces of cake (the middle of the cake). The photo shows that this mass already holds its shape well, does not spread, which means the cream will harden well!

21. Step 20:

    

    We cover the top of the cake with a cut in the shape of a chamomile cake. We put the chocolate cake in the refrigerator for an hour, preferably for longer, so that the cream freezes well.

22. Step 21:

    

    Chamomile petals can be smeared with chocolate mastic, glaze (which I did) or pour light fruit jelly, but even without this, the African chamomile cake can be considered ready for use. Have a nice tea party!