Teddy Bear cake in the North with sour cream and praline creams

Step-by-step cooking

1. Step 1:

   

   Products for the preparation of praline mass. You can make 2-3 servings in advance to save time for the future. Then you can experiment by adding this mass to any ready-made butter cream (at the rate of 2 tbsp. l. praline mass per 100 g of butter), the main thing is to mix it thoroughly with the cream. The cream will be a light brown or lilac shade, which depends on the quality of the cocoa. If you put more mass, it will be more brown.

2. Step 2:

   

   Pour boiling water over the almonds for 1 minute, then drain the water, pour cold water over the almonds. Now the husk will come off very easily.

3. Step 3:

   

   Walnuts or other nuts fry in a frying pan or in the oven until golden brown, cool and peel.

4. Step 4:

   

   Dry the almond kernels in a frying pan or in the oven until lightly golden (you can do this simultaneously with the walnut in different pans).

5. Step 5:

   

   Pour sugar into a small metal saucepan, add both types of nuts.

6. Step 6:

   

   Put on low heat and stir constantly with a wooden spatula (so that the sugar does not burn) until the sugar melts and turns light yellow.

7. Step 7:

   

   Place the hot sticky mixture carefully (so as not to get burned) on a lightly oiled baking sheet or plate. You will get a mass similar in appearance to the grill. Cool it down.

8. Step 8:

   

   Crush the resulting solid mass in a mortar or break it into pieces. Then grind into powder on a coffee grinder (it's quick and easy). If there is no coffee grinder, you will have to work hard - pass the mass through the meat grinder several times. Skipping for the penultimate time, add cocoa.

9. Step 9:

   

   You will get a beautiful coffee-colored powder with an amazing aroma! This is the praline mass! Transfer it to a jar, close the lid tightly and store it (in the heat - in the refrigerator), using as needed.

10. Step 10:

    

    Test Products

11. Step 11:

    

    First mix the melted butter and sugar in a deep bowl.

12. Step 12:

    

    Then add sour cream and soda and mix again. Add half the flour and knead the dough.

13. Step 13:

    

    Divide the dough into two parts. Pour cocoa into one of them and mix.

15. Step 14:

    

    Pour the remaining flour little by little into both parts of the dough until you get a soft elastic dough. Sometimes the flour does not go all, its amount depends on the density of sour cream.

16. Step 15:

    

    Divide the dough of each color into 3 parts. Roll balls of the same size from each part. You will get 6 balls.

17. Step 16:

    

    It is impossible to roll out the dough, so first press the dough ball on a board sprinkled with flour, forming a circle. Then transfer it to the mold and stretch it with flour-dusted fingers to the edges of the mold. This is done easily. Then make a few punctures with a fork in the cake so that it does not bubble when baking. Light cakes are baked quickly, 7-8 minutes at 200 degrees. Brown - a little faster.

18. Step 17:

    

    As you bake, cut each finished cake along the edge of the plate so that it has an even edge. This must be done while the cakes are hot, pliable, as they cool down, they become hard. Then dry the trimmings in a baking tray in the oven.

19. Step 18:

    

    Sour cream products. While the cakes are baking, whisk the sour cream, gradually adding sugar. It should dissolve well.

20. Step 19:

    

    You will get 6 cakes: 3 white and 3 brown. Cool them down.

21. Step 20:

    

    Grease the cakes with sour cream and sprinkle with nuts (I took pre-fried and chopped walnuts, you can take any others). When assembling the cake, alternate - white cake, brown cake. Keep in mind that the topmost cake is brown. Don't cover it with cream!

22. Step 21:

    

    Since our cakes are quite hard, let's give them a good soak. If the sour cream is not greasy and not thick, just leave the cake on the table until morning for impregnation overnight. If the sour cream is greasy, thick, I recommend putting a board on the top cake, and some kind of oppression on it. If you take to bake a cake in the summer, in the heat, then it can not be left without a refrigerator for a long time - a maximum of 2 hours. Then put it in the refrigerator and stand for a day or a little more.

23. Step 22:

    

    Now we are preparing butter cream. Carefully mix the softened butter with condensed milk.

24. Step 23:

    

    Then add 2 tablespoons of praline mass to the cream and mix thoroughly until smooth.

25. Step 24:

    

    Cover the top and sides of the cake with butter cream with the addition of praline mass. Sprinkle the sides of the cake with breadcrumbs ground in a coffee grinder from oven-dried cake scraps. Decorate the cake at your discretion. I decorated it with this Umka, using chocolate melted in a water bath and white coconut chips

26. Step 25:

    

    This is how our cake looks in the cut. Cook tea or coffee and help yourself to health!