Vishivanka Cake
Composition / ingredients
10
Servings:
Cooking method
Mix all the ingredients, the dough should turn out like dumplings. We divide the finished dough into 2 parts, add cocoa to one, knead it and put it in the freezer. The white part is also divided in half and rolled out, smeared with jam from plums or currants on top and sprinkled with chopped nuts.
We take out the dark dough and grate it on top of the nuts on a white cake. Bake for about 30 minutes at a temperature of 200. It turns out 2 cakes are quite thick. I smear with sour cream whipped with powdered sugar and vanilla, but you can try other creams, I think nothing will spoil such a cake!!!! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Cocoa powder - 374 kcal/100g
- Egg yolks - 352 kcal/100g
- Baking soda - 0 kcal/100g
- Pork fat - 896 kcal/100g
