Composition / ingredients
Step-by-step cooking
Step 1:
Eggs with sugar
Step 2:
Boiled condensed milk
Step 3:
Mix with sour cream
Step 4:
Add flour
Step 5:
Lay out the form with paper
Step 6:
Caramel sponge cake in the form
Step 7:
Ready-made caramel sponge cake
Step 8:
Add sugar to the eggs
Step 9:
Eggs with sugar
Step 10:
Add condensed milk
Step 11:
Add sour cream
Step 12:
Add cocoa
Step 13:
Stir in the quenched soda
Step 14:
Add flour
Step 15:
Chocolate Sponge Cake
Step 16:
Finished Chocolate Sponge Cake
Step 17:
Raspberry syrup
Step 18:
The bottom of the caramel cake
Step 19:
Raspberry syrup impregnation
Step 20:
Impregnation with sour cream
Step 21:
Pineapples
Step 22:
Glaze
Step 23:
Icing Cake
Step 24:
Tangerines
Step 25:
Red currant with tangerines
Step 26:
Sprinkle the sides with almonds
Step 27:
Finished cake
First bake a caramel sponge cake.
Mix the yolks with sugar and vanilla.
Add boiled condensed milk, mix everything well.
Add sour cream. Mix it up.
Extinguish the soda with vinegar. Mix very carefully and quickly.
Sift the flour and mix it into the dough quickly and gently.
Lay out the form with baking paper.
Bake in the oven, preheated to 180 degrees, for 30 minutes.
Check the readiness of the biscuit with a wooden skewer.
Bake the biscuit in a slow cooker for 65 minutes. After the signal, leave on preheating for 20 minutes.
Put the finished biscuit on a breathable surface and cool.
Now we bake a chocolate sponge cake.
Mix the yolks with sugar and vanilla.
Add condensed milk, mix everything well.
Add sour cream. Mix it up.
Pour cocoa. Mix well.
Extinguish the soda with vinegar. Mix very carefully and quickly.
Sift the flour and quickly, gently mix it into the dough.
Pour the dough into a mold lined with baking paper. I baked a chocolate sponge cake without paper and regretted it. The biscuit is very tender, it turned out to be difficult to remove it from the mold. It was easier to do this with paper.
Bake in the oven, preheated to 180 degrees, for 30 minutes.
Check the readiness of the biscuit with a wooden skewer.
Bake the biscuit in a slow cooker for 65 minutes. After the signal, leave on preheating for 20 minutes.
Put the finished biscuit on a breathable surface and cool.
Make sour cream: beat sour cream with sugar.
Cut both biscuits lengthwise into two cakes.
Put the lower part of the caramel cake on a dish, soak it with raspberry syrup diluted with water. Lubricate with sour cream.
Cover with the bottom half of the chocolate sponge cake.
Soak the cake with pineapple syrup.
Lay out the pineapple halves.
Cover with the top half of the chocolate sponge cake.
Soak the cake with sour cream.
Put chopped finely frozen strawberries. Strawberries, defrosting, will additionally impregnate the cake.
Cover with the top caramel cake.
Leave the cake to soak.
Make the glaze and refrigerate for half an hour to thicken it.
Cover the cake with icing and put it in the refrigerator.
After an hour and a half, when the icing on the cake freezes, decorate the cake with tangerine slices. Put a red currant berry in the center of each tangerine flower.
Sprinkle the sides of the cake with coconut chips.
Calorie content of the products possible in the dish
- Sour cream with 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
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Currant - 38 kcal/100g
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Coconut chips - 592 kcal/100g
- Vanillin - 288 kcal/100g
- Egg yolks - 352 kcal/100g
- Baking soda - 0 kcal/100g
- Syrup - 300 kcal/100g
- Boiled condensed milk - 328 kcal/100g
