Anniversary cake for the anniversary
Composition / ingredients
16
servings:
Cooking method
I bring to your attention a wonderful culinary recipe – a cake for the anniversary, which looks very impressive, and tastes delicious. It is very satisfying, keep in mind – one piece is enough to eat almost to the brim (accordingly, this food is high-calorie).
Sift flour through a sieve. Beat the eggs in a mixer together with sugar, then add sour cream and baking soda extinguished in citric acid to them. Pour in the flour slowly and knead the tender dough.
After dividing the resulting mass into exactly four parts – according to the number of cakes. In the first part we pour poppy seeds, in the second – cocoa powder, in the third - seedless raisins, in the fourth – nuts twisted through a meat grinder. Each part is baked in the oven separately for twenty minutes at a temperature of 180 degrees.
We cool all four cakes. After that, we distribute the layers as we like best. Personally, I chose this order: a layer of cocoa, a layer of raisins, a layer of poppy seeds and a layer of nuts. Each layer is liberally smeared with butter cream. And the topmost cake is decorated with cooled butter cream – we put it in a pastry bag and squeeze it out in the form of flowers, stars and so on.
Buttercream: whisk cold cream with powdered sugar until fluffy.
Butter cream: whisk condensed milk with softened butter and add vanilla sugar.
Sift flour through a sieve. Beat the eggs in a mixer together with sugar, then add sour cream and baking soda extinguished in citric acid to them. Pour in the flour slowly and knead the tender dough.
After dividing the resulting mass into exactly four parts – according to the number of cakes. In the first part we pour poppy seeds, in the second – cocoa powder, in the third - seedless raisins, in the fourth – nuts twisted through a meat grinder. Each part is baked in the oven separately for twenty minutes at a temperature of 180 degrees.
We cool all four cakes. After that, we distribute the layers as we like best. Personally, I chose this order: a layer of cocoa, a layer of raisins, a layer of poppy seeds and a layer of nuts. Each layer is liberally smeared with butter cream. And the topmost cake is decorated with cooled butter cream – we put it in a pastry bag and squeeze it out in the form of flowers, stars and so on.
Buttercream: whisk cold cream with powdered sugar until fluffy.
Butter cream: whisk condensed milk with softened butter and add vanilla sugar.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 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
- 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
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
