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Print Recipe
Cake "Absheron" According to GOST Recipe
Dear cooks, I want to introduce you to the recipe of the legendary cake. I think that almost everyone has heard this great name and I hope that many have ever tried this culinary masterpiece! According to this Guest cake "Absheron" was prepared and is being prepared in Baku in the same restaurant. Gostowski recipe is radically different from the already published the fact that the cakes for this cake is not baked but dried in the manner of a meringue. Come visit! Help yourself! And now You can cook this gorgeous cake in your kitchen and please guests and family! PS In the recipe indicate the ingredients on gender norms, so the cake is shaped like a Crescent. If the ingredients are doubled, the cake will be a standard round shape.
Cook Time 120 minutes
Servings
Ingredients
Dry biscuit:
Cream Muslin:
Cook Time 120 minutes
Servings
Ingredients
Dry biscuit:
Cream Muslin:
Instructions
  1. 5 eggs, divide the yolks and whites. The yolks will be sent to the refrigerator, and the whites are aged 12 hours. Usually the division of eggs I do in the morning, and the preparation of cakes continue in the evening, as the finished cake should stand 6-8 hours before collect.
    5 eggs, divide the yolks and whites. The yolks will be sent to the refrigerator, and the whites are aged 12 hours. Usually the division of eggs I do in the morning, and the preparation of cakes continue in the evening, as the finished cake should stand 6-8 hours before collect.
  2. Also for the preparation of cakes we need hazelnuts. Dry it in the oven at 150-160 degrees for 15 minutes. Periodically stirring and making sure that it is not too dark! Then let cool and clean.
    Also for the preparation of cakes we need hazelnuts. Dry it in the oven at 150-160 degrees for 15 minutes. Periodically stirring and making sure that it is not too dark! Then let cool and clean.
  3. Preparing the form. This number of ingredients is designed for one cake with a diameter of 30 cm. I use a split ring as a form. Cut out a circle of parchment paper (good quality) on the diameter of the form.
    Preparing the form. This number of ingredients is designed for one cake with a diameter of 30 cm. I use a split ring as a form. Cut out a circle of parchment paper (good quality) on the diameter of the form.
  4. If You have a split form, you skip the next two steps. If you use a split ring like me, this information is for You and these two steps are mandatory! In order to wrap the ring with foil, you need a piece of foil 51 cm by 51 cm. This is with the calculation of the diameter of the ring 30 cm and the height of the rim 10 cm. If the roll of foil that You use does not have enough width, then tear off two pieces and put one on one.
    If You have a split form, you skip the next two steps. If you use a split ring like me, this information is for You and these two steps are mandatory! In order to wrap the ring with foil, you need a piece of foil 51 cm by 51 cm. This is with the calculation of the diameter of the ring 30 cm and the height of the rim 10 cm. If the roll of foil that You use does not have enough width, then tear off two pieces and put one on one.
  5. Now wrap the ring with foil bending the edges of the foil inside the mold.
    Now wrap the ring with foil bending the edges of the foil inside the mold.
  6. Then put the cut circle of parchment inside the ring on top of the foil. Put the prepared ring on a baking sheet. (I laid my baking sheet with a piece of parchment, as the baking sheet is new with a non-stick coating and I was afraid that the foil could scratch it... as they say -"reinsured".)
    Then put the cut circle of parchment inside the ring on top of the foil. Put the prepared ring on a baking sheet. (I laid my baking sheet with a piece of parchment, as the baking sheet is new with a non-stick coating and I was afraid that the foil could scratch it... as they say -"reinsured".)
  7. Prepare the dry component for our cake. In the processor bowl mix 150 g of hazelnuts, flour, 70 g of granulated sugar and powdered sugar.
    Prepare the dry component for our cake. In the processor bowl mix 150 g of hazelnuts, flour, 70 g of granulated sugar and powdered sugar.
  8. Short pulses (!) grind to a state of coarse flour. Why impulses? Because if you start immediately without stopping threshing nuts, they emit too much oil, and the mixture should be fine, but stay dry!
    Short pulses (!) grind to a state of coarse flour. Why impulses? Because if you start immediately without stopping threshing nuts, they emit too much oil, and the mixture should be fine, but stay dry!
  9. Aged proteins have a more uniform structure than fresh proteins. In aged squirrels, no usual eye the egg whites clot. To be honest, I did both... the big difference is not noticed! This is provided a powerful mixer.
    Aged proteins have a more uniform structure than fresh proteins. In aged squirrels, no usual eye the egg whites clot. To be honest, I did both... the big difference is not noticed! This is provided a powerful mixer.
  10. In eggs whites adding on a pinch of salt and citric acid. Beat increasing speed from minimum to maximum. Citric acid can be replaced with 1 tsp lemon juice. Gradually pour 85 g of fine sugar.
    In eggs whites adding on a pinch of salt and citric acid. Beat increasing speed from minimum to maximum. Citric acid can be replaced with 1 tsp lemon juice. Gradually pour 85 g of fine sugar.
  11. Beat the eggs whites very well! To a strong stable foam and stable peak.
    Beat the eggs whites very well! To a strong stable foam and stable peak.
  12. Then enter in 2-3 reception prepared dry mixture.
    Then enter in 2-3 reception prepared dry mixture.
  13. Gently mix in the eggs whites until smooth.
    Gently mix in the eggs whites until smooth.
  14. Shift the eggs whites mass into the prepared form. Level it. Send in a preheated oven to 120 degrees. Dry the cake for 2 hours 15 minutes. If You have doubled the ingredients, then dry both cakes at the same time! (My oven does not allow you to cook two cakes at once, so if I make a large cake standard round shape, then stretch the preparation of the cake for another day. I cook cakes on different days.) So, the cake dried 2 h 15 min oven do not open! After this time, leave the cake in the oven for 6-8 hours. I bake in the evening and leave in the oven until morning.
    Shift the eggs whites mass into the prepared form. Level it. Send in a preheated oven to 120 degrees. Dry the cake for 2 hours 15 minutes. If You have doubled the ingredients, then dry both cakes at the same time! (My oven does not allow you to cook two cakes at once, so if I make a large cake standard round shape, then stretch the preparation of the cake for another day. I cook cakes on different days.) So, the cake dried 2 h 15 min oven do not open! After this time, leave the cake in the oven for 6-8 hours. I bake in the evening and leave in the oven until morning.
  15. While our cake is drying, we will prepare the cream Muslin. Mix in a saucepan with a thick bottom of cream and milk.
    While our cake is drying, we will prepare the cream Muslin. Mix in a saucepan with a thick bottom of cream and milk.
  16. Heated to a temperature of 90 degrees. If no thermometer, it is almost to a boil.
    Heated to a temperature of 90 degrees. If no thermometer, it is almost to a boil.
  17. While cream with milk is heated, mix in a bowl starch, sugar and vanillin. The yolks mixed with salt.
    While cream with milk is heated, mix in a bowl starch, sugar and vanillin. The yolks mixed with salt.
  18. Mix the yolks and starch mixture. Then a thin stream pour a little milk-cream mixture.
    Mix the yolks and starch mixture. Then a thin stream pour a little milk-cream mixture.
  19. Then the resulting yolk mass is poured into a saucepan to the milk mixture. Stir until smooth and put on medium heat.
    Then the resulting yolk mass is poured into a saucepan to the milk mixture. Stir until smooth and put on medium heat.
  20. Bring to thickening and the first bubbles.
    Bring to thickening and the first bubbles.
  21. If necessary, RUB the brewed mass through a sieve and cover with a film in contact. Leave at room temperature to cool. I leave for the night. I take the butter out of the refrigerator and leave it at room temperature until morning.
    If necessary, RUB the brewed mass through a sieve and cover with a film in contact. Leave at room temperature to cool. I leave for the night. I take the butter out of the refrigerator and leave it at room temperature until morning.
  22. Softened butter beat until fluffy with 60 g of powdered sugar. And then one spoon begin to enter the cooled custard mass. Each time whipping until smooth!
    Softened butter beat until fluffy with 60 g of powdered sugar. And then one spoon begin to enter the cooled custard mass. Each time whipping until smooth!
  23. In the well-whipped cream enter the brandy and whisk for a while, so it is well broke in the cream.
    In the well-whipped cream enter the brandy and whisk for a while, so it is well broke in the cream.
  24. Divide the cream into two parts. One part of the white leave, and the other introduce 20 g of cocoa.
    Divide the cream into two parts. One part of the white leave, and the other introduce 20 g of cocoa.
  25. In so looks ready cake. It's rosy and dry.
    In so looks ready cake. It's rosy and dry.
  26. Carefully remove it from the mold and remove the parchment. The bottom of the cake should also be dry!
    Carefully remove it from the mold and remove the parchment. The bottom of the cake should also be dry!
  27. Cut the cake in half.
    Cut the cake in half.
  28. Fold the resulting half on top of each other and trim with a knife-saw edge. The resulting crumbs are collected in the processor bowl.
    Fold the resulting half on top of each other and trim with a knife-saw edge. The resulting crumbs are collected in the processor bowl.
  29. Also in the processor send the remaining 50 g of hazelnut and grind to a state of crumbs.
    Also in the processor send the remaining 50 g of hazelnut and grind to a state of crumbs.
  30. Light cream spread in bags. In a small bag put just 1 tbsp and leave for decoration of the cake.
    Light cream spread in bags. In a small bag put just 1 tbsp and leave for decoration of the cake.
  31. Prepare a place for the collect of the cake. I put a paper napkin on the substrate and so as not to stain it, I put pieces of parchment around the cake, starting them 1 cm under the cake. Needless to put a napkin to the substrate glue a drop of cream, as well as under the cake put a little cream to the cake we "did not leave" during transportation.
    Prepare a place for the collect of the cake. I put a paper napkin on the substrate and so as not to stain it, I put pieces of parchment around the cake, starting them 1 cm under the cake. Needless to put a napkin to the substrate glue a drop of cream, as well as under the cake put a little cream to the cake we "did not leave" during transportation.
  32. Cover the cake with an even layer of cream.
    Cover the cake with an even layer of cream.
  33. Cover with a second cake and cover it with brown cream on all sides. Leaving a little cream to create the rim.
    Cover with a second cake and cover it with brown cream on all sides. Leaving a little cream to create the rim.
  34. Sides of the cake sprinkle with nut crumbs and gently pull out the protective leaves of parchment.
    Sides of the cake sprinkle with nut crumbs and gently pull out the protective leaves of parchment.
  35. Brown in the remaining cream add 20 g of cocoa, so it became even darker. Good knead! You can do this with a mixer.
    Brown in the remaining cream add 20 g of cocoa, so it became even darker. Good knead! You can do this with a mixer.
  36. Nozzle closed star draw the rim, as well as the remaining white cream create ornament. The finished cake is sent to the refrigerator for a few hours. And you can enjoy! Cut the cake into pieces better with a knife, nail file!
    Nozzle closed star draw the rim, as well as the remaining white cream create ornament. The finished cake is sent to the refrigerator for a few hours. And you can enjoy! Cut the cake into pieces better with a knife, nail file!
  37. Enjoy your tea!
    Enjoy your tea!

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