Cake “Shirvan” Recipe
Dear friends, I offer you the famous cake in Azerbaijan! Along with “Baku” and “Absheron” cakes, it is the hallmark of the city of Baku! Touch the traditional Azerbaijani cuisine by cooking this pie! PS-the weight of the finished cake is 2 kg.
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Sponge:
Cream:
Syrup:
Additionally:
Instructions
  1. Prepare the ingredients for the sponge cake.
  2. It is desirable to sort out sesame seeds so that not a speck of dust gets in. Then fry it in a dry frying pan until a delicate peach shade. Sesame should definitely be tried when buying, so that it is fresh and not bitter! Only when the roasting does not become too golden, do it … (The photo slightly distorts the color, and the sesame seems darker than it actually is).
  3. Completely cooled sesame seeds should be crushed in a coffee grinder.
  4. Prepare a baking dish for cakes. Cut out three circles from the parchment along the diameter of the bottom of our mold. The diameter of the mold is 26-27 cm .
  5. Mix wheat flour with crushed sesame seeds.
  6. Divide the eggs into whites and yolks.
  7. Whisk the whites with salt, gradually introducing sugar. Continue whipping until a stable, white, fluffy mass is obtained.
  8. Then, one by one, enter the yolks.
  9. The mass changes color, but remains lush and stable.
  10. Enter the soda extinguished with vinegar into the egg mass and mix.
  11. A mixture of flour and sesame is introduced into the egg mass in three steps. Be sure to sift! Since sesame is almost always taken in lumps… the sieve “whips” its structure. It is not recommended to take too fine a sieve, since sesame leaves are larger than flour and it will be difficult to sift them through too small a cell.
  12. The flour mixture is kneaded into the dough either with a spatula or a mixer at a minimum speed. It’s more convenient for me to use a mixer… This way it turns out faster, and the dry ingredients are distributed more evenly.
  13. After the last portion of the flour mixture has been introduced into the dough, the dough turns out to be of this consistency… About like pancakes!
  14. The weight of the test is 1050 g. We need to bake three cakes. Accordingly, the weight of a portion of dough for each cake is 350 g. Put a portion of dough into a mold, the bottom of which is covered with oiled parchment.
  15. Spread the dough evenly over the mold. And put it in a preheated 180 degree oven. Bake cakes quickly! Literally 10 minutes… Although, considering that everyone’s ovens are different, you may need a little more or a little less time. The top will be browned, check the readiness with a toothpick. The main thing is that the cakes do not dry out!
  16. Remove the finished pie from the oven. We draw the blade of the knife along the side so that the cake is well separated from the mold.
  17. Transfer the cake to a towel and remove the parchment. Leave to cool. Meanwhile, cover the bottom of the mold with a fresh sheet of prepared parchment, lay out the second portion of the dough and send it to the oven.
  18. While the second cake is being baked, the first one has almost cooled down. Turn it upside down and leave it to cool down further.
  19. That’s how we bake all three cakes. Stack them, wrap them in a towel and leave them to rest.
  20. Get the cream. We will prepare everything you need.
  21. In a saucepan with a thick bottom, mix sugar, starch, flour and pour in the milk, stirring with a whisk so that there are no lumps.
  22. Put the resulting mixture on a small fire. Stir constantly!
  23. Cook until thickened. It happens pretty fast! Literally to the boiling point! Add vanilla and mix thoroughly with a whisk.
  24. Now the custard should cool down. I prefer to put the mass in a bowl and cover with cling film when in contact.
  25. While the cakes and custard are cooling, we will boil the syrup for impregnation. Mix sugar and water. Bring to a boil over low heat and cook for 3-5 minutes. Then remove from the heat and pour in the cognac. You can do without cognac. This pie doesn’t have to be very moist, but if you and your family like wetter pies, double the amount of syrup.
  26. Softened butter, beat with boiled condensed milk while continuing to whisk, introduce the cooled custard portion of a spoon. The resulting cream is sent to the refravigerator for 20 minutes to stabilize.
  27. Cakes stacked, cover with a plate on top, the diameter of which is slightly smaller than the diameter of the cake.
  28. Trim the edges with a sharp knife. The most convenient way to do this is to use a nail file knife. The trimmings will still be useful to us, so do not rush to give them to the household!
  29. Impregnate the cakes with syrup. Cake, which will be in the bottom of the cake, impregnated on top, and the other two impregnated from the bottom.
  30. Prepare the base to complete the cake. In my case, this is a round kitchen board, on which I put a drop of syrup, a thick paper napkin.
  31. Spread the first cake. Carefully place the strips of parchment under the cake so that the cake does not stain the napkin during the assembly process. Of the total amount of cream, put one spoonful into a pastry bag, and visually divide the rest of the cream mass into three parts and spread one third on the first cake. Distribute evenly.
  32. Mix the rest of the cream with a tablespoon of cocoa. You can mix it with a mixer, or you can use a silicone spatula or spoon.
  33. On top of the first cake, smeared with a light cream, lay out the second cake and smear it with chocolate cream. It takes half of the remaining cream to coat the second cake.
  34. Cover the cake with the third cake soaked side down.
  35. Cover the cake on top and sides with a thin layer of cream. The collected cake is sent to the refrigerator for a couple of hours. And add a spoonful of cocoa to the remaining cream and mix well.
  36. Scraps from the cakes are crushed in the bowl of a combine.
  37. Transfer the dark cream to a pastry bag with a “closed asterisk” attachment. A light cream or in a pastry bag with a “circle of 3 mm” nozzle, or you can simply cut off the tip of the bag to form a hole of 3 mm.
  38. We take the cooled cake out of the refrigerator. Sprinkle the sides with crumbs. Sweep away excess crumbs with a brush.
  39. On the surface of the cake, make a marking with lozenges. In today’s cake, I will make a mesh only half, since I want to place an inscription on the second part.
  40. Draw light cream stripes. Brown cream using the nozzle “closed asterisk” make a rim around the circumference of the cake.
  41. Then carefully remove the parchment-covered cake from under the cake.
  42. At the bottom of the cake base, make a rim. That’s it! Now we send the cake to the refrigerator to cool down and you can serve it to the table. And you can leave it overnight in the refrigerator. Be sure to try to cook this famous pie! Surprise and delight your guests and loved ones!
  43. Enjoy your tea!
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