•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Dessert Cakes with Amber Topping Recipe
These original cakes are distinguished by their bright festive appearance and taste, which gives them an amber peach topping. For those who do not know what topping is - it is an additive to the dessert, which gives the dish an aesthetic and taste completeness. Translated from English, the word topping means-top. And really-the top of taste pleasure!
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Topping:
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Topping:
Instructions
  1. First, let's talk about the cream. For these cakes, you can prepare any cream that you like. I made sour cream from store-bought sour cream with a fat content of 20%. To make the cream more thick, I put the sour cream in a gauze bag, put it in a colander and put it in the refrigerator to drain the excess liquid. It is best to do this at night. But if you have thick homemade sour cream, then you can not do this, but prepare the cream immediately.
    First, let's talk about the cream. For these cakes, you can prepare any cream that you like. I made sour cream from store-bought sour cream with a fat content of 20%. To make the cream more thick, I put the sour cream in a gauze bag, put it in a colander and put it in the refrigerator to drain the excess liquid. It is best to do this at night.
But if you have thick homemade sour cream, then you can not do this, but prepare the cream immediately.
  2. Add sifted powdered sugar, condensed milk and vanilla sugar to the sour cream. Beat until the powdered sugar is well dissolved and has a soft consistency.
    Add sifted powdered sugar, condensed milk and vanilla sugar to the sour cream. Beat until the powdered sugar is well dissolved and has a soft consistency.
  3. Do not beat for a long time, the cream should not be too thick. Ready cream to put away for a while in the refrigerator.
    Do not beat for a long time, the cream should not be too thick.
Ready cream to put away for a while in the refrigerator.
  4. We make the basis for cakes. But first we need to" get " the peach syrup. To do this, we drain it from a jar of peaches. Measure out 300 ml. Peaches are removed to the side, we will need them for cooking topping. I took the canned peaches. They are insanely delicious and juicy. Pre-cover the baking sheet with baking paper, brush it with vegetable oil. Preheat the oven to 180 degrees.
    We make the basis for cakes. But first we need to" get " the peach syrup. To do this, we drain it from a jar of peaches. Measure out 300 ml.
Peaches are removed to the side, we will need them for cooking topping.
I took the canned peaches. They are insanely delicious and juicy.
Pre-cover the baking sheet with baking paper, brush it with vegetable oil. Preheat the oven to 180 degrees.
  5. Beat the eggs with a whisk with sugar and vanilla sugar.
    Beat the eggs with a whisk with sugar and vanilla sugar.
  6. Add the yogurt, peach syrup and vegetable oil. Stir with a whisk. Do not be afraid that the base has both sugar and syrup. Peach syrup is not too sweet, in fact it is not even a syrup, but a sweetened thick juice. By the way, it's sooo delicious! I wanted to drink it right away without using it.
    Add the yogurt, peach syrup and vegetable oil. Stir with a whisk. Do not be afraid that the base has both sugar and syrup. Peach syrup is not too sweet, in fact it is not even a syrup, but a sweetened thick juice. By the way, it's sooo delicious! I wanted to drink it right away without using it.
  7. Next, add the flour sifted with baking powder, beat well with a whisk.
    Next, add the flour sifted with baking powder, beat well with a whisk.
  8. Pour the dough on a baking sheet and flatten.
    Pour the dough on a baking sheet and flatten.
  9. Put in a preheated oven and bake for 20-25 minutes at 180 degrees.
    Put in a preheated oven and bake for 20-25 minutes at 180 degrees.
  10. Prepare the second baking sheet, cover it with baking paper. When the biscuit is ready, carefully take it by the edges of the paper and turn it over on another baking sheet, paper up. Carefully remove the paper. Cool.
    Prepare the second baking sheet, cover it with baking paper. When the biscuit is ready, carefully take it by the edges of the paper and turn it over on another baking sheet, paper up. Carefully remove the paper. Cool.
  11. Make circles from a biscuit with a cookie recess or a glass. I have a recess with a diameter of 7 cm. the Number of circles will depend on what diameter your recess is. The deeper it is, the more circles there are. But the size of the cakes will be slightly smaller.
    Make circles from a biscuit with a cookie recess or a glass. I have a recess with a diameter of 7 cm. the Number of circles will depend on what diameter your recess is. The deeper it is, the more circles there are. But the size of the cakes will be slightly smaller.
  12. I got 16 circles, from which we will make 8 cakes.
    I got 16 circles, from which we will make 8 cakes.
  13. Chop the remaining scraps into crumbs in a blender. We'll need it for sprinkling cakes. Pour some of the crumbs on a flat dish.
    Chop the remaining scraps into crumbs in a blender. We'll need it for sprinkling cakes.
Pour some of the crumbs on a flat dish.
  14. Grease one circle of sponge cake with cream.
    Grease one circle of sponge cake with cream.
  15. Cover with a second circle. Like this.
    Cover with a second circle. Like this.
  16. Now, dip the sides of the cakes in cream and roll them in crumbs. Put on a platter, smear with cream.
    Now, dip the sides of the cakes in cream and roll them in crumbs. Put on a platter, smear with cream.
  17. Sprinkle the top with crumbs. Put the cakes in the refrigerator while we prepare the topping.
    Sprinkle the top with crumbs. Put the cakes in the refrigerator while we prepare the topping.
  18. Put the peaches, sugar and turmeric in a blender bowl. Grind.
    Put the peaches, sugar and turmeric in a blender bowl. Grind.
  19. Transfer the mass to a saucepan and put on medium heat. Cook for 5 minutes, stirring occasionally.
    Transfer the mass to a saucepan and put on medium heat. Cook for 5 minutes, stirring occasionally.
  20. In cold milk, dilute the starch, pour a thin stream into the peach mass, constantly stirring with a spoon. Cook until thick. Topping should be obtained in consistency, like not very thick semolina. Topping slightly cool, but to keep it quite warm. This way I make different toppings from other berries or fruits. This is such a cool thing! You can dip pancakes in it, spread on a bar, grease cake cakes, add to milk porridge to decorate and enrich the taste! Also, my girls love to add it to ice cream... this is incredibly delicious! And very beautiful! Just look at the color... amber, deep... and the aroma and taste, just super!
    In cold milk, dilute the starch, pour a thin stream into the peach mass, constantly stirring with a spoon. Cook until thick.
Topping should be obtained in consistency, like not very thick semolina. Topping slightly cool, but to keep it quite warm.
This way I make different toppings from other berries or fruits. This is such a cool thing! You can dip pancakes in it, spread on a bar, grease cake cakes, add to milk porridge to decorate and enrich the taste! Also, my girls love to add it to ice cream... this is incredibly delicious! And very beautiful! Just look at the color... amber, deep... and the aroma and taste, just super!
  21. And so, we continue: cover the cakes with amber topping. Put them in the cold until completely cooled.
    And so, we continue: cover the cakes with amber topping. Put them in the cold until completely cooled.
  22. You can serve it as a dessert for tea! Look how bright and festive they are!
    You can serve it as a dessert for tea! Look how bright and festive they are!
  23. And to create a new year's winter mood, you can sprinkle cakes with coconut shavings. HAVE A NICE TEA!
    And to create a new year's winter mood, you can sprinkle cakes with coconut shavings.
HAVE A NICE TEA!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of