Dessert Cakes with Amber Topping Recipe
These original cakes are distinguished by a bright festive appearance and taste, which gives them an amber-peach sprinkle. For those who do not know what topping is, it is an addition to dessert, which gives the dish aesthetic and taste completeness. Translated from English, the word topping means – the top. And indeed – the height of gustatory pleasure!
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
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 thicker, I transfer the sour cream into a gauze bag, fold it into a colander and put it in the refrigerator so that the excess liquid runs off. 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 right away.
  2. Add the sifted powdered sugar, condensed milk and vanilla sugar to the sour cream. Beat until the powdered sugar dissolves well and acquires a soft consistency.
  3. Do not beat for a long time, the cream should not be too thick. Put the finished cream in the refrigerator for a while.
  4. We prepare 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 300 ml. We remove the peaches to the side, we will need them to prepare the sprinkles. I took canned peaches. They are insanely delicious and juicy. Pre-cover the baking sheet with baking paper, grease it with vegetable oil. Preheat the oven to 180 degrees.
  5. Beat the eggs with a whisk with sugar and vanilla sugar.
  6. Add yogurt, peach syrup and vegetable oil. Stir with a whisk. Do not be afraid that there is both sugar and syrup in the base. Peach syrup is not too sweet, in fact it is not even syrup, but sweetened thick juice. By the way, it’s sooo delicious! I wanted to drink it right away without using it.
  7. Next, pour in the flour sifted with baking powder, beat well with a whisk.
  8. Put the dough on a baking sheet and smooth it out.
  9. We put it in a preheated oven and bake for 20-25 minutes at a temperature of 180 degrees.
  10. Prepare the second baking sheet, cover it with baking paper. When the biscuit is ready, gently take it by the edges of the paper and turn it over on another baking sheet with the paper up. Carefully remove the paper. Cool.
  11. Make sponge cake circles with a cookie recess or a cup. I have a recess with a diameter of 7 cm. The number of circles will depend on the diameter of your recess. 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.
  13. Chop the remaining pieces into crumbs in a blender. We will need it for sprinkling cakes. Pour some crumbs on a flat dish.
  14. Smear one circle of sponge cake with cream.
  15. Cover with a second circle. Similar to this.
  16. Now dip the sides of the cakes in cream and roll them in crumbs. Put it on a platter, smear with cream.
  17. Sprinkle crumbs on top. Put the cakes in the refrigerator while we prepare the sprinkles.
  18. Put the peaches, sugar and turmeric in a blender bowl. Grind.
  19. Transfer the mass to a saucepan and put it on medium heat. Cook for 5 minutes, stirring occasionally.
  20. In cold milk, dilute the starch, pour a thin stream into the peach mass, stirring constantly with a spoon. Cook until thickened. The sprinkling should turn out to have the consistency of a not very thick semolina porridge. Cool the sprinkles slightly, but so that it remains warm enough. Thus, I cook different fillings from other berries or fruits. It’s such a cool thing! You can dip pancakes in it, put them on the grill, lubricate the cake cakes, add them to the milk porridge to decorate and enrich the taste! And my girls also like to add it to ice cream… it’s incredibly delicious! And very beautiful! Just look at the color… amber, deep… and the aroma and taste are just super!
  21. And so, we continue: cover the cakes with amber sprinkles. 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!
  23. And to create a New Year’s winter mood, you can sprinkle cakes with coconut chips. HAVE A NICE TEA PARTY!
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