"Rakhat" cake

Category: Bakery products
Rahat cake

Ingredients

Cakes:
Squirrel eggs 9 pcs.
Sugar 450 g
Peanuts (roasted, ground) 12 Art. l.
Starch 3 tbsp. l.
Cream:
Butter 150 g
Condensed milk 1/2 cans
Cocoa 1 tsp
Vanillin taste
Interlayer:
Apple jam

Cooking method

  • Cakes:
  • The cake consists of three protein-nut cakes. For one crust, beat 3 proteins with salt until strong peaks, gradually add 150 g of sugar to them.
  • Beat for 15 minutes, until almost all the sugar is dissolved.
  • Then in a separate cup pour 4 tablespoons of ground and roasted peanuts (necessarily peeled of scales), sift 1 tablespoon of starch on them and mix.
  • Put the nut-starch mixture in two steps into the whipped egg whites and mix gently from bottom to top.
  • Draw a circle with a diameter of 21 cm on paper and distribute a mass of 5-7 mm high over it.
  • Bake at 120-130˚С for 1 hour 10 minutes.
  • According to the recipe, the cakes are baked at 160˚C for 1 hour and 20 minutes, but for my oven this is a lot both in time and temperature. So it all depends on your oven.
  • So bake the other two cakes.
  • Let the cakes rest for 12 hours, they lay with me for a day and a half. This is necessary to strengthen the structure of the cake layers.
  • Cream:
  • Beat soft butter until white, gradually, 1 teaspoon each, add condensed milk and vanillin.
  • When the cream is ready, add 1 teaspoon of cocoa powder to 2/3 of it, and leave 1/3 white.
  • Assembling the cake:
  • Grease the first cake with white butter cream, the second with apple jam (the jam should be sour, if too sweet, add lemon juice), grease the third cake and sides with chocolate cream.
  • Decorate the cake as desired, I decorated it with small bezeshki and nuts.
  • The cake is delicious! Bon Appetit!
  • Rahat cake


Merri
Fish-ka, and how do you know about this cake? The recipe is Kazakh. Did you live there?
win-tat
The cake is appetizing, but I didn't understand how much protein you need to take? If there are 3 squirrels for 1 cake, and cakes should be. is also 3, then total proteins - 9? Why recipe 6?
fish
Merry, I did not live in Kazakhstan, but I found the recipe on the Internet. It's just that everyone here loves meringues in all forms, and I decided that this is just what I need.

Win-tat, you are right, of course I was mistaken, not 6 proteins in total, but 9. I beg your pardon!
Merri
The cake is delicious, similar to Kiev, but instead of nuts, peanuts, which I do not really like, should be tried with nuts.
win-tat
Quote: fish
not 6 proteins in total, but 9.
Thank you!
fish
Merry, I don't like peanuts either, but in this cake, in fried form, for some reason it became delicious. I tried both with hazelnuts and with walnuts, but, which I never expected, I liked the peanuts the most!
Gulnaro4ka
and the cake crumbles strongly when cutting? looking for a cake for a child on the DR 6 years.
After baking, do you need to store the cakes separately before assembly, or can you wrap everything in a towel? Thank you.
fish
It will not crumble much if you stand the cakes for 12 hours after baking. This is necessary precisely to strengthen the structure. After baking, I lay out the cakes on the table, separately from each other and cover with a kitchen cotton towel. Good luck!
lappl1
Quote: Merri
The recipe is Kazakh.
Quote: fish
I did not live in Kazakhstan, but I found the recipe on the Internet.
Merri, fish, and I lived in Kazakhstan, in Alma-Ata. This cake is a specialty of the Almaty factory "Rakhat" - the cake was named after themselves. Translated from the Kazakh language rahat means pleasure, pleasure ... This is, indeed, the exact name - you get such a pleasure, tasting piece by piece of this delicacy. Well, since this cake has become very popular, confectionery factories in other cities of Kazakhstan began to produce it.
Quote: Merri
Delicious cake, similar to Kiev, but instead of nuts, peanuts
And peanuts are added, apparently, because this is a specific Central Asian product - all bazaars are filled with them. And, indeed, in this cake, the peanuts feel very unusual, giving a gorgeous taste to the whole cake.
And this cake differs from the Kiev one in the use of apple jam in the recipe. It gives a pleasant flavor that distinguishes this cake from similar cakes with whipped egg whites. And the original "Rakhat" cakes are always decorated on top with a pattern of cream in the form of a blossoming apple branch. After all, Alma-Ata is a city whose symbol is an apple, and "alma" is translated in Kazakh as an apple.
fish, forgive me, please, that I "got into" your topic with my explanations, but for me this cake is nostalgic. And I was delighted to see that you are popularizing this wonderful recipe here. I myself wanted to post it here, but I saw in time that this recipe was already here. I bake this cake in the same way as you, but due to the peculiarities of my mini-oven I make 4 cakes for 2 eggs each - that's the whole difference! Thank you, fish, for this recipe on "Bread Maker".
And this is a photo of my "Rakhat" (the dark color of the second cake from the bottom because of the jam):

Rahat cake
win-tat
lappl1what a beautiful cut cake you have
lappl1
Tatyana, Thank you ! yes, the cut was a success, unlike the general view - I still haven't learned how to decorate cakes. But how delicious he is! Today we ate it together with my husband. Baking for my mother's birthday, which is now 4000 km from us.
fish
lappl1, you have got a very beautiful cake! ёёёё And the cut, so beyond any praise! Thank you for the interesting information about this cake, it turns out that everything is justified!
Nadoin
Super!
lappl1
Quote: fish
you have got a very beautiful cake! yoyoyo Thank you for the interesting information about this cake, it turns out that everything is justified!
fish, Thank you ! I am glad that you liked my cake! And I was glad to share information about the origin of the "Rakhat" cake!
lappl1
Nadoin,
Rada-dms
Bookmark it!
Crochet
Quote: lappl1
I bake this cake in the same way

Lyudochka, in your recipe the proportions are exactly the same as in the author's recipe?

Do you also have nuts in the spoons?

It's much easier for me to navigate by weight ...

At what temperature do you bake the cakes?
lappl1
Inna, I have the following proportions:
1. For each cake, I take 2 proteins and 110 grams. sugar and beat in a hot water bath. It turns out to be a very dense and lush mass. There were never any punctures with such a meringue.
2. It is also easier for me in grams, but this is the case when +/- 1 spoon of the weather will not make it. For each cake I take 4 with a small slide of the usual st. tablespoons of peanuts, chopped in a blender and 1 the same tablespoon with a small slide of cornstarch.
3. I start the oven at 120 grams, after 15 minutes I lower the temperature to 100 grams, and after another 20 minutes I lower it to 60 grams and bake until tender. The cake does not need attention later, it dries itself slowly. In total, it takes 5 - 6 hours to bake the 1st cake. The main thing is that you cannot open the oven until the end of baking. The cake is dry, not sticky. Rises a little when baking. I don't understand how people can bake meringues quickly. It, of course, turns out, but viscous. Or my mini oven is so special. I bake the cakes in advance. I can a week or two before the event. The main thing is then to determine the cakes in a dry place. They are stored in this form indefinitely. I have scraps from cake layers in a hermetically sealed box for 3 months already. Well, nothing happened to them - as they just made.
And before the event I collect the cake. A very convenient recipe in this regard.
4. I make the cream a little differently. So it was from the author from whom I took the recipe. I liked it, because the cream is light, airy, not cloying. The oil does not flake.
For 3 cakes:
- Butter 150 gr.
- Condensed milk - 4 tbsp. spoons.
- Water - 50 ml.
For 4 cakes, of course, I increase the components.
It is done in two stages.
1. First I cook the milk-sugar syrup.I boil water, add sugar to it, after the syrup boils, add condensed milk to it and cook at low boil for 10 minutes. I cool the syrup.
2. Beat the softened butter (with a fork, it seemed to me easier than a mixer) and pour the chilled syrup into it in a thin stream in a tablespoon. I add vanillin, if the cake is for adults, you can add a little cognac.
Crochet
Lyudochka, dear, thank you very much !!!

I'm a little moral adjusting get ready and try to subscribe to this cake ...

Quote: lappl1
it takes 5 - 6 hours to bake the 1st cake.



In the recipes found in the open spaces of the institute, it is recommended to bake cakes at 160 grams:

bake at 160 degrees 120-130 minutes

I have never been a cake baker, but even in my amateurish opinion, 160 gr. for such cakes - too much ... well, or I don't understand something ...
lappl1
Quote: Krosh
Lyudochka, dear, thank you very much
Inna, not at all ! Always happy to help! I would be glad if my experience is useful to you.
Quote: Krosh
I have never been a cake baker, but even in my amateurish opinion, 160 gr. for such cakes - too much ... well, or I don't understand something ...
Yes, I'm not a cake baker either. I bake cakes rarely and not varied - 2 - 3 recipes in use. This cake is the most common. And it also seemed to me that 160 * is too much. But I tried to follow these directions a couple of times. First, the meringue is burnt. Secondly, it remained viscous inside. Some people like the viscosity in the meringue, but I like the absolute dryness in it. Since I really wanted to bake the right "Rakhat", I came to this temperature regime: first 120 * (to raise the cakes), after 15 minutes 100 * (to fix them), and after another 20 minutes I lower it to 60 * and leave cakes alone with themselves. They no longer require attention. During this time, they will dry out very well.
If I had a standard sized oven, I would bake all the cakes in one go. But my mini oven won't allow it. So, I am not in a hurry, a week or two before the event, I bake 4 cakes and they calmly wait in the wings.
Thank you, Inna, for your attention to my experience! I would be glad if you bake a cake. Good luck to you !
jenyasan
Quote: lappl1

1. First I cook the milk-sugar syrup. I boil water, add sugar to it, after the syrup boils, add condensed milk to it and cook at low boil for 10 minutes.
And how much sugar?
lappl1
For three cakes:
50 ml of water, 85 gr. sugar, 4 tbsp. l. condensed milk
For 4 cakes:
70 ml of water, 115 g. sugar, 4 - 5 tbsp. l. condensed milk
jenyasan
Thank you!
lappl1
jenyasan, to your health! Bake a cake! I am sure that he will not leave you indifferent.
Crochet
Lyudochka, and yet it would be sooo cool if you posted your recipe as a separate topic !!!

I think that I am not the only one who thinks so ...

After all, your recipe is different from the topikstarter recipe ...

And then all of us who were interested in exactly your option "Rakhata", would ask you questions in your topic !!!

As for me personally, I'm afraid there will be more questions, oh, how many ...
echeva
Lyudochka, I am also for a separately laid out recipe !!!! Pzhalsta !!!
BlackHoney
fish, thanks for the recipe! Why I haven’t seen him before My mother-in-law very often told about some wonderful cake that she loved madly in her youth, when she lived in Alma-Ata. Explain what he is and what she did not work out of. And, a miracle happened !!! Your cake turns out to be it, THIS IS THE MOST !!! The only thing ... girls, can someone explain what that Almaty cake looked like? I understand that with a branch of an apple tree, but I would like to know more precisely. I can't find anything similar on the Internet
lappl1
Quote: Krosh
Lyudochka, it would still be sooo cool if you posted your recipe as a separate topic !!!
Quote: echeva
Lyudochka, I am also for a separately laid out recipe !!!! Pzhalsta !!!
Inna, Evgeniya, girls! I, who once lived in Alma-Ata, in the city where this cake was baked and baked, is very pleased with your attention to this recipe. In the spring I wanted to post a cake recipe on our forum, but knowing the rules, I decided to first see if we have it. And I saw that the fish had put him out a year ago. This made me very happy, because for me it is important not who submitted the recipe, but what it is. I really liked the look of the fish-ki cake, because I don't know how to decorate cakes at all. Well, I had no doubt about the taste of the fish cake.
Yes, there are some nuances in my cake preparation, but they are not very significant.I tried to write about them in my posts in this thread. So I am confused. Firstly, I am not very smart in front of a fish. Secondly, I do not know if it is possible to post recipes with the same name on the site? Because I will not change the original name of the cake. Third, I can't decorate a cake better than a fish.
Of course, I can lay out the recipe ... But is it worth it? Moreover, I am always glad to answer any questions and as many times as you like ...
lappl1
Quote: BlackHoney
girls, can someone explain what that cake looked like, Almaty? I understand that with a branch of an apple tree, but I would like to know more precisely. I can't find anything similar on the Internet
BlackHoney, Natasha, I ate so many of these cakes in Alma-Ata that, of course, I will try to explain. And even show it, because I went to the website of the factory that bakes this cake. For several years, its appearance has remained the same. But the pattern on the surface of the cake changed. First, there was a drawing from the cream of an apple branch (brown), several green leaves and pink flowers all over the surface. Sometimes there was a drawing of a branch against the background of three snow-capped mountain peaks. This is understandable, because Alma-Ata is, as it were, in a bowl of mountains, and all the foothills are planted with apple orchards.
Then the drawing became stylized and now this cake looks like this:

Rahat cake

The cake in the factory was always made tall. Therefore, I bake 4 cakes for him to be higher. And one more feature - the surface of the cake is covered with the same cream that the cake is impregnated with, but cocoa is added to it so that the pattern is seen better on a dark surface. In general, it looks like this is not the most delicious cake from all the variety of cakes that the factory bakes. But this cake is always sold out first, not having time to take a place in the shop windows of Alma-Ata.
BlackHoney
Ludmila, Thank you so much!!! Now it will definitely turn out to please the mother-in-law! Another question is ... You bake 4 cakes, then 2 layers of light cream, jam (well, of course, everything between the cakes) and dark cream on top. Did I get it right?
olesya555
lappl1, Lyudmila, it also seems to me that it would be necessary to separate as a thread into your own topic, for the simple reason that the author of this Temka remained absolutely on the sidelines. It turns out incorrectly, in my opinion)))

P. s in advance I ask you to take it not as an offensive morality, but as a look from the side of someone passing by
lappl1
olesya555, absolutely agree with you. And I took your comment normally. Thank you! Although I understand how you can separate, I don't understand why you need to create a second recipe of the same kind. Therefore, I wrote about my confusion and about the inconvenience in front of the fish.
fish, do not be offended, please. I like this cake so much that I am ready to "sing" about it to everyone. Sorry if something goes wrong.
Elya_lug
fish, lappl1, made a cake. Rather, a variation on the theme, departed from the original: biscuit, 2 nut cakes, charlotte cream, homemade sweet and sour apricot jam. OOOOOOOOO Very tasty and satisfying.
lappl1
Elya, and I also make this cake with a biscuit sometimes! It turns out a lot and, of course, very tasty!
Elya_lug
Luda, I make Kievsky with biscuit, and everyone likes it.
lappl1
Elya, "Kievsky" and "Rakhat" are cakes-brothers! The cooking principle is the same. So, of course, it will be great!
Elya_lug
lappl1, I agree that the brothers, but the structure is slightly different
Chef
I'll leave a link so that the option does not get lost in the wilds of the general topic: "Rakhat" cake
lappl1
Chef, thank you very much!

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