home Confectionery Cakes Buckwheat cake with curd cream

Buckwheat cake with curd cream

Buckwheat cake with curd cream

Category: Confectionery
Buckwheat cake with curd cream

Ingredients

Biscuit
butter 125 gram
powdered sugar 125 gram
egg C1 4 pieces
wheat flour / grade 125 gram
buckwheat flour 125 gram
vanilla taste
salt pinch
walnuts 65 grams
baking powder 7 grams
Cream
cottage cheese 625 gram
sour cream 15% (yogurt, cream) 300 grams
sugar 100g
gelatin 15 grams
water for gelatin 100g
orange zest 1-2 tbsp. spoons
Impregnation syrup
orange juice one big
water 100g
sugar 100g
------- ------
shape d 20
baking paper
foil

Cooking method

  • Biscuit
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamFry the nuts in a dry frying pan. Allow to cool and chop in a chopper without fanaticism.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamPut two types of flour, baking powder and vanilla in a bowl. Mix everything thoroughly and sift. If you don't have buckwheat flour, then you can make it yourself by spinning the buckwheat in a coffee grinder and sifting it.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamAll foods should be at room temperature. Beat soft butter with a mixer until whitening.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamAdd powdered sugar and beat until fluffy.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamAdd salt. Introduce eggs one at a time. Introduce the next egg when the previous one is completely mixed with the oil mixture.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamAdd nuts to flour. Pour all dry ingredients into the butter-egg mixture and mix. It is not necessary to knead for a long time, only until the products are completely combined. The dough is viscous.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamCover the bottom of the form with baking paper. We spread the dough in the form and level it.
  • Buckwheat cake with curd creamTighten the form on top with foil. With this method of baking, the cakes do not "tear" so much and the middle does not stick out with a large "hump". We put in an oven preheated to 170 degrees for 45 minutes. Remove the foil after 30 minutes.
  • Buckwheat cake with curd creamWe take out the cake from the oven. We check the readiness of the cake with a wooden toothpick. The toothpick should come out dry from the center of the cake. Let the cake stand for a few minutes, run a knife along the side, remove the side, turn over and remove the paper. Let the cake cool completely.
  • Impregnation syrup
  • Buckwheat cake with curd creamRemove the zest from the orange using a grater or a special knife. You only need to shoot the colored part.
  • Buckwheat cake with curd creamSqueeze the juice from the orange. Strain.
  • Buckwheat cake with curd creamMix juice, sugar and water. Put on fire, let it boil, stirring occasionally. Remove from heat and allow to cool.
  • Cream
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamPour gelatin with boiled water at room temperature. Stir. Let it swell. Heat in a water bath or microwave until the gelatin is completely dissolved. You need to heat gently until warm. Do not overheat gelatin.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamPut cottage cheese, sugar, orange zest and sour cream (cream, yogurt) into the food processor. Break with a utility knife until smooth.
  • Buckwheat cake with curd creamPour in the gelatin, turn on the food processor and stir well.
  • Assembly
  • Buckwheat cake with curd creamCut the cooled biscuit into two cakes. If a small "hump" annoys you, then cut it off too.
  • Buckwheat cake with curd creamPlace the top of the sponge cake in the baking pan. Saturate the crust with half the syrup. You can do this with a brush or pouring from a spoon. The cake is very porous and the syrup is well absorbed.
  • Buckwheat cake with curd creamPour half of the cream onto the crust.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd creamSoak the other half of the cake with the remaining syrup and place it on the bottom cake with the bottom of the cake up. Press down lightly.
  • Buckwheat cake with curd creamPour the remaining half of the cream onto the crust and smooth. We put the form in the refrigerator for a couple of hours. We get it. Carefully remove the sides. We decorate at our own request. I sprinkled with nuts, garnished with orange zest and slices.
  • Buckwheat cake with curd cream
  • Buckwheat cake with curd cream
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe was spied on in a culinary show on Ukrainian television.

What can you say? It is delicious. Delicious. Recommend)

Borkovna
Angela.... eyes lit up such a yummy on NG to do! Thank you for bookmarking.
ang-kay
Elena, I will be glad if you do it and you like it)
ANGELINA BLACKmore
Angela, oh-oh-oh ..... how appetizing here you have ... as always.
Class. Especially for buckwheat lovers like me.
ang-kay
Natasha, Thank you. If it's a buckwheat soul, then this is definitely your cake)
Kseny @
Angela, what a nicely appetizing cake, an interesting recipe And how obvious is the taste of buckwheat in it?
ang-kay
Oksana, Thank you. Explicit.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers