Cooking description:
A colorful cake will come in handy for dessert on the Easter holiday. It turns out to be very juicy, saturated and tasty. Serve with hot flavored drinks. There will be no limit to the surprise of guests and family, so do not forget to offer a supplement!
Purpose: At the festive table / Easter / Inexpensive
Main Ingredient: Flour / Eggs
Dish: Baking
Ingredients:
- Chicken Egg - 4 Pieces
- Wheat flour - 1 Glass
- Sugar - 1.5 Cups (1 cup - in the dough and 0.5 cups - in the cream)
- Vegetable oil - 0.5 Teaspoons
- Milk - 100 Milliliters (for impregnation, any fat content)
- Sour cream - 700 Milliliters (any fat content)
- Thickener for cream - 2 Pieces (sachets)
- Spread for baking - 1 Piece (bag)
- Lemon juice - 0.5 Teaspoons (in cream)
- Salt - 1 Pinch (in the dough)
Servings: 3-4
How to cook "Cake" Kulich "
Prepare the indicated ingredients.
Drive the chicken eggs into the bowl of a food processor, add 1 cup of granulated sugar and salt there, beat thoroughly for 5 minutes at the highest speed of the technique into a fluffy mass.
Add wheat flour and gently stir in with a silicone spatula or fork, not with a mixer or whisk, to prevent air bubbles from blowing out of the dough. At this point, you can add any flavor you like to the dough. Preheat oven to 180 degrees.
Grease a baking dish with vegetable oil and pour the biscuit dough into it. Place the mold in the oven for 20-25 minutes. Bake the sponge cake in a cake tin.
Remove the hot sponge cake from the oven and turn the mold onto its side so that the sponge cake does not fall off. Leave it as it is until it cools completely.
When the sponge cake has cooled, add any fat sour cream, sugar, lemon juice, and a cream thickener to the bowl of a food processor. Be sure to add a thickener, otherwise the sour cream with sugar will become liquid and flow, you cannot make a thick cream out of it.
Whisk everything on low speed for 2 minutes, then on high speed for another 2-3 minutes until thick.
Carefully cut the cooled biscuit into three parts, cut a third part under the very cap so that the joint is closed with cream on top. Saturate each portion with warm milk or caramel syrup.
Spoon out some of the sour cream and smooth. Cover with the second part of the biscuit and add the sour cream again. Cover with a biscuit top.
On top, gently apply the remaining cream and form drips like icing sugar.
When serving, decorate the cake with Easter sprinkles and insert a candle into it, light it. Happy Easter!