Recently, I did not enjoy any cake recipe, and yesterday and decided to do to make yourself the day off and did not even published on the blog. Hopefully, such interruption with no more.
So, before you today is a relatively simple and incredibly sweet and rich cake with nuts "Squirrel". I must say that 50% percent of the burden of preparation took over my husband - it was his personal contribution to the cake, which we went to my mother for tea. So rest assured - cake takes time, but will not require you absolutely no skills (because even my husband, albeit under strict guidance, deal with it).
Still make this cake just a couple of times, and in each case it turned out all fine. I think that is something you can only mess up during baking cakes - it is important not to overdo it and not get it too early. For everything else you can not survive.
Ingredients:
For the dough:
1.Lyubye nuts 1,5 st2.Sahar 1 tbsp3.Yaytsa 3 pc4.Muka 2 tbsp5.Slivochnoe oil 200 g6.Razryhlitel dough 1 tsp7.Smetana 70 gFor the cream:
1.Varenoe condensed milk 1 b2.Razmyagchennoe butter 200g3.Smetana 2 tbspFor decoration:
1.Lyubye nuts, seedsPreparation:
1.Orehi dough lightly fried in a pan, cool and grind in a blender.2.Yaytsa beat with a mixer to foam, add the sugar, sour cream and melted (but not hot oil) and mix.3.Muku together with the baking powder to the dough and pour in a total weight together with nuts and mix.4.Formu baking (I have a diameter of 20 cm) to lay baking paper. Put the 4.3 heaping tablespoons dough and smear it on the bottom of the form. Bake in a preheated 200 degree oven for 15-20 minutes until light browning. I got six cakes.5.Sguschennoe milk whip in a mixer with the softened butter, add cream and stir.6.Ostyvshie fluff cream cakes and decorate top of cake roasted nuts and seeds.7.Dat cake present hour, and then remove to complete solidification in the refrigerator.
So, before you today is a relatively simple and incredibly sweet and rich cake with nuts "Squirrel". I must say that 50% percent of the burden of preparation took over my husband - it was his personal contribution to the cake, which we went to my mother for tea. So rest assured - cake takes time, but will not require you absolutely no skills (because even my husband, albeit under strict guidance, deal with it).
Still make this cake just a couple of times, and in each case it turned out all fine. I think that is something you can only mess up during baking cakes - it is important not to overdo it and not get it too early. For everything else you can not survive.
Ingredients:
For the dough:
1.Lyubye nuts 1,5 st2.Sahar 1 tbsp3.Yaytsa 3 pc4.Muka 2 tbsp5.Slivochnoe oil 200 g6.Razryhlitel dough 1 tsp7.Smetana 70 gFor the cream:
1.Varenoe condensed milk 1 b2.Razmyagchennoe butter 200g3.Smetana 2 tbspFor decoration:
1.Lyubye nuts, seedsPreparation:
1.Orehi dough lightly fried in a pan, cool and grind in a blender.2.Yaytsa beat with a mixer to foam, add the sugar, sour cream and melted (but not hot oil) and mix.3.Muku together with the baking powder to the dough and pour in a total weight together with nuts and mix.4.Formu baking (I have a diameter of 20 cm) to lay baking paper. Put the 4.3 heaping tablespoons dough and smear it on the bottom of the form. Bake in a preheated 200 degree oven for 15-20 minutes until light browning. I got six cakes.5.Sguschennoe milk whip in a mixer with the softened butter, add cream and stir.6.Ostyvshie fluff cream cakes and decorate top of cake roasted nuts and seeds.7.Dat cake present hour, and then remove to complete solidification in the refrigerator.
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