Cake "Tangerine mood"
This biscuit, having prepared once, you will bake again, again and again! It turns out very porous, airy, moderately moist, with a chocolate aftertaste and literally melts in your mouth! And in combination with buttercream - it's just perfect!
Ingredients
Servings 12- flour - 340 g
- sugar - 300 g
- cocoa - 1 tbsp. l.
- salt - 1/4 h. l.
- baking powder - 2 tsp
- soda - 1 tsp
- eggs - 3 pcs.
- refined vegetable oil - 300 g
- kefir - 280 g
- gel orange dye - 2 tsp.
- cottage cheese cream cheese - 425 g
- butter - 144 g
- powdered sugar - 125 g
- vanilla extract - 2.5 tsp
- tangerines, pomegranate, walnut
Cooking
Step 1
First you need to weigh the container in which we will knead the dough and write down the weight. Then whisk together all the dry ingredients: flour, sugar, cocoa, salt, soda, baking powder. Add eggs, vegetable oil, pour in kefir and dye. Mix with a mixer and leave our batter for 10-20 minutes.
Step 2
Grease a mold (diameter 18 cm) with butter. Put parchment on the bottom. Sprinkle the sides of the mold with flour. Weigh the container with the dough. Subtract the tare weight. And divide the resulting dough weight by 2. Pour half the dough into the mold and bake for 15-20 minutes. at a temperature of 170 degrees in a preheated oven. Check the readiness of the biscuit with a wooden skewer, if it came out dry, you can remove the mold from the oven. Let the biscuit stand in the mold for 2 minutes and transfer the biscuit to a wire rack to cool. Rinse the form with water, grease again with oil, put the same parchment from the first cake, sprinkle the sides with flour and bake the second cake. Wrap the cooled cakes in a film and put in the refrigerator for 2 hours, and preferably at night for even distribution of moisture.
Step 3
Release the cakes from the film, cut off the convex top so that the cake is smoother. You can cut off the sides, so the cake will be brighter if you do not cover the entire cake with cream. Cut the cakes lengthwise into two pieces.
Step 4
Weigh the empty bowl in which you will make the cream. Remember weight. For cream, beat very soft butter with powdered sugar, 5-10 minutes. Then add very cold curd cream cheese. I have a Hochland. Beat for 5 minutes, add vanilla extract, beat until smooth. If you don’t give the cake to children, then the cakes can be soaked a little with liquor, I have cognac and lime syrup. Weigh the dish with cream, subtract the tare weight and divide the weight of the cream by the number of cakes. So the cream on the cake will be distributed evenly.
Step 5
Lubricate the cake with cream. Sprinkle the top with chopped walnuts. Garnish with mandarin slices and pomegranate. Cover the cake and refrigerate to chill. Better at night. Bon Appetit everyone!