The cake is beautiful and wonderfully tasty, made up of multi-colored cakes and soaked in a delicate cream. What do bears eat? From nuts, perhaps, will not refuse! Well, we sprinkle the cake with small nut crumbs.
Bear cake in the north - general principles of cooking
• The basis of the “Bear in the North” cake is dark and light cakes. Most often they are cooked from tough dough on sour cream, with margarine or butter, without eggs or with their addition. Often, to give the dessert a special taste, steep dough is mixed with honey, and rare on condensed milk.
• Dark cake crust prepared with cocoa. So that the powder is evenly distributed, it is mixed in the still rare dough, dividing it in half. Up to the desired density is adjusted by adding flour to the already painted mass.
• For the cake, as a rule, six shortcakes are baked - three light and the same dark. Gather the blanks in the cake, promazyvaya cream and well sprinkling it with layers of chopped nuts, and begin to lay with a light cake.
• Cream impregnation of the cake can be used sour cream, protein, cream or boiled condensed milk. They equally well soak these cakes.
• After forming, the surface of the cake is covered with a basic cream, which is sprinkled with nuts or coated with specially welded icing. Often, for sprinkling cream layers and decorations, prepare caramelized nuts, which are interrupted into a crumb by a blender.
Recipe for homemade cake “Bear in the North” without eggs with sour cream
Ingredients:
• three, full to the top, glasses of 20% sour cream;
• two spoons of sweet cream butter;
• 100 gr. nut kernels;
• two glasses of white sugar;
• three spoons of cocoa powder;
• burnt soda - 1/2 tsp;
• high-quality flour - 3 glasses.
Cooking Method:
1. Melt butter, add sugar to it and mix well, carefully rubbing sugar crystals.
2. In a separate bowl, whisk the cream with quick soda and pour to the oil mixture. 3. Pour in a glass of seeded flour and knead a thin, homogeneous dough, whipping gently with a whisk. Divide it in two and mix cocoa powder into any part. The colored dough will be a little thicker.
4. Gradually add flour to both sides. At the end of the kneading should come out soft and pleasant to the touch, almost sticky dough.
5. Each type of dough (dark and light), divide into three parts and roll them into lumps.
6. Moisten the bottom of the round shape with vegetable oil and place one of the lumps in it, which you knead beforehand into a flat cake. After that, constantly dipping the tips of your fingers into the flour, knead the packed pancake, trying to stretch it across the bottom.
7. On the surface of the cake, make several fork punctures and place it for baking in a hot oven for eight minutes. Do the same with all the pieces of dough. The result will be six shortcakes.
8. If the edges of the blanks come out uneven, trim them still warm with a plate of the same size as the shape. Trim lightly in the oven, cool and chop.
9. The remaining chilled sour cream intensively whisk until fluffy, gradually pouring all the sugar to it. Roast the nuts in the pan and cover them, but do not grind.
10. Form a cake by spreading the cakes with cream and then squeezing it with nuts. Start with a light cake, on top should be a dark blank.
11. Boca, and the top cake cake also smear cream. Mix the crumb from the crust with chopped nuts and sprinkle it with the cake from all sides.
Bear cake in the north with protein cream under chocolate icing
Ingredients:
• a glass of sugar;
• 100 gr. weighted margarine for baking;
• yolks from four eggs;
• a glass of fatty, liquid sour cream;
• wheat, first-grade flour - 3 tbsp .;
• 0.5 spoons of burnt soda;
• Dessert spoon of vinegar.
For cream:
• four proteins;
• a little less than a glass of sugar (180 gr.);
• a full glass of roasted and peeled peanuts.
In sweet:
• 130 gr. granulated sugar;
• four spoons of milk;
• 70 gr. butter, sweet cream; • two spoons of cocoa.
Cooking Method:
1. Spread the butter with a spoon to a paste. Add sugar and grind it carefully. Then enter the yolks loose to uniformity, mix.
2. Put sour cream in the prepared mixture, add fully extinguished soda and mix thoroughly again.
3. Pour in half the flour, and, whipping with a whisk, cook a rare dough. Divide it into two approximately equal halves and mix cocoa into one.
4. Pouring gradually the remaining flour, knead dark first, and then light dough. It should not be tight and elastic enough.
5. Divide each into three parts and, similarly to the previous recipe, bake six shortcakes.
6. Cook the cream. Stir peeled peanuts perebite blender into a crumb. Beat the cooled proteins with a mixer, starting at low revs and incrementally increasing the speed, while adding sugar in small portions of the protein. The cream will be ready when it acquires a light glossy shine, and will not flow out of the bowl when tilted. Mix protein cream with crushed peanuts.
7. Prepare the cream, spread the cakes, alternating them in color. Calculate so that the top lighter is exactly dark. Do not lubricate the sides and surface of the cake.
8. Dissolve cocoa in warm milk, add granulated sugar and put on slow fire. When the mass begins to thicken, quickly add oil to it and, without removing it from the stove, mix it well. Then remove the icing from the heat and immediately fill it with a cake, gently tweaking a wide knife dipped in water.
9. To decorate the surface of the glaze before pouring, sprinkle with finely chopped peanuts.
Bear tart in the north with condensed milk (without sugar)
Ingredients:
• GOST, uncooked condensed milk - 1 bank;
• 300 gr. low fat, 15% sour cream;
• three eggs, large;
• 300 gr. white good flour;
• teaspoon of soda, food;
• 2 tbsp. l fresh cocoa powder.
In cream:
• 400-gram can of condensed milk;
• a quarter spoon of vanilla sugar or a little less powder;
• A pack of high-quality butter. In the icing:
• two spoons of fat sour cream;
• dark cocoa powder - 4 tbsp. l
Additionally:
• A handful of roasted nuts (hazelnuts, walnuts, peanuts).
Cooking Method:
1. Combine whole condensed milk with well-beaten eggs. Then add sour cream, mix and immediately pour in the whole portion of flour. Add soda and whisk, whisk the rare dough until smooth.
2. After that, pour it in equal parts in two bowls and tint one, intervening cocoa in it.
3. In a round, 24-centimeter, form, bake two tall cakes, which after cooling, cut along in half. To make the cakes easily removed, pre-lubricate the container from the inside with butter and sprinkle, for the white cake, with the decoy, and for the dark one with cocoa powder.
4. Prepare the cream. Dab boiled condensed milk with butter, then whisk with a mixer until fluffy. At the end, add the vanilla and mix it into the cream, whipping with a mixer for about 30 seconds.
5. Finely chop the roasted nuts.
6. Put one of the light cakes on a plate, spread it with butter cream and sprinkle with nuts. Put a dark workpiece on top and do not coat it.
7. Pound cocoa with sour cream, place the bowl on the minimum heat and, without ceasing to stir, boil the glaze to a light thickening. Then remove from the heat and pour the cake with it, sprinkle with finely chopped nuts.
Cake, a la “Bear in the North” with a delicate honey flavor
Ingredients:
• half a cup of liquid honey;
• two whole eggs, plus squirrels from four more eggs;
• a glass of unrefined sugar;
• teaspoon of soda;
• two spoons of cocoa;
• icing sugar - a glass;
• 200 gr. crushed almond;
• three glasses of flour.
Cooking Method:
1. Mix half a cup of sugar with cocoa and grind with honey. Then enter one egg, having previously dismissed it with a fork. Add half of the baked soda in vinegar, add half the flour and knead the dough. Wrap it tightly with film and put it in the fridge.
2. In the same way, prepare white dough, it is not necessary to add cocoa into it. Also wrap it in order not to become airborne, and put it in the cold. Steep honey dough need to rest in the cold for at least eight hours. 3. After that, divide it into six parts and bake cakes, each rolled out in a thin, half-centimeter thickness, in a circle.
4. To obtain a very dense-looking foam, beat the chilled proteins, adding powdered sugar to them. Put it to the increasing whipping proteins in small portions. In the air mass gently, in order not to precipitate, stir in finely chopped nuts.
5. Similar to the previous recipes, alternating the color of the cake layers and smearing them with protein cream, collect the cake. Decorate it at will and place overnight in the refrigerator.
Bear cake in the north with cream and praline
Ingredients:
• six multicolored sour cream cakes baked according to the first recipe.
For nut praline:
• 125 gr. peanuts;
• white sugar - 135 gr.
In cream:
• 250 gr. boiled whole condensed milk;
• fat, 33%, cream - 250 ml.
Cooking Method:
1. For five minutes, heat the peanuts in a dry frying pan, then cool the nuts well and clean the dark husks from them.
2. On medium heat, to the state of thick caramel, heat the sugar poured into the thick-walled stew pan. When a drop of thick syrup dipped in water will not spread, add peeled peanuts to the caramel mass, stir it well, combine it with the caramel, then put it on the parchment and flatten it thinly. Cool it down.
3. Break the cooled layer into pieces and crush the blender into a crumb.
4. Put the boiled condensed milk in a bowl, pour in the cooled cream to it and, whipping carefully, bring the mass to a pomp. You can enter the condensed milk in the already slightly whipped cream, adding it to the spoon in the process of beating, then the cream will turn out softer.
5. When collecting a cake, grease the cakes with cream and sprinkle with a layer of nutty praline. Top and sides of the dessert, place the main cream mixed with praline.
Delicate homemade cake “Bear in the North” with whipped cream cream
Ingredients:
• Cakes for cake, baked according to one of the above recipes.
In cream:
• four proteins;
• 190 gr. sugar;
• Delicate Mozzarella Cream Cheese - 150 g; • 190 gr. fat 82.5% oil.
Additionally:
• any roasted nuts;
• 100 grams of dark chocolate.
Cooking Method:
1. Separate the whites from the yolks of proteins, pouring them into a clean bowl, add sugar and place to warm in a hot water bath. Constantly stirring with a whisk, warm the mixture, waiting for the complete dissolution of the sugar grains. After that, remove from the stove and start to beat using a mixer, at the very minimum speed.
2. As soon as the mass increases in volume and becomes dense, in small pieces, while continuing to beat, add soft oil into it.
3. Immediately the cream will settle a little, continue to beat for five minutes at maximum speed and it will rise again.
4. Now add cream cheese to it and mix well with a mixer, put it in the fridge and leave it for a quarter of an hour.
5. When forming a cake, grease the cakes with a thick layer of chilled cream and sprinkle with a layer of finely chopped nuts. Decorate the surface of the dessert with fine-grained chocolate.
Bear Cake in the North - cooking tricks and helpful tips
• Be sure to cross the cocoa before adding to the dough. If even small lumps are present in the powder, it will not interfere evenly.
• Before chopping, any nuts should be slightly calcined in a dry frying pan, so that they give their full flavor to the dessert.
• Pierce the surface of the cake dough rolled out of thick dough with a fork. If this is not done, they will be swollen in places and will turn out to be uneven, uneven.
• Do not feel sorry for nuts - this is the raisin of the cake. If you use the main cream for registration, be sure to mix it with finely chopped nuts.
