In the arsenal of each hostess is a couple ofcrown desserts, with which she spoils her sweet tooth. If you have never heard of the Transcarpathian cake "The Tear of an Elephant", then we assure you that you have lost a lot! After all, this cake is incredibly easy to prepare, has the most delicate taste and original form in ready-made form. In this article, we will take a closer look at his recipe. Cake "Elephant's Tear" step by step is easy to make. You will need the simplest products, skill, accuracy and very little time.
Transcarpathian cake "Elephant's Tear"
Incredibly delicate taste of chocolate biscuit ina combination with a light cream and a sweet ripe banana will satisfy even the most fastidious lovers of sweet. There are a lot of different recipes for cake "Tear of an elephant", step by step it will be able to produce even the beginning hostess. Biscuit can be both honey and plain, based on sugar, eggs and cocoa. Variations of creams filling the biscuit are also incredibly many. Sour cream, cream, milk and nuts are the most common creams for this cake. One thing remains unchanged - serving in the form of cakes that resemble a big tear. It was thanks to its kind that the cake was called "Tears of the Elephant".
List of necessary ingredients
Today we will review the recipe for the cake "Elephant's Tear",where the products are taken for six people. The cake is covered with chocolate icing and consists of impregnated corn, a filling consisting of cream and banana. We will dwell in more detail on each component of the cake "Tears of an Elephant".
For biscuit we will need:
- 6 eggs at room temperature;
- 300 grams of powdered sugar;
- 40 grams of cocoa powder;
- 60 grams of sifted flour;
- a teaspoon of baking powder.
To prepare the impregnation, prepare:
- 100 milliliters of water;
- 100 grams of sugar;
- one and a half tablespoons of cognac.
The composition of the filling includes bananas and cream from the following ingredients:
- 150 grams of powdered sugar;
- 150 grams of milk;
- 150 grams of walnuts;
- 250 grams of butter.
Chocolate glaze is made from 30 grams of butter, 100 grams of chocolate and 30 grams of cream.
The first step is biscuit baking
To do this in a deep bowl, mix thoroughlyflour, cocoa and baking powder. In another bowl, whip up the whipped proteins. Do not stop the mixer, gradually pour all the sugar powder. Continue the driving process and one by one add warm yolks. After bringing the eggs with powdered sugar to a homogeneous mass, also, without stopping the whipping, gradually pour a mixture of cocoa, flour and baking powder. Pour the dough into a baking tray, previously covered with parchment or baking paper. Using a spatula, smooth the dough and place the pan in the oven. It is enough literally 10-15 minutes of baking at a temperature mode of 180 degrees. Readiness of the cake is determined by a wooden stick or a match - just pierce the biscuit in several places, with complete baking, the stick or match will remain dry. Finished the cake free from the paper, fold it in half, slightly pressing the edges, laying inside the rolling pin. Do this carefully to prevent cracking of the biscuit.
The second step is preparation of impregnation
The recipe for the "Elephant's Tear" cake is not withoutimpregnation of a sponge cake. For its preparation, start with cooking the syrup. Mix sugar in the bowl with water and bring to a boil. Only after completely cooling the syrup, add cognac (or any other alcohol with a pleasant aroma) to it. If dessert is supposed to be served to children, then replace alcohol with a fruit essence.
The third step - making cream
Bring milk to the boil and add a portion.chopped nuts. Boil them in milk for a few minutes and then remove from heat. While the nut mass will cool, in a separate bowl, whisk the butter with powdered sugar. Mix the two components and send the cream in the fridge to set. After 30-40 minutes the cream is ready to use.
The fourth step is the assembly of the cake "Elephant's Tears"
Gently soak the cake with cold water andPut on it all the resulting cream. Spread the cream evenly over the entire area of the cake, leaving the long edges not smeared with the help of a cooking blade. Put banana with lemon juice at the very center (this is done so that the banana does not darken) and gently roll the cake in half, pressing the edges without cream.
The fifth step is the preparation of the glaze and the completion of the cake design.
Prepare the icing is very simple - for thisMix all the ingredients and melt them in a water bath, stirring constantly. Cover the cake with the finished glaze and sprinkle with the remaining chopped nuts. Ready cake cut into portions. Bon appetit to you and your guests!
Simplified Cake Recipe
If you have very little free time,I really want to try the dessert, then this recipe is for you. For a sponge cake, beat 6 eggs, 6-7 tablespoons of sugar, 2 tablespoons of flour, 3 tablespoons of cocoa and a teaspoon of soda. Pour the dough into the form and send it to the oven. Bake until fully cooked at a temperature of 160-180 degrees. At this time, prepare the cream: beat two hundred grams of butter with condensed milk and cool the mixture in the refrigerator. If this version of the cream seems to be too high in calories, use sour cream whipped with sugar. Ready cake folded neatly in half, also using a rolling pin. Let the frozen biscuit free from the rolling pin and fill it with cream from the inside, put inside a whole peeled banana, which we sprinkle with lemon juice to avoid browning. Completely cover the cake with cream and sprinkle with your favorite nuts in a crushed form.
