The cake “Marika” also belongs to the masterpieces of Soviet confectioners. It was prepared in the most prestigious confectionery shop of the Prague restaurant, and at first it was only possible to buy it in the culinary of that restaurant, while standing a rather long line. Along with the most famous cakes, this confectionery was sold quickly and never went on the shelves. Most likely, the cake is no longer baked, it was replaced by the more famous confectionery. The cake itself consists of several parts, such as chocolate biscuit, roll and cream. The roll is made of ordinary biscuit, and the outer cakes are made of chocolate, which after assembly of the cake gives an indescribable taste. Typically, the appearance of the cake "Marika", the photo of which is in the article, looks very appetizing.
Chocolate sponge cake
Making a Marika cake, a recipe with a photo of which many hostesses carefully store in cookbooks, may seem rather difficult and lengthy, especially for a beginner who is not used to it. Many cakes and other confectionery goodies are prepared either from blanks, or they need to spend several hours of their own time, sometimes several days. To make chocolate cakes, you will need the following ingredients:
- Eggs - 8 pcs.
- Sugar (fine) - 170 grams.
- Flour - 200 grams.
- Cocoa - 3 tbsp. spoons.
- Acetic essence - 7 drops.
- Starch - 3 tbsp. spoons.
- Rum or brandy - 50 grams.
To make chocolate biscuit according to the recipe for the cake "Marika" you need to beat the eggs with the essence and sugar to a fluffy light mass. Mix flour and cocoa with starch and make sure that there are no lumps, mix the mixture with eggs, gently stirring in circular motions from top to bottom, making sure that the egg mass does not lose much in volume.
You need to bake a biscuit in a form covered with parchment paper on the bottom, so it will not burn. The dough should be baked at a temperature of 200 degrees for 5 minutes, after which the temperature must be reduced to 180 and left to reach readiness for another 20 minutes. Ready biscuit should be cooled and divided into two cakes, soak them with alcohol.
Cooking sponge cake
The roll itself will be a kind of filling for the cake and add a twist to the usual chocolate cake recipe. For roll you will need some products:
- Acetic essence - 4 drops.
- Jam or jam.
- Vanillin.
- Eggs - 4 pcs.
- Flour - 100 grams.
- Starch - 1.5 tbsp. spoons.
- Fine sugar - 100 grams.
The whole process of making dough for roll will be exactly the same as for chocolate biscuit. Unlike cakes, this type of dough is not laid out in a mold, but on a baking sheet, leveled and baked for 5 minutes at 200 degrees. Due to the thin layer, the dough is baked quickly and dries just as quickly, so you should not overexpose it. The ready-made simple biscuit for the roll needs to be cooled, the edges trimmed with a knife and thoroughly greased with jam. To assemble the cake, you need to cut the biscuit into strips 3 cm thick, roll them with a roll and put instead of the middle cake during assembly.
Cream
Initially, the cream itself is similar to a simple butter, spicy cognac and cocoa are added to it. If you want to experiment, you can try replacing cocoa and part of the condensed milk with melted dark chocolate, so the taste of the cream will be more tender. If you do not do this, but just add chocolate, the cream will become too liquid.
Cake assembly
The very first cake is smeared with cream, roll is laid on top, the edges of which should completely coincide with the edges of the cake. Sponge roll is also smeared with cream, and then covered with the last cake. The whole cake again needs to be coated with cream, after which you can proceed to the decoration.
Cake decoration
In high society, the Marika cake was sprinkled with chocolate chips mixed with biscuit and pigtails made of chocolate cream. But the taste does not change from decoration and you can try absolutely any options, for example, cherry, which is traditionally considered the best companion berry for chocolate. In order for the cake to reach the desired condition, it is worth putting it in the refrigerator for several hours. The best time to give the cake as much as possible is night.
This product will decorate the festive table, will be loved by guests and will be a great birthday present for a loved one, for example, mom or grandmother. The cake is prepared quickly enough and it can be prepared for future friendly gatherings for tea. Or to the children's sweet table, which is regularly held in Russian schools, the children will like the taste of the cake, and if you cook it the day before tea, it will have time to soak well.