This article is devoted to a traditional French dessert with a rather complicated composition - the Bush cake. When translated from French, this word means a closed piece of food that must be eaten at a time. And although the dish is not easy, any housewife can, armed with a Talmud receptor and the necessary ingredients, join in the creation of this delicacy.
Thanks to the recipes presented in this article, you can choose the one that seems most convenient for cooking in the home kitchen. “According to GOST” the “Bush” cake is made in accordance with the classic recipe, but the classic is not always the most popular option. That is why, experimenting with toppings and recipes, you can achieve the perfect formula for your own cake.
Classic Boucher Cake Recipe
Such a recipe, perhaps, will be possible for many housewives.
Dessert Ingredients:
- 500 g flour;
- 7 pieces of eggs;
- 400 g of sugar;
- 150 g of dark chocolate;
- 100 g of milk or cream;
- confiture.
Boucher cake recipe step by step
Separate the proteins from the yolks, then grind with sugar, beat with a mixer until the total mass of the yolks is doubled.
Next, beat the whites. Sift the flour and pour in small portions to the beaten yolks.
Gently stirring the cooked mass, we introduce proteins into it. Then pour the finished dough into a pastry syringe or bag.
Before baking, cover the baking sheet with baking paper, grease it with a small amount of vegetable oil and squeeze out small portions of the dough with a syringe.
We turn on the oven 200 degrees and bake cakes "Bush" for about half an hour.
At the end of cooking, the dessert should be cooled.
Next, put the confiture in a saucepan and put on fire. Cook, stirring constantly.
We take hot marmalade and grease them with one half of the Boucher cake, then cover it with the second.
Now let's make chocolate glaze. To do this, heat the milk or cream, melt the chocolate mass in them and quickly mix.
The resulting chocolate icing is used to cover the dessert.
"Bush" with condensed milk
This Boucher cake recipe is as simple as possible.
You will need the following products for cooking:
- 300 g flour;
- 150 g of sugar;
- 5 pieces of eggs;
- 7 tbsp. l condensed milk;
- 6 tbsp. l sour cream.
Cooking
First, we separate the proteins from the yolks. Whip cream with sugar until a dense foam is obtained. Add one yolk without ceasing to whisk.
Then gradually pour the flour into the egg mass and mix thoroughly so that there are no lumps left.
Then we cover the baking tray with special paper, grease it with oil, spread the dough (with a culinary bag or a spoon).
Bake at 200 degrees for about 25 minutes.
While the cakes are baking, beat the sour cream and condensed milk in a blender until a homogeneous mass is obtained.
We cool the finished dessert, grease one half with cream, then cover the other.
In order for the Bush cakes to saturate well, you need to put them in the refrigerator for at least one hour.
With nut filling
Due to the inclusion of nuts in the composition of the ingredients, the dessert acquires completely new shades of taste.
The following products are required for cooking:
- 350 g of flour;
- 7 eggs;
- 200 g of sugar;
- 300 g of nuts;
- 250 g of chocolate;
- marmalade as a decoration.
Cooking
First, as always, we separate the proteins and yolks.
Beat the yolks with four tablespoons of sugar until a thick mass is obtained.
Beat the whites with the remaining sugar until a dense foam forms.
Gently mix both masses and pour the sifted flour into the resulting composition.
Knead a thick dough, see that there are no lumps.
Pour the dough into a cooking bag.
We cover the baking sheet with baking paper and plant the halves of the Boucher cakes.
We put the baking sheet in the oven preheated to 180 degrees and bake the dessert for 25 minutes.
While the halves of the Boucher cake (photo can be seen in the article) are cooling, we are preparing the filling with nuts.
Nuts (any fit) finely chop with a knife and pass through a meat grinder.
Rub the chocolate on a fine grater.
Melt the marmalade in a saucepan, lubricate the halves of the cake inside and out.
Glue two halves of the cake, sprinkle the top with chocolate and chopped nuts.
You can safely serve!
Homemade Recipe
Such a dessert can be called a truly classic cake "Bush".
Ingredients for cooking:
- 300 g flour;
- 12 pieces of eggs;
- 400 g of sugar;
- half tsp citric acid;
- 300 ml of water;
- 100 g of condensed milk;
- a pinch of vanilla;
- 350 g butter;
- 150 g of dark chocolate;
- 2 tbsp. l vegetable oil;
- 3 tsp liquor.
Cooking
Separate the whites from the yolks. Beat sugar with yolks to a dense mass, add vanilla.
Pour the sifted flour and mix quickly until a uniform mass is obtained.
Beat whites until a dense foam is obtained and add citric acid to them.
Combine both masses, mix everything, knead a homogeneous dough.
We take a culinary syringe and fill it with dough.
Preheat the oven to 180 degrees, cover the baking sheet with baking paper and squeeze cakes up to 5 centimeters in size.
Bake half the cake for 25 minutes.
Cook the cream until the cakes cool.
Pour water into a ladle, add sugar, bring to a boil, cook syrup for 5-10 minutes.
Add the condensed milk, mix, bring to a boil again.
We put the cream in the refrigerator and keep it there until it cools completely.
Cut the butter into small pieces and beat.
Pour the oil into the cream in small portions.
We fill the culinary syringe with butter cream, apply on one half of the cakes, cover with the second half.
We put in the refrigerator for thirty minutes.
Melt the chocolate with vegetable oil in the microwave.
The resulting mass is applied to the top of the cakes.
The best dessert cake
For the biscuit you will need the following ingredients:
- 200 g of flour;
- 8 chicken eggs;
- 200 g of sugar;
- a pinch of vanillin;
- some citric acid.
Cream for cakes:
- 100 ml of condensed milk;
- 350 g butter;
- 250 g of sugar;
- 75 ml of distilled water.
Glaze and syrup:
- 120 g of dark chocolate;
- 75 ml of distilled water;
- 150 g of sugar;
- 25 g butter;
- 1 tsp cognac;
- 1 tbsp. l milk.
Cooking
First, we separate the yolks from the proteins, send the proteins to the refrigerator.
Leave the yolks in a bowl at room temperature.
After 20 minutes, add sugar and vanilla to the yolks.
Beat the mixture with a mixer for about five minutes, until the mass turns into a light cream.
Sift the flour, preheat the oven to 200 degrees beforehand.
Cover the baking sheet or baking dish with parchment paper.
If you are an experienced culinary specialist and trust your eye, then you can bake a biscuit by eye. Beginners are advised to first draw on a piece of paper circles about 6 centimeters in diameter at an equal distance from each other (about 1.5 centimeters).
We prepare the dough for the Boucher biscuit: we make the mixer speed minimal and gradually begin to add flour to the yolk cream prepared in advance, remove the cooled proteins from the refrigerator, add a pinch of citric acid and begin to whip them with a mixer. When using a mixer, the nozzles must be clean. Beat the proteins for three minutes until a stable foam is formed. Gradually add the protein mixture to the dough and knead with a wooden spatula from top to bottom.
Next, you need a pastry bag, which must be filled with cooked dough. From it you need to squeeze out identical circles on a baking sheet covered with baking paper.
We bake a biscuit for about 20-25 minutes. Readiness can be checked with a toothpick.
We remove the baking sheet from the oven and, shifting the base for the cakes to the dish, let them cool.
We begin to prepare the syrup. You need to take a small pot, add water and put on fire. Then add sugar and wait until the water boils. You need to continue cooking for another five minutes on low heat under a closed lid. It is important to constantly stir the syrup to prevent it from burning.
Add condensed milk to the syrup, mix everything well and bring to a boil. When the mixture boils, immediately turn off the heat and let the syrup cool. Next, we remove it in the refrigerator for about twenty minutes.
While the syrup is cooling, we defrost the butter, for this you just need to keep it warm for about 15 minutes. Cut the butter into small pieces and place in a mixing bowl. Next, beat the butter with a mixer for two minutes and add chilled syrup to it, one spoonful each.
We fill the cakes: we divide the biscuit into two equal parts, put two tablespoons of cream on one half. Cover with a second half and squeeze lightly. To make the cream a little frozen, leave it in the refrigerator for about 30 minutes.
Cooking syrup for cakes: take a saucepan, add sugar and water, boil, cook for another three minutes on low heat. Thoroughly stir everything with the addition of each ingredient, do not forget about cognac.
Dip the cooled cakes in the resulting glaze for a few seconds and put it on a dish with baking paper.
The syrup should cool and absorb.
Chocolate glaze: you need to take another bowl, crumble the chocolate bar into it and put in a water bath (or in the microwave).
When the chocolate has completely dissolved, add milk, butter and mix it well.
After cooking, dip each biscuit bun in chocolate and gently spread on a dish. We put the dish in the refrigerator for fifteen minutes to allow the chocolate to cool.
Dessert can be served at the table!
As you can see, there are enough cooking options for Boucher cakes.
You just have to choose the most convenient cooking method for you.