You can delight yourself and loved ones with a cake without much reason. Any, even the most ordinary evening, can bloom with new colors if you decorate it with dessert, especially home cooking. The Persian Night sponge cake is an ideal choice. It is prepared simply, there are not many ingredients required, but the result exceeds all expectations.
Persian Night Cake
Essential Ingredients:
- Flour - 3 cups.
- Cocoa powder - 10 tablespoons.
- Sugar - 2 cups.
- Butter - 600 grams.
- Honey - 100 milliliters.
- Eggs - 8 pieces.
- White chocolate - 1 small bar.
- Boiled condensed milk - 2 cans.
- Dark chocolate - 2 large tiles.
Cooking dough
Take for cooking the classic Persian Night cake recipe. First you need to do the test. Chicken eggs need to be divided into different containers into proteins and yolks. Then pour two glasses of sugar in a bowl of squirrels and beat with a blender until thick foam. Then, to the whipped mass, one needs to lay out the yolks one by one and beat again. When all the yolks are added, you need to continue whisking for about ten minutes.
Next, carefully pour seven tablespoons of cocoa powder and stir with eggs. Then sift the wheat flour into the mass, pour the honey and mix. Then, with a mixer, beat the dough for the Persian Night cake well. The next thing to do is prepare a split mold, preferably with a non-stick coating. Lubricate it inside with about a tablespoon of butter. Then pour the cooked dough into it.
Cake baking
Place the form on the grill and send it to the oven, which was turned on in advance and managed to warm up to 210 degrees. The dough for the Persian Night cake must be baked for 35-40 minutes. Before removing it from the furnace, it is necessary to make sure that it is ready using a skewer. While the base of the cake is baking, it is necessary to form the filling.
Cooking cream
Butter, which lay in a warm place and softened, beat with a mixer. Put boiled condensed milk to it and pour in the remaining cocoa powder. Beat the cream with a mixer to a thick state and place it in a cold room, you can in the refrigerator but not for long.
After the necessary baking time has passed, remove the mold from the oven and do not open until completely cooled. Then carefully extract the airy and tender biscuit from it and lay it on the table.
For the cake you will need three cakes, so the biscuit must be cut using a long and very sharp knife. Then you need to take the first cake and put it on a large plate or tray. Put about half of the cream on top and spread it evenly. Next comes the second cake, which you need to slightly press down and also apply cream to it and spread it. Cover the top with a third cake and crush a little again.
Now it remains to prepare chocolate icing for the Persian Night cake. In a water bath, completely melt two tiles of dark dark chocolate. Add a tablespoon of melted butter and mix well. Spread the resulting chocolate mass evenly on top and sides of the cake. Optionally, garnish with grated white chocolate on top.
The dessert prepared according to this recipe is in no way inferior to the finished Cheryomushki cake - Persian Night. However, homemade cakes will always be fresh and well baked.