Today we will learn how to cook “Crossed Yar” (cake). We will open the recipe with photos in detail in this article. It should be said that this product appeared as a variation of the famous “Kiev Cake”. So, we should expect a taste of tender crispy bisse and nuts. The name “Khreshchaty Yar” can be translated from Ukrainian as “cross ravine”. Indeed, in the cake there are biscuit and chocolate cakes, butter and sour cream. In a word, very tasty. A piece of cake can plunge you into a gastronomic trance. But is it possible to use a factory recipe (of the famous Roshen brand) in a single private kitchen? If you have culinary bags with various nozzles at home, the cake will turn out to be as beautiful and elegant as from a store. But let's go into the kitchen and start cooking.
A few words for introduction
Cake "Khreshchaty Yar" photos are often presented in the context. It is better seen that it consists of two chocolate cakes on top and bottom. In the middle of the product, we see a white mass. In some recipes, these are neatly laid white cakes, alternating with layers of hazelnut. In others, this biscuit is chopped into small pieces and mixed with other ingredients and cream. The fact is that under meringue the dough may not have time to bake. Then the white cakes are chopped and brought to readiness. If you want the cake to consist in a neat alternation of layers, grease the white biscuit with proteins not raw, but when it is baked a little. As for creams, then variations are possible here. Fans of very sweet desserts can be advised to use condensed milk in the recipe. But a factory product is made using cream (butter) and sour cream creams. Decorating the product is recommended last. But you can also use sugar or chocolate icing with icing or beautiful buttery flowers.
Cake "Khreshchaty Yar": a recipe with photos step by step at home. Chocolate cakes
Those who know how to bake biscuits do not need to explain much. For the test, it is best to take a two-gram packet of softened butter (the factory recipe uses margarine). Knead it with a glass of sugar and the same amount of flour, add three eggs, three tablespoons of sour cream. We extinguish a small amount of soda with vinegar and pour into the dough. When we finish the batch, add one or two tablespoons of cocoa powder. This is how the dough for the Khreshchaty Yar culinary product comes out. This cake is famous for lush chocolate cakes on top and bottom. Therefore, the dough should not come out very steep. By consistency, it should resemble thick sour cream - as for pancakes. If the dough can be rolled into a bun, the cakes will be hammered. We cover the round shape with cooking paper. Pour the dough. We bake it in a preheated to one hundred ninety degrees oven. Readiness check with a toothpick. Cool the finished chocolate cake. Gently divide across into two identical parts.
White cakes. Dough
“Khreshchaty Yar” (cake), a recipe with a photo of which we present here, is a variant of “Kievsky”. And therefore he is not conceived without meringues. This egg foam, baked in a crispy meringue, should be placed on white cakes. These layers are made of shortcrust pastry. For him we take two hundred grams of softened margarine, pour two and a half cups of sifted flour and begin to finely grind into crumbs. In this mass, add two egg yolks. Stir. At the end, add two tablespoons of thick fat sour cream. Knead the dough. Note that it should be steeper, to form a dense and shiny bun. Also, unlike a biscuit, it is absolutely not sweet. We divide the dough into 4 parts. We roll each quarter into a circle in the shape of chocolate cakes. Do not rush to bake white layers of cake. An exception can only be the case if you are not sure about the power of your oven. Then bake the sand cakes for about seven minutes, no more.
Meringue
“Khreschaty Yar” is a cake remembered for its unique structure. Top and bottom - soft chocolate cakes, and in the middle - crispy pulp of meringue shortcrust pastry and cream. So, how to cook these meringues, which give the cake its character? At the Roshen factory, hazelnuts are used. But if hazelnuts are too expensive for you, you can use cheaper walnuts or peanuts. Do you want to please the guests? Then do not stint on young sweet almonds. First, bake the kernels of nuts and chop them to make two glasses of small raisins. Set aside and take up the meringues. Beat two proteins and gradually, without stopping working as a mixer at full speed, introduce a glass of sugar. When a dense shiny foam with hard peaks forms, carefully add the nuts. The basis for the meringues is ready.
White cake baking
This is the most important stage in the preparation of a culinary product called “Khreschaty Yar”. The cake contains shortbread dough and nut meringues inside. And their baking time is not the same. If you over-hold the meringues in the oven, they will become stone and tasteless. But seven minutes to prepare the “right” meringue is clearly not enough to bake the dough. So that four white cakes do not turn out raw, hold them for ten minutes in the oven. Then take out and grease their surface with a nut-protein mass. So that the meringue does not fall right away, the oven must be well warmed up to two hundred degrees. After that, bake cakes with meringues for another seven to ten minutes. When we see that the protein mass has become the color of baked milk, we take out a baking sheet.
Impregnation and interlayer
It is best to use two creams to make a delicious cake "Crossed Yar." The recipe, reviews of which characterize it as very simple, recommends using butter and sour cream. These creams soak cakes well. However, they are quite thick, and the meringue does not bark in contact with them. Butter cream is easy to prepare, and it only takes a couple of minutes. Mix three hundred grams of softened butter (margarine does not fit!) With a can of ordinary condensed milk. Sour cream does not take much time either. But sour cream should be fat enough. If you are not sure about the quality of sour cream, at night drop it (half a liter) onto cheesecloth so that the glass has excess serum. And then mix with a glass of powdered sugar. Add a bag of vanillin and beat until creamy. It is important not to overdo it and not to butter butter. If sour cream does not want to whip, you need to add cream thickener to it.
Fold the cake "Crossed Yar"
The recipe step by step with the photo gives us detailed instructions on this. So, we already have two chocolate biscuits and four white cakes coated with meringues. At hand and two creams. We lay the chocolate cake on the tortoise cut up. Grease it with sour cream. We spread white cake on it so that the meringue is on top. We coat with butter cream. Now put the second white cake, but with the squirrels down. We coat this layer with sour cream. The third white cake we lay the meringues up. And again, smear with cream cream. The last white cake is laid meringues down. Lubricate the surface with sour cream. Finally, at the very top of the product, place the chocolate biscuit with a slit down.
Decor (some ideas)
Now we present in a presentable form our cake "Crossed Yar." The recipe step by step suggests greasing the sides of the product with the remaining butter cream. Surely you still have trimmed baked dough after you straightened the cakes. Crush them into crumbs and sprinkle the sides of the cake. Now let's think about how to decorate the top of the product. “Khreschaty Yar” - a cake that requires special decor. So that the dessert does not come out too dry due to meringue, it is better to decorate it with some wet cream. Many reviews recommend using whipped cream. If you have sour cream left over from the impregnation, you can also use it. For decoration, caramel beads, oil flowers, chocolate chips and many other items of edible decor are suitable.