In the arsenal of every housewife there are a couple of crown desserts with which she pampers her sweet tooth. If you have never heard of the Transcarpathian cake "Elephant Tear", 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 shape in the finished form. In this article, we will take a detailed look at his recipe. Cake "Elephant Tear" is easy to make step by step. You will need the simplest products, dexterity, accuracy and very little time.
Transcarpathian cake "Tear of an elephant"
The incredibly delicate taste of chocolate biscuit in combination with a light cream and a sweet ripe banana will satisfy even the most demanding sweet lovers. There are many different recipes for making the cake "Elephant Tear", step by step to make it will be able to, even a novice hostess. The biscuit can be either honey or regular, based on sugar, eggs and cocoa. There are also incredibly many variations of creams filling the biscuit. Sour cream, creamy, milk with nuts - the most common creams for this cake. One thing remains unchanged - serving in the form of cakes resembling a big tear. Thanks to its appearance, the cake was called "Tears of an elephant."
List of Essential Ingredients
Today we look at the recipe for the “Tear of an elephant” cake, where products are taken for six people. The cake is covered with chocolate icing and consists of impregnated cake, filling, consisting of cream and banana. We will dwell in more detail on each component of the Tears of an Elephant cake.
For biscuit we 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 a cream of the following ingredients:
- 150 grams of powdered sugar;
- 150 grams of milk;
- 150 grams of walnuts;
- 250 grams of butter.
Chocolate icing is prepared from 30 grams of butter, 100 grams of chocolate and 30 grams of cream.
The first step is to bake a biscuit
To do this, thoroughly mix the flour, cocoa and baking powder in a deep bowl. In another bowl, whisk the squirrels until fluffy. Without stopping the mixer, gradually pour all the powdered sugar. Continue the driving process and add warm yolks one at a time. Bringing the eggs with powdered sugar to a homogeneous mass, also, without stopping beating, gradually pour the mixture of cocoa, flour and baking powder. Pour the finished dough onto a baking sheet previously covered with parchment or baking paper. Use a spatula to level the dough and place the pan in the oven. Enough literally 10-15 minutes of baking at a temperature of 180 degrees. The readiness of the cake is determined by a wooden stick or match - just pierce the biscuit in several places, when fully baked, the stick or match will remain dry. Free the finished cake from the paper, fold it in half, slightly pressing the edges, laying a rolling pin inside. Do this carefully to prevent cracking of the biscuit.
The second step is to prepare the impregnation
The recipe for the “Tear of an elephant” cake does not do without impregnation of biscuit cake. To make it, start by cooking the syrup. Combine the sugar with water in a bowl and bring to a boil. Only after the syrup has completely cooled down, add cognac (or any other alcohol with a pleasant aroma). If dessert is supposed to be served to children, then replace alcohol with fruit essence.
The third step is making the cream
Bring the milk to a boil and add a portion of the chopped nuts. Boil them in milk for several minutes, and then remove from heat. While the nut mass will cool, in a separate bowl, whisk the butter and icing sugar. Mix the two components and put the cream in the refrigerator for solidification. After 30-40 minutes, the cream is ready to use.
The fourth step - the assembly of the cake "Tears of an elephant"
Gently soak the cake with cooling impregnation and put on it all the resulting cream. Using a culinary spatula, spread the cream evenly over the entire area of the cake, leaving the long edges unplugged. In the center, put a banana processed with lemon juice (this is done so that the banana does not darken), and carefully roll the cake in half, pressing the edges without cream.
The fifth step is the preparation of the glaze and the completion of the decoration of the cake
It is very simple to prepare the icing - to do this, mix all the ingredients and melt them in a water bath, stirring constantly. Coat your cake completely with icing and sprinkle with the remaining chopped nuts. Cut the finished cake into portions. Bon appetit to you and your guests!
Simplified Cake Recipe
If you have very little free time, and you really want to try dessert, then this recipe is for you. For a biscuit, beat 6 eggs, 6-7 tablespoons of sugar, 2 tablespoons of flour, 3 tablespoons of cocoa and a teaspoon of soda. Pour the resulting dough into a mold 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 boiled condensed milk and cool the mixture in the refrigerator. If this cream option seems too high in calories, use sour cream whipped with sugar. Gently fold the finished cake in half, also using a rolling pin. We free the cooled biscuit from the rolling pin and fill it with cream from the inside, put the whole peeled banana inside, which is sprayed with lemon juice to avoid darkening. Cover the cake completely with cream and sprinkle with crushed favorite nuts.