Moscow restored world justice : the cake, the recipe of which we will give below, has become a symbol of the capital of the Russian Federation.
All the key points of the world (cities and countries) have their own "corporate" dessert, a peculiar face in the confectionery world. Judge for yourself: New York and cheesecake, Paris and millefeuille, and even Tula with gingerbread cookies! But Moscow has nothing ...
In this regard, a public competition was held in which hundreds of thousands of people tried their hand at cooking and chose the most successful recipe. The main requirements for the contestants were as follows: original taste and accessibility so that any resident of the country could realize the recipe for the
Moscow cake at home. Of course, some of the cakes were distinguished by products that can hardly be found on the shelves of average Russian stores, but in this article we will indicate all the options, including the winner - maybe you want to conduct your competition by preparing and tasting samples.
Challenger No. 1. Exotic
Yes, specific. Yes, you have to look for the components. But it's worth it - the balanced, expressive taste of the finished cake will delight all lovers of unusual sweets. The recipe is designed for a cake with a diameter of 21 cm and a weight of 1.2 kg.
Biscuit:
- egg whites - 50 g;
- sugar - 165 g;
- almond crumbs - 10 g;
- coconut flakes - 35 g;
- flour - 10 g.
Jelly:
- mashed raspberries - 160 g;
- sugar - 20 g;
- gelatin in sheets - 10 g.
Exotic Mousse:
- puree of exotic fruits (mango, pineapple, passion fruit) - 400 g;
- gelatin in sheets - 10 g;
- cream with a fat content of at least 33% - 150 g;
- egg whites - 45 g;
- sugar - 45 g;
- water - 20 g.
Cooking
The first thing to do is biscuit.
- Preheat the oven to 160 o C.
- Cover the baking sheet with baking paper.
- Beat the whites with sugar until a solid peak.
- Combine flour, almonds and coconut flakes, sift to whipped whites and mix gently.
- Put the biscuit mass evenly on a baking sheet, forming a circle with a diameter of 21 cm.
- Bake until cooked, it takes about 12 minutes.
- Cool completely.
In the meantime, the biscuit is baking, we will deal with other components.
- For berry jelly, soak gelatin in cold water for 5 minutes.
- Mix raspberries with sugar, warm over low heat, avoiding boiling. Once the sugar has completely dissolved, inject soaked gelatin. Knead again until smooth.
- Pour the mass into a mold with a diameter of 18 cm and place in the freezer until the jelly has completely set.
Now prepare the mousse!
- Mix sugar with water, bring to a temperature of 120 o C.
- Beat the protein in a separate bowl.
- Do not stop whipping, pour boiling syrup. It should turn out a magnificent and persistent meringue.
- Soak gelatin in cold water for 5 minutes.
- Warm up the exotic fruit puree to 70 o C. Do not boil!
- Add gelatin in mashed potatoes and mix thoroughly until smooth. Allow to cool.
- Whisk until soft cream rush.
- Enter the cream in the cooled puree first, gently kneading with a spatula from the bottom up, then add the whipped whites. Reach homogeneity again.
We proceed to the assembly of the cake.
- Put a biscuit in a 21 cm diameter dish, place the frozen raspberry puree in the center. Pour on top of exotic mousse, smooth.
- Cool the cake for 3 hours, then remove it from the pan and serve.
Challenger No. 2. Almonds and Raspberries
This potential cake “Moscow” (the recipe with a photo is presented below) did not become a winner, however, we strongly recommend preparing it, since the combination of raspberries and almonds turned out to be extremely successful. The recipe is designed for a cake with a diameter of 21 cm and a weight of 1.4 kg.
Biscuit:
- egg whites - 275 g;
- sugar - 195 g;
- almond flour - 195 g;
- wheat flour - 40 g.
Cream:
- milk - 90 g;
- egg yolks - 75 g;
- sugar I - 105 g;
- butter (82.5%) - 40 g;
- vanilla sugar - a pinch;
- egg whites - 50 g;
- sugar II - 105 g;
- water - 135 g.
Jelly:
- raspberries - 175 g;
- raspberry puree - 85 g;
- sugar - 35 g;
- gelatin in sheets - 10 g.
Berry coating:
- raspberry puree - 100 g;
- sugar - 15 g;
- gelatin in sheets - 5 g.
Cooking
Despite its outstanding palatability, this dessert was not chosen as a winner. Cake "Moscow" (the recipe step by step we have given below) should consist of the most affordable products, and almond flour can be found not in every store.
Take a biscuit.
- Preheat the oven to 180 ° C and cover the baking sheets with baking paper.
- Beat whites with sugar until a steady peak.
- Mix almond and wheat flour, carefully add to the proteins, kneading with a spatula from bottom to top until smooth. It should have a thick, airy mass.
- Put the dough on baking paper in the form of 4 identical circles with a diameter of 21 cm. If the oven’s capacity does not allow baking such a number of biscuits at the same time, divide the products into dough in half and prepare a new batch for each baking step. Thanks to this measure, the protein will not fall off, and the biscuits will turn out to be magnificent.
- Place the baking trays in the oven and bake for 20 minutes until golden brown.
- Cool the finished cakes completely and remove them from the baking paper.
In the meantime, almond cakes cool down, do jelly
- Soak the gelatin in plenty of cold water and let it sit for 5 minutes.
- Mix raspberries and mashed potatoes in a saucepan, add sugar and simmer to a temperature of 85 o C. Stir in the process - the sugar should completely dissolve.
- Add gelatin to the berry mass, mix thoroughly until completely dissolved. Place the jelly mass in the refrigerator for 3 hours.
Now take care of the cream.
- Pour milk into a stewpan, add vanilla sugar to it and bring everything to a boil over low heat.
- Separately mix the yolks with sugar I until smooth. Without stopping to stir, fill the yolks with boiling milk, mix thoroughly until smooth, pour the mass back into the saucepan and put on the fire again. Warm up to 80 ° C, remove from heat and let cool.
- Mix water and sugar II in a saucepan, put on fire and bring to a temperature of 120 ° C. While the syrup is boiling, beat the protein to a soft peak.
- Without stopping whipping the squirrels, add boiling syrup to them. Mass will increase 3 times. Beat until completely cooled.
- Beat butter until fluffy in a separate bowl. Add custard gradually, each time achieving uniformity. In the end, gently mix custard egg whites, kneading from the bottom up.
Finally, the final build.
- Arrange the cream and chilled raspberry jelly in different pastry bags.
- Put the first cake into a mold with a diameter of 21 cm.
- Squeeze the cream and jelly on it in circles, alternating them until you fill the entire space.
- Press the jelly cream with the second cake.
- Re-place the cream with jelly.
- Press the third cake.
- Again stage with cream and jelly.
- Press the fourth cake.
- Place the cake pan in the freezer for half an hour.
Now you need to decorate the cake.
- Soak gelatin in plenty of water for pouring.
- Mix raspberry puree with sugar, put on a small fire and bring to a temperature of 85 ° C. Stir in the process - the sugar should completely dissolve.
- Add gelatin to the berry mass, mix thoroughly until completely dissolved. Cool the jelly to 35 ° C, fill it with the surface of the cake and place it in the freezer until it solidifies.
- Pull the finished cake out of the mold; if desired, the sides can be decorated with almonds.
Challenger No. 3. Pistachios and Cherry
It was a rather risky potential cake "Moscow". The recipe, composition, availability of products and cooking technology - all this is inherent in the French rather than the Russian confectionery school. Judge for yourself: can you find pistachio paste in every store? But the cake is very tasty! Products are given on a cake with a diameter of 21 cm and a weight of 1.2 kg.
Biscuit:
- egg whites - 90 g;
- sugar - 115 g;
- almond flour - 35 g;
- wheat flour - 55 g;
- pitted cherries - 65 gm.
Berry Sauce:
- corn starch - 10 g;
- gelatin in sheets - 5 g;
- sugar I - 20 g;
- sugar II - 20 g;
- pitted cherries - 220 g.
Pistachio mousse:
- milk - 80 g;
- sugar - 10 g;
- white chocolate - 160 g;
- egg yolks - 30 g;
- gelatin in sheets - 3 g;
- pistachio paste - 20 g;
- cream with a fat content of at least 33%, whipped to a soft peak - 345 g;
- green food coloring - 1 drop.
Biscuit crumb:
- butter (82.5%) - 30 g;
- wheat flour - 30 g;
- sugar - 30 g;
- pistachio paste - 5 g;
- cocoa butter - 15 g;
- green food coloring - 1 drop.
Cooking step by step
For the biscuit, preheat the oven to 165 ° C. Cover the pan with baking paper.
- Beat the whites with sugar until a solid peak.
- Mix wheat flour with almond flour and sift everything into protein. Gently mix from bottom to top until smooth.
- Put the biscuit mass on a baking sheet in the shape of a circle with a diameter of 21 cm, spread the cherry evenly on top.
- Bake for 20 minutes until smooth. Cool completely.
We will need the sauce.
- Soak gelatin in plenty of water.
- In a saucepan, mix the cherries with sugar I and heat it until the juice is released and the sugar is completely dissolved.
- Strain the cherry juice, add starch and sugar II to the last, mix thoroughly.
- Put the stew-starch-cherry mixture on the fire and bring to a boil, constantly stirring.
- Remove from heat, add soaked gelatin, knead until smooth. Add cherries to the sauce and let the mixture cool completely.
Prepare the decor in advance.
- For crumbs, grind all products to homogeneity - you should get buttery crumbs.
- Preheat the oven to 170 ° C, cover the baking sheet with baking paper, evenly sprinkle the crumbs and bake for 10 minutes, stirring occasionally.
- Cool completely.
We pass to the mousse.
- Soak the gelatin in cold water.
- Melt the white chocolate in a water bath.
- Pour the milk into a saucepan and bring to a boil over low heat.
- Separate the yolks with sugar until smooth. Without stopping stirring, fill the yolks with boiling milk, mix thoroughly until smooth, pour the mass back into the saucepan and put on the fire again. Warm up to 80 ° C, remove from heat, add soaked gelatin, pistachio paste, dye and melted white chocolate. Gently knead everything until smooth. Cool and add whipped cream.
Collecting!
- Put the cherry biscuit in a mold with a diameter of 21 cm, spread the sauce on top.
- Put the mousse mixture on top of the sauce, smooth it carefully.
- Sprinkle the surface of the mousse evenly with crumbs. Cool the cake for 3-4 hours, then remove it from the mold and serve.
Challenger No. 4. Chocolate and Strawberries
The combination of chocolate and strawberries is an immortal classic, even Moscow admits this. The cake, the recipe of which we will give below, did not become a winner, but it is very good. The recipe is designed for a product with a diameter of 21 cm and a weight of 1.1 kg.
Biscuit:
- eggs without shell - 145 g;
- cocoa powder - 15 g;
- sugar - 90 g;
- wheat flour - 75 g.
Cream:
- cream with a fat content of at least 33% - 315 g;
- milk chocolate - 205 g;
- cognac - 8 g;
- fresh strawberries - 75 g;
- egg yolks - 40 g;
- sheet gelatin - 5 g.
Glaze:
- bitter chocolate - 150 g;
- gel for coating cakes - 100 g.
And now the actual recipe! Moscow did not choose this cake, but it's worth a try.
Cooking process
Preheat the oven to 180 ° C and cover the baking sheets with baking paper.
- Beat eggs with sugar until fluffy.
- Mix cocoa with flour, sift to the eggs and gently knead with a spatula from the bottom up so that the mass does not settle.
- Put the biscuit mass on baking paper in the form of 3 identical circles with a diameter of 21 cm. If the oven’s capacity does not allow baking such an amount of cakes at the same time, divide the products into dough in half and prepare a new batch for each baking step.
- Bake the cakes for 10-12 minutes until cooked. Cool completely.
In the meantime, cakes are sitting in the oven, begin to prepare the cream.
- Soak gelatin in plenty of cold water.
- Dissolve milk chocolate in a water bath.
- Pour a third of the cream into a saucepan and heat to 85 ° C. Brew the yolks with them, thoroughly whipping the mass for homogeneity. Add gelatin and mix again.
- Combine the melted chocolate and the egg-cream mass until smooth.
- Separately, whip the remaining cream to a solid peak, add them to the chocolate mass.
Are we collecting?
- Slice the strawberries.
- Put one cake, grease it with a third cream and lay out half the strawberries. Press the second cake.
- Lubricate the third cream again and spread out the rest of the strawberries. Squeeze with a third crust and coat on all sides with the remaining cream.
- Refrigerate for 1.5 hours.
To glaze, melt bitter chocolate in a water bath, mix until smooth with the gel and evenly coat the surface of the cake (top and sides). Let the coating freeze in the refrigerator and you can help yourself.
Challenger No. 5 and the winner! Company cake "Moscow": a recipe with nuts and condensed milk
There he is! Indeed, the creators of the cake tried, providing the public with a delicious cake that can be easily prepared in the home kitchen. Products are for dessert with a diameter of 21 cm and a weight of 1.4 kg.
Korzhi:
- egg whites - 135 g;
- sugar - 155 g;
- hazelnut crumbs - 200 g.
Cream:
- butter (82.5%) - 190 g;
- boiled condensed milk - 375 g;
- grated hazelnuts - 155 g;
- cognac - 30 g.
Glaze:
- white chocolate - 75 g;
- food red dye - 2 g;
- gel for coating cakes - 50 g.
If you wish, you can replace the icing with the one that you like best, but we recommend trying the original version that Moscow chose. The cake, the recipe of which we will write below, should be bright red, personifying the capital of Russia.
Cooking technology
For cakes, preheat the oven to 150 ° C and cover the baking sheets with baking paper.
- Beat whites with sugar until a solid peak, carefully add chopped nuts, kneading the mass from bottom to top.
- Put the dough on baking paper in the form of 4 identical circles with a diameter of 21 cm. If the oven’s capacity does not allow baking such an amount of cake at the same time, then divide the products into dough in half and for each baking step prepare a new portion. Thanks to this measure, the protein will not fall, and the cakes on the cake "Moscow" (a recipe with a photo attached) will turn out to be magnificent.
- Put the billets in the oven and bake for 5 minutes, then reduce the heat to 110 ° C and dry the cakes for 2 hours.
- Chill the finished cakes completely.
The cream is prepared very simply.
- Beat butter until fluffy.
- Without turning the mixer off, slowly add boiled condensed milk. The mass should be homogeneous, strong and lush, with a dense caramel flavor.
- Add grated hazelnuts and cognac to the cream, knead until smooth.
Now collect!
- Spread the first cake evenly with a quarter of the cream. Press the second cake.
- Lubricate with a quarter of the cream again. Press the third cake.
- Place a quarter of the cream on top and lay on top the remaining cake.
- Distribute the remaining cream on top of the cake and on the sides of the mold.
- Place in the refrigerator for 1.5 hours.
Finishing touches
To prepare the icing, melt white chocolate in a water bath, add dye and gel, knead until smooth. Pour the icing onto the surface of the cake, leveling it with a spatula on top and sides. Allow the coating to solidify in the refrigerator.
That's all! The Moscow cake nut recipe from us is for you: cook with pleasure!