Fast and tasty Ai-Petri cake at home

In the process of choosing a dessert, the hostesses pay attention to several points that relate to cooking time, components and taste. The Ai-Petri cake is the ideal option, as it is one of the easiest to prepare. Even a housewife who can’t cook at all can recreate the recipe.

Features of Ai-Petri Cake as a Dessert

The hostess can satisfy the tastes of even the most picky guest with a delicious dessert. But to prepare a sweet masterpiece, you usually need a lot of time, products and certain culinary skills. There are simpler options. The Ai-Petri cake belongs to them.

Features of the cake, in comparison with similar recipes:

• It requires the simplest set of products that are affordable.
• In the process of forming a cake, accurate spreading of the cakes is not required.
• It is very simple to prepare a dessert, so a culinary specialist of any level can recreate it.
• The palatability of the cake remains at a high level.

Using the recipe for Ai-Petri cake with a photo, you will prepare a decent dessert, and without much effort. After all, everything is elementary, simple and fast.

Essential ingredients for biscuit, cream and glaze

The basis of the dessert is a biscuit, which is easy to prepare from the following products:

• 250 g of flour and as much sugar.
• A tablespoon of baking powder for dough.
• 5-6 eggs.
• 1/3 cup cocoa powder.
• A bit of salt.

An ideal option would be a cream of sour cream:

• 1 glass of powdered sugar, water and nuts.
• 800 g of fat sour cream.
• 50 grams of sugar.

Chocolate icing for Ai-Petri cake can be prepared from the following components:

• Dark chocolate.
• Butter.

Additionally, you need fresh or frozen cherries. You can change the classic combination of sour cream, chocolate glaze and berries using any other fruit. An interesting option would be banana, orange, apricot. It is advisable to use a fruit component with a soft texture.

The principle of biscuit for the original dessert

The main secret of Ai-Petri cake according to the recipe presented in this article is a good biscuit: lush, airy. To make it just like this, follow a few simple steps:

1. Separate the whites from the yolks, whisk them in a foam, to which sugar is then added gradually.
2. Without stopping the operation of the mixer, enter the egg yolks, flour, cocoa, salt, baking powder.
3. Beat the mass until all lumps are completely dissolved. Leave the mixture to rest for a few minutes.
4. Divide the batch into two parts and bake the cakes for ¾ hour at a temperature of 180 degrees. It is advisable to use a round shape.

Preparation of cream and glaze in 10 minutes

Cream from sour cream for Ai-Petri cake can be prepared in accordance with the following recipe:

1. Sour cream in a bowl for a mixer and add sugar here. You can add a little vanillin for a light smell.
2. Stir the food with a spoon, and then proceed to actively whisk. It usually takes 15-20 minutes.
3. The mass should be as lush and uniform as possible. Sugar should not crunch on the teeth.

Cooking the icing is very simple. It is important to keep the proportion of butter and chocolate. Typically, about 20 grams of butter is used for every 50 grams of cocoa powder product. Cooking principle:

1. Melt the chocolate in a metal bowl that is set in a steam bath.
2. Add butter to the liquid mass and mix the ingredients well.
3. If desired, you can add a little sugar, zest or cinnamon.
4. Boil the icing without bringing the mass to a boil. Sometimes milk chocolate is used instead of black. In this case, butter may not be added at all or used in small quantities.

The principle of decorating and laying the cake

Take a look at the photo, the Ai-Petri cake looks very peculiar and is very different from the standard form of such desserts. The formation of the cake takes place in several stages:

1. It is necessary to cut one of the biscuit cakes along. It is better to use a thread for this and carry out the procedure at a time when the dough has cooled well, but has not begun to dry.
2. Cut the second cake and the upper part of the first into small squares. Each side should be approximately 1-1.5 centimeters.
3. Lubricate the cut cake with plenty of sour cream. Previously, you can soak the biscuit with sugar syrup.
4. Top with prepared cherry or any fruit to taste, sprinkle with chopped nuts and a minimum amount of sugar.
5. Sliced ​​squares biscuit must be thoroughly mixed with cream. Put on top of the fruit-nut layer. Laying is in the form of a mountain.
6. From above, pour everything with white cream of sour cream and pour randomly with chocolate icing.

With the help of glaze, you can create patterns that look very good on a white cream. With the help of a pastry bag with a thin nozzle, chocolate "slurry" can be distributed in the form of cobwebs, splashes, gratings, rays, curls.