Cake Paul Robson

To prepare this chocolate cake, we will need the following ingredients: wheat flour, sugar and sugar powder, sour cream, peeled walnuts, butter (melt and cool in advance), chicken eggs, ugly cocoa powder and food soda.

Immediately turn on the oven at 180 degrees. I have an ordinary gas stove, heating the lower. All products for the chocolate biscuit should be at room temperature, so take them out of the refrigerator in a couple of hours. We sift 300 grams of wheat flour in a separate bowl, add 2 tablespoons (with a slide) of high -quality cocoa powder and 1 teaspoon (without a slide) of baking soda.

Mix everything thoroughly so that dry ingredients evenly disperse along the mixture, and sift through a small sieve.

In another larger dishes, we break a pair of chicken eggs, add 200 grams of sugar.

Beat everything with a mixer at a high speed of about 5-7 minutes until the sugar crystals are completely dissolved. Eggs with sugar should be greatly increased in volume, and the mass itself becomes airy and fluffy. On the surface of well-beaten eggs, there is always a relief that does not spread for 5-6 seconds. The splendor of the future biscuit depends on the quality of whipping. Add 80 grams of melted and cooled butter to whipped eggs to beaten eggs, and then beat for another 20 seconds at low speed.

At the next stage, add 250 milliliters of kefir (any fat content), all actively mix or beat with a mixer literally a few seconds.

At the end, we pour the flour mixture, which is simply manually interfered with a whisk or spatula. As an option, you can completely mix everything with a mixer at the lowest speed.

As soon as there are no dry lumps of flour with cocoa, we stop mixing. According to the density, the dough for chocolate biscuit on kefir turns out like a dough for oalads — it is not very thick, but not liquid.

I use a detachable baking dish with a diameter of 20 centimeters (+_1-2 centimeters do not play a role), it is not necessary to lubricate it with oil, but this is out of desperation. Metal shapes, as a rule, I lay it with parchment paper. To do this, the inner surface is lubricated with a thin layer of refined vegetable oil — it helps the paper stick and hold well. A circle of paper is placed on the bottom, the diameter of which is measured in advance. Well, the walls are just a cut (above the sides of a couple of centimeters) of baking paper, which is folded and inserted into the shape. We press the paper to the walls — thanks to the clock, they stick and do not deform. We shift the chocolate biscuit dough into the shape, level it with a spoon or spatula and put it in the preheated oven to the average level. Let me remind you that I have a gas plate and heats only from below.

We bake the biscuit at 180 degrees about 1 hour (time depends on the characteristics of each oven). We check the finished baking on a dry beam — pierce a wooden skewer or a toothpick in the highest place and, if it comes out dry, the biscuit is ready.

Remove the walls of the mold and paper walls. The chocolate biscuit itself is completely cooled — it is best to do it on the grill (then it does not dive your bottom).

When the chocolate biscuit on kefir completely cools, it will need to be cut into 4 cakes. To do this, gently cut off a convex hat with a knife -tip — it will go to cook crumbs. The biscuit itself is cut into 3 identical cakes. I do this like this: at first I make shallow cuts with a knife-knife around the circle, after which I cut the biscuit using a conventional thread. Since the cream for the Paul Robson cake will be sour cream, the cakes are not necessary additionally.

The upper cake needs to be turned into a baby, which will subsequently serve as a decoration of the cake. It is most convenient to grind a biscuit in a kitchen combine with a metal knife. We break the biscuit with medium -sized pieces and put in the bowl.

In literally half a minute, it will turn into a delicate and juicy chocolate crumb — sprinkling for the cake Paul Robson is ready.

Before you make a sour cream, you need to prepare walnuts. We sort them out, throw them away. By the way, I really advise you to always try nuts, when you buy them — runaway not just tasteless, but dangerous to health. In addition, carefully study them for the presence of fragments of the shell — literally a small piece can seriously damage the tooth. Fry 100 grams of high -quality walnuts in a dry pan or in the oven to a light blush, a pleasant aroma and crystal.

From fried walnuts, the skin easily leaves, so if you wish, you can easily remove it. The nuts themselves are chopped with a knife into a large baby.

In a tank for whipping we put 600 grams of fat sour cream — it should be cold. Add 80 grams of powdered sugar (if desired, you can use more or less). I recommend using the powder, since even with prolonged whipping in cold sour cream, not all sugar crystals can dissolve. A few more words about the sour cream itself: for the Paul Robson cake and like it, always choose an exclusively fat product. I read on many culinary sites that, they say, lovers of all kinds of diets can easily use at least 10% sour cream if they are afraid of extra calories. No, wrong! The low -fat sour cream will never be in life, but will remain a liquid kefir (the sugar will make it even a slurry). Either the matter is fat — it whips into the air, light and relatively (not so much as to plant it with a confectionery bag) a stable cream.

Beat sour cream with sugar powder at the highest speed of about 10-12 minutes, until it increases in volume. Another guideline of readiness of sour cream: it will have a relief, that is, clear and rather stable stains that do not swim will remain from the corolla.

Add crushed walnuts to the finished sour cream.

Gently interfere with a spatula or spoon — the sour cream -naughty cream is ready.

We start assembling a chocolate cake. On a flat plate or dish we put the lower cake.

Grandly lubricate it with sour cream with sour cream. In general, it is important to calculate the amount of cream so that 3 cakes are enough on a layer, on the sides and top of the cake (there should be a lot of cream on top).

We collect a cake (3 chocolate cakes and 2 layers of sour cream).

We generously coat the sides of the cake with cream and cover the top. What can remain on a plate, transfer to the top of the cake.

It remains to cover everything with chocolate chips, which we made in advance in the combine. We put the finished cake in the refrigerator and let it brew, to help, although within 1-1.5 hours. Do not forget that they do not store sour cakes for a long time — it is better no more than a day, a half -outlet, since whipped sour cream quickly spoils.

Here is such a delicate, juicy and very tasty home cake on this simple recipe. Anechka, thank you so much for this magical order — I hope that it was precisely such a recipe for cufis. Friends, cook for health and pleasant to you appetite!