Signature cake "Moscow": recipe. "Moscow" - cake with nuts and condensed milk

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Moscow has 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 key points of the world (cities and countries) have their own "signature" dessert, a kind of face in the confectionery world. Judge for yourself: New York and cheesecake, Paris and millefeuille, and even Tula with gingerbread! And Moscow has nothing…

In connection with this, a public competition was held, where 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 implement the recipe for the "Moscow" cake at home. Of course, some cakes have distinguished themselves with products that are unlikely to 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 run your competition by preparing and tasting samples.

Contender 1. Exotic

Yes,specifically. Yes, you have to look for the ingredients. But it's worth it - the balanced, expressive taste of the finished cake will delight all lovers of unusual sweets. The recipe is for a cake with a diameter of 21 cm and a weight of 1.2 kg.

Biscuit:

• egg whites - 50g;
• sugar - 165 g;
• almond crumble - 10g;
• coconut shavings - 35 g;
• flour - 10g

Jelly:

• mashed raspberries - 160 g;
• sugar - 20 g;
• gelatin sheets - 10g

Exotic Mousse:

• exotic fruit puree (mango, pineapple, passion fruit) - 400 g;
• gelatin sheets - 10 g;
• cream with a fat content of at least 33% - 150 g;
• egg whites - 45g;
• sugar - 45g;
• water - 20 g.

Cooking

First of all, take care of the biscuit.

• Preheat oven to 160 oC.
• Line a baking sheet with baking paper.
• Beat egg whites with sugar until stiff peaks.
• Mix flour, almonds and coconut flakes, sift into beaten egg whites and fold in gently.
• Spread the biscuit mass evenly on the baking sheet, forming a circle with a diameter of 21 cm.
• Bake until tender, about 12 minutes.
• Chill completely.

In the meantime, the biscuit is baking, let's take care of other ingredients.

• For the berry jelly, soak the gelatine in cold water for 5 minutes.
• Mix raspberries with sugar, heat over low heat without boiling. Once the sugar is completely dissolved, add the soaked gelatin. Blend again until smooth.
• Pour the mixture into an 18 cm mold and place in the freezer until the jelly is completely set.

Now let's make the mousse!

• Mix sugar with water, bring to a temperature of 120 oC.
• In a separate bowl, beat egg white.
• Continuing to beat, pour in the boiling syrup. The meringue should be fluffy and firm.
• Soak gelatin in cold water for 5 minutes.
• Preheat exotic fruit puree to 70 oC. Don't let it boil!
• Add gelatin to puree and mix thoroughly until smooth. Let cool.
• Whip cream until soft peaks.
• Introduce the cream into the cooled puree first, carefully kneading with a spatula from the bottom up, then add the whipped proteins. Get even again.

Let's start assembling the cake.

• Pour the biscuit into a 21 cm diameter mold, place the frozen raspberry puree in the center. Top with exotic mousse, smooth.
• Refrigerate the cake for 3 hours, then take it out of the mold and serve.

Contender 2 Almond and Raspberry

This potential "Moscow" cake (recipe with photo below) didn't win, but we highly recommend making it, as the combination of raspberries and almonds turned out to be extremely successful. The recipe is for a cake with a diameter of 21 cm and a weight of 1.4 kg.

Biscuit:

• egg whites - 275g;
• sugar - 195g;
• almond flour - 195g;
• wheat flour - 40g

Cream:

• milk - 90g;
• egg yolks - 75g;
• sugar I - 105 g;
• butter (82.5%) - 40g;
• vanilla sugar - pinch;
• egg whites - 50g;
• sugar II - 105 g;
• water - 135 g.

Jelly:

• raspberries - 175g;
• raspberry puree - 85 g;
• sugar - 35 g;
• gelatin sheets - 10g

Berry Cover:

• raspberry puree - 100 g;
• sugar - 15g;
• gelatin sheets - 5g

Cooking

Despite its outstanding taste, this dessert was not selected as a winner. Cake "Moscow" (the recipe is given step by step below) should consist of the maximum available products, and almond flour can not be found in every store.

Take care of the biscuit.

• Preheat oven to 180 oC and line baking sheets with baking paper.
• Beat egg whites with sugar until stiff peaks.
• Mix almond and wheat flour, carefully add to egg whites, mixing with a spatula from bottom to top until smooth. You should get 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 capacity of the oven does not allow baking so many biscuits at the same time, divide the products into dough in half and cooknew portion. Thanks to this measure, the protein will not fall off, and the biscuits will turn out fluffy.
• Place the baking sheets with the blanks in the oven and bake for 20 minutes until golden brown.
• Cool the finished cakes completely and remove them from the baking paper.

While the almond cakes are cooling, get busy with jelly

• Soak the gelatin in plenty of cold water and leave for 5 minutes.
• Mix raspberries and puree in a saucepan, add sugar and bring to a temperature of 85 oC over low heat. Stir in the process - the sugar should completely dissolve.
• Add gelatin to the berry mass, stir thoroughly until completely dissolved. Place the jelly mass in the refrigerator for 3 hours.

Now get the cream on.

• Pour milk into a saucepan, add vanilla sugar to it and bring everything to a boil over low heat.
• Separately mix egg yolks with sugar I until smooth. Without stopping stirring, pour the yolks with boiling milk, mix thoroughly until smooth, pour the mass back into the saucepan and put it on the fire again. Heat to 80 oC, remove from heat and let cool.
• Mix water and sugar II in a saucepan, put on fire and bring to a temperature of 120 oC. Whilst the syrup is cooking, beat the egg whites to soft peaks.
• Continuing to beat the whites, add boiling syrup to them. The mass will increase by 3 times. Whisk until completely cooled.
• Beat the butter in a separate bowl until fluffy. Gradually add the custard, each time achieving uniformity. At the endcarefully fold in the custard egg whites, mixing from bottom to top.

Finally, final assembly.

• Spread cream and chilled raspberry jelly into different piping bags.
• Put the first cake in a 21 cm diameter mold.
• Squeeze cream and jelly on it in circles in turn, alternating them until you fill the entire space.
• Press the jelly cream with the second cake.
• Reload the cream and jelly.
• Press with the third cake.
• The cream and jelly stage again.
• Press the fourth cake.
• Place the mold with the cake in the freezer for half an hour.

Now the cake needs to be decorated.

• For filling, soak the gelatin in plenty of water.
• Mix raspberry puree with sugar, put on a small fire and bring to a temperature of 85 oC. Stir in the process - the sugar should completely dissolve.
• Add gelatin to the berry mass, stir thoroughly until completely dissolved. Cool the jelly to 35 oC, pour it over the surface of the cake and place it back in the freezer until it hardens.
• Remove the finished cake from the mold, if desired, the sides can be decorated with almonds.

Challenger No. 3. Pistachios and cherries

It was a rather risky potential "Moscow" cake. The recipe, composition, availability of products and cooking technology - all this is more characteristic of the French than the Russian confectionery school. Judge for yourself: can you find pistachio paste in every store?But the cake is delicious! Products are given for a cake with a diameter of 21 cm and a weight of 1.2 kg.

Biscuit:

• egg whites - 90g;
• sugar - 115g;
• almond flour - 35g;
• wheat flour - 55g;
• pitted cherries - 65 gm.

Berry Sauce:

• corn starch - 10g;
• gelatin sheets - 5g;
• sugar I - 20g;
• sugar II - 20g;
• pitted cherries - 220g

Pistachio mousse:

• milk - 80g;
• sugar - 10 g;
• white chocolate - 160g;
• egg yolks - 30g;
• gelatin sheets - 3g;
• pistachio paste - 20 g;
• cream with a fat content of at least 33%, whipped to soft peaks - 345 g;
• green food coloring - 1 drop.

Biscuit Crumb:

• butter (82.5%) - 30g;
• wheat flour - 30g;
• sugar - 30g;
• pistachio paste - 5g;
• cocoa butter - 15g;
• green food coloring - 1 drop.

Cooking step by step

For the biscuit, preheat the oven to 165 oC. Line a baking sheet with baking paper.

• Beat egg whites with sugar until stiff peaks.
• Mix wheat flour with almond flour and sift everything into proteins. Gently mix from bottom to top until smooth.
• Spread the biscuit mass on a baking sheet in the form of a circle with a diameter of 21 cm, spread the cherry evenly on top.
• Bake for 20 minutes untilhomogeneity. Cool completely.

We need sauce.

• Soak the gelatine in plenty of water.
• In a saucepan, mix the cherries with sugar I and heat it until the juice stands out and the sugar is completely dissolved.
• Strain the cherries from the juice, add starch and sugar II to the last, mix thoroughly.
• Put the saucepan with the starch-cherry mixture on the fire and bring to a boil, stirring constantly.
• Remove from heat, add soaked gelatin, stir until smooth. Add the cherries to the sauce and let the mixture cool completely.

Let's prepare the decor in advance.

• For crumbs, grind all the products until smooth - you should get an oily crumb.
• Preheat oven to 170 oC, line a baking sheet with baking paper, spread crumbs evenly and bake for 10 minutes, stirring occasionally.
• Chill completely.

Go to the mousse.

• Soak the gelatine in cold water.
• Melt the white chocolate in a bain-marie.
• Pour the milk into a saucepan and bring to a boil over low heat.
• Separately mix the yolks with sugar until smooth. Without stopping stirring, pour the yolks with boiling milk, mix thoroughly until smooth, pour the mass back into the saucepan and put it on the fire again. Heat to 80 oC, remove from heat, add soaked gelatin, pistachio paste, coloring and melted white chocolate. Gently mix everything until smooth. Cool and top with whipped cream.

Collecting!

• Pour the cherry sponge cake into a 21 cm diameter mold, spread the sauce on top.
• Pour the mousse mixture on top of the sauce, smooth evenly.
• Evenly sprinkle the surface of the mousse with crumbs. Refrigerate the cake for 3-4 hours, then take it out of the mold and serve.

Challenger 4 Chocolate and Strawberry

The combination of chocolate and strawberries is an immortal classic, even Moscow admits it. The cake, the recipe of which we will give below, did not become a winner, but it is very good. The recipe is based on a product with a diameter of 21 cm and a weight of 1.1 kg.

Biscuit:

• eggs without shell - 145g;
• cocoa powder - 15g;
• sugar - 90 g;
• wheat flour - 75g

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;
• gelatin sheet - 5 g.

Glaze:

• bitter chocolate - 150 g;
• cake coating gel - 100g

And now the actual recipe! Moscow did not choose this cake, but it is worth a try.

Cooking process

Preheat oven to 180 oC and line baking sheets with baking paper.

• Beat eggs with sugar until fluffy.
• Mix cocoa with flour, sift over the eggs and gently fold in with a spatula from the bottom up so that the mass does not settle.
• Put the biscuit mass onbaking paper in the form of 3 identical circles with a diameter of 21 cm. If the capacity of the oven does not allow baking such a number of cakes at the same time, then divide the products into dough in half and prepare a new portion for each stage of baking.
• Bake the cakes for 10-12 minutes until done. Cool completely.

While the cakes are sitting in the oven, let's start preparing the cream.

• Soak the gelatine 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 oC. Brew the yolks with them, whisking the mass thoroughly for uniformity. Add gelatin and stir again.
• Combine melted chocolate and egg-cream mixture until smooth.
• Separately beat the remaining cream until firm peaks, add it to the chocolate mass.

Collecting?

• Cut strawberries.
• Lay out one cake, grease it with a third of the cream and put half of the strawberries. Press down with the second cake.
• Re-grease a third of the cream and spread the rest of the strawberries. Press down with the third cake and brush all over with the remaining cream.
• Refrigerate for 1.5 hours.

For icing, melt dark chocolate in a water bath, mix until smooth with gel and evenly cover the surface of the cake with it (top and sides). Let the coating harden in the refrigerator - and you can help yourself.

Contender 5 and Winner! Speci alty cake "Moscow": recipe with nuts and condensed milk

Here he is! Really,The creators of the cake did their best to provide the audience with a delicious cake that can be easily prepared in the home kitchen. Products are given for dessert with a diameter of 21 cm and a weight of 1.4 kg.

Korzhi:

• egg whites - 135g;
• sugar - 155g;
• hazelnut crumble - 200g

Cream:

• butter (82.5%) - 190 g;
• boiled condensed milk - 375g;
• grated hazelnuts - 155 g;
• cognac - 30 g.

Glaze:

• white chocolate - 75g;
• red food coloring - 2 g;
• Cake Coating Gel - 50g

If you wish, you can replace the icing with the one you like best, but we recommend trying the original option 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 the cakes, preheat the oven to 150 oC and line baking sheets with baking paper.

• Beat egg whites with sugar until stiff peaks, carefully add chopped nuts, kneading the mass from the bottom up.
• Put the dough on baking paper in the form of 4 identical circles with a diameter of 21 cm. If the capacity of the oven does not allow baking so many cakes at the same time, then divide the products into dough in half and prepare a new portion for each stage of baking. Thanks to this measure, the protein will not fall off, and the cakes on the "Moscow" cake (recipe with photo attached) will turn out lush.
• Place the blanks in the oven and bake for 5 minutes, then reduce the heat to 110 oC and dry the cakes for 2 hours.
• Ready-made cakes completely cool.

The cream is very easy to prepare.

• Beat butter until fluffy.
• With the mixer running, gradually add boiled condensed milk. The mass should be homogeneous, strong and lush, with a thick caramel flavor.
• Add grated hazelnuts and cognac to the cream, stir until smooth.

And now we collect!

• Spread the first cake evenly with a quarter of the cream. Press down with the second cake.
• Re-grease with a quarter of the cream. Press down with third cake.
• Place a quarter of the cream on top and top with the remaining cake.
• Spread the rest of the cream on top of the cake and on the sides of the mold.
• Place in refrigerator for 1.5 hours.

Finishing touches

To prepare the glaze, melt white chocolate in a water bath, add coloring and gel, stir until smooth. Pour the frosting over the top of the cake, smoothing the top and sides with a spatula. Let the coating harden in the refrigerator.

That's it! Recipe for nut cake "Moscow" from us for you: cook with pleasure!