Cake "Bump": recipe with photo

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

There is a New Year's tradition, according to which, in order to call for abundance in the house, the housewives try to prepare a rich treat for the festive table. The menu of a solemn feast is usually thought out in advance; guests are served dishes that are not only unusually tasty, but also originally designed. Special importance is attached to dessert, which, according to custom, ends the holiday.

The "Bump" cake can become a worthy decoration of the New Year's feast. A large number of delicacy recipes are known, which provide for the use of a wide variety of biscuits and creams. Traditionally, such a cake is made in the form of a cone or decorated with cones and Christmas trees made from mastic. In our article, you can choose the recipe for the "Bump" cake with a photo to your liking. The dessert is very easy to prepare.

Cake "Bump" on sour cream: ingredients

To prepare a dessert for 12 people you will need:

• eggs - 4-5 pcs;
• sugar - twocups (of which ¾ will be used for making cakes (“scales”), ¾ are used for cream, two tablespoons will be needed for glaze);
• soda - 1 tsp;
• vinegar or vinegar essence (to extinguish soda);
• flour - two glasses;
• sour cream - 700 grams (600 grams for cream and approximately two tablespoons for glaze);
• cocoa - two tablespoons.

Cooking a cake "Bump" on sour cream: a recipe with a photo

The cooking process will take about 1 hour. They act like this:

1. First prepare the dough: beat eggs with sugar, add slaked soda. Then two cups of flour are poured there. The dough with its consistency should resemble honey or condensed milk. If it seems too liquid, you can add a little more flour (about 1-2 tbsp.)
2. Then they begin to bake “scales” (biscuit cakes) for “bumps. At regular intervals, on a baking sheet covered with parchment paper, spread the dough with a teaspoon. "Scales" are baked at a temperature of 180 degrees for 10 minutes. You should get small soft biscuit cakes (cookies). Housewives recommend not to overexpose them in the oven.
3. Then prepare the cream: 600 grams of sour cream (15%) are beaten with sugar (3/4 cup) using a mixer (the sugar should completely dissolve).
4. Next, a cake is formed: each cookie is dipped in cream and, after holding for about 5 seconds, put on a plate. Shaking off excess sour cream should not be - the more it remains on each "flake", the better. Thusit is necessary to dip in the cream and put all the cookies on a plate. When creating the first layer, the “flakes” are laid out as close as possible to each other, with the help of the following layers, the contours of the “bumps” are formed - spread the biscuit cookies in a slide and pour cream on top.
5. Then you need to prepare the glaze: with constant stirring, bring to a boil a mixture of two tablespoons of cocoa, two tablespoons of sugar and two tablespoons of sour cream. Cool the finished glaze so that it thickens slightly.

The surface of the "Bump" cake is sprinkled with icing, after which it is sent to the refrigerator for about 4-5 hours or overnight.

Another recipe (with sour cream and condensed milk)

Ingredients for making biscuit:

• four eggs;
• two cups of sugar;
• one glass of yogurt;
• two cups of flour;
• one teaspoon baking soda;
• half a teaspoon of s alt.

Cream in accordance with this recipe for the "Bump" cake is prepared from:

• eight tablespoons of sugar;
• one glass of sour cream;
• two tablespoons of cocoa powder.

For the manufacture of "flakes" you will need:

• three tablespoons of cocoa powder;
• half can of condensed milk;
• 150 grams of butter;
• 400 grams of shortbread cookies;
• three teaspoons of cognac.

Decoration for the "Bump" cake is made from:

• powdered sugar (1 g);
• food coloring (2 tsp).

Energy and nutritional value

Calorie content of 100 grams of composition - 381 kcal. Protein content: 6 grams, fat: 13 grams, carbohydrates: 48 grams.

How to make biscuits?

It will take two hours to make the "Bump" cake. Biscuits are prepared as follows: eggs are beaten with sugar, kefir is added and mixed. Then add flour (sifted), s alt and soda. Knead until the mass becomes homogeneous. After that, the form is greased with oil, the dough is poured, put in the oven, heated to 180 degrees. The biscuit is baked for half an hour. Then leave it to cool.

Preparing cream

Whip sour cream, gradually adding sugar. It would be more correct to call this treat - the "Cone and Christmas Tree" cake, since it is a "cone" lying on fluffy "spruce branches". A little cream (about 1-2 tablespoons) is left for decoration - improvised spruce branches tinted with green dye. Cocoa is added to the rest and mixed until the mass is homogeneous.

Create "flakes" and shape the cake

Next, prepare a mass to create scales. Condensed milk is whipped with butter (softened), cognac is added. Then stir in cocoa and biscuits (crushed).

The mass is well kneaded and put in the refrigerator. As it cools, it will become firmer and easier to roll out. Next, the biscuit (cooled down) is cut into 3-4 cakes, after which figures are cut out of them, resembling the silhouette of a “bump”. One of the layers must bea little bigger, others a little smaller. Laying the cakes on top of each other, they are rounded up, giving them the shape of a cone. One of the layers can be made from 2 parts so that the entire biscuit is used to the maximum. The rest of the cakes are crushed and mixed with cream - the mixture will be needed to even out the shape of the cone.

Prepare a tray on which spread biscuit cakes smeared with cream. Collect the cake. Three spruce branches are cut out of the remains of the biscuit to decorate the dessert. Then a mass is taken out of the refrigerator for sculpting “scales”. They roll the ball with their hands, then with the help of a rolling pin they roll out a cake with a thickness of 0.3-0.5 cm. Using a special mold, scales are cut out, pry with a knife, and stick on the bump, starting from its sharp end. In the process of sculpting scales in a warm kitchen, the mass can become too sticky, so from time to time the cake needs to be sent to the refrigerator so that it freezes, after which sculpting can be continued.

Fir twigs are cut out of the biscuit and covered with cream with green dye. "Twigs" attach cones to the tail. The finished cake is placed in the refrigerator overnight so that the “flakes” harden slightly. The cone can be sprinkled with powdered milk or powdered sugar.

Tip

Scale mix can be made using the Sweet Potato Cake recipe, but can also be substituted with fondant. If there is no suitable mold for cutting scales, they can be cut in the form of triangles. Green dye can be replaced with pistachios (crushed) orchopped kiwifruit and sprinkle them on sprigs covered with cream. You can also add nuts (chopped) and raisins to the cream.

Another option (with mascarpone and cognac): ingredients

To prepare the dough use:

• four eggs;
• 120 grams of sugar;
• 20 grams of cocoa powder;
• 110 grams of flour;
• one teaspoon of baking powder;
• ground cloves (at the tip of a knife);
• cinnamon;
• ginger;
• nutmeg - to taste.

To create a cream you will need the following products:

• 250 grams of mascarpone (chocolate);
• 100 grams of chocolate;
• two tablespoons of cognac;
• plates for decoration (chocolate).

Technology description

The oven is heated to 180 degrees. A baking sheet is lined with paper, greased with oil.

Sift spices and other dry ingredients into a separate container. Beat the eggs with sugar until the mass becomes fluffy, add the dry mixture to them, mix with a spatula. Pour the dough onto a baking sheet, level it (you can knock the baking sheet on the surface of the table so that the dough spreads more evenly. Bake the biscuit for 12 minutes, until fully cooked. Then transfer it to a wire rack, remove the paper and cool.

Cream is done like this: melt the chocolate. Mascarpone (preferably at room temperature) is lightly beaten with cognac (warmed up), chocolate is added, carefully mixed with a mixer for a smallspeed.

A cone-shaped stencil is cut out of a piece of cardboard. Biscuit (cooled) is cut into three or four rectangles (identical). They are stacked one on top of the other, using a stencil, holding the knife at an angle, cut off the excess biscuit in such a way that a cone shape is obtained. Then the layers are smeared with cream, the remains of which are used to decorate the top of the cake. The surface is decorated with chocolate plates. Before serving, the cake should stand for some time (about two to three hours) in the refrigerator.