2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Marika cake is one of the masterpieces of Soviet confectioners. It was prepared in the most prestigious confectionery shop of the Prague restaurant, and at first it was possible to buy it only in the culinary of that same restaurant, while standing in a rather long line. Along with the most famous cakes, this confection sold quickly and never stale on the shelves. Most likely, the cake is no longer baked, it was replaced by more famous confectionery. The cake itself consists of several parts, such as chocolate biscuit, roll and cream. The roll is made from an ordinary biscuit, and the outer cakes are made from chocolate, which after assembling the cake gives an indescribable taste. Usually externally, the "Marika" cake, the photo of which is in the article, looks very appetizing.
Chocolate Biscuit
Making the “Marika” cake, a recipe with a photo of which many hostesses carefully store in cookbooks, may seem rather difficult and long, especially for a beginner who is not used to it. Many cakes and other confectionery goodies are prepared either from blanks, or you need to spend several hours of your own time on them, sometimesa few days. To make chocolate cakes, you will need the following ingredients:
- Eggs - 8 pcs
- Sugar (small) - 170 grams.
- Flour - 200 grams.
- Cocoa - 3 tbsp. spoons.
- Vinegar essence - 7 drops.
- Starch - 3 tbsp. spoons.
- Rum or brandy - 50 grams.
To prepare the chocolate sponge cake according to the recipe for the Marika cake, you need to beat the eggs with the essence and sugar until a fluffy light mass. Mix flour and cocoa with starch and make sure that there are no lumps, mix the mixture with eggs, gently mixing in circular motions from top to bottom, making sure that the egg mass does not lose much volume.
You need to bake a biscuit in a form covered with parchment paper along the bottom, so it does not burn. The dough must be baked at a temperature of 200 degrees for 5 minutes, after which the temperature must be reduced to 180 and left to reach readiness for another 20 minutes. The finished biscuit needs to be cooled and divided into two cakes, soaked in alcohol.
Preparation of biscuit roll
The roll itself will be a kind of filling for the cake and will add zest to the usual chocolate cake recipe. For the roll you will need some products:
- Vinegar essence - 4 drops.
- Jam or jam.
- Vanillin.
- Eggs - 4 pcs
- Flour - 100 grams.
- Starch - 1.5 tbsp. spoons.
- Small sugar - 100 grams.
The whole process of preparing the dough for the roll will be exactly the same as forchocolate biscuit. Unlike cakes, this type of dough is laid out not in a form, but on a baking sheet, leveled and baked for 5 minutes at 200 degrees. Due to the thin layer, the dough is baked quickly and dries just as quickly, so you should not overdo it. A ready-made simple biscuit for a roll needs to be cooled, trim the edges with a knife and carefully coat with jam. To assemble the cake, you need to cut the biscuit into strips 3 cm thick, roll them up and put them in place of the middle cake during assembly.
Cream
Initially, the cream itself looks like a simple butter cream, cognac and cocoa add piquancy to it. If there is a desire to experiment, then you can try replacing cocoa and part of the condensed milk with melted dark chocolate, so the taste of the cream will be more tender. If you do not do this, but simply add chocolate, the cream will become too liquid.
Cake assembly
The very first cake is smeared with cream, a roll is laid on top, the edges of which must completely coincide with the edges of the cake. Biscuit roll is also smeared with cream, after which it is covered with the last cake. The whole cake needs to be smeared with cream again, after which you can proceed to the decoration.
Cake decoration
In secular times, the Marika cake was sprinkled with chocolate chips mixed with biscuit and chocolate cream braids. But the taste does not change from decoration and you can try absolutely any options, for example, cherry, which is traditionally considered the best berry.companion for chocolate. In order for the cake to reach the desired condition, it is worth putting it in the refrigerator for several hours. The best time to infuse the cake is at night.
This product will decorate the festive table, will be loved by guests and will be a great birthday present for a loved one, such as mom or grandmother. The cake is prepared quickly enough and can be prepared for future friendly tea gatherings. Or to the children's sweet table, which is regularly held in Russian schools, the children will like the taste of the cake, and if you cook it the day before the tea party, then it will have time to soak well.
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