Cake "Smuglyanka": composition and recipe with photo

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

The "Smuglyanka" cake is not known abroad. It's a pity. This is a great dessert. But we were more fortunate, and we have the opportunity to enjoy the delicate Smuglyanka cake. Most often, the aforementioned pastries are in the form of a roll. A sweet cream soufflé is hidden inside. Outside, confirming the name, the dessert is decorated with chocolate chips. The recipe for the Smuglyanka cake, the photo of which is presented in the article, will come in handy if you need to win the hearts of your household or bake it to meet old friends.

Favorite classic

To bake a product according to all the canons, you must strictly follow the sequence of actions.

Smuglyanka cake should contain the following ingredients:

1. Chicken eggs - 3 pieces. It is desirable that they are not too large.
2. Sugar - 100 grams.
3. Starch - 25 grams. The recipe uses regular potato.
4. Baking powder for dough - 1 teaspoonspoon without top.
5. Ice water (without exaggeration) - 3 tablespoons.
6. Cream (10% or 20%) - 200 milliliters.
7. Condensed milk - 2/3 cup.
8. Also for the Smuglyanka cake, you need to prepare 1/2 cup of regular cold milk.
9. Gelatin - 10 grams.
10. Creamy (sweet) cheese - 120 grams. Use mascarpone or whatever.
11. Milk chocolate - to decorate the dessert.

How to make a Smuglyanka cake

And now the main thing is to repeat the described actions correctly. Then you will definitely be able to bake this incredibly delicate dessert. We read and do what is described in the cooking method.

Dough

The most prosperous basis for this pastry is a dough that looks like a liquid sour cream product. All dishes must be perfectly dry and clean. Step kneading:

1. Crack the eggs. Separate the yolks from the whites. It is convenient to do this using a special device, but with sufficient skill, the procedure is excellent for any housewife. The main trick is to prevent any microparticles from getting into the protein from the yolk. Divide the ingredients of the eggs into different bowls.
2. We need squirrels now. Beat them quite a bit and pour sugar. Beat a little more and pour in ice water. But now we speed up the mixer and work until we see that the products have been turned into a shiny white foam.
3. Take a bowl of yolks, beat them lightly to break the shape and mix. Add the yolk mixture to the whites. Mix very gentlyspatula or spoon.
4. Combine starch, baking powder and flour. Sift the resulting composition directly to the egg sweet mass in a deep bowl. We turn products into a homogeneous mass. Just the one we need.

Baking cake

Perhaps this is not the easiest point for implementing the Smuglyanka cake recipe into reality. However, there is nothing terrible in this paragraph. It is worth doing it once, and the next time you need to bake a delicate homemade cake, you will be able to create it many times faster and more masterfully.

And now we need to use a low baking sheet for baking the cake. We cover it with special paper intended for baking. In fact, this is an ordinary parchment-tracing paper. The edges of the paper should be larger than the edges of the baking sheet. For them we will take our cake in the future. For safety net, it is better to grease the parchment with a small amount of non-aromatic vegetable oil.

Pour the batter onto the surface of the paper and level it (wait for it to spread over the sheet).

Heat the oven to 200 degrees. Having placed a baking sheet with dough inside, we wait 8-10 minutes. In order not to be mistaken with the moment when it is necessary to take out the base for the cake, we look at its surface. The golden color of the cake is a sign that it can be taken out. Check with a toothpick for doneness. Overcooking the base is highly undesirable, it must be flexible.

Take out the cake and form pastries

And now we need a completely clean kitchen towel fromfabrics. With it, we will make a roll from the resulting cake.

Step by step guide:

1. Step one. Moisten the towel slightly with clean cold water.
2. Step two. After removing the base for the cake (on a baking sheet), turn it upside down. Thus, the parchment will be on the surface of the cake. We also moisten the paper with a little water, from these actions it will easily move away from the bottom of the workpiece.
3. Step three. Remove it by pulling on the free edges.
4. Step four. We roll the towel under the blank and the released dough together, getting a rather dense roll.
5. Step five. Set the resulting structure aside. While it's all cooling down, it's time to work on the cream.

Cream for "Darkie"

The highlight of this dessert is its filling.

Pour the gelatin into a deep cup. Fill it with milk at room temperature. We expect 15-25 minutes. After this time, the gelatin will swell. Once this has happened, proceed to further steps to create a cream.

Pour the condensed milk and the whole norm of cream into the pan. Mix the components until a homogeneous composition. We put the dishes with dairy ingredients on the stove. At a moderate temperature, we expect the beginning of boiling. Cook the future cream for at least a minute. Constantly mix the composition. You can add your favorite jam or a spoonful of cocoa - if desired.

After the specified time, remove the dishes from the stove. Add milk with swollen gelatin. Mix quickly, and do this until all the gelling product iswill disperse in the milk composition. Completely dissolved gelatin is a sign that you can set aside the mixture until it reaches room temperature.

Put the cream cheese into the cooled composition. Beat the cream for at least three to four minutes using a mixer. If you selflessly want to add lightness to the cream with a whisk, then you will have to beat a little longer. Place the finished cream in the cold for half an hour.

Shaping the product

It's time to start actually assembling the cake. Biscuit wrapped in a damp towel, carefully unfold and release.

Spread the inner side generously with a thick layer of cream. Before applying this cream to the biscuit, you should mix it thoroughly again.

Now we make the roll again. Refrigerate for thirty minutes. So that the cream placed inside the product is well frozen.

Coat the surface of the roll cake with the remaining custard. Grind the chocolate on a fine grater. Sprinkle the resulting crumb generously on top and sides of the cake.

As a result, it will turn out, as in the photo, the Smuglyanka cake. Optionally, you can decorate it with nuts, cream pattern, fruits. Some housewives sprinkle the finished product with chocolate icing. In general, homemade dessert is decorated the way you like it.