Cake "Bush": recipe with photo

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

This article is about a traditional French dessert with a rather complex composition - the Boucher cake. When translated from French, this word means a closed piece of food that must be eaten at a time. And although the dish is not easy, any housewife, armed with a Talmud-recipe and the necessary ingredients, can join the creation of this delicacy.

Thanks to the recipes presented in this article, you can choose the one that seems most convenient for you to cook in your home kitchen. “According to GOST”, the Bush cake is made in accordance with the classic recipe, but the classic is not always the most popular option. That is why, experimenting with fillings and recipes, you can achieve the perfect formula for your own cake.

Classic Boucher Cake Recipe

Such a recipe, perhaps, will be within the power of many housewives.

Dessert Ingredients:

• 500 g flour;
• 7 eggs;
• 400g sugar;
• 150g dark chocolate;
• 100 g milk or cream;
• confiture.

Boucher cake recipe step by step

Separate the proteins from the yolks, then grind with sugar, beat with a mixer until the total mass of the yolks becomes twice as large.

Next, beat the whites. Sift the flour and pour in small portions to the beaten yolks.

Gently stirring the prepared mass, we introduce proteins into it. Then pour the finished dough into a pastry syringe or bag.

Before baking, cover a baking sheet with baking paper, grease it with a little vegetable oil and squeeze out small portions of dough with a syringe.

Turn on the oven at 200 degrees and bake the Boucher cakes for about half an hour.

After cooking, the dessert should be cooled.

Next, put confiture in a saucepan and put on fire. Cook, stirring constantly.

Take hot confiture and grease one half of the Boucher cake with it, then cover it with the second one.

Now let's make the chocolate glaze. To do this, heat milk or cream, melt the chocolate mass in them and mix quickly.

The resulting chocolate icing is used to cover the dessert.

Bushet with condensed milk

This Boucher cake recipe is extremely simple.

You will need the following ingredients for cooking:

• 300 g flour;
• 150g sugar;
• 5 eggs;
• 7 art. l. condensed milk;
• 6 art. l.sour cream.

Cooking

First, separate the whites from the yolks. Whisk cream with sugar until stiff peaks form. Add one yolk at a time, without ceasing to beat.

Then, gradually add flour to the egg mass and mix thoroughly so that no lumps remain.

Then we cover the baking tray with special paper, grease it with oil, spread the dough (with a culinary bag or spoon).

Bake at 200 degrees for about 25 minutes.

While the cakes are baking, beat the sour cream and condensed milk in a blender until smooth.

We cool the finished dessert, grease one half with cream, then cover the other.

In order for the Boucher cakes to be well soaked, you need to put them in the refrigerator for at least one hour.

With nut filling

Due to the inclusion of nuts in the composition of the ingredients, the dessert acquires completely new shades of taste.

For cooking you will need the following products:

• 350 g flour;
• 7 eggs;
• 200 g sugar;
• 300g nuts;
• 250g chocolate;
• marmalade as decoration.

Cooking

First, as always, we separate the whites and yolks.

Beat the yolks with four tablespoons of granulated sugar until a thick mass is obtained.

Beat the whites with the remaining sugar until a dense foam forms.

Mix gently both masses and pour the sifted flour into the resulting composition.

Knead thick dough, make sure not tothere were lumps.

Pour the batter into a pastry bag.

We cover the baking sheet with baking paper and plant the halves of the Boucher cakes.

Put the baking sheet in the oven preheated to 180 degrees and bake the dessert for 25 minutes.

While the halves of the Boucher cake (photo can be seen in the article) are cooling, we are preparing the filling with nuts.

Nuts (any will do) finely chop with a knife and pass through a meat grinder.

Grate chocolate on a fine grater.

Melt the marmalade in a saucepan, grease the halves of the cake inside and out.

Glue the two halves of the cake, sprinkle the top with chocolate and chopped nuts.

You can safely serve!

Home Recipe

This dessert can be called a truly classic Boucher cake.

Ingredients for cooking:

• 300 g flour;
• 12 eggs;
• 400g sugar;
• half tsp citric acid;
• 300ml water;
• 100g condensed milk;
• a pinch of vanilla;
• 350g butter;
• 150g dark chocolate;
• 2 tbsp. l. vegetable oil;
• 3 tsp liquor.

Cooking

Separate the whites from the yolks. Beat sugar with yolks until dense mass, add vanilla.

Add the sifted flour and mix quickly until a uniform mass is obtained.

Beat until a dense foam proteins and add citric acid to them.

Combine both masses, mix everything, knead a homogeneous dough.

Take a cooking syringe and fill it with dough.

Preheat the oven to 180 degrees, cover the baking sheet with baking paper and squeeze out cakes up to 5 centimeters in size.

Bake cake halves for 25 minutes.

Preparing the cream while the cakes are cooling.

Pour water into a ladle, add sugar, bring to a boil, cook the syrup for 5-10 minutes.

Add condensed milk, mix, bring to a boil again.

Put the cream in the fridge and keep it there until it cools down completely.

Cut the butter into small pieces and beat.

Pour the oil into the cream in small portions.

Fill the cooking syringe with oil cream, put on one half of the cakes, cover with the second half.

Put in the refrigerator for thirty minutes.

Melt chocolate with vegetable oil in the microwave.

Apply the resulting mass to the top of the cakes.

Best cake dessert

For the biscuit you will need the following ingredients:

• 200 g flour;
• 8 chicken eggs;
• 200 g sugar;
• a pinch of vanillin;
• a little citric acid.

Cream for cakes:

• 100 ml condensed milk;
• 350g butter;
• 250g sugar;
• 75 ml distilled water.

Glaze and syrup:

• 120g dark chocolate;
• 75 ml distilledwater;
• 150g sugar;
• 25g butter;
• 1 tsp cognac;
• 1 tbsp l. milk.

Cooking

First, separate the yolks from the proteins, send the proteins to the refrigerator.

Leave the yolks in a bowl at room temperature.

After 20 minutes, add sugar and vanilla to the yolks.

Beat the mixture with a mixer for about five minutes, until the mass turns into a light cream.

Sift the flour, preheat the oven to 200 degrees beforehand.

Line a baking sheet or baking dish with parchment paper.

If you are an experienced cook and trust your eye, then you can bake a biscuit by eye. Beginners are advised to first draw circles about 6 centimeters in diameter on a piece of paper at an equal distance from each other (about 1.5 centimeters).

Preparing the dough for the Boucher biscuit: turn the mixer speed to a minimum and gradually start adding flour to the yolk cream prepared in advance, remove the chilled proteins from the refrigerator, add a pinch of citric acid and start beating them with a mixer. When using a mixer, the attachments must be kept clean. Beat the whites for three minutes until a stable foam forms. Gradually add the protein mixture to the dough and knead with a wooden spatula from top to bottom.

Next, you will need a pastry bag, which you need to fill with the prepared dough. From it you need to squeeze out the same circles on a baking sheet covered withbaking paper.

We bake a biscuit for about 20-25 minutes. Readiness can be checked with a toothpick.

Remove the baking sheet from the oven and transfer the base for the cakes to the dish, let them cool.

Starting to prepare the syrup. You need to take a small saucepan, add water and put on fire. Then add sugar and wait until the water boils. It is necessary to continue to cook for another five minutes on low heat under a closed lid. It is important to constantly stir the syrup to prevent it from burning.

Add condensed milk to the syrup, mix everything well and bring to a boil. When the mixture boils, you must immediately turn off the heat and let the syrup cool. Next, put it in the refrigerator for twenty minutes.

While the syrup is cooling, we defrost the butter, for this you just need to keep it warm for about 15 minutes. Cut the butter into small pieces and place in a mixing bowl. Next, beat the butter with a mixer for two minutes and add chilled syrup to it one spoon at a time.

Filling the cakes: divide the biscuit into two equal parts, put two tablespoons of cream on one half. Top with the other half and press lightly. To make the cream harden a little, leave it in the refrigerator for 30 minutes.

Preparing syrup for cakes: take a saucepan, add sugar and water, boil, cook for another three minutes on low heat. Stir everything thoroughly when adding each ingredient, do not forget about cognac.

Dip the cooled cakes in the resulting icing for a few seconds andput on a dish with baking paper.

The syrup should cool and absorb.

Chocolate frosting: Take another bowl, crumble the chocolate bar into it and put it in a bain-marie (or microwave).

When the chocolate is completely dissolved, add milk, butter and mix well.

After cooking, dip each biscuit bun in chocolate and carefully place on a dish. Put the dish in the refrigerator for fifteen minutes to allow the chocolate to cool.

Dessert is ready to serve!

As you can see, there are enough options for making Boucher cakes.

You just have to choose the most convenient cooking method for you.