How to Cook Russian "Crane" Cake Recipe

"Russian "Crane" Cake Recipe,Ingredients,For biscuits:,For cream:,For glaze:,On the other hand:,How to Make Russian "Crane" Cake Recipe:"

Russian "Crane" Cake Recipe

Dalgano - Russian Food | Let's cook one of the classic cakes - the delicious and satisfying Stork cake. Peanut butter biscuits, cream with butter, condensed milk and nuts, and chocolate icing - it's impossible not to fall in love with this cake!

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Ingredients

For biscuits:

• 5 Eggs
• 160 g Wheat flour
• 1 tsp Baking powder
• 150 grams Sugar
• 25 g Butter
•  30 g Nuts (peanuts, hazelnuts, or other nuts)

For cream:

• 150 g condensed milk
• 50 ml Water
• 3 egg yolks
• 250 g Butter
• 50 g Nuts (peanuts, hazelnuts, or other nuts)
• 2 pinch Vanillin

For glaze:

• 100 g Milk chocolate
• 50-60 g Butter

On the other hand:

• 2 tbsp apricot jam or other
• 1 tsp Cocoa powder
• 20 grams of Chocolate

How to Make Russian "Crane" Cake Recipe:

1. Let's start with the biscuits. Crack the eggs into a bowl and beat gently with a whisk. Then add the sugar and stir in the egg mixture.
2. Place the egg mixture in a water bath and heat, continuing to beat with a whisk, until the egg mixture has warmed to 30-40 degrees and the sugar crystals have dissolved.
3. Then pour the mixture into another bowl to stop the heating process. Beat the egg-sugar mixture with a mixer until a dense, light, and stable mass is obtained. Shake for a long time, 8-10 minutes. During this time, the mixture should cool to room temperature.
4. Pour the flour that has been sifted with baking powder and peanut crumbs into the egg-sugar mixture.
5. Gently stir in the dry ingredients so that the dough doesn't lose its smoothness. Then add the melted and cooled butter. Mix the dough again.
6. Pour the dough into the mold, the bottom of which has been lined with parchment paper.
7. Bake the cake in a preheated oven at 180 degrees for 35-40 minutes. Cool the finished biscuits, then cut them into 3 cakes.
8. To prepare the cream, pour the condensed milk into a saucepan and add water. Stir and turn on the fire slowly. Heat the mixture until it is warm.
9. In another bowl, beat the egg yolks with a fork or a whisk. We don't need the protein in the cream.
10. Pour the egg yolk mixture into the condensed milk and, without stopping stirring with a whisk, boil the mixture until it thickens.
11. Remove the egg yolk mixture from the stove and set aside.
12. When the yolk mass has cooled, beat the softened butter with a mixer until fluffy, add the vanilla or vanilla sugar. Without stopping whipping, add the yolk mass to the oil.
13. The result is a delicious cream. Pour the peanut crumbs into this cream. Stir in cream again.
14. We collect cakes. Brush the bottom of the cake with half the hazelnut cream.
15. Place the second cake on top, which is also greased with the remaining cream.
16. Cover the cake with the third cake, covering the surface with a thin layer of jam.
17. Melt the chocolate with the butter in the microwave. Coat the top and sides of the cake with chocolate icing.
18. Now it remains only to decorate the cake. I cut out a stencil in the form of a flying crane and, sticking it to the cake, sprinkled cocoa powder through a sieve. The final touch is the chocolate coins.
19. Now put the Crane cake in the fridge to put it in. It will take 5-6 hours.
20. Cake "Crane" is ready to serve. Enjoy your meal!