Ingredients for the preparation of honey cake "Leopard"
- Honey (any) 6 tablespoons with a slide
- Soda 3 teaspoons
- Sugar (1 cup = 200 ml) 3 cups
- Filtered pure water 6 tablespoons
- 0.5 teaspoon table salt
- Butter 150 grams
- Chicken eggs (large) 6 pieces
- Premium wheat flour 8.5 glasses
- Cocoa Powder 160 grams
- Cinnamon 1 teaspoon
- Condensed milk (boiled) 800 grams
- Sour cream (fat content not less than 30%) 500 ml
- Cream (fat content not less than 30%) 300 ml
- Cream Thickener 2 pieces
- Vanilla Sugar 20 grams
- White Chocolate 300 grams
- Icing sugar 70 grams
- Chocolate black 100 grams
- Food color yellow and orange.
- Marmalade green (jelly candies can be used) 2 pieces
- Main Ingredients Cream, Flour, Cocoa and Chocolate
- World Cuisine
Inventory:Measuring cup, Large deep pan with a tight cover, Cutlery, Sharp knife, Cutting board, Kitchen stove, Large baking sheet, Oven, Culinary spatula, Tabletop, Parchment paper, Small sieve, Mixer or blender, Serving very large dish, or great spacing
Cooking honey cake "Leopard":
Step 1: Prepare the honey-sugar mixture for the preparation of the dough.Put honey in a large and deep pan, put it on medium heat, constantly stirring to bring to a boil. Then add salt, 6 tablespoons of clean filtered water and 3 teaspoons of soda. At the same time, do not stop stirring it, otherwise it will burn. Then pour in granulated sugar. Cook this mixture until the sugar has completely dissolved, while not forgetting to stir the contents of the pan for a second. After the mixture boils, boil it about 3-5 minutes, this time will be enough to completely dissolve the sugar. As a result, the mixture should acquire a bright yellow-brownish color. After that, remove the pan from the heat, add the butter at room temperature, stir it in the mixture until it melts completely. Now let the sweet mixture rest a bit and cool to a temperature of 50 degrees.
Step 2: Prepare the dough for the cake.After that, beat 6 chicken eggs alternately, while after each egg mix well the mass. After that, sift wheat flour through a fine sieve directly into the pan, then add cocoa and cinnamon. Now start kneading the dough with a tablespoon or a cooking spatula. When the dough mixes well, continue manually kneading. As a result, the dough should acquire a slightly fluid and sticky consistency. Do not be alarmed by this, because after the dough has rested, the flour will swell, it will take an elastic and elastic shape.
Step 3: Roll out the layers from the dough and bake the cakes in the oven.Sprinkle the working surface of the table lightly with flour, lay out the dough, divide it approximately into 10-12 identical parts and start rolling out. Roll each piece of dough into a rectangular layer, then use a fork on each layer to make frequent punctures. Each layer must be laid out on a sheet of parchment paper of the appropriate size, lightly sprinkled with flour. The size of my cakes is 25x35 centimeters. Preheat the oven up to 190-220 degrees, place cakes in it and bake them for 10-12 minutes. As a result, I got 11 full cakes and 1 more from the rest of the test.
Step 4: Prepare the cream for the cake.To prepare the cream, we need to combine in a deep bowl 0.5 liter fresh sour cream with vanilla sugar, mix thoroughly, and then beat with a mixer or blender. Then, without ceasing to whisk, add to the bowl, literally 1 spoon, previously boiled (no less than 2-3 hours) condensed milk. At the same time, you need to whip the mass not at too high speeds, so as not to turn sour cream into oil. Beat up until a homogeneous and airy consistency is obtained from the total mass. Now whisk in a separate bowl 300 ml cream until solid peaks form. Then add a thickener to them and continue whisking a couple more minutes. Then add the resulting sour cream to the whipped cream. Stirring such a cream costs very smooth, gentle movements from top to bottom, so that as much air as possible is retained in the mass, while the mixer must not be used strictly.
Step 5: Coat the layers with cream and begin to form a cake.Put ready and cooled cakes on a large cutting board, each cake richly and evenly spread with cooked cream. I oiled 10 cakes, and the 11th left just in case (in the future he was very useful to me). Now place the cake on a convenient cutting board and place it in the refrigerator or any other cold place to insist, approximately for 5-6 hours. After this time, when our cake is saturated enough, cut it across into two halves. In one of the halves of the cake, cut a strip that forms 2 paws. Do not remove the cut out part, as it will soon be useful to us for the manufacture of the leopard's hind legs. Cut a piece from the second half of the cake, the width of which will be 7-8 centimeters. Push it tightly to the first half to increase and lengthen the leopard's body. Cut a square from the second half. Then, on a leopard, make a cone-shaped cut in the forepaws, the thickness of which should be about 6-7 cakes. In this opening we set a square - this is a blank for the pussy head. Round off the muzzle a little, that is, cut off the pointed corners of the square. Then make cuts along the body so that it is possible to shape and highlight the shoulder blades and the belt of the upper limbs of the cat. Carefully round the sides. Cake trimmers fill the holes between the head and the body. Place your hind limbs to your body. Forelegs should be tall 3-4 cakes. Round the back of the leopard.
Step 6: GroutingFor grouting, we need to prepare a mixture that is quite sticky so that it does not lag behind the base of the cake. To do this, use a blender or, in extreme cases, a meat grinder. Grind a portion of the cut cake with the cream. Now proceed to the direct mashing of the seams. In this case, it is advisable to moisten the hands periodically in clean and slightly warm water. Rub all the bumps with this sticky mixture. Form the tail from the same mixture, the tips of the hind legs, round the cat's head to the end. Cut out a couple of corners, from the cake left earlier, and make them ears, rounding a bit of the edge. Attach them to the right place. Then gradually begin to form the face of the animal. Slowly try to portray the nose, cheeks and mouth.
Step 7: Cooking the FrostingTo start, melt in a water bath 100 grams of white chocolate, gradually add the icing sugar and stir. For those who do not know how to make a water bath, I explain. On a fire, put a saucepan filled with water, a little less than half, place a bowl of chocolate on top of the saucepan. When the chocolate melts, cover it with the entire surface of the leopard with a culinary brush in several layers. Between layers do not take long breaks so that each layer can dry out well. Now again, melt in the water bath the remaining 200 grams of white chocolate and gradually add food colors to it. At the same time, mix the icing well so that the color appears faster. You should try very hard to achieve the most similar tone with the color of a real leopard. Apply the finished colored glaze in several even layers, allowing each to dry slightly. Melt the dark chocolate in a water bath and apply the final patterns to the leopard with a fine culinary brush.
Step 8: Serve the Leopard Honey Cake.Well, the last touch in this piece of culinary art is the eyes of a leopard, make them green marmalade. An unforgettable cake is ready, you can serve it to the table. Good appetite!
- - For those who do not want to cut and sculpt leopard from the cake, you can stop the cooking process immediately after smearing the cakes with cream. Decorate the cake of your choice and place it in the refrigerator or any other cool place for soaking for 5-6 hours.
- - According to this recipe, the cake is huge, at least 4-5 kilograms. Therefore, if you want to make the cake a little smaller, you can divide the amount of all ingredients by 2.