Cake «Pele»

Cake «Pele» is known for its chocolate biscuits and amazing cream based on boiled condensed milk. Especially this cake will appeal to those who love the rich smell of cocoa. The bright aroma will gather the whole family at the tea table, and the amazing taste of the cake will make the household leave only empty plates. Check out the recipe for this biscuit cake and you will understand why everyone loves it so much.

Cooking time: 360 minutes.

Servings: 8.

Calories: 299.

Ingredients

For dough:

• 350 ml of kefir;
• 3 eggs;
• 50 g cocoa powder;
• 200 g sugar;
• 8 g vanilla sugar;
• 250 g flour;
• 1 tsp soda;
• 50 g butter;
• 1 tsp table vinegar.

For cream:

• 300 g boiled condensed milk;
• 180 g butter.

For impregnation:

• 1 tsp coffee;
• 2 tsp sugar;
• 100 ml water.

Cooking

1. Break eggs at room temperature into a deep bowl for whisking. We start to work with a mixer with a minimum power, every 30 seconds we gradually increase the speed of revolutions to a maximum. We continue to beat the egg mass for 5 minutes at maximum power until a good foam is obtained.

2. Without ceasing to beat the mass, add vanilla sugar and a couple of tablespoons of regular sugar to it. Gradually add all the sugar. After adding the last portion of sugar, beat for another 3 minutes. You may notice that the egg foam becomes quite thick.

3. Add cocoa powder and warm, but not hot, melted butter to the bowl. Mix with a mixer for about a minute until the ingredients are combined. Pour kefir into the dough and add a few tablespoons of flour, and then mix again. If fermented milk products are present in the biscuit recipe, then slaked soda should be added to it. In a separate bowl, we extinguish the soda with table vinegar, stir well until the soda dissolves and transfer to the dough. We put the flour in parts and mix with a mixer at low speed for another 2-3 minutes.

4. Divide the resulting dough into two equal portions. We cover the bottom of the form with parchment, its walls should not be lubricated with anything. Bake two cakes for 25-30 minutes in a preheated oven at 180 degrees. Assess the readiness of the biscuit with a toothpick. During the baking process, the top of the biscuit will rise in the form of a slide, but you should not worry, since this is a natural process.

5. We completely cool the biscuits on the wire rack, it is desirable that they stand for about 3-4 hours. We cut off the tops of the biscuits and put them in a separate container, and divide each biscuit into cakes. Biscuits can be cut into three or four pieces, depending on their thickness. Do not make the cakes too thin, as they are quite porous and fragile due to for which they can be damaged.

6. Butter, which is prepare for cream, should be allowed to soften in advance to room temperature. We turn to whipping the butter, starting with the minimum power and gradually reaching the maximum. Beat the butter until creamy and white in color for 3-4 minutes.

7. Add boiled condensed milk to the butter in parts. Beat the cream continuously for 2 minutes. You can buy ready-made boiled condensed milk, or by cooking it yourself in a tin can for 2.5-3 hours.

8. Now prepare the coffee impregnation: combine sugar, coffee and water. To make the cakes even tastier, you can add 1 tablespoon of cognac to the impregnation. Each cake should be lubricated with impregnation using a cooking brush. Adjust the degree of impregnation according to your own taste.

9. Put the first cake on a flat plate or tray and lubricate it with cream. The volume of the cream should be equal to ½ the thickness of the cake. We put the next cake and soak it on top already on the cake. We add the cream again and continue to form the subsequent layers. The remnants of the cream lubricate the top of the cake and its sides.

10. The scraps remaining from the biscuit are broken into small pieces and sent to a blender for grinding. Sprinkle the cake with sponge crumbs on top and from the sides. The top can be decorated with chocolate chips, chocolate bars or fresh berries. We put the cake in the refrigerator for 5 hours for stabilization and high-quality impregnation.

11. Here is such a beautiful and incredibly chocolate cake "Pele" we got. Do not serve this cake immediately after the refrigerator, be sure to let it stand at room temperature for 20 minutes before serving.