Cake; Day and night

Cake "Day and Night"

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The traditional “Day and Night” cake got its name because of the combination of black and light cake layers, symbolizing a continuous kaleidoscope of changing times of day. There are several variations of this dessert. Shortbreads can be either traditional or with the addition of sour cream. The composition of the cream also varies - custard, light sour cream, butter with condensed milk. The main and constant thing remains the creation of a sharp contrast by alternating “day” and “night” layers.

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In the proposed recipe, we will focus on the option with sour cream shortcakes and butter cream with condensed milk. We bake two biscuits: light and chocolate. We collect the highest stack of cakes, alternating snow-white and brown. Lubricate any layer with a layer of thick cream and sprinkle with a generous sprinkle of nuts. We cover the finished dessert with biscuit crumbs, laying out a sketch, as in the proposed recipe, or we do without decoration.

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Ingredients:

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For the light crust:

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• eggs - 2 pcs.;
• sour cream 15-20% - 200 g;
• sugar - 150 g;
• flour - 200 g;
• soda - 1 teaspoon without a slide;
• vanilla sugar - 1 teaspoon;
• salt - a pinch.

For the dark crust:

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• eggs - 2 pcs.;
• sour cream 15-20% - 200 g;
• sugar - 150 g;
• flour - 180 g;
• cocoa powder - 20 g;
• soda - 1 teaspoon without a slide;
• vanilla sugar - 1 teaspoon;
• salt - a pinch.

To soak the cakes:

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• water - 100 ml;
• sugar - 1 tbsp. spoon.

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• butter - 200 g;
• condensed milk - 1 can.

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• roasted peanuts or any nuts - about 50 g.

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Cake “Day and Night” traditional recipe

Cream for cake “Day and Night” with condensed milk

Assembling the “Day and Night” cake

The traditional “Day and Night” cake is ready! Enjoy your tea!

How to bake a Day and Night cake: TOP 4 recipes

• Secrets and subtleties of manufacturing
• Cake according to Russian recipe
• Homemade cake
• Sour cream cake
• Cake with condensed milk
• Video recipes

Don’t know what to prepare for a delicious dessert for a gala table or for a home tea party? The “Day and Night” cake is very suitable for any occasion. The recipe exists in several variations. Since various shortcakes are used for the cake, they are soaked in various creams, and the cake is decorated at your discretion. In this material we will look at the TOP 4 of the usual ordinary recipes for the “Day and Night” cake, which are quickly prepared and perfectly soaked.

Secrets and subtleties of manufacturing

• All products used for the cake should be at the same room temperature, and the baking dish should be cool.
• Biscuit shortcakes will rise better if you add baking powder or starch to the dough.
• A good way to get an airy and fluffy sponge cake is to separate the whites from the yolks and beat them separately.
• The dough mixture should be homogeneous and quite thick, like rich village sour cream.
• Before putting the pan with the shortcakes in the oven, preheat it.
• To soak the cakes, use condensed milk, sour cream, butter or custard. Biscuit shortcakes can also be soaked in alcohol, juices or sweet syrup.
• For decoration and topping, use walnuts, almonds, almond flakes, candied marmalade slices, chocolate drops, and confectionery powder. You can experiment with fruits; for example, strawberries sprinkled with grated chocolate look sophisticated.

Cake “Day and Night” - Russian recipe

The “Day and Night” cake is easy to prepare at home according to a Russian recipe. He is tall, beautiful, delicious, shaggy and beautiful! You can bake it for a home party and give it as a gift.

• Calorie content per 100 g - 539 kcal.
• Number of servings - 1 cake
• Production time - 1 hour 45 minutes

Ingredients:

• Sugar - 0.5 tbsp. for snow-white shortcake, 0.5 tbsp. for the dark crust
• Sour cream 15-20% fat - 0.5 tbsp. for snow-white shortcake, 0.5 tbsp. for the dark crust
• Baking powder - 1 tsp.
• Premium flour - 3/4 tbsp. for snow-white crust, 3/4 tbsp. for the dark crust
• Vanillin - 1/4 sachet
• Raw egg whites - 3 pcs.
• Raw egg yolks - 3 pcs.
• Cocoa powder - 3 tbsp. for dark crust, 1 tsp. for cake decoration
• Salt - a pinch
• Baking powder - 1 tsp.
• Butter 82% - 200 g
• Walnuts - 0.5 tbsp.
• Condensed milk according to GOST - 1 can
• Peanuts - 2-3 tbsp.
• Snow-white and dark chocolate - 100 g each

Making the “Day and Night” cake according to the Russian recipe:

1. To make a snow-white shortcake, combine the yolks with sugar, vanilla and beat well with a whisk.
2. Add sour cream, stir and add sifted flour and baking powder.
3. Carefully knead the dough and place it in a springform pan with a diameter of 18-20 cm. Cover the bottom of the container with parchment paper.
4. Bake the crust in a preheated oven at 180°C for 30-40 minutes. Check readiness with a match or a wooden toothpick.
5. To make a dark crust, combine the egg whites with a pinch of salt and beat with a mixer until they form a stable foam. Add sugar evenly while still running the mixer.
6. When the whites are whipped to light peaks, add cocoa powder and sour cream. Stir everything carefully.
7. Roast the walnuts, cool, chop, add to the resulting chocolate mixture and stir.
8. Add the sifted flour with baking powder and knead the dough similar to sour cream. Place it in a springform pan and bake the black crust in a preheated oven at 180°C for 40-45 minutes.
9. Remove the finished light and black shortcake from the mold, cool one hundred percent and cut in half lengthwise into 2 equal parts.
10. For the cream, beat the softened butter with a mixer until fluffy and gradually pour in the condensed milk. Beat the cream until smooth and firm, but do not beat it.
11. Assemble the “Day and Night” cake by placing the shortcakes on a plate, alternating snow-white with dark ones and greasing them with cream. Place previously roasted and peeled peanuts between the layers.
12. Grease the assembled cake with cream on top and sides, sprinkle one half with grated dark chocolate, the other with snow-white chocolate. Place it in the refrigerator for 8-10 hours.

Homemade cake “Day and Night”

Cake "Day and Night" prepared at home is an unusually delicious dessert that combines delicate creamy notes and bitter chocolate taste.

Ingredients:

• Sour cream - 1 tbsp. into the dough, 3 tbsp. in cream
• Sugar - 1 tbsp. into the dough, 2 tbsp. in cream, 8 tbsp. in glaze
• Wheat flour - 3 tbsp.
• Soft butter - 20 g for dough, 100 g for glaze
• Baking soda - 1 tsp. slaked with vinegar
• Cocoa powder - 2 tbsp.
• Milk - 4 tbsp.

Making a homemade cake “Day and Night”:

1. For the dough, beat sour cream, sugar and butter at room temperature with a mixer. Add soda, flour (1 tbsp.) and knead into a homogeneous dough.
2. Divide it into two parts and pour cocoa powder into one of them. Then add another 1 tbsp to each dough. flour and knead elastic dough.
3. Divide it into 6 parts, roll each thinly and bake in a preheated oven at 180°C for 5 minutes.
4. For the cream, beat the sour cream with sugar and assemble the cake, alternating the shortcakes and pouring cream over each one. Leave a little sour cream for decoration.
5. For the glaze, combine cocoa powder, sugar, butter and heat over low heat for a couple of minutes until smooth.
6. To decorate the dessert, fill half of the cake and sides with sour cream, and the other half with glaze.
7. Leave the cake to soak in the refrigerator for 6 hours.

Sour cream cake “Day and Night”

Cake “Day and Night” with sour cream - a combination of light and chocolate cakes soaked in sour cream. It is appropriate for both holidays and ordinary tea drinking with the family.

Ingredients:

• Testicles - 2 pcs.
• Sugar - 0.5 tbsp. into the dough, 3 tbsp. in cream
• Flour - 1 tbsp.
• Sour cream 15% fat - 250 g for dough, 350 g for cream
• Cocoa powder - 1 tbsp.
• Soda - 0.5 tsp.
• Chocolate – 100 g
• Nuts - 100 g

Making sour cream cake “Day and Night”:

1. Mix flour with soda, salt and sift through a sieve.
2. Beat the eggs and sugar with a mixer at high speed until they double in size.
3. Add flour, soda and sour cream in parts to the egg mixture in several stages. Knead a fluffy creamy dough, divide it into 2 parts and add cocoa to one half of the dough.
4. Pour the batter into 2 different pans lined with parchment paper.
5. Bake the shortcakes in a preheated oven at 180°C for about 15 minutes, so that the wood splinter comes out dry from the center of the shortcake.
6. For the cream, mix sour cream with sugar and beat with a mixer until fluffy.
7. Remove the hot shortcakes from the molds and immediately assemble the cake, covering them and the sides with cream.
8. Sprinkle the finished sour cream cake “Day and Night” with grated chocolate and chopped nuts.
9. Cover the cooled cake with a lid and place it in the refrigerator for a day.

Cake “Day and Night” with condensed milk

To create a homemade “Day and Night” cake with condensed milk and sour cream shortcakes, you will need the most ordinary products. The manufacturing process does not require complex technologies. With all this, the result will be very tasty.

Ingredients:

• Testicles - 2 pcs.
• Sour cream 15-20% - 400 g
• Sugar - 300 g for cakes, 1 tbsp. for soaking cakes
• Flour - 400 g
• Soda - 2 tsp.
• Vanilla sugar - 2 tsp.
• Salt - a pinch
• Cocoa powder - 20 g
• Water – 100 ml
• Butter - 200 g
• Condensed milk - 1 can
• Roasted peanuts – 50 g

Making the “Day and Night” cake with condensed milk:

1. For the dough, beat the eggs with sugar and vanillin with a mixer for 5 minutes until the sugar dissolves and the mass becomes fluffy and light.
2. Add soda to the sour cream, mix and add to the egg mixture. Add salt and beat with a mixer until the ingredients are combined.
3. In several approaches, add the sifted flour and knead into a homogeneous dough, which you divide into 2 parts.
4. Add sifted cocoa to one part and mix until uniform in color.
5. Place each dough separately into a greased pan and smooth it out.
6. Place them in a preheated oven at 180°C for 30 minutes. Check readiness by piercing the middle with a wooden skewer - it must remain dry.
7. Cool the finished shortcakes and cut each one lengthwise into 2 pieces of similar thickness.
8. For the cream, beat soft butter until fluffy, combine with condensed milk and beat until smooth.
9. To impregnate, dissolve sugar in hot water, cool and pour the purchased syrup over the shortcakes.
10. Assemble the cake, alternating black and light cakes, brushing them with cream. Apply the remaining cream in a thin layer to the top and sides of the dessert.
11. Sprinkle the finished cake with peeled and chopped medium-sized peanuts.
12. Place the finished “Day and Night” cake in the refrigerator for 3 hours or overnight.

Video recipes for making the “Day and Night” cake.

Cake “Day and Night”

Now the times have come when 1,000,000 recipes for various dishes can be found on the Internet. And now we sat with my mother and remembered how she wrote down recipes for dishes and cakes that she liked in a notebook. And on our birthdays, my mother constantly spoiled us with cakes: Napoleon, Lemon, Slavyanka. And one of my most beloved and ordinary “Day and Night” I am sharing my mother’s recipe with you. (ps this is my first recipe that I am posting here)

Ingredients for “Day and Night Cake”:

Korzhik 1

• Sour cream – 200 g
• Sugar - 180 g
• Wheat flour / Flour - 200 g
• Chicken egg - 2 pcs
• Slaked soda with vinegar - 1 tsp.

Korzhik 2

• Sour cream – 200 g
• Sugar - 180 g
• Wheat flour / Flour - 200 g
• Chicken egg - 2 pcs
• Slaked soda with vinegar - 1 tsp.
• Cocoa powder - 1 tbsp. l.

Cream

• Sugar - 200 g
• Sour cream – 400 g

Glaze

Production time: 50 minutes

Number of servings: 12

Nutritional and energy value:

Recipe for “Day and Night Cake”:

First you need to painstakingly beat 2 eggs with 1 half glass of sugar, add 1 glass of sour cream, mix and add a glass of flour. It is better to sift the flour through a sieve and add it evenly. After making, you need to pour the dough into a frying pan or mold greased with butter. You need to bake for 30-40 minutes at 180 degrees. (Everyone’s stove is different; on the old stove we didn’t have any degrees or modes. We baked for 40 minutes at something closer to medium. At the moment, 30 minutes is enough for cooking. BUT don’t open the oven for the first 20-25 minutes, test let it sit and rise a little.)

We make the 2nd cake literally the same way as the 1st, just add 1 tbsp. spoon of cocoa. In order to check whether the cake is ready or not, you can use the good old method with a toothpick or matches. Pierce the cake with a toothpick; if the dough is still left on it, then the cake is not ready; if the toothpick is dry, then the cake is ready)

Now you need to cut any shortbread into 2 halves crosswise. We get 4 shortcakes. I constantly soak the shortcakes in water and sugar. To do this, we need to heat a glass of water and dissolve sugar in it. Soak the cuts on the shortcakes with sweet water. This way they will be the softest and most tender, and the cream will lie even better.

The cream is the simplest you can think of. Take 400 grams of sour cream and a glass of sugar and mix. I just stir with a spoon. Sugar will not dissolve one hundred percent, but it can be reduced to a minimum. and grease all 4 cakes, stacking them on top of each other

Well, last but not least, prepare the glaze. Mix 2 tablespoons of sour cream, 2 tablespoons of cocoa, 30 grams of butter and 3 tbsp. spoons of sugar. Cook all this, stirring constantly, until all the lumps dissolve. It is better not to bring it to a boil. Well, now we pour all the glaze into the middle of the top crust and spread it all over our cake. Lubricate the sides too. I decided to decorate the top with a little fruit; this may not be possible. You can sprinkle with nuts. And this is the cake that comes out. I immediately remember my childhood =) I hope that you will like my first recipe. I tried =) With the pictures, I still haven’t figured out how to rotate them and how to change one picture to another, so sorry for the reversals and the repeating picture with cream =)

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April 11, 2016 varenie555 #

April 10, 2016 Grandma Care #

April 10, 2016 sister_of_LLily # (recipe creator)

April 10, 2016 Grandma Care #

April 10, 2016 sister_of_LLily # (recipe creator)

April 10, 2016 Grandma Care #

April 10, 2016 Rodenko Larisa #

April 10, 2016 sister_of_LLily # (recipe creator)

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The most delicious celebration cake “Day and Night” + video recipe

When a holiday comes to our house, pleasant chores begin with it. I really want to amaze my loved ones and guests, especially when it comes to dessert. Let's turn back to the past, take the recipe for the unusual “Day and Night” cake from there and prepare it.

Everything new is a well-forgotten old thing. The wonderful and delicious “Day and Night” cake, the recipe for which dates back to the 90s, will impress everyone from the first moment, and its beautiful appearance will not leave anyone indifferent. After all, the combination of dark and light is a classic that is constantly popular.

Ingredients:

• eggs - 4 pcs.,
• sugar - 1 glass,
• flour - 140 gr.,
• salt - 0.3 tsp.

• eggs - 4 pcs.,
• sugar - 1 glass,
• flour - 140 gr.,
• cocoa powder - 30 gr.,
• salt - 0.3 tsp.

for sour cream:

• sour cream (25-30%) - 600 gr.,
• sugar - 1 glass,
• vanillin - to taste.

Step-by-step production:

Step 1. First, let's prepare the “day” shortbread. To do this, break the eggs into a deep bowl and salt them. It is better if the eggs are at room temperature. The most important thing is to beat the eggs very well. Only then will a fluffy sponge cake come out. Therefore, beat the eggs with a mixer for at least 5 minutes. After this, add all the sugar evenly, one tablespoon at a time, and continue whisking. Total whipping time is approximately 10 minutes. The mass should be airy, but immediately compacted.

Step 2. Sift the flour and add it to our whipped mass. We introduce it carefully so that the mass does not lose its airy density. The main thing is that the dough becomes homogeneous, without lumps. The flour is sifted to exclude small inclusions, it is saturated with oxygen and becomes more loose and crumbly. Therefore, it is better to sift the flour a couple of times.

Step 3. Set the oven to 180 degrees C. Take a baking pan with a diameter of 20-21 cm. The number of products is calculated for this size. We put parchment on the bottom of the mold. We do not grease the walls with anything, spread the dough and put it in the oven. The oven must not be opened during baking. After about 40 minutes (the time depends on your oven), we pierce the biscuit with a toothpick, thus checking its readiness. If it is dry, the cake is ready. We leave the cake to stand in the mold for about 10 minutes, then put it out and leave it to cool one hundred percent.

Step 4. Prepare the “overnight” shortbread in the same way. The whole difference is in the addition of cocoa. Sift the cocoa, mix with flour, and evenly add this mixture to the egg-sugar mass.

Step 5. Prepare the cream. We definitely use sour cream with the highest% fat content, beat with a mixer, adding sweet sand one spoon at a time. The result should be an airy and immediately strong mass. We put it in the refrigerator for half an hour.

Step 6. Cut any biscuit lengthwise into two parts so that you get 2 cakes. We grease any shortcake with cream and stack them alternately - black and light. Don't forget to coat the sides with cream.

Step 7. For decoration, you can use crushed crumbs from the cakes. Or maybe dark and snow-white chocolate. The decoration must correspond to the name. Let the cake brew and, as a standard, put it in the refrigerator overnight.

The tender and delicious cake is ready day and night. This delicacy will simply melt in your mouth.

Bon appetit!