Cake "Grillage"

Cake "Grillage"

Preparation time: 30 min.

Production time: 7 hours

Number of servings: 12 pcs.

Ingredients

About the “Grillage” cake

Everyone knows what “Grilyazh” sweets are. But now I would like to introduce to your attention their relative of the same name from the world of sweets - the “Grillage” cake. Just as hard, just as sweet and just as savory, this cake harmoniously combines honey dough cakes, painstakingly coated with chocolate caramel, which contains a huge amount of walnuts. Despite the wonderful taste of this cake, preparing it is not at all difficult, although it takes a lot of time, but the end result is worth it!

And, in conclusion, I would like to note that with such a cake you can easily amaze both your own family and guests gathered over a cup of coffee.

How to prepare “Grillage Cake” step by step with photos at home

Main ingredients: flour, sugar, eggs, butter, honey, nuts, cocoa, soda and vinegar.

Let's make the dough. To do this, beat sugar with eggs.

Then add honey to the eggs with sugar and stir it.

Place the butter in a saucepan and melt it.

Pour the melted butter into the egg mixture and stir.

The next step is to add flour.

Next, knead the dough. There is one highlight here! You may need not 4 cups of flour, but 4.5 or even 5. Therefore, start with 4 cups and, if necessary, add more. The main aspect is that the dough does not have to remain on your hands!

Then we “quench” the soda, add it to the dough and mix everything thoroughly.

Divide the kneaded dough into 6 equal balls.

Cake “Grillage”

I would like to offer you a recipe for an easy-to-make “Grillage” cake that even a novice housewife can make. It turns out quite tasty. I love him!

Ingredients for “Grillage Cake”:

Korzhik

• Chicken egg - 5 pcs
• Sugar (glass capacity - 250 ml) - 1 cup.
• Wheat flour / Flour (Cup capacity - 250 ml) - 1 cup.
• Cocoa powder - 3 tbsp. l.
• Food ammonium - 1 tsp.

Cream

• Butter - 300 g
• Condensed milk (boiled 500 ml.) - 1 jar.
• Cracker (chocolate) – 180 g
• Peanuts (peeled and roasted) - 200 g
• Black chocolate – 100 g

Production time: 60 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Grillage Cake”:

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Black chocolate cake with grilled cream.

December 29, 2016

An indescribably delicious, rich chocolate cake, the base of which is the world-famous sponge cake from the recipe of the Austrian Sacher cake.
The biscuit comes out with a dense texture, with an amazing smell of dark chocolate.
To complete the taste, add a slight coffee smell in the impregnation, a drop of vanilla and complement this dark beauty with a very captivating taste, butter cream, with a catchy caramel taste, silky texture and roasted crumbs, and fragrant, ripe bananas will complete all this splendor!!

• Preparation: 30 m
• Production: 1h 45m
• Number of servings: 5 servings

Ingredients

Dough (mould, 15 cm across) – For three shortcakes:

Chicken eggs: 6 pcs.

Black chocolate: 150 gr.

Butter: 120 gr.

Vanilla or vanilla extract: to taste.

Butter: 150 gr.

Cream (35%): 150 ml.

Instant coffee: 3 tsp

Manufacturing

1 Break the chocolate into pieces. Combine chocolate and butter. Melt the chocolate and butter until smooth, stirring vigorously with a silicone spatula until the chocolate and butter become a homogeneous mass. It is better to create this function using a water bath, then your chocolate will literally not burn if you forget to actively stir it when heating. You can resort to using a microwave, then you need to set the bowl to warm up, each time for 10-15 seconds, each time take it out and stir the mass until it becomes homogeneous.

2 This is the homogeneous mass we will get. Let's cool it a little.

3 Separate the yolks from the whites. Combine the yolks with half the sugar (60 g)

4 Beat the yolks and sugar until thick, snow-white foam. Add the melted chocolate to the whipped yolks. Mix carefully with a spoon or spatula.

5 Add flour, I constantly sift the flour through a fine sieve. And stir gently with a spatula until smooth.

6 The dough will be thick.

7 I advise you to keep the whites warm so that they come to room temperature. We begin to beat the whites, for this we will need a completely clean bowl and a mixer, for greater conviction, I even sprinkle them with lemon juice and wipe them dry. Pour a pinch of salt into the whites and begin to beat at low speed with the mixer, evenly increasing the speed, then, when the whites become more measured, pour in 1 tsp of citric acid. and continue whisking.

8 Afterwards, evenly 2 tbsp. Add sugar and beat the whites until stiff peaks form.

9 Add the whites to the dough, in parts, one part at first, and mix well to soften the dough much.

10 Later add the second part of the proteins. We also mix with a spatula, stirring gently, as if wrapping the whites inside, wrapping them in the dough.

11 And now our dough comes out more liquid.

12 Grease the mold with butter; if desired, you can create a “French shirt”: in other words, sprinkle the mold with a little flour. Shake off excess. Pour the dough into the mold.

13 Bake the biscuit in a preheated oven, up to 180C, for 40 minutes. We check the readiness of the sponge cake with a wooden skewer or a toothpick, insert the skewer into the middle of the sponge cake, the skewer must be dry with the remains of crumbs.

14 Cool the biscuit at room temperature, in the mold, remove and then cool on a wire rack. Cut the cooled biscuit. I got a small “volcano” on top of the biscuit. I carefully cut it off with a sharp knife.

15 Next, we begin to cut the biscuit into shortcakes. I decided to make three shortcakes, if you manage to cut the sponge cake as thinly and evenly as possible, then make more cakes. I picked up a box of suitable size, on which I rested my hand and knife, holding it on top with my hand to cut the biscuit into even shortcakes.

16 In this way I got three shortcakes and a “crust”, which I use to decorate the cake.

17 Now we make the cream: Soften the butter at room temperature. Beat it well with a mixer, at high speed, until it has a fluffy structure.

18 Now we are making caramel. At this step, you can just take boiled condensed milk)))))) The cream mixture and taste properties will be very similar))))) But if you still decide to stick to the recipe, then make caramel sauce: Pour sugar into a frying pan or a saucepan, set to heat over medium heat.

19 We begin to heat the sugar and let it melt completely, tilting the pan in different directions, without stirring, let it melt completely. Be careful not to burn the sugar, otherwise the caramel will taste bitter. The color of sugar should be light amber. Next, immediately pour in the cream, stirring with a spatula or whisk, cook the sauce for 2-3 minutes, let the sauce thicken a little and remove from heat.

20 Let the sauce cool. If you add hot syrup to butter, it will melt.

21 Pour the cooled sauce into the butter and beat well with a mixer. If it turns out that the butter has started to melt, then keep the cream in the refrigerator for a little while and then beat again.

22 We get a homogeneous cream, with caramel color and taste, with a silky texture.

23 Grind the roast (I have candies in chocolate glaze) in a blender until it becomes small crumbs.

24 Pour grilled crumbs into the cream.

25 Mix the cream well.

26 I put a file bag in a tall glass and filled it with cream, cutting off the edge of the bag so that it would be easier for me to dose the cream onto the shortcakes. But you can simply apply it with a spoon, spatula or spatula.

27 Now for impregnation: Combine coffee with warm milk and sugar, stir thoroughly.

28 Place the shortbread on a plate and begin to assemble the cake. Soak the shortcake perfectly in coffee syrup. Next, spread the cream and smooth it out.

29 Place arbitrarily thinly sliced ​​bananas on top of the cream.

30 Then we repeat, shortbread, soaking, cream, bananas.

31 This is how we assemble the cake.

32 Coat the assembled cake with cream.

33 Grind the shortbread scraps in a blender until they form small crumbs.

34 Sprinkle the cake with crumbs, scooping the crumbs into your hand and applying them to the cake.

35 The finished cake needs to soak for several hours in the refrigerator.

Before serving, the cake should be kept at room temperature for a short time, as the buttercream hardens in the refrigerator.

Cake “Grillage”

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Ingredients

general information

Complexity

Average

Step-by-step recipe with photos

For this cake we need to bake a chocolate sponge cake.
This recipe is a chocolate sponge cake.

Divide the prepared sponge cake into four parts.

Now we need to prepare the roast:
250 grams of walnuts (peeled)
200 grams of sugar
1 tablespoon of rum or cognac

Place peeled nuts on baking paper and prepare sweet syrup.
Dissolve sugar in a frying pan, when dissolved add rum or brandy, sprinkle carefully. Mix everything together, the sugar should be dark coffee color. When all the sugar has dissolved, immediately pour it over the nuts, quickly mixing with a spoon so that the nuts are in the sweet syrup and allow to completely harden.

Grind the frozen nuts in syrup in a blender or roll with a rolling pin until small, but not completely crumbly, so that there are small pieces, as in the photo

Now let's prepare the cream, for this we will need:

400 g butter (room temperature)
11/2 boiled condensed milk (for caramel flavor)

Beat butter at room temperature until fluffy, add boiled condensed milk and beat together until smooth. Add half of the ground roasted meat to the cream, throw half for decoration.

.Now you need to prepare the impregnation for the cakes:

1/4 cup sugar
1/2 cup water
1/2 tablespoon cognac (optional, optional)

To make this syrup, you just need to boil everything together for about two minutes - the syrup is ready.

Now assembling the cake:

I did it in the ring, but not necessarily.
Soak any cake with the prepared syrup, coat it with cream and sprinkle with the leftover grillage on all sides, putting the cake in the refrigerator to soak.

You can decorate the coated cake with roasted cake, or you can do it like I did with protein cream.
I made the protein cream according to Lenin’s recipe [url]http://gotovim-doma.ru/forum/viewtopic.php?p=212667#p212667. And this is the cut of this cake

. Bon appetit

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