Homemade cake "Black Prince" on kefir is a real find not only for the sweet tooth. A harmonious combination of chocolate biscuit with a delicate cream is inherent in it fully. Biscuits from dough on a sour-milk product are prepared quite simply and always turn out to be airy. Dessert attracts with its simplicity of preparation, special taste and tenderness.
Cake "Black Prince" on kefir - general principles of preparation
• Sponge cake cakes are prepared on the basis of low-fat kefir. Most often, one cake is baked, which after cooling is cut in thickness into two or three thinner cake. It all depends on the height of the baked biscuit. You can divide the dough into parts or bake individual cakes.
• Cake "Black Prince" is made only from chocolate cakes. To achieve the desired effect, cocoa powder is mixed in the dough. It must be dark with a rich aroma. If you use instant cocoa with added sugar, the biscuits will have a dull color and the desired chocolate flavor will not be sufficiently expressed.
• Various types of cream are used to smear cakes. Depending on the formulation, the creamy mass can be supplemented with nuts, cocoa powder, fresh or frozen berries, chocolate chips or coconut pulp.
• Cake "Black Prince" can be covered with basic cream or chocolate icing. For decoration, chocolate grater, which can be combined with finely chopped nuts or coconut flakes, is most often used.
Cake "Black Prince" on kefir with butter cream on sour cream
A successful, fairly simple recipe for sponge cake on kefir for homemade cake. The main thing is to lay out all products in advance from the refrigerator and warm them well to room temperature. The oil added to the cream does not allow the cake to absorb it. As a result, the cake is not moist.
Ingredients:
• one egg;
• 150 gr. fine flour;
• a teaspoon of quicklime soda;
• 200 gr. beet sugar;
• dark cocoa without sugar - 1 tbsp. l .;
• medium-fat 2-3% kefir - 200 ml.
In cream:
• 300 gr. sparse sour cream, fat content from 25 to 30%;
• sweet cream butter - 250 gr.;
• 100 gr. refined sugar.
For registration:
• bar of dark milk chocolate, one hundred grams.
Cooking method:
1. Pour the sugar prepared for the dough into a bowl. Add the egg and beat in a thick foam.
2. Pour in the kefir, add the flour previously sifted with cocoa and soda. Intensively mix all the components with a whisk, and to avoid lumps, break them with a light whipping. Set the prepared pastry for the cake aside for a quarter of an hour, the soda should be activated.
3. To make the cake come out high enough, take a round shape and cover it firmly with parchment. Grease paper and walls with butter. For reliability, dust the walls with cocoa powder.
4. Pour the settled dough into a mold and bake a biscuit at 180 degrees. It will take no more than half an hour.
5. Cool the finished biscuit cake, then divide with a thread or knife into two parts.
6. Soften the oil well at room temperature, cut and grind with sugar. For flavor, you can add a little vanilla powder.
7. Enter all the sour cream at once and beat at moderate speed of the mixer until you get a fluffy mass. Place the cream for cooling in the common chamber of the refrigerator for half an hour.
8. On a flat dish, collect the cake. Without saving, coat the biscuit blanks with cream. Cover with a uniform layer of cream mass and its sides.
9. For decoration, grate milk chocolate through a fine grater on the surface of the cake.
10. For impregnation, send dessert in the refrigerator for three hours.
Cake "Black Prince" on kefir with cherry
Sour cream is added to the dough, which will make the biscuits more rich. To give the treat a special touch, cherry is placed under the cream layer. Berries can be taken both fresh and frozen. Cherry, preserved in its own juice, will not spoil the dessert.
Ingredients:
• two eggs;
• a glass of unrefined sugar;
• three tablespoons of cocoa;
• 200 ml of kefir;
• half a glass of sour cream with a fat content of up to 20%;
• soda - 1 tsp;
• two glasses of high-grade flour;
• juice of half a medium-sized lemon.
In cream:
• thick cream or homemade butter - 100 gr.;
• two glasses of 30% sour cream;
• powdered sugar - an incomplete glass.
Additionally:
• 350 gr. pitted cherries;
• dark, high percentage chocolate - 50 gr.
Cooking method:
1. Combine sour cream with kefir, pour in quicklime soda there, mix and set aside for 10 minutes.
2. Pour strained juice squeezed from half a lemon, mix and immediately enter whipped sugar and eggs. Mix again carefully.
3. Sifting through a strainer, add cocoa, and then pour in flour. Lightly beat the dough until smooth, then let it stand for ten minutes.
4. Fill in the baking dish prepared for baking and set to bake for about half an hour with the usual heating for such cakes of 180 degrees.
5. To make the baked biscuit cool evenly, place the baked cake on a wire rack and cut it in half only after complete cooling.
6. Put the cherries in a colander and thaw, leaving them warm.
7. By adding a spoonful of powdered sugar and starting at a low speed, and then, gradually increasing speed, beat the sour cream. Without ceasing to whisk, in the same way introduce oil softened at room temperature.
8. Put the thawed cherry on the lower biscuit blank. Cover the berries with half the sour cream and lay the next cake. Apply a thin layer of cream on the side faces of the cake, and put the remaining on the top cake and gently smooth.
9. Garnish the surface of the molded dessert with coarse chocolate and place in the cold for a couple of hours.
Cake "Black Prince" on kefir without eggs with alcohol
Cooked according to this recipe, the biscuit has a neutral taste and may well work for a vegetarian homemade cake. Cakes require additional impregnation. For this, you can use concentrated sugar syrup, sparse jam. In this recipe, the impregnation will be prepared on the basis of liquid honey with alcohol.
Ingredients:
• seven tablespoons of non-aromatic vegetable oil;
• 320 gr. high-quality flour;
• a glass of sour kefir;
• one and a half tablespoons of ripper or one baking soda;
• three tablespoons of cocoa.
For impregnation:
• any liquid honey - 2 tbsp. l .;
• two tablespoons of brandy or rum.
For cream:
• 100 gram bar of chocolate, bitter;
• 180 gr. fresh butter (no spread);
• GOST state condensed milk - 1 can.
Cooking method:
1. Lightly warm the kefir. This should not be done on the stove, otherwise you can not guess with the temperature and the fermented milk product is curdled. Place the packaging for half an hour in hot water.
2. Pour the warmed kefir into a bowl, add any of the cultivators and mix well.
3. As soon as the reaction begins, air bubbles will appear on the surface and the kefir will start to foam slightly, introduce sugar mixed with cocoa. Mixing thoroughly, bring the mixture to uniformity. At the end, add vegetable oil.
4. Add the double-sifted flour and, whisking with a whisk, combine it with the kefir mixture.
5. Fill the grated butter dough with batter. Send it for 30-40 minutes. in the oven. Cool the baked biscuit on a wire rack and cut it in thickness into two, or, if possible, into three parts.
6. In half a glass of boiled chilled water, dilute the alcoholic beverage with honey. When applying the prepared solution with a brush, soak both cakes. You can moisten biscuit blanks by spraying the mixture from a spray bottle. Biscuits are soaked better and more evenly.
7. Cut the butter, transfer to a bowl and allow to melt slightly, keeping at room temperature. Then, whisking at medium speed, mix the condensed milk into small portions. Stop whipping when the oil cream is uniform.
8. Grate chocolate on a coarse grater. Leave a third of the crumbs for decoration, and mix the rest with cream.
9. Greasing cream-soaked cakes, form a cake. On its sides, with a thin layer, apply the rest of the cream mass, and sprinkle the top with a delayed crumb of chocolate.
Chocolate cake "Black Prince" on kefir with nuts
Kefir chocolate sponge cakes are soaked in coffee syrup, which saturates the cake with its characteristic taste and aroma. Whole condensed milk goes into the butter cream. It, like biscuit, should be supplemented with cocoa. The cake is covered with beautiful chocolate icing on top, chopped nuts decorate the dessert and pour the cream layer.
Ingredients:
• high-quality margarine or high-fat butter - 100 g .;
• large eggs - 3 pcs.;
• 200 gr. refined sugar;
• two glasses of first-class flour;
• a full glass of kefir;
• quicklime soda - 1 tsp;
• 50 gr. dry cocoa powder;
• crystalline vanilla.
For impregnation:
• liquid jam (only syrup) - a quarter cup.
In cream:
• whole condensed milk - 0.5 standard cans;
• 75 gr. cocoa powder;
• 300 gr. natural 72% butter.
For glaze:
• three tablespoons of softened butter;
• cocoa powder - 60 g .;
• 125 grams of granulated sugar;
• cow's milk - 80 ml.
Additionally:
• a small handful of peeled walnuts;
• 50 grams of chocolate - dark and white.
Cooking method:
1. Pour soda into warmed kefir, mix and temporarily set aside.
2. Remove oil or margarine from the refrigerator in advance, it is easier to work with a softened product.
3. Stir in the cocoa sugar; in a separate bowl, spread the eggs with a fork.
4. Start whipping soft fat at a slow mixer speed. In just two seconds, add sugar, and after a couple of seconds, enter the eggs. Without stopping the process, quickly pour kefir. Beat everything together for another minute and put the mixer aside, until it is needed.
5. Pour the flour sifted at least two times and mix it into the kefir base with a spoon, moving it from the bottom up.
6. Pour the biscuit dough into a moistened with butter and well-sprinkled cocoa mold, and immediately send to an already heated oven. According to this recipe, the temperature during baking is strictly 180 degrees!
7. Carefully lay the finished biscuit out of the mold and place on the wire rack, then cut into cakes.
8. Prepare the cream. Soft, but not melted too much, whisk the butter with a cocoa mixer. To better disperse the filler, add it to the oil, sifting through a strainer. Whisking it all the same, pour in a thin stream the whole condensed milk and continue the work of the mixer until the cream reaches absolute uniformity.
9. Slightly dilute the jam with boiled water so that the impregnation is not cloying, but at the same time, is not too liquid. It is better to take currant, it will give the cake a subtle acidity.
10. Walnuts a little fry on the dry surface of the pan, then cool and chop, but not crumbs. Use a heavy knife for this.
11. Soak the cakes by pouring every centimeter of the surface from the spoon with the prepared syrup. Then coat them with cream, sprinkle with nuts and form a cake.
12. Cook the chocolate icing. On a small fire, warm the milk, add cocoa and sugar and mix so that there are no lumps. After that, immediately put the oil and, stirring, bring to a boil. Cool, but not completely. Too hot fudge will drain on the cake, and completely cooled can thicken.
13. Cover the entire surface with chocolate icing, and grate white chocolate on top through a coarse grater.
Cake "Black Prince" on kefir with custard
Sponge cakes for such a cake can be baked according to any recipe described above. Its feature is a layer of custard, sprinkled with a mixture of coconut and chocolate chips. Thick custard does not saturate the cake, it gives the cake a tenderness, being a separate layer.
Ingredients for Cream:
• half a liter of skim milk;
• two fresh large eggs;
• two thirds of a glass of sugar;
• 30 gr. dry starch;
• vanilla powder or sugar - 1 sachet;
• 50 gr. sweet cream high percent oil.
Additionally:
• white coconut flakes;
• dark chocolate without fillers.
Cooking method:
1. Start making the cream while the biscuit is baked. Combine the milk with vanilla and bring it to a boil over medium heat.
2. In a hotel bowl, mix starch with sugar and eggs, and beat well. Then, stirring vigorously, pour quickly, but with a thin stream, well-warmed milk and put on the most minimal heating.
3. While stirring, bring the cream base to a boil, boil for a minute and remove from heat. Put the butter and stir until it melts and mixes with the cream.
4. Wrap the container with the resulting mass in several layers of film, making sure that it does not come into contact with the surface of the mass, and leave to cool.
5. Grate chocolate, add coconut, mix.
6. Cut the biscuit to room temperature in half and place the lower part on a platter. Lubricate it liberally with a cooled custard, a layer of which is sprinkled with a mixture of chocolate and coconut.
7. Put the top of the biscuit on top and cover the cake with cream as well over the entire surface. Sprinkle with coconut and chocolate chips.
Cake "Black Prince" on kefir with coffee flavor
You need to bake three biscuit cakes on kefir, from one portion of the dough prepared according to the first recipe. Coffee and brandy syrup will be used to soak cakes. An oil cream with boiled condensed milk will go into the cream layer.
Ingredients
For impregnation:
• strong coffee - one and a half glasses;
• a tablespoon of cognac;
• 100 gr. Sahara.
In cream:
• a small can of boiled whole condensed milk;
• 400 gr. high-quality 72% butter;
• a small bag of vanilla powder;
• three dessert spoons of cocoa powder without added sugar.
Cooking method:
1. Bring coffee to a boil. Add the full amount of sugar and continue to cook, stirring all the same, until it is completely dissolved. Remove coffee syrup from the stove and cool well. Pour in cognac, mix.
2. Sifted through a cocoa sieve, mix with vanilla and add to the softened butter, whisk. Put the boiled condensed milk in the oil base and once again go over it with a mixer. You should get a homogeneous, fairly thick cream.
3. Transfer to the dish one of the cooled cakes, pour it with coffee soaking and immediately coat with cream. Do the same with the second cake, laying it on top of the first. On a third soaked biscuit, apply the cream in a thin layer. Also, coat the sides of the cake.
4. Dessert can be decorated with finely grated chocolate or crushed nuts or their mixture.
Cake "Black Prince" on kefir - cooking tricks and useful tips
• It is advisable to warm up kefir in advance by lowering the package in hot water. The cold product extinguishes poorly the rippers, which significantly affects the quality of the finished cake.
• Since the cakes are dark in color, it is not recommended to sprinkle the oil layer on the bottom and walls of the mold with crackers or semolina. Use cocoa powder for this.The edges of the biscuits will not have light specks of powder.
• The oven temperature for baking is standard - 180 degrees, but the duration is indicated approximately. It depends on the specific oven and may not correspond to prescription recommendations. Therefore, before you get a biscuit, check its readiness, and best of all, do it within half an hour from the moment of baking.
