A series of winter holidays is approaching. It's time to please loved ones with a delicious dessert - Eskimo cake. Its peerless creamy vanilla flavor will appeal to all the sweet tooth.

Eskimo cake - a classic recipe

Such an original delicacy can be prepared even by a novice hostess.

You will need:

for the test:

  • flour - 340 g;
  • table eggs - 4 pcs.;
  • cold water - 50 ml;
  • granulated sugar - 300 g;
  • cocoa powder - 15 g;
  • vanillin –1 tsp;
  • soda - 0.5 tbsp. l .;
  • salt is a pinch.

for cream:

  • milk - 300 ml;
  • sugar - 300 g;
  • eggs - 2 pcs.;
  • flour - 40 g;
  • butter - 200 g;
  • vanilla extract.

for glaze:

  • sour cream - 40 g;
  • granulated sugar - 50 g;
  • Cocoa - 35 g;
  • drain. oil - 100 g.

How to cook:

  1. Squirrels separated from the yolks are sent to a deep bowl. They are thoroughly beaten with a mixer to strong peaks. Leave in the refrigerator.
  2. The remaining yolks are ground with sugar. Pour water, put cocoa, vanillin, soda, salt. Mix until smooth.
  3. Proteins are carefully introduced. The mixture is kneaded from bottom to top, so that the mass retains splendor. Then pour the flour in parts. Everything is neatly mixed.
  4. Cover the bottom of the mold with parchment paper. The sides are oiled. In the prepared container, spread the dough, level it. Put in a heated oven.
  5. Bake at 175 - 180 ° for 40 - 45 minutes. The cake is left to cool in shape.
  6. Prepare a cream. Take a small pan. It mixes eggs with flour, sugar. Pour warm milk. Put a saucepan on a small fire.
  7. Constantly stirring, bring to a boil. After the appearance of bubbles, boil for a minute. Cleaned from the stove. Now the mixture should cool.
  8. Separately, beat the butter with vanilla. In it, without interrupting the process, the cooled cream mass is added portionwise.
  9. Prepare the icing. Sour cream is spread in the stewpan. Dry ingredients are added to it. Cook for 10 minutes over low heat.
  10. The contents of the pan are brought to a boil. Remove from the stove.Add oil. Stirred to get a smooth, shiny glaze.
  11. On a flat plate put the cooled cake. All cream is laid out on it, carefully leveled. Top watered with icing. Put in the refrigerator for soaking for 30 - 60 minutes.

Cooking in Armenian

 

In the composition of the dessert:

  • eggs - 6 pcs. (proteins in the dough, yolks for cream);
  • flour - 135 g (75 g per dough, 60 g for cream);
  • sugar - 530 g (200 g each in dough and cream, 130 g for glaze);
  • cocoa powder - 8 tbsp. l (for the test - 2, in the glaze –6);
  • baking powder - 1 tbsp. l (dough);
  • vanilla sugar 2 tsp (dough);
  • citric acid - 0.5 tsp (dough);
  • salt - a pinch;
  • milk - 420 ml (in cream - 300 ml, for glaze - 120 ml);
  • butter - 200 g (in cream - 180 g, for glaze - 20 g);
  • corn starch - 2 tbsp. l (cream);
  • cognac - 1 tbsp. l

Armenian recipe:

The main secret of goodies is glaze. Cognac is added to its composition so that it does not crack.

  1. Make a cream. Yolks, sugar, vanilla beat together. Add flour and starch. Continuing to whip, pour milk.
  2. Cook the mixture until it thickens. They shift it into a cup, cover it with a cellophane film. Clean in the cold.
  3. Knead the dough. Putting citric acid in proteins, beat them. Without stopping the process, put granulated sugar, vanilla. Work out to sharp peaks.
  4. Carefully pour in the flour. Put baking powder, cocoa. Oiled form, dusted with flour.
  5. Bake in a warmed oven (20 - 25 minutes). Temperature - 180 ° С. Then let cool
  6. Beat butter. Yolk cream is sent to him. Cool for 60 minutes.
  7. Spread a cold creamy mass on the prepared cake. Cover the cake with a high lid. Put back in the refrigerator (not less than three hours).
  8. In addition to brandy, all glaze products are mixed. Boil until the mixture becomes thick. Then put the pan with it on the table.
  9. They put the oil, mix, so that the mass becomes homogeneous. Then pour brandy. Again interfere. Dessert is glazed. Leave in the fridge overnight.

Biscuit treat

At home, it is proposed to cook an unusual Eskimo cake, reminiscent of ice cream.

Product Set:

For biscuit:

  • 120 g of flour;
  • 130 g of sugar;
  • 80 ml of milk;
  • 4 eggs;
  • 30 g butter;
  • 10 g vanilla;
  • 3-5 g of baking powder;
  • a small amount of salt.

For cream:

  • 300 ml of milk;
  • 250 g plums. oils;
  • 200 g of granulated sugar;
  • 2 eggs;
  • 30 g of starch;
  • 1 sachet of vanilla extract.

For sugar syrup:

  • 50 ml of water;
  • 50 g of sugar;
  • 30 ml of orange liquor.

For glaze:

  • 100 ml cream (25%);
  • 100 g of dark chocolate;
  • 30 g plums. oils.

 

Cooking process:

  1. In a separate bowl, mix the flour with baking powder and salt. Boil milk and butter, bringing to a boil.
  2. Beat eggs with sugar and vanilla. Everything should turn into a magnificent, bright composition.
  3. Then add the flour mixture in small portions. Mix carefully each time. Now carefully pour in the milk-butter composition. Best in a few tricks.
  4. Cover the form with parchment, grease its sides with oil. Pour out the dough. Bake in a preheated oven at 170 ° C (17 - 20 minutes).
  5. Now you need to prepare the cream. Mix eggs with granulated sugar, vanilla, starch.
  6. Heat the milk so that it becomes hot, but do not boil. After removing from the stove pour a mixture of 5 points into it with a thin stream. Then over low heat, boil it until a thick mass.
  7. Pour everything into a cup, cool completely. It is necessary to stir the cream periodically so that a crust does not form.
  8. Now you need to boil the syrup. Pour sugar in water, boil until it dissolves, you do not need to boil. Pour into another container, allow to cool. Then pour the orange liquor, mix.
  9. Beat butter with a mixer separately. Spread the prepared cream in small portions into it, whipping each time.
  10. Cut the biscuit into two parts. Put one of them on a dish, soak it in syrup. Then put the cream (2/3). Cover with a second cake.
  11. Also spill it with syrup.Spread the remaining cream mass on the surface of the cake. Leave in the cold (for 30 minutes).
  12. Make icing. In hot (not boiled) cream, put the chocolate, broken into pieces, then soft butter. Stir everything Cake to cover with fondant. Leave in the cold (for three hours).

Ice cream cake with nuts

Would need:

for cake:

  • a glass of flour;
  • chilled water - 10 tbsp. l .;
  • eggs - 4 pcs.;
  • granulated sugar - 250 g;
  • cocoa powder - 1 tbsp. l .;
  • soda - 0.5 tsp;
  • vanillin - 10 g.

for cream:

  • flour (with a slide) - 3 tbsp. l .;
  • milk - 250 ml;
  • butter - 200 g;
  • a glass of sugar;
  • eggs - 2 pcs.;
  • vanilla extract - sachet;
  • cognac - 2 tbsp. l

for glaze:

  • sour cream, sugar, cocoa - 2 tbsp each. l;
  • drain. oil - 1 tsp;
  • walnuts - 125 g.

Technology:

  1. Beat whites and salt separately. Grind the yolks with sugar, pour water. In them send all the loose ingredients, mix well.
  2. Then introduce the prepared proteins, mix. Bake at 170 ° C (25 minutes). Cool the finished baking.
  3. Make a cream. Mix together all products, excluding oil and cognac. Cook the mixture over low heat without boiling. Stir continuously. Cool, introduce remaining ingredients. Put the cream on a biscuit.
  4. Warm up sour cream with sugar and cocoa, add butter, nuts. When it cools down, grease the surface of the cake with it.

Dessert from Irina Khlebnikova

Biscuit:

  • proteins - 4 pcs.;
  • yolks - 2 pcs.;
  • milk - 90 ml;
  • flour - 130 g;
  • granulated sugar - 100 g;
  • vegetable oil - 50 ml;
  • baking powder - 5 g;
  • vanilla sugar - 109 g;
  • salt, soda - a pinch.

 

Cream:

  • cream (35%) - 300 ml;
  • milk - 300 ml;
  • yolks - 2 pcs.;
  • egg - 1 pc.;
  • water - 50 ml;
  • granulated sugar - 80 g;
  • flour - 25 g;
  • icing sugar - 30 g;
  • gelatin - 10 g;
  • vanilla - 1 pod.

Glaze:

  • cream (fat content for cream) - 30 - 40 ml;
  • chocolate bar - 60 g;
  • butter - 20 g.

Step by step recipe:

Cake from Irina Khlebnikova is quite simple to prepare.

  1. Make the dough. Beat a couple of yolks in a container with a mixer. Then add granulated sugar. Continue working with the mixer until an airy light mass is formed.
  2. Gradually introduce vegetable oil, vanilla, warm milk. Mix sifted flour with soda and baking powder. Pour in the flour mixture. Work everything quickly with a mixer to a uniform consistency.
  3. Beat proteins with salt separately until soft peaks. Sugar is added gradually. Work with a mixer to get stable peaks.
  4. Then carefully introduce whipped proteins into the dough for 3 to 4 doses, kneading it from the bottom up. It turns out a very light, airy mass.
  5. The bottom of the mold is covered with baking paper. The sides are not lubricated. A similar biscuit is called chiffon. Its texture is very delicate.
  6. Therefore, in an unlubricated container, it rises faster, does not fall off after baking. The dough is poured into a split mold (diameter 24 cm). Bake in a warmed oven for 40 to 50 minutes at 160 ° C.
  7. Chiffon sponge cake is cooled completely in an inverted form. Then carefully cut it out of the container. Wrap the cake in a cling film. Sent to the freezer.
  8. Water is added to the gelatin, left to swell. Flour and sugar are mixed. For cream, you can take 2 yolks and a whole egg instead of four yolks. They are shaken with a whisk. Pour the flour mixture.
  9. Milk is poured into the pan, granulated sugar is placed. Cut the vanilla pod along in half. Put vanilla seeds in the milk-sugar mixture, the pod itself.
  10. They put on the stove, heated to a very hot state, but do not boil. Sugar should be completely dissolved. Take out the pod from the pan.
  11. Hot milk is gradually poured into a yolk mixture in a thin stream, stirred. It is boiled until thickened (within 5 to 7 minutes).
  12. When the mass becomes thick, remove it from the fire. Shift in a cup. Cover with a film, otherwise a crust will form. Allow to cool.
  13. A biscuit is taken out of the freezer. Cut it lengthwise into two halves. The swollen gelatin is heated very carefully so that it is completely dispersed. Pour gelatin solution into custard. Stir with a mixer.
  14. Whip cream at medium speed, gradually adding icing sugar. Very carefully, quickly mix the custard base with the prepared cream.
  15. In the form of a little larger than the biscuit itself, they collect the cake. Put the first cake, then cream, cover with the second. He is gently pressed. Set for 3 to 4 hours in the refrigerator.
  16. Cream, butter are sent to chocolate. They heat everything to a homogeneous mass. Coat the cake. Leave in the cold for 20 minutes.

Eskimo cake is the most delicate delicacy that will decorate any celebration!

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