Vulcan cake. Recipe with custard, walnuts, strawberries, step by step with photos

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Prepared by: Marina Zolotseva

09/16/2014 Cooking time: 2 hours 0 minutes

I bring to your attention a very tasty, but at the same time quite easy to prepare recipe for the “Volcano” cake with a photo. The most delicate cakes and soft, non-greasy cream are ideally complemented by chocolate glaze.

Calorie content of cake

The calorie content of the treat depends on many factors - the dough used, filling, sweet decorations. If we consider the classic version - from a regular sponge cake, sour cream and nuts, then this figure per 100 g is 347 kcal.

Volcano cake recipe

Nutritional and energy value:

Dough for “Volcano” cake

For the Volcano cake, sponge dough is usually prepared. It should turn out soft, airy, and after baking - tender, but dense, so that the treat holds its shape well. It is very important that the dough does not turn out too sweet, so a small amount of sugar is added to it. There will be a lot of sweetness in the cream.

In addition to sugar, the following is usually added to the dough:

• flour;
• eggs;
• sour cream;
• butter;
• soda.

Sometimes even condensed milk and milk are sent to it.

Ingredients:

• Chicken egg - 5 pieces (4 pieces - in the dough, 1 piece - in the cream)
• Sugar - 300 grams (200 grams - in dough, 100 grams - in cream)
• Milk - 650 Milliliters (150 ml - for dough, 500 ml - for cream)
• Refined sunflower oil – 100 Milliliters
• Baking powder - 2 teaspoons
• Cocoa powder - 2 tbsp. spoons
• Wheat flour - 300 grams
• Corn starch - 3 tbsp. spoons
• Butter – 50 grams
• Vanilla sugar – 10 grams

Number of servings: 10-12

Cream

Most often, the cream for “Vulcan” is prepared with sour cream. To do this, the dairy product is whipped with sugar. You can also add vanillin to it.

In addition to sour cream, the following is suitable for dessert:

• custard;
• protein (more often used for an additional layer;
• creamy.

If you don’t have time to prepare the cream for the cake, you can simply whip the cream with powdered sugar. This is a versatile option that is suitable for numerous desserts.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Vegetable oil – 873 kcal/100g
• Cocoa powder – 374 kcal/100g
• Salt – 0 kcal/100g
• Baking powder – 79 kcal/100g
• Vanilla sugar – 379 kcal/100g
• Corn starch – 329 kcal/100g

Calorie content of foods: Milk, Flour, Eggs, Vanilla sugar, Sugar, Vegetable oil, Baking powder, Cocoa powder, Salt, Corn starch, Butter

The best variations of the Vulcan cake. Step-by-step preparation

There are a huge number of variations of the dessert. The most famous of them are collected below.

With walnuts and sour cream

This is precisely the version of dessert that modern housewives prepare most often.

Ingredients:

• flour – 280-300 g;
• drain butter – 80-100 g;
• eggs – 1 pc.;
• soda – ½ tsp;
• walnuts – 80-100 g;
• sugar – 230-250 g;
• chocolate – ½ bar;
• medium fat sour cream – 450-500 g.

Preparation:

1. For the dough, combine the soft drain. fat with 80-100 g of sugar. Grind the mixture until white using a whisk or other convenient method.
2. Add all the eggs, slaked soda (with lemon or vinegar), and sifted flour to the resulting mixture. Mix everything. Place the soft dough in a cool place for 35-40 minutes.
3. Clean the walnuts thoroughly. Pinch off pieces from the chilled dough, remove a nut from inside each and roll into balls.
4. Place the resulting pieces on a baking sheet and bake at 220°. After 35 min. they will be completely ready.
5. Beat sour cream with the remaining sugar. Dip each baked cooled “nut” into the cream and place them one by one on a large plate. Drizzle melted chocolate over everything.

Before serving, you need to let the treat brew for several hours.

With nuts and jam

You can add different types of nuts to this delicacy. Peanuts, tree nuts, walnuts, almonds, or a mixture of all of the above work well. It all depends on what products the housewife has at her disposal.

Ingredients:

• eggs – 4 pcs. whole + 2 proteins;
• beet sugar – 420 g;
• cane sugar – 80-100 g;
• water (ice) – 10 tbsp. l.;
• flour – 240 g;
• baking powder – 8-10 g;
• vanillin – 2 packs;
• nuts (any) – 80-100 g;
• jam (any kind, but with sourness) – 1/3 tbsp.;
• milk – 1 tbsp.;
• drain butter – 80-100 g;
• dark chocolate – ½ bar;
• white chocolate - for decoration.

Preparation:

1. Beat the yolks until foamy with ice water, 300 g of sugar and 1 packet of vanillin.
2. Add all the baking powder and 200 g of flour. Add any nuts crushed into crumbs.
3. Separately beat the remaining 4 whites from the yolks. They should turn into fluffy foam. Using a spatula, mix it into the mixture from the second step.
4. Transfer the dough into the pan and bake for 35-40 minutes. at 180°. If the cake starts to brown too much, cover it with foil.
5. Cool the biscuit and cut into 3 equal parts.
6. Heat milk in a ladle. Add the remaining flour (through a sieve), vanillin, brown sugar.
7. Add broken dark chocolate to milk. Cook the cream until it becomes thick and smooth. At the end add non-cold drain. oil. It is important to ensure that the cream does not burn.
8. Cover the bottom cake with sour jam. Place the second one on top and generously coat the structure on all sides with cream.
9. Cut the third cake layer into 12 equal pieces according to the principle of a pie. Place them on the sides of the cake and lightly press into the cream.
10. Beat the remaining whites and sugar until stiff peaks form. Cover the treat with the mixture. Sprinkle grated white chocolate on top if desired.

To make the dessert even more beautiful and appetizing, you can add food coloring to the meringue.

With brown sugar

The “Volcano” cake, the recipes for which are very different, can also be chocolate. Brown sugar is definitely added to the cream of this variation.

Ingredients:

• eggs – 5 pcs.;
• sugar (brown) – 90-100 g;
• vanilla sugar – 8-10 g;
• milk – 750 ml;
• starch (corn) – 60-70 g;
• drain butter – 60-65 g;
• raises oil – 70-75 ml;
• white sugar – 120 g;
• baking powder – 8-10 g;
• cocoa – 40-45 g;
• flour – 280-300 g;
• fine salt – 1 pinch.

Preparation:

1. Place all the cane and vanilla sugar and 1 egg into a saucepan. Mix well with a whisk.
2. Add 600 ml milk, all the cornstarch. Mix everything thoroughly again.
3. Place the mixture over medium heat and cook until thick. Remove from heat, add non-cold drain. oil.
4. Beat the remaining eggs with white sugar and salt.
5. Pour in the remaining milk, add raisit. butter and all other dry ingredients from the recipe.
6. Place the dough into a parchment-lined pan.
7. Pour all the cream into the middle.
8. Bake the treat for 40 minutes. at 180°.

The most effective way to decorate the finished treat is with melted chocolate of different colors.

With condensed milk and cocoa

For the cake with condensed milk under discussion, you need to take a very high-quality (uncooked) product. It is advisable that it contains only milk and sugar.

Ingredients:

• beet sugar – 3 tbsp;
• sour cream (low or medium fat content) – 1 liter;
• condensed milk – 130-150 g;
• cocoa – 3 tbsp. l.;
• baking powder – 2 tsp;
• eggs – 2 pcs.;
• flour – 470-500 g;
• nuts and dried fruits - 80-100 g each.

Preparation:

1. In a large bowl, combine 1 tbsp. sand, 1 tbsp. sour cream and 2 eggs. Lightly beat everything with a mixer.
2. Add cocoa, baking powder, all condensed milk. Beat everything with a mixer. Add flour into the mixture in small portions. Knead into a homogeneous dough.
3. Separate a small piece from the dough. Roll it into a thin crust and bake at 100° for about 30-35 minutes.
4. Roll out the rest of the dough into a thick layer and place on a baking sheet with parchment. And bake until done under the same conditions.
5. Cool both finished cake layers. Thick - cut into neat small cubes.
6. For the cream, combine the rest of the sour cream and sugar. Beat to form an airy mass.
7. Place the thin crust on a large plate. Generously coat with cream. Also dip all the cake cubes into the latter and place them on a thin layer. Sprinkle the pieces with chopped nuts and dried fruits.
8. Pour the remaining cream over the cake.

It will take at least 2 hours for the treat to soak in a cool place.

With cottage cheese

Cottage cheese should not be too fatty. Optimal – 5%. But a homemade product is not suitable for such a dessert.

Ingredients:

• sour cream – 230-250 g;
• sugar – 240 g;
• flour – 190-220 g;
• eggs – 5 pcs.;
• drain butter – 60 g;
• baking powder – 5-7 g;
• cottage cheese – 380-400 g;
• raisins (seedless) – 60 g;
• semolina – 20-25 g.

Preparation:

1. Lightly beat eggs (2 pcs.) with half the sugar. Add all the flour, after thoroughly sifting it with baking powder.
2. Add sour cream and soft butter to the dough. Knead into a homogeneous mass and place it in an oiled round pan.
3. Combine the cottage cheese with the remaining sugar and raisins soaked in warm water. Add semolina and the remaining eggs, beaten until foamy. Mix everything thoroughly.
4. Place the filling in the middle of the dough in the pan.
5. Bake the treat for 40 minutes. at 180°.

Decorate the finished unusual cake with pieces of fresh or canned fruit.

With corn starch

The cream for this dessert is prepared with the addition of corn starch. As a result, it turns out surprisingly tender and tasty.

Ingredients:

• eggs – 5 pcs.;
• sugar – 70 g;
• starch (corn) – 90-100 g;
• milk – 650 ml;
• drain butter – 80 g;
• flour – 180-200 g;
• baking powder – 5-7 g;
• cocoa – 40-45 g.

Preparation:

1. Pour the contents of 2 raw eggs into a saucepan. Add 40 g of sugar, all the starch and pour in milk (half a liter). Mix the ingredients and cook until thickened.
2. Add 30 g of plums to the already prepared and cooled cream. oils
3. In a large bowl, beat the remaining eggs with sugar. Add flour sifted with baking powder and cocoa. Pour in the rest of the milk and melted butter.
4. Place the dough in a round heat-resistant form. Place the finished cream in the middle.
5. Bake the treat for 30-35 minutes. at 180°.

The finished baked goods can be topped with condensed milk and/or chocolate.

On kefir

Kefir should be taken with medium or low fat content. The dairy product should not be too thick.

Ingredients:

• flour – 320-340 g;
• sugar – 270 g;
• kefir – 1 full glass;
• eggs – 4 pcs.;
• raises oil – 80 ml;
• cocoa – 60-65 g;
• baking powder – 17-20 g;
• sour cream – 320 g;
• vanilla sugar – 1 sachet.

Preparation:

1. Beat eggs and 150 g of sugar with a whisk. Pour into the growing mixture. butter and kefir.
2. Pour cocoa, flour, baking powder through a sieve. Knead into a thick dough. Pour it into a mold covered with oiled parchment. Flatten.
3. Bake the biscuit for 40-45 minutes. at 180°.
4. Separately, beat the sour cream with the remaining sand and vanilla sugar until smooth.
5. Cut the cake into two parts. Soak the bottom thoroughly in cream and place on a plate. Cut the top into cubes. Dip each one in cream and place on the first cake layer. Pour the remaining sweet sour cream on top.

You can also place fresh strawberries or raspberries in the middle of the structure for decoration.

Chocolate

The Vulcan cake, the recipe for which is published later in the article, has a rich chocolate taste. It is perfectly complemented by cream made from sour cream and condensed milk.

Ingredients:

• cream (very fatty) – 380-400 ml;
• eggs – 6 pcs.;
• bananas – 2 pcs.;
• flour – 130 g;
• baker powder – 5-6 g;
• grapes – 300-320 g;
• vanillin – 1 pinch;
• cocoa – 1.5 tbsp. l.;
• condensed milk – ½ can;
• sugar – 1 full glass;
• drain butter – 30-35 g;
• chocolate - 1 bar.

Preparation:

1. Pour the contents of all raw eggs into a bowl. Beat this mixture until light and fluffy.
2. Add all the sugar and continue beating for another 6-7 minutes.
3. Flour the baker. powder, vanillin, cocoa. Sift the dry mixture into the eggs. Mix with gentle movements.
4. Cover the pan with foil. Pour the dough into it. Bake 40-45 min. at 180°.
5. Cut out the center of the biscuit for the filling. Chop the removed part into pieces.
6. Cut the grapes into halves, remove the seeds. Chop the bananas into cubes. Combine fruits. Send them pieces of cut out biscuit.
7. Beat cream for 3 minutes. Gradually add condensed milk to them. Combine with the mixture from step 6. Fill the cake with filling. And soak part of the entire biscuit with its liquid.

All that remains is to melt the chocolate with butter and pour it over the treat. You can take both black and white tiles.

Chocolate raspberry

You can even make the cake under discussion with berries. For example, it turns out very tasty with raspberries. It is permissible to take berries both fresh and frozen.

Ingredients:

• eggs – 4 pcs.;
• sugar – 330 g;
• orange juice - a full glass;
• flour – 280-300 g;
• odorless oil - 1 tbsp.;
• cocoa powder – 80-90 g;
• baking powder – 6-7 g;
• raspberries – 400 g;
• raspberry compote – 1 l;
• cream (very fatty) – 580-600 ml;
• cake filling (jelly, red) – 4 bags;
• cream fixer – 3 packets;
• cocoa drink (for example, Nestlé, already with sugar) – 120 g.

Preparation:

1. Immediately turn on the oven and preheat to 200-210°.
2. Grease a 26 cm mold and, if necessary, sprinkle with breadcrumbs.
3. Beat eggs with sugar (250 g). This must be done at high speed to achieve a creamy consistency.
4. Pour in citrus juice and oil.
5. Continuing to mix the mass with a fork, add baking powder, all the flour and regular cocoa. Lastly about 30 seconds. mix the dough with a mixer at high speed.
6. Immediately fill the prepared form with the mixture. Bake at medium temperature until dry.
7. Scrape out the middle of the cooled cake, leaving only the bottom and walls 1-1.5 cm thick.
8. Crumble the removed biscuit directly with your hands.
9. Prepare jelly from compote, remaining sugar and filling in bags. Mix raspberries into it. Fill the base with this mixture and let it harden.
10. Whip the cream with the fixative and gradually add cocoa to it for the drink. Mix in most of the crumbs. Place on top of the jelly.

The remaining crumbs should be used to top the finished dessert.

Strawberry

Another interesting variation of the cake is with strawberries.

Ingredients:

• sugar – 430 g;
• eggs – 4 pcs.;
• baking powder and vanilla sugar - 1 packet each;
• flour – 6.5 tbsp. l.;
• cream margarine – 30-35 g;
• cottage cheese – 130-150 g;
• heavy cream - 3 tbsp. l.;
• strawberries – 230-250 g;
• cinnamon – 1 tsp;
• jelly – 1 packet (strawberry).

Preparation:

1. Prepare strawberry jelly according to instructions. Leave to cool.
2. Beat eggs with sand (230 g) until white. Add baking powder, vanilla sugar, 1 tbsp. l. margarine. Gradually add flour.
3. Grease the pan with the remaining margarine. Pour the dough and bake the crust for 35-30 minutes. at medium temperature.
4. For the cream, combine the remaining sugar, cream, cottage cheese. Beat. Add strawberries, cinnamon. Beat again. Cool the mass. Let it thicken in a cool place.
5. Cut the cake in half. Apply cream. Draw lava flowing from it from cut jelly pieces.

You can also add whole strawberries to the decoration.

Peach

Canned peaches are best for cake.

Ingredients:

• eggs – 4 pcs.;
• baking powder – 6-7 g;
• yogurt – 1.5 tbsp;
• sugar – 180-200 g;
• gelatin – 13-15 g;
• drain butter – 40 g;
• sour cream – 330-350 ml;
• peaches (canned) – 830-850 g;
• flour – 130-160 g.

Preparation:

1. Combine yogurt, sour cream, fruit syrup, gelatin and peach slices for cream. Cool the resulting mass.
2. Use the remaining ingredients to bake a crust. Cool and cut it into 2 parts.
3. Place one cake on a plate. The other is to cut into 12 segments and place on top. Top everything off with fruit cream.

You can effectively decorate the dessert with powdered sugar.

With peach yogurt and gelatin

This challenging recipe will allow you to prepare a spectacular holiday treat.

Ingredients:

• eggs – 5 pcs.;
• sugar – 210 g;
• flour – 120 g;
• drain butter – 60 g;
• starch (from corn) – 30 g;
• baker powder – 6-7 g;
• heavy cream – 1 tbsp.;
• peach yogurt – 1.5 tbsp;
• peaches (fresh) – 400-500 g;
• gelatin – 11-12 g;
• condensed milk – 3 tbsp. l.;
• lime – 1 pc.

Preparation:

1. Combine cream (100 ml) with gelatin. Leave for 4 minutes. Pour in another 50 ml of cream. Heat and wait for the gelatin to dissolve. Whip the remaining cream with 60 g of sand.
2. Peel and chop the peaches very finely (leave 1-2 for decoration). Mix pieces of their pulp with the whipped mass. Add yogurt and cooled gelatin mass. Mix everything well. Pour the mixture into a round bowl covered with cling film. Leave until hardened.
3. Separate the eggs into components. Beat the whites with half the remaining sugar until stiff peaks form.
4. Separately beat the butter, yolks and the rest of the sand.
5. Carefully combine the mixtures from steps 3 and 4. Add separately mixed flour and baker. powder and starch. Place the resulting dough in a silicone mold and bake for 35-40 minutes. at 180°.
6. Cut the cooled biscuit into 2 parts. Cut the top into pieces like a pie. Grease the bottom with a mixture of condensed milk and lime zest.
7. Spread the mixture with peaches from the refrigerator onto the whole cake layer in a heap. Place pieces of the second part of the biscuit around.
8. Cut the remaining peaches into pieces and decorate the structure with them.

The finished cake can be poured with condensed milk or chocolate, sprinkled with nuts.

With custard and banana puree

The “Volcano” cake, the recipe for which involves the use of custard, comes out with a bright, interesting taste. The use of banana puree adds unusual notes to it.

Ingredients:

• eggs – 5 pcs.;
• starch (from corn) – 70 g;
• milk – 750 ml;
• drain butter – 60 g;
• salted oil – 70-75 ml;
• vanillin – 8 g;
• sugar. sand – 220 g;
• baking powder – 8-10 g;
• flour – 280-300 g;
• salt – 1 pinch;
• bananas – 2 pcs.;
• sour cream – 3 tbsp. l.;
• cocoa – 2 tbsp. l.

Preparation:

1. Mix half the sand, 1 egg, vanillin. Add 600 ml of heated milk (no need to boil it!). Add starch. Mix everything.
2. Warm the cream over low heat until thickened. Add drain at the end. oil. When the latter has melted, remove the cream to cool.
3. Separately combine the remaining eggs, sugar, and salt. Beat lightly.
4. Pour in lukewarm milk (remaining), salt. oil. Add all remaining dry ingredients from the recipe. Mix.
5. Place the fluffy dough into the mold. Send cream to the middle.
6. Bake the cake at 180° for about 45 minutes.
7. At this time, use a blender to crush the pieces of ripe bananas with sour cream. Add sugar if necessary.
8. Using the resulting fruit mass, depict lava on the cake.

If desired, you can also scatter pieces of any fruit or berries on the banana puree for decoration.

With prunes and nuts

Any nuts are suitable for this recipe.

Ingredients:

• sour cream - half a kilo;
• flour – 280-300 g;
• sugar – 230 g;
• chocolate – ½ bar;
• nuts and prunes – 50-70 g each;
• drain butter – 80 g;
• eggs – 1 pc.;
• soda – ½ tsp.

Preparation:

1. Grind soft butter and half the sugar until white. Add egg, slaked soda, flour. Leave the soft dough in a cool place for half an hour.
2. Peel the nuts, cut the soaked prunes into pieces.
3. Pinch off the dough and wrap dried fruits and nuts inside each piece. Bake the resulting balls on a baking sheet for 35 minutes. at 220°.
4. Dip each ready-to-cool nut into cream (for it, beat sour cream and the rest of the sugar). Place on a plate.

Pour melted chocolate over dessert.

With almond flakes and tangerine

You can use any sponge cake as a base.

Ingredients:

• sponge cake (rectangular) – 1 pc.;
• sour cream – 2.5 tbsp;
• tangerine – 1 pc.;
• almond flakes – 1 handful;
• sugar – 2.5 tbsp.

Preparation:

1. Cut the finished cake into neat cubes.
2. For the cream, beat sour cream and sugar. Dip each cube into it and place them all on a plate in a tower.
3. If desired, you can fill the cake with chocolate glaze.

Decorate the structure with peeled tangerine slices and sprinkle with almond flakes.

From homemade cookies

The “Volcano” cake, the recipe for which is described below, is made from homemade cookies. Any shortbread will do.

Ingredients:

• finished cookies – 550-600 g;
• boiled condensed milk – 1 can;
• walnuts – 180-200 g;
• dark chocolate – 1 bar.

Preparation:

1. Crush the cookies into small pieces. Send him chopped nuts and condensed milk. To stir thoroughly.
2. Place the “dough” in a heap on a plate.
3. Melt the chocolate and create “lava” on the dessert.

Before serving the treat, let the chocolate cool completely.

On rising flour with marzipan

Red caramel and chocolate-covered nuts are good to decorate the dessert.

Ingredients:

• drain butter – 180 g;
• sugar – 330-350 g;
• eggs – 6 pcs.;
• flour (self-raising) – 280-300 g;
• milk – 40 ml;
• red coloring (food coloring) – 1 serving;
• marzipan – 450 g;
• chocolate – 2 bars;
• apricot jam – 1 tbsp.

Preparation:

1. Beat soft butter with sugar. Add eggs and milk. Add flour. Pour 1/3 of the dough into a mold (18 cm). Half of the rest is colored with dye.
2. Pour the dough (colored or not) into molds with a volume of 0.8 l and 1.2 l.
3. Bake all parts at medium temperature until dry.
4. The base will be an 18 cm biscuit. You need to place two others on top of it, cutting them off so that the structure tapers towards the top. Fasten the parts with apricot jam.
5. Roll out the marzipan and place it on top of the structure. Drizzle melted chocolate over cake.

Decorate the dessert to your liking.

Cake recipe in a slow cooker

The “Volcano” cake can be prepared even easier if you turn to a slow cooker for help. There is even a special recipe for this.

Ingredients:

• flour – 280 g;
• walnuts – 80 g;
• eggs – 1 pc.;
• sugar – 230 g;
• drain butter – 80 g;
• soda – ½ tsp;
• sour cream (low-fat) – 450 g;
• chocolate – 50 g.

Preparation:

1. Grind butter with sugar. Combine with soda and egg. Add flour. Stir and leave for 35 minutes. into the cool.
2. Peel and chop the nuts.
3. Form dough balls. Wrap a nut inside each one.
4. Bake the pieces for 30 minutes. at the bottom of the bowl. Baking mode.
5. Beat sour cream with sugar. Dip the cooled balls into the cream. Place on a plate.

The finished cake should be poured with the remaining cream and melted chocolate.

Volcanic Eruption Recipe

A cake based on this recipe will especially appeal to the little ones with a sweet tooth.

Ingredients:

• eggs – 8 pcs.;
• sugar – 1.5 tbsp;
• powder (sugar) – 1 tbsp.;
• drain butter – 80 g;
• starch - 1 tbsp. l.;
• condensed milk – ½ tbsp.;
• vanilla sugar – ¼ sachet;
• chocolate – 1.5 bars.

Preparation:

1. Beat the whites until stiff, gradually adding sugar.
2. Sift powder with starch. Combine with proteins.
3. Grease a baking tray and sprinkle with flour. Place small meringues on it. Dry for 35 minutes. at 90°.
4. Cool the finished meringues and place the first layer on a plate.
5. Prepare cream from condensed milk, butter and vanilla sugar. Lay out the meringue layer by layer and coat with cream.

At the very end, melt the chocolate and decorate the cake with it.

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Cake decoration

The main feature of the cake under discussion is its appearance, similar to a volcano. Therefore, most often, various thick masses are used to decorate it, which effectively spread over the treat. For example, melted chocolate, condensed milk, fruit jam. You can supplement the composition with nuts, crumbled biscuits, berries or pieces of fruit.

Many recipes for the “Volcano” cake allow the housewife to choose exactly the one that suits her with the list of ingredients, level of complexity, and other parameters. This unusual dessert is well suited for both a regular family tea party and a holiday table.