How to make grandma's bakhetle cake recipe

Recipe: Grandma's Cake - With sour cream

Good afternoon to all readers of my next recipe!
Today I’ll tell you how to make a cake called “Granny”. I saw this cake absolutely by accident on a store counter and was immediately attracted by the name. I must say that there was also a “Grandfather’s” cake nearby. I asked the seller for the ingredients, and when I got home I decided to make this cake myself. Now all that remains is to compare with the original). The cake has this name, primarily because its composition is exactly like a homemade cake made from ordinary products and it is not decorated with a bunch of flowers or outlandish figures. Everything is very simple and tasty. I suggest starting the preparation of this cake by preparing sour cream for the cream. Of course, homemade thick sour cream would be ideal, but it is usually not sold in stores, so you can buy sour cream with maximum fat content (20%) and hang it for several hours to release excess liquid.

To do this, place a cotton cloth in a colander and place it on a plate. Place sour cream (one glass) on a cloth, wrap it and let it sit for several hours, or better yet, all night.

Preparation of the sponge cake: Separate the whites from the yolks. Add half a glass of sugar to the yolks and beat until foamy.

Add one glass of sour cream, slaked soda and vinegar and beat again.

Separately, beat the whites into a foam with the remaining half a glass of sugar.

Mix the egg masses together and add a glass of flour. Beat well.

The resulting dough should make three sponge cakes. Alternately pour approximately the same amount of dough into the mold. Bake the cakes in an oven preheated to 180 degrees for 25 minutes.

The sponge cakes turn out golden brown, fragrant and airy.

Now we prepare the cream from the sour cream that we previously prepared. All the fabric in which the sour cream was lying was wet; the sour cream had released excess liquid and was literally “standing.”

Here's what's left on the plate.

Mix sour cream with a glass of sugar in a blender until the sugar is completely dissolved.

It turns out sour cream, which we coat our cakes with, which have already cooled completely. Don't forget to coat the sides of the cake.

After greasing, a little cream remains and while the cake is in the refrigerator, prepare the chocolate topping. To do this, put the rest of the cream with a piece (50 grams) of butter and cocoa (2 tbsp.) on low heat and stir vigorously until a homogeneous mass is obtained.

Decorate the cake and put it in the refrigerator to soak for several hours.

Bon appetit everyone and thank you for your attention!

Useful tips

First of all, you need to make the dough correctly. Large pies, donuts, pretzels, cheesecakes, pies, kulebyaki, snack pies, etc. are baked from yeast dough.

Sour cream, kefir, curdled milk, milk and other fermented milk products significantly improve the quality of the dough: it becomes looser, more flexible and viscous, which means the pies will hold their shape well and literally melt in your mouth. Fats help the dough acquire good plasticity, help keep the product fresh longer, and give it flavor. If you are preparing unsweetened pies, then you can use pork or chicken fat, and if you put jam, preserves, cottage cheese, berries and fruits in the pie, then in this case high-quality margarine or butter will be optimal. And vegetable oil is added to the dough, thanks to this the product does not become stale for a long time. The main thing in this matter is not to overdo it, because excess fat makes the dough heavy, very dense, it molds poorly, breaks, and the pies turn out tasteless and dry. Only the highest grade flour should be used to make the dough more airy and loose. Eggs add rigidity to yeast dough. Therefore, if you need the pies to rest for at least a couple of days, then you should not add eggs to the dough.

In order for the finished pie or cake to come out of the mold easily, you need to place it on a cold, wet towel without removing it from the mold. Don’t take it out into the cold right away - it may settle.

Grandma's sour cream cake

Grandma's sour cream bakhetle cake recipe Sometimes you want to please yourself and your loved ones with delicious pastries. But sometimes we are too lazy to delve into it, if the recipe is very complex, sometimes we don’t have the necessary ingredients on hand or we just don’t have enough time, and we put it off on the back burner.

Therefore, today I will tell you about sour cream bakhetle cake, which is very easy to prepare, prepared from products that are always on hand. And most importantly, grandma’s sour cream cake is very tasty and once you make it you want to make it again and again.

• Granulated sugar 200 g.
• Sour cream 10% 400 g.
• Wheat flour 400 g.
• Chicken egg 4 pcs.
• Baking powder 1 tsp.
• Vegetable oil 2 tbsp.
• For cream:
• Sour cream 10% 200 g.
• Granulated sugar 100 g.

Grandma's sour cream bakhetle cake will become much tastier if you leave it overnight for complete soaking.

Thanks for the recipe, I made it yesterday and it turned out delicious! everyone was happy!

Grandma’s sour cream cake is a wonderful recipe that I discovered quite recently and have never regretted that I decided to make it! Thanks to the ease of preparing this miracle Grandma's Cake, my boyfriend is just crazy about me, he thinks that I am a hereditary pastry chef. The first time, probably like most beginners, I prepared a cake without cream and cake icing, and I was glad that it turned out to be a real bakhetle cake. Now I make the glaze even easier by simply melting a couple of chocolate chips in a saucepan and voila! I use a pastry syringe to make decorations. The main thing here is not to let the chocolate cool for half an hour, so we make the glaze when the cake is already soaking. Pros of grandma's bakhetle cake: - ease of preparation - does not require many ingredients - wonderful and delicate taste - taste of childhood Sorry, but I haven't found any cons yet - grandma's cake is just perfect for a family celebration!

Nectarine cream

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Notes

• I made nectarine puree from fresh fruits using a blender, after removing seeds and skins. If desired, ready-made puree can be purchased at confectionery stores.
• You can do without dye. I added half a drop of Americolor Electric Orange gel coloring to make the filling a little richer and closer to the color of the honey cakes.

Step-by-step preparation

Prepare and measure ingredients.

Pour warm milk into the dough bowl, add yeast, sugar, egg and a pinch of soda. Mix well.

Sift flour and salt into the liquid mixture in portions.

Knead the dough well on the board (or on the table) until elastic. To make kneading easier, you can throw the dough onto the surface a couple of times. When shaken, the gluten relaxes and the dough instantly becomes softer.

Place the dough for proofing in a bowl and grease it with vegetable oil.

Cover the dough with film, cover and leave to rise for 1-1.5 hours.

For the filling, place the sour cream in a bowl.

Add eggs and stir until smooth.

Stir and leave on the table. The temperature of the filling and the temperature of the dough should be the same.

Grease a frying pan (or suitable pan) with vegetable oil. Do not grease the sides - the dough will then slide off them.

Roll out the risen dough to fit the mold.

Transfer the layer to the mold.

Distribute over the bottom and sides of the pan, evenly, without wrinkles.

Pour the filling onto the dough.

For the border, cut the protruding edge into petals of approximately 1-1.5 cm.

Now the petals need to be folded one at a time onto the filling. Hold two petals with your fingers, and bend the one between them.

Do this with everyone.

Press the top petals with your finger. Leave the prepared pie to rest for 5 minutes.

Place the pie in the oven. You need 180 degrees and a time of about 35 minutes.

Let the finished cake cool, the filling will harden and become surprisingly tender.

How to make “Grandma’s cake”

1. For the dough, first mix the dry ingredients: cocoa, flour, sugar, baking powder, a little vanilla. Then add water, vegetable oil, beaten eggs and sour cream. Stir, bake the base of the cake at 200 degrees for 15-20 minutes, so that the center remains moist. Let's cool it.

2. For the cream, melt the butter over low heat, add cocoa, milk, powdered sugar and a little vanilla. Let's mix. As soon as the cream starts to bubble, add the nuts and remove from the heat. Now coat the base on all sides with cream. If the base does not have a moist creamy center, then cut the cake in half and brush with cream.

3. This is how the cake turns out! Cool it before serving for at least three hours in the refrigerator - and you are welcome to taste it!

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Ingredients

• dark sponge cake and white cream
• dough:
• 160 gr. flour
• 130 gr. granulated sugar
• 7 eggs
• 50 gr. oils
• 70 gr. cocoa powder (unsweetened).
• impregnation:
• 50 gr. black sweet coffee (cold).
• Charlotte cream white:
• 160 gr. granulated sugar
• 1 egg
• 200 gr. oils
• 100 ml. milk
• ¼ packet of vanilla powder.
• cream with condensed milk white:
• 250 gr. oils
• 350 gr. sweetened condensed milk
• a pinch of vanilla sugar
• 1 tsp coffee liqueur (cognac).
• chocolate glaze:
• 40 gr. powdered sugar
• 50 gr. oils
• 50 gr. cocoa powder (unsweetened)
• 2 tbsp. nuts
• 50 gr. sweet and sour jam or thick jam.
• decoration:
• 3-4 tbsp. any nuts (oven roasted)
• 2-3 tbsp. chocolate chips.
• or
• 200 gr. pieces of fruit (any)
• 1-2 tbsp. cookie crumbs.
• white sponge cake and chocolate cream.
• white dough:
• 200 gr. flour
• 50 gr. sour cream
• 150 gr. granulated sugar
• 8 eggs
• vanillin on the tip of a knife.
• impregnation:
• 200 gr. granulated sugar
• 250 ml. water
• 30 ml. cognac or liqueur (any)
• 20 ml. apple or berry juice
• vanilla sugar on the tip of a knife.
• chocolate cream:
• 140 gr. granulated sugar
• 1 egg
• 50 ml. milk
• 200 gr. oils
• 40 gr. cocoa powder (unsweetened)
• a pinch of vanilla sugar
• 1 tbsp. liqueur or cognac.

Nutritional and energy value:

Additional Information

“Grandma’s cake” comes from childhood. This cake has become for me a symbol of any family holiday: Birthday, New Year or wedding. Gathering with the whole family at the holiday table, we tried many times to come up with a name for it. There were many options: “Chocolate Delight”, and “Fairytale Holiday”, and even “Northern Lights” (probably because it was baked every New Year). Not a single name stuck and the cake entered the history of our family under the name “Grandma’s”. The cake has two cooking options: dark sponge cake, white cream and, conversely, white sponge cake and chocolate cream. One of the features of cooking is that the process is practically not mechanized. Grandmother did all the rubbing, mixing and beating by hand with a wooden spatula or whisk. It’s not easy, but, in my opinion, it gives that homemade, unique, amazing taste. Every time on New Year's Eve, when I take out an old, battered recipe book from the shelf, I again remember myself as a little girl with my grandmother in the kitchen. Hands and nose are covered in flour, lips and cheeks are smeared with condensed milk and chocolate. New Year is coming soon and the most delicious cake in the world will be on the table again.

Honey cakes according to grandma's recipe

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No-bake sour cream cake with gelatin, fruit and broken biscuit

Everyone knows that cakes are very high in calories and fashionistas often deny themselves the pleasure of enjoying sweet pastries. However, you can prepare a dessert that will look impressive, will be healthy, and will be an excellent replacement for flour products.

You can make sour cream cake without using an oven! Jelly cream can, when hardened, take any shape of a mold, and there can be any fillers inside it. For example, cookies or fruit slices.

White chocolate mousse

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