Signature Cake "Moscow"

2024 Author: Brandon Turner | [email protected]. Last modified: 2024-01-11 14:29

There are a huge number of culinary masterpieces that can proudly represent their country or city. The Moscow cake can rightfully be called such a delicacy.

Where did the Moscow cake come from?

Cake "Moscow" appeared in the distant 90s. The authorities of the capital announced a tender for the creation of a branded cake that would become a symbol of the city. More than 150 private confectioners took part in the competition. Dekustation was performed by more than 300 thousand people.

At the moment, there are a huge number of recipes for the famous cake. Its taste is constantly being improved. Traditionally, you can buy a masterpiece of culinary art in the central department store of the capital.

Today we will look at the most famous recipes for one of the most difficult cakes.

The classic recipe for the signature Moscow cake

The classic cake is traditionally made from biscuit-nut cakes, which are soaked in a cream based on condensed milk. The top of the cake is filled with shiny red icing with the name "Moscow" written on it.

To prepare the famous dessert, you will need the following ingredients:

The foundation:

• 250 g of proteins (about 10 chicken eggs);
• granulated sugar - 300 g;
• crushed hazelnuts - 1 glass.

Cream:

• butter - 370 g;
• boiled condensed milk - 3 cans;
• crushed hazelnuts - 300 g;
• 100 ml of cognac.

Glaze:

• white chocolate - 150 g;
• confectionery gel - 100 g;
• red dye - 4 g.

The recipe for the classic Moscow cake is quite complex, however, if you carefully follow the instructions and observe the proportions, the dessert will turn out to be extraordinary.

1. Separate the yolks from the whites.
2. Add one glass of granulated sugar to the whites and beat with a whisk until a fluffy foam forms.
3. Gradually add crushed nuts, without stopping whisking.
4. The resulting mixture must be divided into 4 equal parts.
5. Better to bake in a metal ring covered with oiled parchment. The recommended oven temperature is 100 degrees. Time - 2 hours.
6. Take out the obtained cakes, cool.
7. Beat soft butter with boiled condensed milk until smooth.
8. Add crushed hazelnuts and cognac to the cream. Stir well.
9. The next step is to collect the cake. Grease each cake with thick layers of cream and put one on top of the other. Send to refrigerator for 2 hours.
10. While the cake is in the refrigerator, you need to prepare the icing.
11. Melt white chocolate in a water bath and gradually add confectionery gel and dye. Do not let the glaze boil. To stir thoroughly.
12. Cover the chilled cake with icing and decorate with the white chocolate lettering.

Despite the simplicity of the recipe, for novice cooks, it may seem complicated. A special trick of the "Moscow" cake is the correct preparation of the protein biscuit and the proportional dilution of the confectionery gel. The rest of the steps shouldn't be too problematic.

Homemade Moscow cake with exotic fruits

Fruit lovers can try to make an unusual Moscow cake with exotic fruit jelly. Everyone, without exception, will like the interesting taste of this unusual dessert.

For the step-by-step preparation of a delicious treat, you need the following products:

For the basics:

• 50 g of proteins (2 chicken eggs);
• granulated sugar - 4 tablespoons;
• crushed almonds, or almond crumbs;
• coconut flakes - 2 tablespoons;
• wheat flour - 2 tablespoons.

For jelly:

• raspberries - 250 g;
• granulated sugar - 2 tablespoons;
• gelatin - 10 g.

For an exotic mousse:

• any exotic fruits (kiwi, mango, bananas, etc.) - 450 g;
• heavy cream - 150 ml;
• proteins - 50 g (2 chicken eggs);
• gelatin - 1 package;
• granulated sugar - 2 tablespoons.

An understandable quick recipe will help you to prepare an original dessert step by step.

1. Beat the whites with granulated sugar until a fluffy foam forms.
2. Mix crushed nuts and flour, add to the protein mass.
3. Divide the resulting mixture into several portions. Bake in a metal round form in the oven at 160 degrees. The baking time is 12-15 minutes. Willingness to check with a toothpick.
4. Rub fresh raspberries with sugar. Transfer to a saucepan and put on low heat. Add gelatin. Do not let the mixture boil. Pour the resulting mixture into a mold and send to the refrigerator for solidification.
5. Take selected fruits, peel their rind and seeds. Transfer to a blender and puree. Heat the resulting mass, add granulated sugar and water. Boil.
6. Beat some of the proteins and add to the boiling mixture. Stir constantly and add gelatin. Refrigerate.
7. Assembling the cake is done in the same way as in the previous recipe. Grease the cakes with fruit mousse. Put the raspberry jelly on the top cake.
8. Chill in the refrigerator for 3 hours.

Cake "Moscow" with raspberries and almonds

The combination of raspberry and almond flavors will not leave anyone indifferent! To create such a masterpiece, you will need the following ingredients:

For the basics:

• proteins - 250 g (10 chicken eggs);
• granulated sugar - 200 g;
• almond flour - 3 tablespoons;
• wheat flour - 2 tablespoons.

For the cream:

• milk with a fat content of 3, 2% - half a glass;
• granulated sugar - 250 g;
• butter - 50 g;
• 50 g of proteins (2 chicken eggs).

For jelly:

• fresh raspberries - 250 g;
• granulated sugar - 2 tablespoons;
• gelatin - 10 g.

For glaze:

• raspberry puree - 100 g;
• granulated sugar - 1 tablespoon;
• gelatin - 6 g;
• almond.

1. Beat whites with granulated sugar until peaks appear. Stir in almond flour gently. Beat the mixture without stopping. The mass should be very light and airy.
2. Bake the base at 180 degrees for 20 minutes. Cool when ready.
3. Soak gelatin and leave to swell. Grind raspberries with granulated sugar. Transfer the mixture to a saucepan and bring to a boil. Add gelatin to the berries. To stir thoroughly. Chill in the refrigerator.
4. Pour milk into a saucepan and bring to a boil. Add vanillin. Add a mixture of chicken yolk and sugar to the resulting mass. Achieve a uniform consistency. Add whipped egg whites and soft butter to the boiling mass. Beat until completely cooled.
5. Take a pastry mold and put the first cake there. Put jelly and cream on it in layers. Cover with the second cake layer.
6. Alternate layers until you run out of cakes.
7. Refrigerate for 3 hours.
8. Decorate the surface of the cake with raspberry puree combined with gelatin. Sprinkle with almonds.