At the heart of the Food of the Gods cake is a soft crust and an appetizing cream consisting of condensed milk and butter, and therefore its taste will delight lovers of hearty confectionery. Due to the fact that it is left to soak for at least 8-10 hours, the cake gets very moist, tender and just melts in the mouth.
Cake "Food of the Gods"
This cake was very popular in the days when cakes were mostly baked at home. In popularity, he could be compared with "Napoleon", "Anthill" or "Smetannik". However, this cake is still very often prepared by lovers of homemade baking. A lot of its varieties have appeared. Some put the whole cream mass on the cake, others alternate several cakes and layers of cream, some make it in a traditional cylindrical shape, others form a slide.
You can add your imagination to the decoration of "Food of the Gods".
You can pour the whole cake with chocolate, grease the top with icing, and sprinkle the sides with biscuit crumbs, coat the whole cake with cream and sprinkle with nuts. Either way, you will end up with a delicious dessert.
Ingredients
To make the cake dough, you will need:
- 2 eggs;
- 1 cup of sugar;
- 1/2 cup sour cream;
- 1/2 cup nuts;
- 2 cups of flour;
- 1 tsp soda.
For the cream, take:
- 400 ml of condensed milk;
- 200 grams of butter;
- 4 tsp cocoa powder.
There is a version of the "Food of the Gods" cake, where a layer of grated apples on a fine grater is spread between the bottom cake and the creamy layer. This makes the cake even more tender, as the apples release juice, which further saturates the bottom cake.
Preparation
Beat eggs with sugar, add sour cream and beat well again. Pour finely chopped nuts, flour and baking soda into the dough, mix thoroughly. Put the finished dough in a baking dish greased with vegetable oil or margarine. Bake at 180 ° C for 40 minutes. Then leave the cake to cool while preparing the cream.
Heat the butter until it becomes soft, stir in the condensed milk in small portions. Then carefully add the cocoa and mix thoroughly so that there are no lumps.
Visually divide the cooled cake into 3 parts. Cut it so that the top is 2/3 of the height of the cake, and one third remains at the bottom. Place the bottom half in a mold with split sides and grease it with cream. Chop the top very finely, leave a little for decoration, and mix the rest with the remaining cream. Put the resulting mass on the bottom cake and flatten. Then remove the dessert to set and soak in the refrigerator for 8-10 hours.
Sprinkle the finished cake with crumbs and chopped nuts. You can also cover the cake with grated chocolate and top with the fruit pieces.
