Mirage nut cake is a great addition to the festive table. It takes a lot of time and patience to prepare it, but the result will not leave anyone indifferent. Thanks to the alternation of cakes and creams that make up its composition, it turns out to be very tasty and rich.
It is necessary
-
- To prepare the dough:
- butter - 300 g;
- flour - 200 g;
- sugar - 100 g;
- yolk - 3 pcs;
- sour cream - 2 tsp;
- cocoa - 1 tablespoon
- To prepare nut dough:
- walnuts - 500 g;
- egg whites - 8 pcs;
- sugar - 200 g
- To make a custard:
- cocoa - 1 tbsp;
- butter - 200 g;
- egg - 1 pc;
- milk - 300 g;
- starch - 1 tsp;
- flour - 1 tsp;
- sugar - 200 g;
- vanillin - 20 g.
- For making chocolate-butter cream:
- chocolate - 100 g;
- butter - 400 g;
- yolks - 5 pcs;
- sugar - 100 g;
- vanillin - 20 g.
Instructions
Step 1
Make a regular shortcrust pastry. To do this, grate the butter on a fine grater or mash it well with a fork and add flour and cocoa to it. Put the proteins mixed with sour cream into this mass. Knead the dough thoroughly and divide into 2 equal parts and refrigerate for half an hour. Then form a cake from each part and bake in an oven preheated to 200 degrees.
Step 2
Cook the custard. To do this, mix the flour, starch, cocoa and half of the milk thoroughly. Boil the second part of the milk and pour the mixture into it. Stirring constantly, bring the mixture to a boil, remove from heat, cool slightly and add butter, pounded with egg, sugar and vanilla.
Step 3
Liberally grease the first cake with custard.
Step 4
Make a nut dough. For this. Chop the peeled nuts and add the whipped egg whites and granulated sugar to them. Mix everything thoroughly and bake 2 cakes from the resulting dough.
Step 5
For the chocolate buttercream, grind the yolks and sugar until a lush foam is formed. Melt the chocolate in a water bath, mix it with milk and then add the powdered yolks with sugar. Cook the mixture over the lowest heat, stirring constantly. When it becomes very thick, remove from heat. Let cool and add butter and vanillin to the cream.
Step 6
Brush the first nut crust with chocolate cream and top with the custard and shortbread crust. Then again the nut crust, smeared with chocolate cream and shortbread, smeared with custard. Grease the resulting cake on all sides with the remaining chocolate cream and sprinkle with chopped walnuts on all sides except the top, so the cake will look much prettier and more appetizing.
Step 7
Put the cake in the refrigerator for 2-3 hours, then serve.
