Nuts and raisins, the most delicate butter cream and chocolate are combined in a cake named by a beautiful female name - Tatiana. At least one sweet tooth is unlikely to be able to resist such a delicacy.
Required Ingredients
To make Tatiana cake, you will need:
For the test:
- 1 glass of wheat flour;
- 5 chicken eggs;
- 1 glass of shelled walnuts;
- 1 glass of raisins;
- 1 teaspoon (no top) baking soda;
- ½ glass of liquid honey;
- 1 glass of granulated sugar.
If the honey is sugared, melt it in a water bath or microwave.
For the cream:
- 1 glass of powdered sugar;
- ¼ liters of heavy cream;
- ¼ liters of sour cream.
For decoration:
- dark or milk chocolate;
- walnuts.
Cooking method
Rinse and dry the raisins thoroughly. Finely chop the peeled walnuts with a knife or crush in a mortar. Beat eggs lightly with granulated sugar. Add chopped nuts, raisins, sifted flour, baking soda and honey. Mix all ingredients well and refrigerate for about 5-6 hours.
The raisins contain vitamins B1, B2, B5, B6, A and C, as well as magnesium, potassium, calcium, iron, phosphorus, chlorine, boron, tartaric and oleanolic acids, fiber, glucose and fructose.
Stir the cooled dough. Spoon 1/3 of the mass into a lightly oiled frying pan (26-28 cm in diameter) and let it spread in a thin layer. Raw dough may not reach the edges of the form - during baking it will increase in size several times and completely occupy the area of the pan. Then place in the oven and bake at 220 ° C until the crust is pleasantly dark brown. Bake two more cakes in the same way.
The cake that stuck to the mold will be removed much faster if it is allowed to cool down first. The moisture evaporated by the hot cake will condense on the surface of the mold, and you can remove it without much effort.
Do not stack hot cakes on top of each other - they may stick together.
While the cakes are cooling, prepare the buttercream. Whisk the cream (for the preparation of this cream it is advisable to use homemade) with powdered sugar. Continuing to beat, add sour cream. The cream should not be very thick and slowly spread over the surface of the cake.
Too sweet cream can be slightly acidified with lemon or cherry juice. Smearing each cake with cream, carefully assemble the cake.
To prevent the cream from spreading, it is recommended to collect the cake in a pan that is suitable in diameter. Sprinkle grated chocolate and nuts on top of the cake. Refrigerate for several hours.
