curly-Cake

“Curly” Cake with Jaboticaba Preserve Recipe Торт Кучерявый

Ingredients:

CAKE:
3 organic whole eggs
1 cup organic sugar
1⁄2 of 14-oz. can (7 oz.) organic sweetened condensed milk
1 cup organic sour cream
2 cups flour
2 teaspoons baking soda
2 teaspoons vinegar
2 tablespoons organic cacao powder
1⁄2 cup Akaka Falls Farm Jaboticaba Preserve
FROSTING:
24 oz. organic sour cream
1⁄2 cup organic sugar
1⁄2 cup organic sour cream
1⁄4 cup organic cacao powder
2 cups organic sugar
2 tablespoons organic butter

GLAZE:

1⁄2 cup organic sour cream
1⁄4 cup organic cacao powder
2 cups organic sugar
2 tablespoons organic butter
“Curly” Cake with Jaboticaba Preserve Recipe
Торт Кучерявый

Preparation:

CAKE

  1. Line a 9-inch round cake pan and a 10-inch round cake pan with
    parchment.
  2. Whip the eggs and sugar well, about 5 minutes.
  3. Add the condensed milk and sour cream; mix to combine.
  4. Add the flour until incorporated; do not over mix.
  5. Preheat the oven to 350 degrees F.
  6. Working quickly, mix together the baking soda and vinegar, then add
    to batter and mix until well combined.
  7. Pour a little under half of the batter into the prepared 9-inch round
    pan.
  8. Add cacao powder to the rest of the batter, and pour into the 10-inch
    pan.
  9. Bake 20-30 minutes until golden brown on edges and a toothpick
    inserted comes out clean.
    FROSTING:
  10. Combine the sour cream and sugar in a bowl.
  11. Refrigerate briefly until ready to use.
    GLAZE:
  12. Combine all glaze ingredients in a small saucepan.
  13. Cook and stir over low-medium heat for about 7 minutes until sugar is
    dissolved. Do not overcook.
  14. Use immediately.
    ASSEMBLY:
  15. Cut the white cake layer in half. Cut the chocolate layer into 1-1 1⁄2
    inch cubes.
  16. Assemble cake on the serving platter.
  17. Place a white layer on the bottom; spread jaboticaba jam on top. (Put
    parchment strips around and slightly under cake to later catch glaze
    drips).
  18. Top with the second white layer; spread a thin layer of frosting on top.
  19. Dip cubes in frosting and stack on top of the cake, making two layers
    or forming a dome on the top of the cake.
  20. Refrigerate while making the glaze (the glaze will set up faster on a
    cold cake).
  21. Pour glaze on top of the cake. (Remove parchment strips.)
  22. Refrigerate until glaze is set before cutting and serving

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart