Firm cake "Moscow": recipe. "Moscow" - a cake with nuts and condensed milk

Restored the world justice Moscow: the cake, the recipe of which we will give below, became a symbol of the capital of the Russian Federation.

All key points of the world (cities and countries) have their own "branded" dessert, a peculiar face in the confectionery world. Judge for yourself: New York and cheesecake, Paris and Melfei, and even Tula with gingerbread! And Moscow has nothing ... In this regard, a public competition took place, in which hundreds of thousands of people tried their hand at cooking and chose the most successful recipe. The basic requirements for the contestants were as follows: original taste and availability, so that any resident of the country could transform the recipe for the "Moscow" cake at home. Of course, some cakes have distinguished themselves with products that can hardly be found on the shelves of average Russian stores, but in this article we will point out all the options, including the winner - maybe you want to hold your competition, cooking and tasting the samples.

Pretender No. 1. Exotics

Yes, it is specific. Yes, we will have to look for the components. But it's worth it - a balanced, expressive taste of the finished cake will please all lovers of unusual sweets. The recipe is designed for a cake with a diameter of 21 cm and weighing 1.2 kg.

Biscuit:

• Egg whites - 50 g;
• Sugar - 165 g;
• Almond crumb - 10 g;
• Coconut chips - 35 g;
• Flour - 10 g.

Jelly:

• Rubbed raspberries - 160 g;
• Sugar - 20 g;
• Gelatin in sheets - 10 g.

Exotic Mousse:

• Puree of exotic fruits (mango, pineapple, passion fruit) - 400 g;
• Gelatin in sheets - 10 g;
• Cream with a fat content of not less than 33% - 150 g;
• Egg whites - 45 g;
• Sugar - 45 g;
• Water - 20 g.

Cooking

The first thing to do is biscuit.

• Preheat the oven to 160 ^° C.
• Cover the baking sheet with baking paper.
• Whisk the proteins with sugar until the solid peak.
• Mix the flour, almonds and coconut chips, sift to the beaten squirrels and gently mix.
• Spread evenly the biscuit mass onto the baking sheet, forming a circle with a diameter of 21 cm.
• Bake until done, it will take approximately 12 minutes.
• Completely cool.

In the meantime, the biscuit is baked, we will be engaged in other components.

• For berry jelly, soak gelatin in cold water for 5 minutes.
• Mix raspberries with sugar, heat on a small fire, not allowing boiling. Once the sugar has completely dissolved, enter the soaked gelatin. Re-mix to homogeneity.
• Pour the mass into a mold 18 cm in diameter and place it in the freezer until the jelly is completely solidified.

And now we are preparing the mousse!

• Mix sugar with water, bring to a temperature of 120 ^o C.
• In a separate bowl, whip the protein.
• Do not stop whipping, pour in boiling syrup. Must be a magnificent and persistent meringue.
• Soak gelatin in cold water for 5 minutes.
• Warm the exotic fruit puree to 70 ^o C. Do not allow boiling!
• Add the gelatin in the puree and mix thoroughly until smooth. Let it cool down.
• Whisk until soft cream peaks.
• Pour cream into the cooled puree first, gently kneading the spatula from the bottom up, after which add the whipped whites. Again achieve homogeneity.

Let's start assembling the cake.

• Place a sponge cake in a 21 cm diameter, place a frozen raspberry puree in the center. Fill the exotic mousse on top, level.
• Cool the cake for 3 hours, then pull it out of the mold and serve.

Bidder No. 2. Almonds and raspberries

This potential cake "Moscow" (the recipe with the photo is presented below) did not become the winner, however we strongly recommend to prepare it, as the combination of berries of raspberries and almonds proved to be extremely successful. The recipe is designed for a cake with a diameter of 21 cm and weighing 1.4 kg.

Biscuit:

• Egg whites - 275 g;
• Sugar - 195 g;
• Almond flour - 195 g;
• Wheat flour - 40 g.

Cream:

• Milk - 90 g;
• Egg yolks - 75 g;
• Sugar I - 105 g;
• Butter (82.5%) - 40 g;
• Vanilla sugar - pinch;
• Egg whites - 50 g;
• Sugar II - 105 g;
• Water - 135 g.

Jelly:

• Raspberries - 175 g;
• Puree raspberry - 85 g;
• Sugar - 35 g;
• Gelatin in sheets - 10 g.

Berry coating:

• Puree raspberry - 100 g;
• Sugar - 15 g;
• Gelatin in sheets - 5 g.

Preparation

Despite the outstanding taste, this dessert was not chosen as the winner. Cake "Moscow" (the recipe step by step we have resulted below) should consist of as much as possible accessible products, and almond flour can be found far not in each shop.

Take care of the biscuit.

• Preheat the oven to 180 ° C and cover the baking sheet with baking paper.
• Whisk the proteins with sugar until firm peaks.
• Mix almond and wheat flour, carefully add to the proteins, blending with a spatula from bottom to top until uniform. It should be a thick, airy mass.
• Put the dough on the baking paper in the form of 4 identical circles with a diameter of 21 cm. If the oven's capacity does not allow baking so many biscuits simultaneously, divide the products into dough in half and prepare a new portion for each baking step. Thanks to this measure, the protein does not fade, and biscuits turn out to be magnificent.
• Put the baking sheets in the oven and bake 20 minutes before the ruddy color.
• Completely cool the finished cakes and remove them from baking paper.

In the meantime, the almond shorts cool down, take up jelly

• Soak gelatin in a lot of cold water and leave for 5 minutes.
• Mix raspberries and mashed potatoes in a saucepan, add sugar and bring to a low heat to a temperature of 85 ° C. Stir in the process - the sugar should completely dissolve.
• Add gelatin to the berry mass, stir thoroughly until completely dissolved. Place the jelly in the refrigerator for 3 hours.

Now, take care of the cream.

• Pour the milk into the saucepan, add vanilla sugar to it and bring it to a boil over low heat.
• Separately mix the yolks with sugar I to homogeneity. Do not stop stirring, pour the yolks with boiling milk, thoroughly mix until homogeneous, pour the mass back into the saucepan and put it on the fire again. Warm up to 80 ^о С, remove from heat and allow to cool.
• Mix water and sugar II in a saucepan, put on a fire and bring to a temperature of 120 ^o C. While the syrup is brewed, whisk the protein until soft peaks.
• Do not stop whipping the whites, add boiling syrup to them. The weight will increase 3 times. Beat until completely cooled.
• Whisk in a separate container the butter. Gradually add the custard, each time achieving uniformity. In the end, gently mix the egg whites, mingling from the bottom up.

Finally, the final assembly.

• Spread a cream and chilled raspberry jelly on different confectionery bags.
• Put the first cake into a 21 cm diameter mold.
• Squeeze circles and jelly in turns, alternating them until you fill the whole space.
• Press the cream with the jelly.
• Again, put the cream with jelly.
• Press it with the third crochet.
• Again the stage with cream and jelly.
• Press it with the fourth crochet.
• Place the mold and cake in the freezer for half an hour.

Now you need to decorate the cake.

• For pouring, soak gelatin in large amounts of water.
• Mix raspberry puree with sugar, put on a small fire and bring to a temperature of 85 ° C. Stir in the process - the sugar should completely dissolve.
• Add gelatin to the berry mass, stir thoroughly until completely dissolved. Cool the jelly to 35 ^о С, pour the surface of the cake and put it in the freezer until it freezes.
• Ready cake pull out of the mold, if desired, the sides can be decorated with almonds.

Pretender No. 3. Pistachio and cherry

It was a rather risky potential cake "Moscow". Recipe, composition, availability of products and cooking technology - all this is inherent in the French rather than the Russian confectionery school. Judge for yourself: in each store you can find pistachio paste? But the cake is very delicious! The products are given on a cake with a diameter of 21 cm and weighing 1.2 kg.

Biscuit:

• Egg whites - 90 g;
• Sugar - 115 g;
• Almond flour - 35 g;
• Wheat flour - 55 g;
• Cherry seedless - 65 gm.

Berry sauce:

• Cornstarch - 10 g;
• Gelatin in sheets - 5 g;
• Sugar I - 20 g;
• Sugar II - 20 g;
• Cherries without pits - 220 g.

Pistachio Mousse:

• Milk - 80 g;
• Sugar - 10 g;
• White chocolate - 160 g;
• Egg yolks - 30 g;
• Gelatin in sheets - 3 g;
• Pistachio paste - 20 g;
• Cream with a fat content of at least 33%, whipped until soft peaks - 345 g;
• Green food color - 1 drop.

Biscuit tart:

• Butter (82.5%) - 30 g;
• Wheat flour - 30 g;
• Sugar - 30 g;
• Pistachio paste - 5 g;
• Cocoa butter - 15 g;
• Green food color - 1 drop.

Cooking step by step

For a biscuit, preheat the oven to 165 ° C. Cover the baking sheet with baking paper.

• Whisk the proteins with sugar until the solid peak.
• Mix wheat flour with almond and sift it into squirrels. Gently mix from bottom to top until smooth.
• Put the biscuit mass on a baking tray in the form of a circle with a diameter of 21 cm, from above spread the cherry evenly.
• Bake for 20 minutes until uniform. Completely cool.

We need sauce.

• Soak a lot of water with gelatin.
• In the saucepan, combine the cherry with the sugar I and heat it until the juice is extracted and the sugar dissolves completely.
• Strain the cherry from the juice, add to the latter the starch and sugar II, carefully mix.
• Put the sauté pan with the starch-cherry mixture on the fire and bring to a boil, constantly stirring.
• Remove from heat, add soaked gelatin, mix until homogeneous. Add the cherry to the sauce and allow the mixture to cool completely.

Prepare the decor in advance.

• For crumbs, smooth all products to uniformity - you should get oily crumbs.
• Preheat the oven to 170 ^о С, cover the baking sheet with baking paper, spread the crumbs evenly and bake for 10 minutes, periodically stirring.
• Cool completely.

We pass to the mousse.

• Soak gelatin in cold water.
• Melt the white chocolate in a water bath.
• Pour the milk into the saucepan and bring to a boil over low heat.
• Separately mix the yolks with sugar until smooth. Without stopping stirring, pour the yolks with boiling milk, carefully mix to homogeneity, pour the mass back into the saucepan and put it on the fire again. Warm up to 80 ^о С, remove from heat, enter the soaked gelatin, pistachio paste, dye and melted white chocolate. Carefully mix everything up to homogeneity. Refrigerate and fill the whipped cream.

We're collecting!

• Put the cherry biscuit into a shape 21 cm in diameter, from above spread the sauce.
• On top of the sauce, put the mixture of mousse, carefully level.
• Evenly sprinkle the surface of the mousse with crumbs. Cool the cake for 3-4 hours, then pull it out of the mold and serve.

The applicant № 4. Chocolate and Strawberries

The combination of chocolate and strawberries is an immortal classic, even Moscow admits it. The cake, the recipe of which we will give below, did not become a winner, but it is very good. The recipe is designed for a product with a diameter of 21 cm and weighing 1.1 kg.

Biscuit:

• Eggs without shell - 145 g;
• Cocoa powder - 15 g;
• Sugar - 90 g;
• Wheat flour - 75 g.

Cream:

• Cream with a fat content of not less than 33% - 315 g;
• Chocolate milk - 205 g;
• Cognac - 8 g;
• Strawberry fresh - 75 g;
• Egg yolks - 40 g;
• Gelatin leaf - 5 g.

Glaze:

• Chocolate bitter - 150 g;
• Gel for coating cakes - 100 g.

And now the actual recipe! Moscow did not choose this cake, but it's worth a try.

Cooking process

Preheat the oven to 180 ° C and cover the baking sheet with baking paper.

• Eggs beat with sugar until fluffy.
• Mix the cocoa with flour, sow to the eggs and gently shake the spatula from the bottom up so that the mass does not settle.
• Place the biscuit mass on the baking paper in the form of 3 identical circles with a diameter of 21 cm. If the oven capacity does not allow baking at the same time, divide the products into dough in half and prepare a new batch for each baking step.
• Bake the cakes for 10-12 minutes until cooked. Completely cool.

In the meantime, the cakes are in the oven, we start to prepare the cream.

• Gelatine soak in plenty of cold water.
• Milk chocolate is dissolved in a water bath.
• A third of the cream is poured into a saucepan and heated to 85 ° C. Brew them with yolks, whipping the mass thoroughly for homogeneity. Add the gelatin and mix again.
• Combine the melted chocolate and the egg-cream mass until smooth.
• Separately whisk until the solid peak the remaining cream, add them to the chocolate mass.

Gathering?

• Cut the strawberries.
• Lay out one cake, grease his third cream and put half the strawberries. Press it with the second crochet.
• Again, grease the third cream and spread the rest of the strawberry. Press the third cake and cover with all the remaining cream.
• Put in the refrigerator for 1.5 hours.

For the glaze, melt the bitter chocolate on a water bath, mix until uniform with the gel and evenly cover the surface of the cake (top and sides). Allow the coating to freeze in the refrigerator - and you can treat yourself.

Bidder No. 5 and the winner! Cake "Moscow": recipe with nuts and condensed milk

And here he is! Indeed, the creators of the cake tried, providing the audience with a delicious cake that can easily be cooked in the home kitchen. The products are given for a dessert with a diameter of 21 cm and weighing 1.4 kg.

Crust:

• Egg whites - 135 g;
• Sugar - 155 g;
• Crumb of hazelnut - 200 g.

Cream:

• Butter (82.5%) - 190 g;
• Boiled condensed milk - 375 g;
• Grated hazelnuts - 155 g;
• Cognac - 30 g.

Glaze:

• White chocolate - 75 g;
• Dye food red - 2 g;
• Gel for covering cakes - 50 g.

If you want glaze, you can replace it with the one that you like best, but we recommend you try the original version, which was chosen by Moscow. The cake, the recipe of which we will paint below, should be bright red, embodying the capital of Russia.

Technology of preparation

For the cake, preheat the oven to 150 ^о С and cover the baking sheets with baking paper.

• Whisk the proteins with sugar until the solid peak, carefully add the ground nuts, kneading the mass from the bottom up.
• Place the dough on baking paper in the form of 4 identical circles with a diameter of 21 cm. If the oven's capacity does not allow baking at the same time, divide the products into buns in half and prepare a new batch for each baking step. Thanks to this measure, the protein will not fade, and the cakes for the "Moscow" cake (the recipe with the photo attached) will turn out to be magnificent.
• Put the billets in the oven and bake for 5 minutes, then reduce heat to 110 ° C and dry the cakes for 2 hours.
• Finished cakes completely cool.

The cream is prepared very simply.

• Whisk the oil splendidly.
• Without turning off the mixer, gradually add the boiled condensed milk. The mass should be uniform, strong and lush, with a thick caramel flavor.
• Add grated hazelnuts and cognac to the cream, mix until homogeneous.

And now we collect!

• The first cake evenly grease a quarter of the cream. Press it with the second crochet.
• Lubricate a quarter of the cream again. Press it with the third crochet.
• Place a quarter of the cream on top and lay the remaining cake on top.
• The remaining cream is spread over the cake and on the sides of the mold.
• Place in the refrigerator for 1.5 hours.

Final touches

To make the glaze, melt the white chocolate on the water bath, add the dye and gel, mix until homogeneous. Pour the icing on the surface of the cake, leveling the spatula on top and sides. Allow the coating to cool in the refrigerator.

That's all! Recipe for the nut cake "Moscow" from us for you: cook with pleasure!