Yin-Yang Cake
Today I'm visiting my friend Aliona, who is hosting Magic of Home! And not just for fun, but also with a beautiful cake she gave me for my birthday.) I also baked it for my guests. It turned out to be very interesting and fun: the hosts got tea with the cake as a gift, and the guests were entertained)))) Then we decided to exchange different recipes. So here is the recipe of the Yin-Yang cake.
If you are in doubt about which cake to make for your birthday, you can add a few hours to the preparation time and make both cakes. In fact, that's exactly what happened with this cake. One half of the Yin is a honey cake, and the other half is a Yang cake with sour cream, fruit and strawberry filling.
Ingredients:
For honey cake:
100 grams of butter,
180 g sugar,
2 eggs,
180 g butter, 180 g butter, 180 g honey, 180 g honey, 3 tablespoons honey,
180 grams of flour (3 cups of 200 ml, as there are 130 grams in a cup without rim, 130x3=390, so another tablespoon),
1 teaspoon of baking powder,
1 teaspoon of vinegar (9%).
Sour cream for honeydew:
250 g sour cream (15%),
150 g sugar,
10 g thickener for sour cream (sachet),
10 g sour cream (10 g cream), half a cup of shelled walnuts.
For the chocolate icing:
200 g sour cream,
100 g sugar,
100 g cream cheese (100 ml),
Serve with sour cream:
3 eggs,
200 g sugar,
200 g condensed milk,
200 g sour cream (15%),
200 g cream (200 g milk), 1 teaspoon soda,
1 teaspoon of vinegar.
For sour cream and fruit filling:
450 g sour cream (20-25%0,
For the creamy sour cream (20.5% (20 g)), 200 g sugar,
30 g sour cream thickener (2 sachets),
2 sachets of jelly (orange, raspberry),
1 orange,
50 g cherries,
50 g raspberries.
Frozen or fresh fruit is also suitable. You can also use bananas and kiwis instead of fruit:)
How to bake:
Yin - honey honey. Start there, as the honey dough needs time to thaw before baking. Prepare the dough in a water bath. You will need two pans - a larger pan into which you pour water (about a third of the water) and heat it, and a smaller pan. First melt the butter, add the sugar, eggs and honey and mix everything together. Then add the baking powder and then the sifted flour in portions - about half of the total amount - and stir until the mixture is homogeneous.
When bubbles appear on the surface, remove from the water bath and add the remaining flour, stirring. The dough is soft but no longer sticks to the hands. Refrigerate for 1.5-2 hours.
In the meantime, you can prepare
Jan - a cake made with sour cream and condensed milk.
Beat eggs and sugar until smooth; add condensed milk, cream, water (or baking powder) and sifted flour, and knead everything together.
The dough has the consistency of thick cream.
Cover the bottom of the tin with baking paper, pour in the mixture and place in a preheated oven at 160°C for 40-50 minutes (depending on the oven). Take out the finished cake, remove it from the parchment paper, let it cool until warm and cut it with a wide, sharp knife or a wire first into horizontal slices of about 1.5 cm and then with a thin knife into shaped pieces.
While the dough is chilling, prepare the gingerbread biscuits: take the dough out of the fridge, roll it out into a thin roll (5-6 mm), cut it out with a rolling pin, place it on a lightly floured baking tray and bake in a preheated oven at 160 °C for 6-7 minutes.
The number of honeycombs depends on the height of the stacked cream cakes - in this case we needed 9 honeycombs...
Prepare the white part to assemble it:
- two berry jellies (in this case oranges and strawberries) to soak the cakes (1 packet of jellies per 100-150g of boiling hot water).
- beat the cream and sugar with an electric mixer until the sugar is dissolved, then add the thickener and continue beating for a few minutes until thick.
- Peel the orange and cut into thin slices, remove the fruit from the freezer.
Put the bottom layer in orange marmalade, spread with cream and a layer of raspberries; put the second layer in strawberry marmalade, spread with cream and top with orange slices; put the third layer in orange marmalade, again with cream and a layer of cherries. Cover the fourth half with strawberry jelly and top with a layer of cream, spreading it evenly over the entire surface of this half of the cake, leaving only the inside.
Preparing the chocolate icing: boil the cream and sugar, add the cocoa, stir well, turn off the heat, let cool slightly, add the butter, stir until smooth, and while the icing is cooling, assemble the cake with honey. Spread the whipped cream (like sour cream), then put a layer of chopped walnuts on top (I cut them thin like potatoes with a knife - it's quicker and easier), put the next layer on, press down a little and repeat until the top layer is done - just a little cream to drizzle on top.
Spread the cold glaze evenly over the entire surface of the gingerbread (except the inside).
Carefully place the white half in the centre of the cake layer, then carefully place the honey-coloured half on top. Cover the circles with one cream and the other with icing, contrasting: the white on the icing and the chocolate on the white half of the cake.
