If you have decided to please your loved ones with an unusual, beautiful, and very tasty Easter cake this Easter, then this recipe is for you.
Kyiv. Ukraine. Ukraine Gate – May 2, 2021 – Kitchen
The chef of the Kommuna Kitchen restaurant at the Bobritsa Dacha country hotel, Pavlo Djacek, shared a simple recipe for Easter cake with chocolate filling and Italian meringue. Paul also revealed a secret in its preparation.
Brioche is a French buttery pastry based on yeast dough, which contains a lot of butter. Easter cake from this dough is fragrant, with a delicate texture, and very tasty.
Ingredients: (6 strips)
durum wheat flour – 700 g
butter – 340 g
sugar – 120 g
salt – 8 g
eggs – 8 pcs.
dry yeast – 11 g
milk – 30 g
For the filling:
cream 30% – 300 g
dark chocolate 70% – 300 g
For the Italian meringue:
sugar – 225 g
water – 60 g
chicken proteins – 4 pcs.
nuts – 30 g
Preparation:
1. Dry yeast is filled with warm milk (30 ° C).
2. Make a slide of flour, add eggs, salt, sugar, yeast with milk, and melted butter. Mix everything well. The liquid mass should turn out.
3. Transfer the mash to a bowl and cover with cling film or a towel. Put in a warm place.
4. When the dough is a little suitable, you need to knead it once. The growth of the yeast depends on the temperature in the room and the quality of the yeast. This can usually take 1-3 hours.
5. Then cover the dough with cling film and leave for another hour.
6. Take paper baking tins. Divide the dough into 6 equal parts (you will get about 250 g) and spread them. The molds do not need to be lubricated with anything.
7. Put the forms in a warm place so that they fit. When the dough reaches the level of the form or begins to come out of it, then we put it on baking.
8. Grease the top of the strips with egg.
9. Bake Easter cakes at a temperature of 165 degrees for 30 minutes.
10. After removing the strips from the oven, let them rest for 4-6 hours at room temperature.
Preparation of stuffing
1. In a bowl put dark chocolate and cream. Melt it in a water bath.
2. Whisk our sauce with a mixer to a loose creamy texture.
The secret of Easter cakes
1. Cut a small hole in the paste from above with a diameter of 7 cm.
2. Get the core from there to the bottom. The bottom of the strip is left intact so that the filling does not leak.
3. Pour 30 g of chocolate sauce into the hole and put a little pulp. Then pour the sauce again and cover with pulp. And once again add the filling and cover it with the top of the cake.
Cooking Italian meringue
1. In a skillet, mix water with sugar and cook over low heat until thick. The temperature of the syrup should be 120 degrees (can be measured with a kitchen thermometer). If you do not have a thermometer, then drip the syrup into cold water and if a sticky and strong ball is formed, then the syrup is ready.
2. When the syrup starts to boil, start beating the proteins with a mixer at low speed until loose.
3. Remove the syrup and gradually (continue to beat) pour it into the proteins.
4. Increase the beating speed. The meringue will be ready when it becomes dense, smooth, and with a glossy shine.
Apply meringue on chilled strips, decorate with nuts and burn with gas vodka.
Read also: Buckwheat Donuts With Garlic, Simple Recipe
Source: Ukrgate
