Liza Glinskaya told how to prepare a vanilla-chocolate Zebra cake that would be appropriate for any table, a favorite of children and adults.
Preparation
Prepare a baking dish: grease the bottom with butter, cover with parchment, apply a thin layer of butter on top and dust with flour. Whisk the remaining flour.
Melt the butter in the oven. Pour the top layer – clarified butter – into a separate bowl and let cool.
Beat the eggs with sugar into a white thick mass. Add sour cream and clarified butter to it, and then flour mixed with baking powder, soda and salt.
Divide the dough into 2 equal parts. Add cocoa to one of them. Pour 2 tbsp into the center of the baking dish. l. white dough. Then pour 2 tbsp into the center of the white dough. l. chocolate.
Alternate layers until you run out of dough. Optional: Use a wooden skewer to give the cake a flower-like design.
Cover the pan with foil and place in an oven preheated to 160 degrees. Bake for 40-45 minutes until a toothpick comes out dry. Leave the cake to cool in the switched off oven.
cook Lisa Glinskaya recommends preparing it to those with a sweet tooth who want to enjoy not only the taste, but also the very process of creating the dessert.
Ingredients for biscuit dough:
- 5 eggs
- 150 g flour,
- 100 g sugar,
- vanilla,
- 2 tbsp. cocoa (if you are making chocolate cake)
See also:
Preparation:
Separate the whites from the yolks. Separately, whisk the yolks with 50 g of sugar and vanilla. Separately - whites until stable foam. Then add the remaining 50 g of sugar. Add flour and cocoa powder (if it is a chocolate sponge cake) into the beaten yolks, and then fold the whipped whites into this mixture in small portions and with smooth movements.
This must be done carefully, slowly, to preserve the airiness of the proteins. Grease the mold with butter and dust with flour. Bake the biscuit at 170 degrees for about 25-30 minutes.
This depends on the height of your sponge cake. Do not open the oven for the first 15 minutes. Let the finished biscuit cool completely, and then turn it into crumbs (you can use a coarse grater, or you can use your hands).
Filling ingredients:
- 100 g dark chocolate (or milk),
- 100 ml cream (at least 20%),
- 30 g butter,
- 30 g powdered sugar
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Preparation:
Break the chocolate into small pieces, heat the cream and powdered sugar well (do not let it boil, otherwise the ganache will turn out grainy). Pour the hot cream into the chocolate, stirring until the chocolate has dissolved. Add cubes of butter. Stir until smooth.
Ingredients for cherry filling:
- 500 g of frozen cherries (you need to take into account that frozen cherries contain more liquid than fresh ones. They need to be thawed and placed in a colander so that all the excess moisture is drained, otherwise there is a possibility that the balls will eventually fall apart),
- 80 g condensed milk (you can use 100 g white chocolate),
- 30 g butter
Preparation:
Grind the cherries in a blender, add chocolate (or condensed milk) melted in a water bath with butter.
So, we have ready-made biscuit crumbs and filling. The filling should be added in small portions rather than all at once to control the consistency of the cake pop. It should not be too dry, but not too wet either (otherwise it will fall apart).
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Keep in mind that the finished balls need to be refrigerated for at least 30 minutes, and preferably for an hour (then the butter or chocolate that you have in the filling will set well and the sponge balls will no longer be so soft).
While the balls are in the refrigerator, prepare the chocolate. Melt 3 types of chocolate in a water bath - do not overheat, otherwise it will form lumps. It’s better to remove from the heat a little earlier and the hot pan will allow the chocolate to melt completely.
We take the balls out of the refrigerator. First, dip the stick (you can use colored plastic tubes for juice (just not very thin ones)) into the chocolate about 1.5 cm. Then you need to pierce the biscuit ball with the stick.
And put it in the refrigerator again for 10-15 minutes. This is necessary so that when you dip the entire ball into a cup of chocolate, it sticks well to the stick and does not slip into the chocolate.
This New Year, you want to surprise your loved ones with a famous dessert, but you think that you can only learn how to make an exquisite cake at an expensive master class at a culinary school? Lisa Glinskaya shared her cooking secrets with us, and now you can prepare the famous French Opera cake yourself - simply and effortlessly!
Preparation
Biscuit
Preheat the oven to 200℃.
Beat the whites, then add sugar and beat again.
Mix dry ingredients. Beat eggs with sugar, add melted butter and flour mixture. Mix thoroughly.
Add whipped whites, mix gently.
Divide the dough into 3 parts.
Cover the pan with parchment and spread the dough on it.
Bake for 5-6 minutes at 200℃.
Ganache
Heat the cream in a saucepan (until steam appears) and pour into the chocolate broken into pieces.
Mix thoroughly and cool.
Coffee syrup
Mix water with sugar, bring to a boil. Add coffee, cool.
Cream
Mix water with sugar, bring to a temperature of 116℃, pour syrup over the yolks beaten with sugar.
Add instant coffee, beat and add cold butter.
Beat until creamy.
Glaze
Heat the cream and add to the chopped chocolate.
Add butter and mix thoroughly.
Then, as needed, dilute with sugar syrup until the glaze is shiny.
Assembling the cake
Melt the chocolate in a water bath.
Cut out squares from the cakes.
Coat the bottom layer with chocolate and cool (2-3 minutes).
Place crust on parchment paper, chocolate side down.
Soak the cakes with coffee syrup.
Apply butter cream on top.
Top with the next layer and cover with ganache.
Grease the next cake layer with buttercream.
Place in the refrigerator for 2 hours.
Remove the cake from the refrigerator and frost it, then return it to the refrigerator.
Using a hot knife, trim the edges of the cake to 0.5 cm and use dark chocolate to write “Opera”.
Bon appetit!
Liza Glinskaya discovered the amazing secrets of preparing a tender, soft, favorite since childhood - roll with condensed milk.
Preparation
Beat condensed milk with eggs with a mixer for 3-4 minutes. Melt the butter in a steam bath and cool to room temperature.
Add butter to condensed milk with eggs and stir until smooth. Add soda, slaked with lemon juice, sifted flour and salt and mix again.
Cover a baking sheet with parchment. Pour the dough onto a baking sheet in a layer 0.5 cm thick. Bake for 12-15 minutes in an oven preheated to 180°C.
Place the cake on a towel and remove the parchment. Roll the cake into a roll together with a towel and leave for 10-15 minutes.
Pour boiling water over the lemons, remove the zest and squeeze out the juice.
Peel the apple, remove the seeds and cut into cubes measuring 2x2 cm. Grind them in a blender with juice and zest and transfer to a saucepan.
Add sugar, starch and mix.
Boil over medium heat for 3 minutes, stirring constantly. Cover the surface of the filling with cling film and leave on the counter for 20 minutes.
Unroll the roll. Apply the filling on it in a layer 2 mm thick, departing 1-1.5 cm from the edges. Roll the roll tightly.
Wrap it in cling film.
Mix condensed milk and cream. Heat, stirring occasionally, for 4-5 minutes on a steam bath. Finely chop the chocolate and add half to the condensed milk and cream. Stir and leave until the chocolate dissolves, stirring occasionally.
Remove the mixture from the heat and stir in the remaining chocolate. Stir again. Add cold butter, stir and cool to body temperature.
Remove the cling film from the roll. Place it on a wire rack, seam side down. Spread the glaze evenly over the roll.
Place the dessert in the refrigerator for an hour.
