"Absheron" (cake): a step-by-step recipe with a photo

What made the Soviet cuisine famous? The fact that each republic brought to the general cookbook of the USSR its masterpiece. So, Ukraine became famous for cutlets in Kiev and with the same name cake. Azerbaijan introduced two cakes to the culinary book: Absheron and Baki. In addition, all the sweets of the Soviet Union liked the friable shortbread cookie Baku. In this article we will tell you how to make an apsheron cake. The recipe for the photo of this culinary miracle is found below. At first glance it seems that the process of making a cake is too complicated and it can not be repeated at home. But this is not so. A bit of skill and creative imagination, and a delicious cake with biscuits and condensed milk will decorate your holiday table. No wonder many mistresses took the Baku recipe for their weapons.

Ingredients for dessert

What products will we need to cook Apsheron? This cake is not expensive at all. It does not require any exotic ingredients. For the test, we take products that are usually used for baking biscuit cakes. Six eggs should be taken four hundred grams of sugar and half the flour. For flavor, we store a bag of vanillin. And for the dough to rise, we will use baking powder. If the baking powder in the house was not there, it does not matter: take a third of a teaspoon of soda. But before adding this component to the dough, we will extinguish it with vinegar. A distinctive feature of the cake cake "Absheron" is its crispy taste. He is given nuts. Variations are permissible here. Nuts can be walnuts, cashews, hazelnuts, peanuts. It will take two hundred grams of kernels cleaned from the shell. About 150 grams of nuts will be needed for decoration.

How to knead the dough

First, we separate the yolks from proteins. To the latter well whisked, eggs should be pulled out of the refrigerator immediately before cooking. If you have raw nuts, they need to be roasted in a dry frying pan and cooled. Then crush, but so that the pieces were the size of peppercorns. "Apsheron" is a cake, in the test of which nuts should be felt. We beat the proteins until they increase in volume. If it's not glued - add a little citric acid. Continuing to work as a mixer, gradually pouring sugar and a bag of vanillin. And only then one by one we will add yolks. If we use a baking powder, stir it well in advance with the right amount of sifted flour. In the case when we decided to use soda, we put it out in a tablespoon of vinegar and add it to the egg mass. We add nuts and flour alternately in small portions. Gently stir the dough.

Baking of cakes

We heat the oven to one hundred and eighty degrees. A round shape with a diameter of 25-30 cm is covered with cooking paper and lubricated with oil. The biscuit dough, which consists of "Absheron" (cake), has a fairly liquid consistency. Therefore, pour it into a mold follows a ladle. The classic "Absheron" consists of three cakes. But divide the dough into three parts by eye. We bake downloading one cake. This can take about twenty minutes. If you make the temperature in the oven slightly more (190 degrees), the cooking process will be reduced to ten minutes. Do not open the oven door, otherwise the dough will fall off immediately. It is better to use a split form, as the walnut cake comes out very fragile. And baking paper, despite the oil layer, can stick to the test. If possible, use a silicone mat instead. Alternately bake all three cakes. Let them cool down.

Ingredients for Cream

Of course, you can make the interlayer between the cakes very simple. Just mix a jar of boiled condensed milk with a softened butter. But it will not be the same Absheron. The cake that entered the "Golden Culinary Book of the Peoples of the USSR" was pleased not only with delicate crusty walnut crusts, but also with cream. Azerbaijani cooks made it half-baked. In order to make the cream according to the authentic recipe, we will need not only a condensed milk bank (not boiled) and two hundred and fifty grams of butter. These two ingredients will complement the sugar and milk. These components require half the glass. You may be surprised by the fact that one of the ingredients of the cream is flour. Do not worry: the finished product will not hear it. Yes, and you need flour only a half tablespoons.

Cream preparation (budget option)

In a small saucepan, dissolve sugar in milk. Add the flour, stir until the lumps disappear. We put the saucepan on a small fire. Cook, stirring all the time, until the milk becomes thick. Remove from heat and cool. In the meantime, beat the softened butter. When it turns white, add gradually condensed milk. We beat for another five minutes. In the end add the custard milk cream to the butter mass. We knead to homogeneity. The cake "Absheron" (photo it shows) consists of three biscuit cakes, smeared with this white cream. It should be enough with a vengeance and on top of the product, and on its sides.

The present Baku cake "Absheron": ingredients for cream

Above we told how to make a quick layer of walnut cakes. But "easy" does not always mean "tasty". Let's try to create that delicate creamy-custard cream that the Baku culinary specialists came up with. There is no condensed milk in it, it informs the interlayer of the sugary nature. But there are eggs. At once we make such quantity of a cream that it sufficed both on an interlayer of cakes, and on an ornament of sides and the top part of a cake «Absheron». We need two glasses of regular sugar, half the milk, three eggs, three soup spoons of flour, half a sachet of vanilla sugar, four hundred grams of butter, cocoa powder and nuts. As for the last ingredient, at the time of the Soviet GOST culinary specialists used two thirds of walnuts for a third of almonds. But there is one more detail. We leave a few nuts in one piece, and the remaining ones are crushed.

We make a cream for the present Baku "Absheron"

In an enamel saucepan, the eggs are mixed with sugar (normal and vanilla). Start pouring in the flour. Fill a glass of very cold milk. Mix again. We put the saucepan on a slow fire. If, even for a moment, to stop blending the mass, she immediately clutches. After boiling, cook for a few more minutes. The mass should noticeably thicken. Remove from the plate and leave at room temperature. If the lumps are still formed, strain the custard through a sieve. But we need to give fat to a layer of cake. "Absheron" - a cake, the recipe of which requires the cook to prepare a creamy-custard cream, - will turn out to be very rich and festive. We beat the mixer with soft oil into a white lush mass. The custard (it is better to cool it in the refrigerator too) is added in a spoonful. We continue to whisk. It is important that the oil does not dissolve in the cream, but enters with it in the compound.

We collect and decorate cake "Absheron"

Recipe Baku with a photo clearly shows how to elegantly finish our product. Just smear the cakes and add them with a pile. We still need to stay cream. We pat them on the side of the cake and cover them with crushed nuts. In the remainder of the cream pour a tablespoon of cocoa powder. The amount of this ingredient may be smaller. We just need to make the cream brown, but not bitter. We beat the cream with cocoa. We spread the top of the product over them. We decorate with whole nuts. The cake should stand overnight at room temperature. If you immediately remove it in the refrigerator, the cream will not penetrate the cakes.