WHOLE WHEAT FLOUR – 340 GRAMS
GRANULATED SUGAR – 300 GRAMS
CACO – 1 TBSP. Л.
SALT 1/4 TSP.
BAKING POWDER 1 TEASPOON
SOD 1 TSP.
EGGS – 3 EGGS.
SUNFLOWER OIL – 300 GRAMS
KEPHYR 3,2 % – 200 ml.
RED GEL DYE 2 TEASPOONS
33% CREAM – 500 ML.
CREAM CURD CHEESE – 400 GRAMS
ICING SUGAR – 100 GRAMS
VANILLA SUGAR – 10 GRAMS (1 BAG)
Beat eggs and granulated sugar with a mixer until white.
Add colouring agent and mix thoroughly.
Prepare the kefir and baking soda.
The kefir will start to “play”.
Pour in vegetable oil and mix everything thoroughly.
Mix the dry ingredients.
In several steps (one at a time) add the dry ingredients and the kefir.
The batter should turn out like very thick sour cream, burgundy in colour.
Take two moulds, cover the bottom with foil (I made a diameter of 18 cm), pour the batter.
The height is 2 cm.
Bake in oven heated to 180% for 30-40 minutes, check readiness with a toothpick, we all have different ovens, you can put the temperature lower and bake for a little longer, our cakes won’t stick and will bake well.
The finished crusts have doubled in height with the topping.
The tops need to be cut off to even out the crusts. Put the leftovers from the crusts in a separate bowl.
You can make the cake from the two finished cakes, or you can cut each one into two more pieces, so that you have 4 cakes.
Next we make the cream.
Whip the well-cooled cream into soft peaks.
Add vanilla sugar and icing sugar. Whisk.
To the resulting mixture we add the cream cheese several times
Whisk until a homogeneous mixture is obtained.
Next we assemble our cake. On a plate we put a spring form set at 18 cm, spread a little cream on the bottom so that our cake does not “ride” on the plate.
Place the cake and smear the cream over it.
Then spread each crust with the cream.
Put the cream on the top layer and leave in the fridge for 5 hours, or even better overnight.
In the morning take out our cake and take away the form, generously spread the remaining cream on the edges. Smooth it out.
Then we take the leftovers from our cakes. Shred it, I do it with a knife, but if you have a machine with iron shredding blades, the crumbs will be finer and prettier
Sprinkle our cake with the crumble.
let in the fridge for a few hours.