Baking

Captain s Square

Captain’s Square is a good baking option for those who like folded cakes, but without a lot of cream and moderately sweet. IN captain’s blanket three main flavors dominate: coffee, coconut and mixed nut-apple.

True, such a braid requires attention and time, but it is worth it.

Pliatsok Kapitansky – ingredients

  • Apple-nut dough:
  • Flour – 2,5 cups.
  • Sugar – ¾ cup.
  • Chopped nuts – 1 cup.
  • Oil – ½ cup.
  • Apples – 6 large ones.
  • Soda – 1 tsp
  • Baking powder – ½ tsp.
  • Eggs – 3 pieces.
  • Coconut dough:
  • Squirrels – 5 pieces.
  • Sugar – 150 g.
  • Coconut shavings – 150 g.
  • Baking powder – ½ tsp.
  • Lemon dough:
  • Flour – 2 cups.
  • Margarine (or butter) – 150 g.
  • Eggs – 6 pieces.
  • Powdered sugar – ¾ cup.
  • Baking powder – 1,5 tsp.
  • Lemon juice – from 2 lemons.
  • Sponge cake:
  • Eggs – 4 pieces.
  • Sugar – 4 tbsp.
  • Flour – 4 tbsp.
  • Baking powder – ½ tsp.
  • Cream:
  • Yolks – 5 pieces.
  • Vanilla sugar – to taste.
  • Sugar – 4 tbsp.
  • Flour – 2 tbsp.
  • Corn starch – 2 tbsp.
  • Milk – 1,5 glasses.
  • Ground nuts – 3 tbsp.
  • Instant coffee – 3 tsp. (diluted in a small amount of water).
  • Oil – 250
  • Additionally:
  • Chocolate drizzle.

An interesting video from our channel: Chocolate watering

Captain’s Square – preparation

Apple-nut dough

Peel the apples and cut them into cubes, sprinkle with sugar and set aside for 10 minutes. Add all the remaining ingredients, mix well and pour into two identical molds (25×35), lined with parchment.

Coconut dough

Beat egg whites with sugar until stiff foam, add coconut shavings mixed with baking powder. We mix. Place piles of apple-walnut dough on top.

Lemon dough

Separate the proteins from the yolks. Beat margarine or butter with powder to a light, loose mass. Add egg yolks, flour, baking powder and lemon juice. Mix well. Beat the egg whites to a firm foam, carefully add the egg whites to the lemon dough, mix with a spatula.

Fill the cavities formed during the decomposition of the coconut dough with lemon dough.

Bake the cakes at a temperature of 180 degrees for 50 minutes. We are cooling.

Sponge cake

Separate the whites from the yolks and beat until stiff foam, add sugar one spoon at a time, beat until smooth and glossy, like meringue. Add yolks one by one, beat at the lowest speed of the mixer. Sift flour with baking powder to the egg mass and gently mix with a spatula. Bake at 180 degrees for 30 minutes. We are cooling.

Cream

Beat the yolks with sugar and vanilla sugar, add half a glass of milk, flour and starch, mix well so that there are no lumps. Bring the rest of the milk to a boil, pour the yolk mass into the boiling milk. Stir and cook until thickened. Cover tightly with foil and leave to cool.

Beat the butter into a loose mass, add the cooled custard, coffee and nuts in turn. Beat everything well.

We collect the braid

Grease the cake with half of the cream, top with a biscuit, brush with the rest of the cream, cover with the second cake. Pour the chocolate glaze on top.

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