Baking

Sonyashnikovy square

Today we will prepare a delicious and original dish Sonyashnikovy square. The main highlight of this cake is caramelized sunflower seeds, which, together with condensed milk cream, go very well with delicate chocolate cakes. A special delicacy is given to the braid by the cream, which covers the braid from above like a soft blanket and acts as a gentle final note.

Sunflower cake – ingredients

  • Dough:
  • Wheat flour – 1 cup.
  • Eggs – 4 pieces.
  • Baking powder – 1 tsp.
  • Cocoa – 3 tablespoon
  • Sugar – ¾ cup.
  • Oil – 4 tbsp.
  • Caramelized sunflower:
  • Sunflower seeds (cleaned) – 250 g.
  • Milk – 4 tbsp.
  • Oil – 70
  • Sugar – 8 tbsp.
  • Caramel cream
  • Oil – 200
  • Boiled condensed milk – 1 can.
  • Creamy cream
  • Cream (30%) – 400 ml.
  • Sour cream – 1 package.
  • Powdered sugar – 2 tbsp.

Interesting video from our channel:

Sunflower cake – preparation

Dough

Separate the whites from the yolks, beat to stiff peaks, gradually add sugar, beat to a smooth, shiny mass, like meringue. Beating constantly, introduce yolks one by one. Add sifted flour, oil, cocoa, baking powder, mix carefully with a spatula.

We cover the bottom of the form with parchment, transfer the dough, level it, bake at a temperature of 180 degrees for about 40 minutes, until a “dry match”. Cool and cut into 2 cakes.

Put all the ingredients in a saucepan, bring to a boil. We cover the baking form with parchment and spread the contents of the pan. Put in the oven heated to 180 degrees for 10-15 minutes. The sunflower seeds should be nicely golden.

Caramel cream

Beat the butter to a light, light mass, add boiled condensed milk one spoon at a time, continue beating. Add ¾ caramelized sunflower seeds to the cream, mix.

Butter cream

Whip cream with powdered sugar, add thickener.

We collect the braid

Spread the caramel cream on the bottom cake, cover with the second cake, and spread the cream on top. Sprinkle the rest of the caramelized seeds on top.

Before serving, the patties should be cooled for 2-3 hours. Bon appetit!

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