Cake "Caprice"

Within the limits of one dessert biscuits of three tastes are successfully combined: poppy, nut and apricot. The trio is impregnated with a gentle oil cream , well emphasizing the ease of dessert.

How to cook a cake "Caprice"?

For its relatively short history of existence, the classic recipes of the dish have survived many variations, but if you did not try the original "Caprice" cake, then it's recommended with an authentic recipe to begin your acquaintance with it.

Ingredients:

For cream:

Preparation

  1. Before making a cake "Caprice", you should prepare a poppy filling . For her, the washed poppy is put in a saucepan with warm water and boiled for about 20 minutes. Softened seeds spread on gauze and give excess liquid to drain, and in the meantime are engaged in preparing the remaining ingredients of the filling: they cut nuts, scalded and cut dried apricots.
  2. Now to the Tesu. For him, a soft oil is turned into a magnificent cream, in portions, pouring sugar to it. When the air mass is ready, add sour cream and eggs to it, repeat the whipping and fill the remaining mixture of dry ingredients.
  3. Finely cook the dough and mix each serving with a separate kind of filling: poppy seeds, nuts and dried apricots.
  4. Bake biscuits in a prepared form, about 20 minutes at 180 degrees.
  5. Cooled cakes generously cover with cream from whipped with condensed milk. Cake "Caprice" on sour cream is left to be infused for at least a couple of hours before slicing.

Cake "Chocolate caprice"

In yet another popular variation of the dessert, the dough is mixed not with three different additions, but with chocolate and complemented with chocolate cream and nuts. It turns out a treat with a much more intense taste and dense texture.

Ingredients:

For the cake:

For cream:

Preparation

  1. For cream, combine the first four ingredients together. Add the egg to the cream base and put everything on medium heat. Constantly working out a cream a whisk wait, while that will begin to thicken. Put in the sugar and cook until thick, and whisk all the time together.
  2. After cooling the cream, beat it with soft oil.
  3. For cakes place honey, flour, eggs and sugar over a water bath. Stir, warm up the mixture and add oil to it.
  4. As soon as the sugar dissolves, remove the container from the fire and start spooning cocoa and a tablespoon of flour into it at a time.
  5. When the dough becomes hard to stir with your hands, transfer it to a well-dusted table and continue mixing, pouring a little flour until the dough can not be divided into portions and rolled.
  6. Divide the dough into cakes, roll out, cut to the desired size and nib with a fork.
  7. Bake cakes in turns, for 3-5 minutes at 180 degrees.
  8. Even warm cakes are smeared with chocolate cream, sprinkled with nuts and stacked with a pile.
  9. Decorate the cake from the outside with the remains of cream, nuts and crumbled pieces of cake.
  10. Before the tasting, "Caprice" should be held in the refrigerator for at least 6-8 hours, so that the cakes have absorbed the cream and softened.