Cake "Moscow"

In autumn 2015, during numerous tastings and voting as a sweet symbol of the Russian capital, a nut cake with condensed milk was chosen, which was appropriately named "Moscow".

Since that moment dessert is gaining popularity and is present in the menu of each self-respecting confectionery located in Moscow. For their part, the hostesses master the preparation of dessert at home, than we will today.

The process of creating a cake is in principle not complicated, but it will still take time and patience. If you are not a beginner in the confectionery business and at least once bake and decorate yourself with a cake, then you will certainly succeed.

The recipe for the branded "Moscow" nut cake with condensed milk at home

Ingredients:

For the cake:

• proteins of fresh chicken eggs - 275 g;
• crushed hazelnuts - 400 g;
• sand sugar - 305 g;

For cream:

• condensed milk condensate - 745 g;
• butter with a fat content of 82.5% - 385 g;
• ground fried hazelnuts - 315 g;
• cognac - 65 g;

For glaze:

• natural white chocolate - 150 g;
• gel to cover desserts and cakes - 100 g;
• red natural dye - 5 g;

For decoration:

• natural white chocolate - 100 g.

Preparation

To prepare the cakes we need only egg whites. Note that the eggs should be the first freshness, ideally home.

1. Place well-cooled proteins in a deep, dry and clean bowl and beat them with a mixer at high speed for two minutes.
2. From the third minute, without stopping whipping, we start to gradually introduce granulated sugar and whisk the mass, without reducing the tempo, for another ten minutes.
3. Nuts crushed to a particle size of one to three millimeters, we introduce into a lush, protein sweet mass and whisk another minute.
4. The obtained basis for the cakes should be divided into four parts.
5. Now, perhaps, the longest and most tiring stage in the whole process of making cake. We lay the pan with a parchment leaf, install a ring on it from a detachable shape with a diameter of 28 centimeters and pour one part of the nut-protein mass into it.
6. We send the billet to the oven heated to 150 degrees for five minutes, after which the heat is reduced to one hundred degrees and the biscuit is cooked for two hours.
7. These cakes need to bake four. If you have several forms of the specified diameter in reserve, this will speed up the process.
8. All four cakes should be cooled at room conditions.
9. Butter for cream should take the best quality from a proven manufacturer and its fat content should be at least 82.5%.
10. We take the product from the refrigerator for some time before the expected preparation of the cream and let it soften.
11. We beat the butter with a mixer until it is airy, after which we add the boiled condensed milk and continue whipping until the mass is uniform.
12. Hazel it is punched in a fine crumb in a blender and we add in a cream. Then pour in brandy and whisk the cream for another minute.
13. Now we smear the walnut crust with a uniformly prepared cream and stack it on top of each other. We smear the product with cream on top and sides and put on the shelf of the refrigerator for an hour and a half.
14. To decorate the cake, prepare the red glaze. Melt the white chocolate in a water bath at a temperature of no higher than 45 degrees, then add the gel to cover the cakes, a natural red dye and mix the mixture until a uniform glaze color is obtained.
15. Now evenly cover the cooled cake with red glaze and let it freeze in the refrigerator.
16. And there was the final touch. We melt the remaining white chocolate on a water bath, fill it with a syringe or a confectioner's bag, decorate the product with the inscription "Moscow" and draw a white band along the edge of the product.