"Chisel-chisel" is a hooligan cake, both in name and in recipe.
Puff cakes and strive to not succeed, burn the cream, as well as children, and look, steal one or the other. In general, the task is not easy, but what is the result! Imagine a gorgeous Napoleon cake, just crunchy? This is how it will be - a real homemade cake.
Cake "Chopper-Chopper" - general principles of preparation
• Cake cakes are baked only from puff pastry. Recipes for its preparation are based on the use of frosted butter or margarine and chilled additional ingredients.
• To make the cakes layered, you should clearly follow the recommendations for making the dough. The crushed butter is initially mixed with flour, rubbed with your hands or chopped with a knife until a distinct fine crumb is formed. Immediately after this, other products are added to the dough. Sugar, salt or citric acid is pre-diluted in liquid constituents. Do not knead the dough for a long time so that small pieces of fat do not melt from the heat of the hands - this is an important point that should be paid special attention. After kneading, it must be kept in the refrigerator.
• Chilled dough is rolled out in thin layers of the desired shape, but not all at once. It is cut into pieces, which are left in the refrigerator. They take out one at a time, immediately before rolling. If you pre-prepare all the cakes and leave them warm, the fat will melt and the layered structure will not work.
• For baking, the dough is carefully placed on a baking sheet covered with parchment and placed in an oven warmed up to the recommended 180 degrees. Baking time depends on the oven. The dough is baked quickly and requires regular monitoring of the process. Cakes can be obtained as soon as they acquire a golden blush.
• To soak the cake, an oil cream is prepared with sour cream, cream, boiled or whole condensed milk. Shredded nuts can be added to it. Often, before applying the cream, the cakes are additionally lubricated with jam.
• It is customary to sprinkle the top and side surfaces of the Shear-Chopper cake with small crumbs, for the preparation of which one cake is left and trimmings left after the edges are aligned. To soak the cake well, it is placed in the refrigerator for at least eight hours.
A simple recipe for a homemade steak cake with butter cream and currant jam
Ingredients:
• sour cream, with a fat content of 20% - 200 gr.;
• large egg;
• 250 gr. high-quality margarine, varieties "Creamy";
• wheat flour - 380-400 gr.
For cream:
• currant natural jam - 200 gr.;
• standard pack of butter, "Traditional" butter;
• 500 gr. whole condensed milk.
Cooking method:
1. In a wide bowl, transfer the flour several times. Add to it a grated margarine on a coarse grater and rub it vigorously with your hands, achieving crumbly small crumbs. Then make a small indentation in the center. Break the egg into the resulting recess, put the sour cream. Knead the thick dough, transfer it to a thin food bag and place in the cold for one hour.
2. Divide the dough that has been left over in twelve parts and roll it out in tarts with a diameter of 22 cm. Puncture each in several places with a fork so as not to bubble, and bake at 180 degrees until golden, about 8 minutes.
3. Mix pieces of oil softened at room temperature until smooth with a mixer. Without stopping the whipping, enter in three doses all the condensed milk and whip the cream until fluffy.
4. Put one of the cakes on the dish. Put currant jam on it with a thin layer, then put a couple of tablespoons of butter cream and spread evenly over the entire surface. Cover with another cake and grease it in the same way. Collect a cake of eleven cake layers, do not lubricate the last. Put a small plate on it, a small load on top of it and send the cake for soaking overnight in the refrigerator. Put the remaining cream there.
5. Soaked cake on the sides and top, coat with the remaining ready-made cream and sprinkle with fine crumbs, prepared from the twelfth cake.
Cake "Chopper-Chopper" on beer with custard
Ingredients:
• light beer - 250 ml;
• 450 gr. white high-grade flour;
• factory cultivator - 5 gr.;
• 180 gr. natural "Traditional" oil;
• six yolks;
• 5 gr. evaporated salt;
• white sugar - 100 g .;
• 250 gr. Ricotta cheese
• pasteurized milk - 600 ml;
• 40 gr. dry fresh starch;
• fresh berries of raspberries, blueberries.
Cooking method:
1. Cut unfinished butter into small cubes and combine with sifted flour. Add salt and chop everything with a knife. After you get small crumbs, pour cold beer to it and, intensively rubbing with your hands, knead the dough. Wrap it in film, place it in the “warm” compartment of the refrigerator for an hour.
2. Sugar granulate with a whisk with yolks and starch. Bring the milk to a boil. Intensively stirring the yolks with a whisk, pour a third of the hot milk into them. When the mixture becomes homogeneous, pour it into the saucepan to the remaining milk, mix and boil over low heat. Be sure to mix, otherwise the mass will burn.
3. As soon as the cream base begins to thicken, put it away from the heat and cool. To prevent its top from becoming covered with a dense crust, tighten the container with cling film so that it is in contact with the surface.
4. Stir the chilled mass well, add Ricotta, whisk.
5. Divide the chilled dough into nine pieces, roll into balls and put in a bowl. Roll out thin, 2 mm thick cakes, trim their edges with a shape. Do not discard the crop.
6. Pierce the surface of the dough with a fork and bake the cakes, transferring the blanks to a baking sheet. The process should occur at 180 degrees, five minutes each. Bake the scraps too.
7. Then cool the cakes well, and collect the cake from eight layers, spreading them with custard. Place the product in the cold for two hours.
8. Level the sides and brush the top of the cake with the same cream. Grind the deferred workpiece and baked scraps of dough with a blender. Sprinkle the cake with crumb on all sides. Decorate the top with fresh berries.
Puff cake "Puff pastry" made of puff pastry in ice water
Ingredients:
• high-quality "Creamy" margarine - a 200-gram packet;
• two and a half cups of flour;
• 50 gr. butter homemade butter;
• two tablespoons of low-fat sour cream;
• a teaspoon of table vinegar;
• a glass of ice water;
• fine salt.
In cream:
• fatty 30% sour cream - 200 gr.;
• half a can of whole condensed milk;
• a pack of high-fat oil.
Cooking method:
1. Pour the scattered flour onto the table. Remove the butter and margarine from the refrigerator. Cut into large pieces, shift to flour and chop with a knife. As soon as you get the crumbly mass of fine crumbs, pour in ice water, in which dilute a pinch of salt and vinegar in advance. Add sour cream and knead quickly. The finished dough should be tight, with visible pieces of butter.
2. Form a ball from it and place in the refrigerator for an hour. Do not forget to put in a bag or wrap in a film, otherwise it will weather.
3. While the dough is settling, prepare the cream. Beat softened butter lightly. Then, without stopping the whipping, put condensed milk into a spoon into it. After that, add sour cream to a homogeneous cream and once again go over with a mixer. If the creamy mass is not sweet enough, sweeten it by adding condensed milk.
4. Cover the finished cream with a lid and put in the “warm” chamber of the refrigerator for cooling.
5. From the dough which has settled in the cold, roll out eight identical cake layers, with a thickness of not more than 2 mm. Do not try to trim the edges immediately, when baking workpieces are deformed. It is more convenient to trim the cakes when forming the cake.
6. Transfer one billet of cake to the baking sheet, and put the rest into a pile, pouring flour, and place in the refrigerator. If this is not done, the pieces of margarine in the dough will melt from heat, and a layered structure will not work.
7. Place the roasting pan with cake in the oven, heated to 180 degrees, and bake for 8 minutes, until a clear golden color. Bake all the other cakes in the same way.
8. You need to move the finished workpieces from the baking sheet very carefully, the layered cakes are brittle.
9. Fold the four cooled cake layers. Break the rest into crumbs, but not finely, and divide it into four equal parts.
10. On the lower cake, apply the cream, sprinkle it with crumbs, cover with another cake and slightly press down. Cover it with cream too, sprinkle with crumbs, and so form the whole cake. Do not lubricate the top cake, gently holding the product with your hands, cut off uneven edges. Cut the scraps to the crumb and mash slightly.
11. Well grease the sides and the upper surface of the cake with the rest of the cream, sprinkle it with crumbs and place in the refrigerator overnight, giving a good soak.
Walnut cake "Chisel" with boiled condensed milk
Ingredients:
• drinking water - 125 ml;
• 320 gr. first-class wheat flour;
• high-quality baking margarine - 250 grams, standard pack;
• a quarter of a teaspoon of lemon;
• evaporated salt - 1/4 tsp;
• pack of butter, 72%, butter;
• icing sugar;
• 400 gr. boiled GOST condensed milk;
• chopped nuts - 200 gr.
Cooking method:
1. Place margarine for half an hour in the freezer, put the measured water here.
2. Transfer the flour twice. Rub a slightly frozen margarine through a coarse grater into a bowl of flour and quickly grind everything with your hands to a fine crumbly crumb.
3. In ice water, dilute citric acid with salt, transfer the solution to flour and knead the dough. It should not come out too homogeneous, so do not knead for a long time. In order for baked cakes to have a layered structure, slices of margarine that have not melted from the warmth of the hands should be present in the test. Once the dough is elastic, immediately form it with a tourniquet, about 6 cm in diameter, and cut into eight pieces. Wrap them individually in parchment and place them in the freezer for 45 minutes.
4. Reaching the balls one by one, roll out the same size and shape of the layer 3 mm thick and bake. Cakes are baked quickly, from five to eight minutes. Do not roll another cake until you bake the previous one. Margarine in the dough may melt in the heat and layering is broken.
5. While baking the workpieces, cut the butter into large pieces and leave it on the table. When it softens well, beat with a mixer to a paste-like state and, without stopping the process, introduce the boiled condensed milk. Whisk until you get a lush, uniform cream. The presence of grains in the cream mass suggests that it is poorly whipped. At the end, add half chopped nuts and mix well.
6. Fold the cooled cakes in a stack, carefully cut the uneven edges. Slightly mashed your hands scraps in a bowl with the remaining nuts, mix.
7. From the aligned cake layers, form a cake, layering them with cream. Lubricate the entire surface of the cake with a creamy mass, sprinkle with crumbs, and sprinkle the top cake with powdered sugar.
Home-made cake "Dipper-rag" with cognac and butter cream
Ingredients:
• half a glass of 15% sour cream;
• large egg;
• a tablespoon of brandy;
• a pack of butter (not a spread!);
• a tablespoon of sugar;
• a glass of iced drinking water;
• a quarter of a spoon of table salt;
• wheat flour, about half a kilo.
For cream:
• half a liter of fatty liquid cream;
• non-liquid, fat sour cream - 500 gr.;
• two glasses of sugar;
• a bag of crystalline vanillin.
Additionally:
• 100 gr. bar of white chocolate.
Cooking method:
1. Grated butter mix quickly with flour. Try not to touch the dough with your hands at this stage, mix the mass with a spoon.
2. Combine cognac with water, add sugar and salt, stir. In the solution there should not be undissolved crystals of loose components. Pour the liquid into an oily flour mass, add cold sour cream and knead. It’s not worth it for a long time, otherwise the oil will melt.
3. Roll the dough with a thick sausage, cut it into ten pieces, put in a bowl and put in the freezer for half an hour.
4. Give the frosted dough a little time to lie down in the heat, literally a couple of minutes. Then roll out thin, two-millimeter layers and bake on a dry baking sheet until golden. Be sure to pierce the cake blanks before baking with any sharp object.
5. Immediately after baking, trim the uneven edges of the cakes, using a large plate as a template if the cake is round. Align square cakes on the eye.
6. For cream, first mix sour cream with regular and vanilla sugar. Then, intensively whipping, in parts, add whipped cream separately.
7. From cooled cakes, smearing each layer of butter cream, form a cake. Well, coat the cream with the upper cakes and sides. Crumble the scraps with a blender and sprinkle crumbs on all sides of the cake.
8. Cut the thin strips from the chocolate bar with a potato peel and carefully lay them in the middle of the cake.
9. To soak, place dessert overnight in the refrigerator.
Cake "Chisel-chisel" - a classic version
Ingredients:
• white first-class flour - 500 g .;
• ice drinking water - 3/4 cup, with a capacity of 250 ml;
• a spoon of vodka;
• a pack of oil, can be replaced with margarine.
Cream:
• fatty, preferably homemade, cottage cheese - 200 g .;
• two-thirds of a standard glass of sugar;
• 200 gr. oily sour cream;
• half a can of caramelized condensed milk;
• a small bag of vanillin;
• 200 ml of very oily liquid cream.
Additionally:
• walnut kernels - 200 gr.;
• 180 gr. apricot or peach jam.
Cooking method:
1. Half an hour before the start of the process, place the butter or margarine in the freeze. Put water next to it.
2. Pour the flour, scattered twice, into a wide bowl and rub the frozen cooking oil on it. Grind, and best of all chop with a knife. It should turn out friable small crumb.
3. Pour cognac into ice water, add sugar and a little salt. Stir so that the loose components are completely dissolved and pour the mixture to the crumb. Knead a steep but soft enough dough and place it in the freezer for half an hour.
4. Divide into ten parts and roll them in circles about 26 cm in diameter, immediately trim the edges. To make the dough easier to roll, do it on parchment paper.
5. Pierce the surface of the cakes with the sharp tip of a knife or fork, and place to bake until golden brown. Cakes are baked quickly, so regularly look after them so that they do not burn.
6. When all the cakes are ready, put them in a stack to cool, and do the cooking yourself.
7. Start whipping cold cream at the smallest turns of the mixer. Add sugar little by little. When steady peaks begin to rise behind the mixer whisk, gradually introduce sour cream and grated cottage cheese. Then, also with a mixer, mix the boiled condensed milk and vanilla sugar in the cream.
8. Lay the cooled cakes on a table (9 pieces) and apply a thin layer of jam on each. Transfer the remaining cake into a bag, and roll it with a rolling pin to get crumbs.
9. Crush the nuts. They should not turn into crumbs, just chop the kernels with a knife or kill them slightly with a blender.
10. Start forming a cake.Put one of the jam-smeared cakes on a plate, apply cream on it and sprinkle with chopped nuts. Lay the next cake on top, grease with cream and sprinkle with nuts. So, collect all the cakes.
11. Coat the entire surface of the cake with cream and sprinkle with cooked crumbs. Let the cake stand overnight in the refrigerator.
Cake "Chopper-Chopper" - cooking tricks and useful tips
• If you rolled out all the cakes at once, and it’s hot in the kitchen, stack them in a pile, pouring flour, and put them in the refrigerator. Remove one at a time before placing on a baking sheet.
• Puff pastry bubbles heavily during baking. Puncture the surface of the workpieces in several places with the tip of a table knife, the surface of the cakes will be smoother.
• Do not rush to grease the top and sides of the cake with cream. Put a small load on it and put it in the refrigerator. Put the remaining cream in the same place and coat them with cake after soaking.
