Rakhat cake is simply amazing, incredibly tasty and airy. Soaked in butter cream, apple jam and chocolate cream. The basis of the cake is meringue.
Pick your recipe
You will need
- - 6 egg whites
- - 385 g of granulated sugar
- - 300 g peanuts
- - 3 tbsp. l flour
- - 50 ml of water
- - 2 tbsp. l condensed milk
- - 2 g of vanillin
- - 150 g butter
- - 4 tbsp apple jam
- - 1 tsp cocoa powder
Instruction manual
1
First, peanuts in a dry frying pan, peel it from the husk. Then grind in a blender.
2
Cook the meringues. Beat 2 egg whites in a stable foam, add a thin stream of 300 g of granulated sugar. Add 200 tbsp of peanuts to 200 g. flour. Combine with protein mass and mix thoroughly.
3
Cover the baking dish with parchment paper, pour the meringue 5-6 mm high. Put the meringues in the oven, heated to 180 degrees, and bake for 1.30-1.40 hours until a rosy color appears. Do this two more times. Pull the meringues out of the oven and leave for 12 hours.
4
Make a cream. First make the milk sugar syrup. Heat water, add granulated sugar and bring to a boil. Then add the condensed milk and cook for about 10-12 minutes. Remove syrup from heat, cool.
5
Beat butter and 1 tbsp each. pour syrup into it, add vanillin. Set aside 2/3 of the cream and add cocoa to the rest.
6
Put the first cake on the dish, grease it with butter cream, cover with the second cake and grease it with apple jam. Smear the top of the cake with chocolate cream¸ sprinkle peanuts on the sides.