Bear in the North Cake

Baking and Desserts | Abkhazian cuisine

⏳ Time

2 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Bear in the North Cake

Ingredients

Wheat Flour - 14.1 oz
Baking Powder - 0.4 oz
Sugar - 15.9 oz
Butter - 4.2 oz
Sour Cream - 44.1 oz
Cocoa Powder - 3 spoons
Powdered Sugar - 8.8 oz
Walnuts - 1 glass
Bittersweet Chocolate - 3.5 oz

Step by Step guide

Step 1

Melt 50 g of butter and let it cool to room temperature. Combine flour and baking powder – set aside 3 tablespoons of flour in a separate container for later. Mix 500 g of sour cream and sugar, and whip until smooth. Then, add the melted butter to this mixture and blend well again. Gradually incorporate the sifted flour with baking powder, knead the dough, and divide it into two equal parts.

Step 2

In one portion, add cocoa powder to the other sifted flour to balance the consistency of the dough. Mix well. Divide the light and dark dough into 3 equal parts (3 white and 3 chocolate). Preheat the oven to 190-392°F. Prepare 6 parchment paper sheets for six layers. Place the dough for one layer on a sheet of parchment. Since the dough is soft, cover it with plastic wrap to prevent it from sticking to your hands and the rolling pin. First, gently spread the dough by hand over the parchment surface, then roll it out with a rolling pin to the desired size. Bake the layer for 8-10 minutes. If you need to trim the edges of the layer, do this immediately after taking it out of the oven while it is still hot. For this, place a plate or another mold of the desired size on the layer and trim the edges.

Step 3

Transfer the nuts to a small baking dish and place them in a preheated oven. Once they are toasted, remove the outer skin from the nuts, and then chop them.

Step 4

Whip 750 g of sour cream and powdered sugar with a mixer on a low speed. Be very careful not to overwhip the sour cream into butter.

Step 5

Alternate between dark and light cake layers, spreading each layer with sour cream frosting and sprinkling with nuts. Place the layers upside down. Frost the sides of the layers as well. Let the cake sit at room temperature for about an hour to absorb the flavors, then refrigerate for a few hours.

Step 6

Break the chocolate into small pieces and melt it in a double boiler. Once the chocolate has fully melted, add 70 g of cold butter, cut into small pieces. Mix well. Allow the glaze to cool slightly; it should have a consistency similar to 'liquid' sour cream. Decorate the cake with the chocolate glaze.