Yekaterinburg Cake
Baking and Desserts | Author's cuisine
⏳ Time
2 hours + 12 hours
🥕 Ingredients
21
🍽️ Servings
8
Description
You can prepare salted caramel, buckwheat popcorn, and crumble in advance and use them not only for this cake but also as additions to desserts, salads, and other dishes. The dark and white chocolate ganaches need to be prepared 12 hours before assembling the cake: they require time to stabilize in the refrigerator. You can also prepare the candies for decoration in advance; they can be stored in a dry, airtight container indefinitely.
Ingredients
- Water - 2 fl oz
- Red Food Coloring - to taste
- Red Food Coloring - to taste
- Buckwheat Groats - 4.2 oz
- Vegetable Oil - 8 fl oz
- 70% Dark Chocolate - 4.2 oz
- Ground coriander - 0.1 oz
- Condensed Milk - 8 fl oz
- Butter - 2.8 oz
- Baileys Liqueur - 1 fl oz
- Liquid dark chocolate - 6.2 oz
- Gelatin - 0.1 oz
- Chocolate eggs - 4 pieces
- Coarsely Ground Rye Flour - 4.2 oz
- Rice Malt - 1.1 oz
- Cocoa Powder - 0.4 oz
- Clear Apple Juice - 8.8 oz
- Sugar - 1.2 oz
- Pectin - 0.2 oz
- Meyer Lemon Juice - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Prepare the 'gem candies' in advance. Mix sugar with water in a saucepan and bring to a boil. Mix blue and green food coloring.
Step 2
Pour into the syrup to achieve a light malachite shade. Pour the boiling syrup onto a non-stick mat. Drip the coloring on top and swirl with a stick. Let the caramel set, then break it into small pieces.
Step 3
Prepare the buckwheat popcorn. Soak the buckwheat groats in water and boil for 10 minutes after it starts boiling. Drain the groats in a sieve to let the water drain. Place on a baking sheet and dry in a slightly open oven at 320°F until dry.
Step 4
Heat vegetable oil in a saucepan to 356°F. In batches, drop the buckwheat into the hot oil and immediately transfer to a paper towel to remove excess fat after the grains pop. Store the finished popcorn in a vacuum-sealed container in the refrigerator. Use for this cake, as well as a crunchy component in salads, soups, and other dishes and desserts.
Step 5
Prepare the buckwheat crumble with coriander. Crush the coriander with the flat side of a knife or grind it in a mortar. In a cooled mixing bowl with a hook attachment, start mixing the buckwheat popcorn (60 g) and coriander. Gradually pour in the melted chocolate (20 g). Mix until coated. For successful coating, the room should be cool. You can also cool the mixing bowl using a compressed air can.
Step 6
You can mix all the ingredients with a silicone spatula, spread in a thin layer on parchment or a silicone mat, and place in the refrigerator until crystallized, then break into pieces.
Step 7
Prepare the salted caramel. Heat salt and butter (60 g) to room temperature. Heat condensed milk (40 g) until steaming. Make dry caramel from sugar (100 g), deglaze with hot cream, then stir in soft butter and add a pinch of salt. This recipe will yield more caramel than needed for the cake, but it's easier to make caramel in larger batches, plus it's very tasty, and you can think of ways to use it: for making the cake, as a topping for ice cream, desserts, porridge, or as an addition to toast. Store in the refrigerator.
Step 8
Prepare the ganache. For this, heat the remaining condensed milk until steaming. Pour it over the chocolate and mix thoroughly with a silicone spatula. Add the liqueur and mix again. Cover with plastic wrap and refrigerate for at least 12 hours.
Step 9
Prepare whipped ganache from condensed milk and salted caramel. Soak the gelatin in cold water, stir, and set aside for 15 minutes. If necessary, heat the caramel to room temperature.
Step 10
Heat the milk until steaming. Pour it over the chocolate. Heat the gelatin to 140°F, pour it into the chocolate, and add the caramel. Combine the mixture with an immersion blender without frothing. Cover with plastic wrap and refrigerate for stabilization for at least 12 hours.
Step 11
Preheat the oven to 338°F. Grease a pastry ring or mold with butter and dust with flour. Shake off the excess flour. Whip the eggs at high speed until foamy, adding a pinch of salt.
Step 12
Reduce the speed to medium and gradually add sugar. Melt the butter, add the malt, mix, and set aside. Mix the flour with cocoa powder.
Step 13
Sift the dry ingredients into the whipped egg mixture in several additions, trying not to lose volume. Add the butter and malt mixture, immediately pour the batter into the mold, and bake for 20-30 minutes. Check readiness with a toothpick.
Step 14
Cool the finished sponge on a rack and cut it into two layers.
Step 15
Prepare the apple jelly. Mix sugar (35 g) with pectin. Transfer the apple puree to a saucepan and heat to 104°F. Continuously stir while gradually adding the pectin and sugar to the apple puree.
Step 16
Add a drop of lemon juice or acid, mix, and spread over the bottom layer of the cooled sponge. Refrigerate for stabilization.
Step 17
Assemble the cake: carefully pour the jelly over the layer, smooth it out, and refrigerate until stabilized.
Step 18
Sprinkle with buckwheat crumble. Heat the white chocolate ganache in short intervals to room temperature in the microwave. Whip the ganache with a mixer. Spread it over the apple jelly with the crumble.
Step 19
Cover the ganache with the second layer and gently press down. Refrigerate for stabilization. You can briefly place it in the freezer.
Step 20
Warm the dark chocolate ganache to room temperature (you can do this in the microwave in short intervals). Use a spatula to cover the slightly frozen cake with ganache and smooth it out. Dust the top of the cake with cocoa powder and decorate with 'gem candies.'
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