Cake Curly Pinscher - 8 step-by-step recipes

The most unusual thing about this sour cream cake is its design. The upper layers are composed of unevenly plucked pieces of biscuit glued together with cream. Most likely, for this cake “Curly Pincher” got its “dog” name: to pinch (English) - pinch, and “curly” or “curly” is added for fidelity.

Classic cake "Curly Pincher" with condensed milk

Condensed milk is added to cakes and cream. The dessert is richly sweet and very high-calorie.

Ingredients for Biscuit:

• 150 g of sugar;
• three eggs;
• 350 g of flour;
• 200 g sour cream;
• 200 ml of condensed milk;
• 10 g of soda;
• 5 g of salt;
• 60 g of cocoa.

Stages of preparation:

1. Beat eggs: separate proteins with salt and yolks with sugar. The splendor of the biscuit depends on the quality of the protein foam, it should be thick and dense. Liquid protein should not remain at the bottom of the bowl. A powerful mixer will cope with work in 5 - 7 minutes, a manual whisk can also achieve a good result, but much more slowly.
2. Add the condensed milk and sour cream to the yolk, mix thoroughly.
3. Combine with proteins. The mixer cannot be used. This is done with a spatula in circular motions from the bottom up, as if winding the dough on protein flakes. So the lush structure of the foam will be fully preserved.
4. Sift flour and soda directly into the dough. Some cooks sift flour three times before using. A product saturated with air and warmed by room heat will help the biscuit to rise well.
5. Knead the dough with the same neat movements from the bottom up.
6. Add cocoa to half of the finished composition. It must also be sieved so that bitter “nuggets” of undissolved powder are not found in the cakes.
7. Cover the bottom of the mold with parchment or grease with oil. It is not necessary to lubricate the beads so that excess fat does not interfere with the biscuit "grow".
8. Bake both cakes at 180 ºС for 40 minutes.

While the biscuit is baking and cooling, you can prepare a cream and fudge.

Whip for cream:

• 200 ml of condensed milk;
• 200 ml of fat sour cream;
• 200 g of powdered sugar.

The process will go more efficiently if the products are well cooled.

For fudge, heat in a water bath to a uniform smooth state:

• 100 g of powdered sugar;
• 100 ml of milk;
• 80 g of cocoa.

Add 50 g of butter to the finished fudge and cool it.

This cake is usually collected on white cake.

1. Grease the lower cake with cream.
2. Pinch chocolate cake into large pieces. Dipping each in the cream, put them in a slide.
3. Top "Pincher" smeared with the remnants of the cream, not trying to smooth out uneven terrain.
4. Fondant is applied to the cake with thin, randomly intersecting lines, creating a thick cobweb.

Delicious dessert with cherry

Cake "Curly Pincher" with cherries is also considered a classic. Cakes are cooked exactly the same as in the first recipe. This option differs in cream and glaze.

For cream:

• 500 ml of farm sour cream;
• 200 g of powdered sugar;
• 200 g of cherries;
• 50 g of cognac.

Cherry should be pitted. Fresh, canned or frozen.

1. Roll fresh berries lightly in starch to stop the secretion of juice. Peel off excess starch.
2. Collecting a cake, alternating layers of biscuit slices and berries. Most of the cherries are placed on the bottom cake. Cognac is added, whipping the cream, as desired.

Frozen cherries slightly lose their taste and secrete a large amount of juice. Therefore, defrosting is carried out in two stages. First, in the refrigerator, then in the room. So the berries will lose less fluid. Pour the finished fruit into cognac and leave for half an hour so that the cherry is saturated with aroma. Mix the berries with cream and finish the assembly of the cake.

It is enough to drop the canned cherry into a colander and let it drain. Sugar, added during preservation, strengthened the taste of berries and brought down acidity, so cognac is not needed. You can mix this cherry with cream or put between pieces of biscuit.

Cherry icing is prepared from the remaining juice to decorate the cake. You can use it together with chocolate or separately.

For glaze:

• 200 ml of cherry juice;
• 300 g of sugar.

Cook until thickened, cool and apply to the cake.

Cooking with Prunes

Pincher cake can be prepared with dried fruits. This is a winter dessert option. A good combination with sour cream creates prunes, raisins and walnuts.

1. Rinse dried fruit thoroughly.
2. Soak over-dried berries for half an hour in cold boiled water.
3. Drain and dry the fruits on a napkin.
4. Prune cut into quarters.
5. Grind the walnut with a knife. A few large pieces left for decoration.

Small filling is unevenly distributed between pieces of biscuit. Therefore, you need to collect a cake with prunes a little differently.

1. Bake three chocolate cakes.
2. Grease the bottom with cream and sprinkle with a mixture of dried fruits and nuts.
3. Cover with a second cake. Repeat the filling layer.
4. Cut the third cake into slices the size of half a matchbox. Dip each slice into the cream and place a “curly hat”.
5. Put cooked pieces of nuts.

Prunes require a rich chocolate note in the cake, so instead of fudge, icing from melted dark chocolate and butter 3: 1 is used.

Curly Pincher Cake with Pineapple

Tropical aroma and fresh taste will give the dessert a pineapple filling.

Fresh fruit is slightly allowed in the syrup so that the pieces become soft and in harmony with a delicate biscuit.

1. Water and sugar 2: 1 are heated until the grains dissolve.
2. Pineapple slices are immersed in syrup for 4 - 5 minutes. To use less syrup, you can add the filling in parts in a small bowl.
3. Rings of canned pineapple are cut into quarters for the lower crust and small pieces in order to shift small pieces of biscuit on the hat.

The cake will be more juicy if you add peach or grapes to the pineapple.

With bananas

A special assembly method is used for a cake stuffed with large pieces of fruit. So that the “hat” on the cake doesn’t part, the dessert is laid out in a deep bowl, and then turned on a serving dish.

1. Cover the bowl or salad bowl with cling film.
2. Slices of biscuit, coated with cream, put in a spiral on the sides of the bowl from the bottom to the top edge.
3. Fill the entire volume mixed with slices of biscuit in a cream and soft fruits. It is convenient to use coarsely chopped banana for this. You can add peaches, mangoes, nectarines, apricots, plums and so on. It is important to comply with the measure, from a large number of fruits the cake may fall apart.
4. Tamp the filling lightly and grease with cream.
5. Cover with a whole cake, tightly pressing it over the entire surface.
6. Turn the dessert onto the dish and decorate with chocolate fondant.

How to bake a kefir cake

Picky gourmets can say that a kefir based sponge cake is a bit tougher than sour cream. However, under a layer of cream it is not felt at all. At the same time, the calorie content of the dessert, although not by much, but decreases.

Ingredients:

• 200 ml of kefir;
• 200 ml of condensed milk;
• 350 g of flour;
• two eggs;
• 200 g of sugar;
• 10 g of soda;
• 5 g of salt;
• vanilla extract.

The more acidic the kefir, the more successful the biscuit.

1. Beat the squirrels.
2. Grind the yolks with sugar.
3. Pour kefir and vanilla extract into them.
4. Carefully combine with proteins.
5. Sift flour and soda into the dough. You do not need to extinguish soda, in the test there is enough lactic acid for this.
6. Bake a white biscuit from half the dough.
7. In the other half add two tablespoons of cocoa and make chocolate cake.
8. Bake at 180 ºС for at least 30 - 40 minutes.

With sour cream

In order for the cream to soften the cakes well, maintain the volume and shape, it must be cooked on thick fat sour cream. It should not be too acidic in taste.

The easiest recipe:

• 250 g sour cream;
• 100 g of powdered sugar;
• vanilla extract.

You need to whip the cream like cream by immersing a container of chilled sour cream in ice water. With prolonged whipping, the cream becomes liquid. It is necessary to achieve the correct consistency in 5 - 7 minutes.

Sour cream stabilized with gelatin will hold the biscuit more firmly and better protect it from juicy filling. For a fresh cherry cake, this is ideal.

Ingredients:

• 250 g sour cream;
• 100 g of powdered sugar;
• vanilla extract;
• 5 g of gelatin.

To prepare a solution with gelatin, use only 30 - 40 ml of water.

1. Dilute gelatin according to the instructions, that is, soak, heat until completely dissolved.
2. Cool, but do not wait until the gelatin seizes the film.
3. Beat sour cream, as in the previous case.
4. Pour gelatin solution into the finished cream in a thin stream without turning off the mixer.
5. Achieve uniformity of composition. Cool it down.

Recipe for multicooker

There’s no need to talk a lot about how to cook the Curly Pinscher cake in a slow cooker. There are no tricks in this process. The main thing is to properly use the advantages of the electronic apparatus over the oven. Using modern technology, it is easy to create the perfect microclimate for baking biscuit. Cakes can be made juicier and softer by adding more fat and liquid ingredients to the dough. The biscuit will still rise perfectly. The entire volume of dough can be baked immediately.

Ingredients:

• 250 g sour cream;
• 200 g of sugar;
• 200 g of condensed milk;
• 320 g flour;
• three eggs;
• 10 g of soda;
• 5 g of salt;
• 50 g of cocoa powder.

Combine all ingredients in a blender.

1. Grease a bowl of multicookers with butter.
2. Pour half the dough.
3. In the second half add cocoa and pour on top.
4. With a fork, without dipping it to the very bottom, you can slightly mix the top layer. Thanks to this, slices of biscuit on the cut will look very interesting.
5. Set the "Baking" mode for an hour.
6. Divide the cooled biscuit with a thread or a long bread knife into 4 cakes.
7. The bottom should turn out white. Cut the remaining cakes into equal cubes and collect the cake.

Pincher always succeeds: the dough is prepared for one or two, and its decor is simply impossible to spoil.