Make a delicious dessert for your loved ones - the cake "Moscow", which has become a symbol of our capital. It will take time and some culinary skills to create it, but this delicacy is worth the effort!

The story of the appearance of the cake "Moscow"

The authorities of the capital announced a competition for the creation of a registered, branded capital cake "Moscow". The idea was very successful, and a lot of confectioners responded to the call. About 200 thousand people participated in the voting.

Today, many manufacturers produce a personalized cake of the capital. On New Year's Eve, there was a stir in the capital - the Moscow cake was sold in huge quantities. Queues lined up at retail outlets to buy this culinary masterpiece.

Classic recipe

The cake is made from sponge-nut cakes, which are smeared with cream based on condensed milk. An integral part of the classic dessert is the shiny glaze on which the name of the Russian capital is written on white chocolate.

To prepare the basics you need:

  • 250 g of protein;
  • a glass of sugar with a slide;
  • incomplete glass of nuts.

Getting started:

  1. To bake cakes, first whisk the whites with sugar to a cool foam. Usually enough to beat for 10 minutes.
  2. Without stopping to beat, gradually introduce the nuts, previously detailed. Together with them, beat the mass for another 2 minutes.
  3. The resulting composition is divided into 4 parts. We bake each in a metal ring mounted on a baking sheet covered with oiled parchment.
  4. Cook at 150 degrees, first 5 minutes, and then at 100 degrees - 2 hours. Chill the cooked cakes.

Sponge-nut preparations are smeared with cream.

To create it, you will need:

  • one and a half packs of oil;
  • three cans of boiled condensed milk;
  • 300 grams of hazelnuts;
  • two glasses of brandy.

Cream preparation:

  1. To make a signature cream, you need to beat the softened butter and add condensed milk. Beat until smooth.
  2. In conclusion, add mashed nut and brandy.

We coat each cake with cream and collect the cake. We leave the almost finished dessert in the cold for one and a half to two hours.

It remains only to prepare a delicious icing, which is drenched with the signature cake "Moscow".

Will be needed:

  • 150 g of white chocolate;
  • 100 g of confectionery gel;
  • 4 g of dye.

To prepare the glaze, chocolate is first dissolved in the bath, and then gel and paint are added to it. Hot glaze is thoroughly mixed.

Chilled cake is covered with cooked icing and decorated with white chocolate.

Cooking with exotic mousse

Fans of unusual, exotic tastes can try to make a signature Moscow cake with overseas fruits. A bright, balanced taste will surely appeal to everyone who has the good fortune to try this unusual dessert.

Some housewives are trying to cook a less nutritious, lean Moscow cake, but we will leave this research to those who are too concerned about the figure. And our dessert is a real paradise for the sweet tooth! Only for the execution of this recipe will have to worry about the ingredients in advance.

For biscuit cakes you will need:

  • 50 - 55 g of protein;
  • half a glass of sugar;
  • 10 to 12 g of almond crumbs;
  • 2 tbsp. l coconut flakes;
  • 10 g of flour.

Jelly:

  • a glass of raspberries;
  • 20 g of sugar;
  • 10 to 12 g of gelatin.

Exotic Mousse:

  • 450 g mashed exotic fruits;
  • 10 g of gelatin;
  • 150 g cream;
  • 45 g of protein;
  • 20 ml of water;
  • 45 g of sugar.

Cooking:

  1. First you need to do a biscuit. Turn on the oven at 160ºС, cover the baking sheet with tracing paper. Beat protein and sugar until solid peaks, combine flour with nuts and mix the resulting compounds. Distribute this mass evenly on a baking sheet, forming a circle (21 cm in diameter, if you follow the standards). The baking time is 12 minutes.
  2. While baking a biscuit, you need to do jelly and mousse. Soak gelatin, and combine raspberries with sugar and warm, not allowing to boil. When the sugar has dissolved, inject gelatin. Pour the mass into the mold and send to the cold.
  3. To prepare the mousse, combine sugar and water, boil. Separately beat the whites and, whisking, introduce the syrup.
  4. Soak gelatin. Warm the puree, avoiding boiling, and pour into it the swollen gelatin mass. Beat the cream until peaks, add to the cooled mashed potatoes and then add the proteins.
  5. Only the dessert assembly remained. Put the cake in the form, distribute the mashed potatoes on top and pour it with mousse. Chill the cake for three hours.

With almonds and raspberries

The combination of raspberry and almond flavors will not leave anyone indifferent! The recipe is designed to make a cake weighing 1.4 kg.

For shortcakes you will need:

  • 250 g of protein;
  • 2/3 Art. Sahara;
  • half a glass of almond flour;
  • 40 - 45 g premium wheat flour.

Cream:

  • 100 ml of milk;
  • 80 g of yolks;
  • an incomplete glass of sugar;
  • 50 gram oil bars;
  • 50 g of protein;
  • half a glass of water.

Jelly:

  • a glass of fresh raspberries;
  • up to 100 grams of raspberry puree;
  • one and a half tablespoons of sugar;
  • 10 to 11 g of gelatin.

Coating:

  • about 100 grams of raspberry puree;
  • a spoonful of sugar;
  • 6 - 7 g of gelatin.

Cooking a breathtaking dessert:

  1. We start, of course, with the basics. Warm the oven to 180ºС. Cover the baking sheet with tracing paper. Beat whites connected to sugar until peaks. Mix almond flour and ordinary flour and, continuing to work with a spoon, introduce into proteins. The mass will be very airy.
  2. Transfer the dough to tracing paper, make 4 round billets and bake them for 20 minutes. Cool.
  3. Cooking jelly. Soak gelatin and leave for 5 minutes. Combine raspberries with mashed potatoes, add sugar, add vanilla to taste and bring to a boil. Add gelatin to the berry mass. Ready jelly should be cooled for three hours.
  4. Cooking cream. Add vanilla to milk if desired and bring to a boil. Separately combine the yolk and sugar (half), mix with boiling milk. Dissolve the remaining sugar in water and boil the syrup.
  5. Beat whites, inject boiling syrup and beat until it cools. Beat soft butter, add it to the cream and combine with custard proteins.

Putting the cake together:

  1. Put cream and jelly in separate pastry bags.
  2. Put the cake into the mold, squeeze the jelly and cream masses onto it alternately.
  3. Cover with a second cake and lay out the layer again. Repeat until cakes are over.
  4. Place the cake in the cold for three hours.

It remains to do dessert decoration.

  1. To fill the gelatin is soaked in a large volume of water.
  2. Raspberry puree is combined with sugar and boiled. Gelatin is introduced into the berry mass.
  3. The surface of the cake is poured with a chilled fill and the dessert is again placed in the cold.
  4. Decorate the finished treat with almonds.

Pistachio cherry

This cake recipe is designed to make a dessert weighing 2.4 kg.

Prepare a standard set of products for a biscuit in advance and another glass of cherries.

And for a sauce on a pound of cherries you will need:

  • 50 g of sugar;
  • 20 g of starch;
  • 15 g of gelatin.

Mousse will be made from two bars of white chocolate, half a liter of cream and the following grocery set:

  • 2/3 glasses of milk;
  • 50 g of beaten yolks;
  • a spoonful of sugar;
  • two tablespoons of pistachio paste;
  • 5 g of gelatin;
  • green dye.

Baby:

  • 50 grams of butter, flour and sugar;
  • a spoon of pistachio paste;
  • 25 g cocoa butter;
  • green dye.

Cooking:

  1. Let's start, traditionally, with a biscuit. Pour all the flour into the whipped whites with sugar and add the cherries. Preheat the oven to 170 ° C and put a round cake blank on a tracing paper lined on a baking sheet. Bake for up to 20 minutes.
  2. In the meantime, prepare the sauce. Boil the berry with sugar until juice appears. Separate the fruit from the juice and introduce starch into it. Stir the mixture constantly while it is boiling. Enter pre-soaked gelatin and return the cherries.
  3. Mousse has come. Warm the milk a little and inject the yolks connected with sugar into it. Boil the composition, stirring, and add soaked gelatin. Add color and fluffy chocolate at the end. Beat the cream and add in parts to an almost ready mousse.
  4. The matter is left to the small. Making the baby. Soften the butter and put cocoa in it. Then add flour, as well as sugar, pasta and paint. Put the mass on tracing paper and bake at 170 degrees for no more than a quarter of an hour. When baking, stir the mixture periodically.
  5. And finally, the assembly. Put the sauce on the cake, then the mousse and garnish with crumbs. Done!

How to make mirror icing for a cake

To decorate the cake "Moscow" according to the same, traditional recipe follows a special mirror glaze.

Structure:

  • 2/3 Art. Sahara;
  • 25 g of gelatin;
  • 5 ml of paint;
  • 150 ml of molasses;
  • 110 ml of condensed milk;
  • 150 g of white chocolate;
  • 75 - 80 ml of water.

Preparing future beauty like this:

  1. Soak gelatin. Introduce sugar into water, then molasses, and after dissolving the sweet crystals - gelatin.
  2. Dissolve the chocolate in another bowl. What glaze will depend on its quality!
  3. Pour the condensed milk into chocolate and then syrup.
  4. Add paint and whisk. There should be as few bubbles as possible.

It remains only to decorate the cake, filling it with the resulting mass from above.

The described cake can hardly be called simple. Nevertheless, it can be done by every housewife who is friends with the preparation of desserts. Try it, and the result will pleasantly surprise you!

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