Cake “Crane”

Let’s make one of the classic cakes – a delicious and satisfying “Crane” cake. Butter sponge cake, cream with butter, condensed milk and nuts, and chocolate icing – it is simply impossible not to fall in love with this cake!

Cooking: 45 minutes

Servings: 6

Ingredients

For the biscuit:

• Eggs – 5 pcs.
• Wheat flour – 160 g
• Baking powder – 1 teaspoon.
• Sugar – 150 g
• Butter – 25 g
• Nuts (peanuts, hazelnuts, or other nuts) – 30 g

For the cream:

• Condensed milk – 150 g
• Water – 50 ml
• Yolks – 3 pcs.
• Butter – 250 g
• Nuts (peanuts, hazelnuts, or other nuts) – 50 g
• Vanillin – 2 pinches

For glaze:

• Milk chocolate – 100 g
• Butter – 50-60 g

Additionally:

• Apricot jam or any other jam – 2 tablespoon.
• Cocoa powder – 1 teaspoon.
• Chocolate – 20 g

Instructions

1. Let’s start making the cake with a biscuit. Break the eggs into a bowl and whisk them lightly. Then add sugar and stir in the egg mixture.
2. Place the egg mixture in a water bath and heat, continuing to beat with a whisk, until the egg mixture warms up to 30-40 degrees and the sugar crystals dissolve.
3. Then, transfer the mixture to another bowl to stop heating. Beat the egg and sugar mixture with a mixer until the light, firm mass is obtained. Beat for a long time, about 8-10 minutes. During this time, the mixture should cool down to room temperature.
4. Pour flour and nut crumbs sifted with baking powder into the egg-sugar mixture.
5. Gently stir in dry ingredients so that the dough does not lose its fluffiness. Then add melted and cooled butter. Stir the dough again.
6. Pour the dough into a mold, the bottom of which is previously covered with parchment for baking.
7. Bake the biscuit in an oven preheated to 180 degrees for 35-40 minutes. Cool the finished biscuit, then cut into 3 cakes.

   

8. To prepare the cream, pour the condensed milk into a saucepan and add water. Stir and put on low heat. Warm up the mixture until warm.
9. In another bowl, whisk the egg yolks with a fork or whisk. We don’t need proteins in the cream. Pour the yolk mixture into the condensed milk and, without stopping stirring with a whisk, boil the mixture until it thickens. Remove the yolk mixture from the stove and cool.
10. When the yolk mass has cooled, beat the soft butter with a mixer until fluffy, adding vanillin or vanilla sugar. Without stopping whipping, add the yolk mass to the butter.
11. The result is a delicious cream. Pour nut crumbs into this cream. Stir the cream again.
12. We collect the cake. Brush the bottom with half the buttercream. Place the second cake on it, which is also greased with the remaining cream. Cover the cake with the third layer, cover its surface with a thin layer of jam.
13. Melt the chocolate with butter in the microwave. Cover the top and sides of the cake with chocolate icing.

    

14. Now all that remains is to decorate the cake. I cut out a stencil in the shape of a flying crane and, holding it to the cake, sprinkled cocoa powder through a strainer. The final touch is chocolate coins.
15. Now put the cake “Crane” in the refrigerator to infuse. It will take 5-6 hours.

The cake “Crane” is ready to serve. Bon Appetit!

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