Family Recipe of Teddy Bear Cake
by Editorial Staff
I would like to share the recipe for the “Bear” cake, which was my favorite in my school years. We cooked it at home on big holidays and cut it into cakes. I decided to reproduce it in a slightly modernized form by adding cream ganache.
Ingredients
For the dough:
- Flour – 380 g
- Yolks – 3 pcs.
- Sour cream – 160 g
- Butter – 120 g
- Sugar – 90 g
- Baking powder – 1 teaspoon
- Salt – 1/4 teaspoon.
For filling:
- Walnuts – 200 g
- Egg whites – 3 pcs.
- Sugar – 150 g
- Vanilla sugar – 1 teaspoon
For glaze:
- Dark chocolate – 50 g
- Vegetable oil – 15 ml
For the cream:
- White chocolate – 100 g
- Fat cream – 300 ml
- Gelatin – 3 g
- Water – 15 ml
Instructions
- GANACHE CREAM.
Bring the cream to a boil, pour over the chocolate, add the pre-soaked gelatin. Stir until smooth and refrigerate for at least 5-6 hours. - DOUGH.
In a blender, grind flour, baking powder, salt, sugar, frozen butter into crumbs. Add yolks and sour cream to the flour crumbs. Knead a homogeneous dough. Divide the dough into 2 parts, wrap in plastic wrap and refrigerate for an hour.
- FILLING.
Beat egg whites and sugar until firm. Add vanilla and chopped nuts. Turn on the oven to heat up to 175°C. Roll half the dough into a square or rectangular layer 2-3 mm thick. Put the filling on the dough. Smooth out the filling, not reaching the edges of 0.5 cm. Cover the filling with the second roll of dough. Chop the dough with a fork so that the cake does not deform too much during baking. Bake the cake for about 20 minutes at 175°C. - GLAZE.
Mix melted chocolate with vegetable oil. Grease the cooled cake with icing. If desired, cut the “Bear” cake into cakes. Whisk the cooled cream ganache and decorate the cake with a piping bag with a nozzle.
Bon Appetit!
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