"Inverted" drum cake - as usual, I chatted with my friend the night before. The day before Orthodox Easter. We talked about cakes and exchanged impressions.
I sent her photos of the raspberry cake, and she asked me what kind of crusts they were because they looked good. I explained to her how I make them and said that I didn't have any of the cakes for Easter because I shared everything. Soon I got the idea to make an inverted Doboš cake - brown crust and yellow filling. The biscuit we were talking about inspired me.
That's how this cake found its place on the Easter table, completely unplanned. I made it from half the size. Actually that's my real (mini) measure.
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"Inverted" drum cake - Kristina Gašpar - Recipes and Cookbook online
I got the idea to make a reverse Doboš cake - brown crust and yellow filling. The biscuit I was talking about with my friend inspired me. That's how this cake found its place on the Easter table, completely unplanned.
File:
- 8 pieces of eggs
- 320 g of sugar
- 2 bags of vanilla sugar
- 2 tablespoons flour
- 400 g of white chocolate for cooking
- 300 g butter
- 1 spoons of powdered sugar
- 3 tablespoons of whipped cream (optional)
Biscuit:
- 8 pieces of eggs
- 8 spoon of sugar
- 1 bag of vanilla sugar
- 8 tablespoons of oil
- 4 spoons of cocoa
- 4 tablespoons of flour (level tablespoons)
- 2 tablespoons cooking chocolate (finely grated)
File:
- Beat eggs with sugar, add flour, then beat again.
- Steam the filling.
- After five minutes of cooking, add chocolate and vanilla sugar.
- Cook for another ten minutes, stirring as often as possible.
- Cool the filling well, then combine it with the butter that you previously whipped with powdered sugar.
- You can also add a few tablespoons of whipped sweet cream for a creamier texture.
Biscuit:
- Separate the whites from the yolks.
- First, beat the egg whites until stiff, then add the sugar and beat until it dissolves.
- Now beat the egg yolks with all the other ingredients – vanilla sugar, oil, cocoa, flour, chocolate.
- You will get a solid mixture.
- Add 5-6 tablespoons of egg whites and beat with a mixer.
- If necessary, add more egg whites - until you get a thinner mixture into which you can mix the rest of the egg whites.
- Cover the tray with baking paper, pour the mixture, flatten and bake at 175-180 degrees for 6-7 minutes.
You can bake the crusts in an oven tray, twice and cut each into 4 pieces. Immediately whisk the mixture for both crusts, especially if you have two identical pans. The skins are baked for a short time, so the second one doesn't mind that they stand before baking.
Fill the cake in the usual way - crust, filling... finish with the filling and decorate it as desired.
For decoration, I used pieces of biscuit and caramelized sugar.
Caramelize 300 g of sugar.
Pour into a tray lined with baking paper, spread on it, mark pieces of the desired shape and size with a knife. When the sugar hardens (after ten minutes), break it and decorate the cake. Thicker poured sugar will keep its shape longer, thinner poured will melt faster.
The cut is not the most ideal because I cut an insufficiently "rested" cake. Most cakes are tastiest and cut more beautifully when left to stand for about 24 hours (ie when all the ingredients are combined). I suspect that many will be confused by the vanilla sugar and the small amount of grated chocolate in the crusts. Cocoa has a specific aroma and a slightly stronger smell. Vanilla and chocolate give a nicer aroma. You will feel the difference when you bake the crusts.
From this amount, you will get approximately 2 kg of cake.
When we were little, this is how we ate Doboš cake. Something "upside down" again 🙂
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