More tender cake than this, I have not yet been able to eat. Cake pudding is airy, moderately moist and very tasty. Cake puddings are sold in different varieties: strawberry, vanilla, caramel and chocolate. Using a new flavor pudding every time, you will get a new cake and new taste emotions.
Ingredients
To prepare the pudding cake, we need:
For 1 vanilla biscuit:
3 eggs;
120 g of sugar;
100 g of vegetable oil;
3 bags of vanilla pudding (37 g each);
8 g vanilla sugar;
1 tsp baking powder.
For the chocolate biscuit:
3 eggs;
120 g of sugar;
100 g of vegetable oil;
2 bags of chocolate pudding (37 g each);
1 bag of vanilla pudding (37 g);
8 g vanilla sugar;
1 tsp baking powder.
For 2 vanilla biscuits:
3 eggs;
120 g of sugar;
100 g of vegetable oil;
3 bags of vanilla pudding (37 g each)
8 g vanilla sugar;
1 tsp baking powder.
For cream:
750 g cream;
250 g sour cream;
3 art. l. Sahara;
16 g cream fixer.
Cooking steps
Let's make chocolate cake. To do this, beat the eggs with sugar, add vegetable oil, baking powder, vanilla sugar and puddings: one vanilla and two chocolate. Mix everything and pour into a baking dish, previously covered with parchment paper.
We bake a chocolate biscuit for 15-20 minutes at a temperature of 180 degrees.
Next, prepare vanilla biscuits, each baked separately from each other. For vanilla biscuit, beat eggs with sugar, add vegetable oil, baking powder, vanilla sugar and vanilla puddings. Whisk and pour into prepared baking pans lined with parchment paper.
We bake each vanilla biscuit for 15-20 minutes at a temperature of 180 degrees.
Let's prepare the cream. To do this, mix cream and sour cream, add sugar, cream fixative and beat well with a mixer until the cream thickens.
We coat three of our cakes with cream and let the pudding cake brew. This cake is tender, airy and very tasty.
Bon appetit!
Biscuit preparation:
Grind the yolks with sugar until white. Add slaked soda, sifted flour, vanillin, nutmeg, cocoa, mix everything.
Separately beat the whites into a strong foam (standing peaks).
Put the whites on the flour mass and mix with a spoon from top to bottom, do not use a mixer at this stage. You should get an airy, strongly bubbling mass.
Put this mass into a greased springform pan with a diameter of 26 cm. Bake the biscuit until cooked, check with a wooden stick.
Cool the crust. You can soak it in something tasty, such as fruit syrup or liqueur.
Prepare the cake for assembling the cake: put the biscuit on a flat cake dish (or on the bottom of a detachable form), and put a detachable form around it or build a border from a strip of thick paper.
Cream pudding preparation:
Soak gelatin in 100g of water.
Brew both packs of pudding in 900 ml of milk with 6 tbsp. Sahara. You can follow the instructions on the package or your own experience. Or brew like me: put 700 ml of milk on fire in a wide bowl, add 6 tbsp. Sahara. While it comes to a boil, pour the contents of pudding bags into a large cup and gradually pour the remaining 200 ml of cold milk into this cup, mix well until a homogeneous starch solution is obtained. It is advisable to even strain this solution through a thick strainer from any lumps. When the milk boils on the stove, sharply pour a cold pudding solution into it (if this solution has not been stirred at least a few minutes before, then be sure to stir it well in a cup before pouring it into boiling milk, because the starch is heavy and quickly settles to the bottom of the cup ). When the solution is poured into boiling milk, immediately stir around the circumference with a spoon, stir, stir until everything is brewed into a thick cream, this thick mass, stirring, hold on fire for half a minute.
Let the brewed pudding cool completely.
Put the soaked gelatin in a water bath until completely dissolved. Cool gelatin.
Beat sour cream, 3 tbsp. powdered sugar, beat in the brewed chilled pudding here (add in several passes, constantly whisking), dissolved citric acid (to taste until a pleasant sourness appears in the cream), carefully pour in the dissolved non-hot gelatin here. Whisk everything well.
Pour the cream pudding into the prepared rim over the biscuit. Send to cool and freeze in the refrigerator. I cooled for 10 hours, everything froze.
Preparation of yellow jelly:
Soak gelatin in orange juice. Dissolve it in a water bath or over very low heat, add sugar if the taste requires it.
Strain through cheesecloth for beautiful transparency.
Cool the jelly to room temperature.
Remove the cake from the refrigerator, do not remove the rim, carefully pour the COMPLETELY NON-HOT orange jelly onto the cream pudding. Send to the refrigerator for 20 minutes.
Take out, spread pineapple or some other fruit on top for decoration and send it back to the refrigerator for 5 hours until the jelly is completely solidified.
Then you can draw a knife around the circumference and remove the side. The cake is ready.
Pudding cake based on German sour cream cakes. A great combination of tender curd dough with pineapple cream pudding. Recipe with photo sent by Elena Lebed.
Cake pudding “Pineapple”
Compound:
for mold Ø 22-23 cm
Dough:
- 250 gr cottage cheese
- 120 gr sugar
- 1 sachet of vanilla sugar or vanillin on the tip of a knife
- 1 st. milk spoon
- 8 art. spoons of vegetable oil
- 150 gr flour
- 1 teaspoon baking powder
Cream pudding:
- 750 ml milk
- 50 gr starch
- 1 teaspoon turmeric
- 600 gr sour cream 20%
- 5-6 art. tablespoons brown sugar
- 1 can (500g) canned pineapple
Making the pudding cake:
- First of all, we prepare for the filling of the cake. Pour milk into the pan, leaving half a glass to dilute the starch, and put on fire.
- In the milk that we left, we dilute the starch. You can take any starch: potato, corn, this is not important in this recipe.
- When the milk boils, reduce the heat and slowly pour in, stirring, the diluted starch. Cook until thick, not forgetting to constantly stir (the pudding is prepared in the same way as in).
- Take the pot off the stove and add the turmeric. We mix.
cake pudding
- Cover the pot with a lid or cling film. Let it cool down. If you need it to cool faster, you can leave the lid off, but then you need to periodically stir the pudding so that a hard film does not form on the surface.
- Drain the syrup from the pineapples and dry them thoroughly. I put it on a paper towel to dry. It is important! Pineapples should be dry, no additional liquid in the filling is needed. For this recipe, it is convenient to take pineapples in pieces, but if they are in circles, cut them into smaller pieces.
pineapples
- Mix sour cream with brown sugar and add to the cooled pudding, stirring. The amount of sugar - 5 tbsp. spoons for lovers of non-sweet stuffing, if you have a sweet tooth - add another 1-2 tbsp. spoons of sugar. I clarify: sugar is brown, it is less sweet, if you take regular sugar, then you will need less sugar, respectively.
- Lastly, add the pineapples to the cream. Mix carefully.
Cream pudding for cake
- The dough cooks very quickly. Grind cottage cheese with sugar and vanilla, add 1 tbsp. a spoonful of milk, then vegetable oil, mix. Sift the flour together with the baking powder and add to the curd. Knead soft dough.
Pudding Cake Dough
- At the bottom of the form we put baking paper, and then. We evenly distribute it in shape, making the sides. If necessary, you can wet your hands with cold water.
We make a cake from cottage cheese dough
- Spread the pudding filling over the dough. It may be slightly higher than the sides, this will not affect the final result.
Cooking pudding cake
- We bake the cake for about 40 minutes or a little more in an oven preheated to 200 degrees. If the top is browning too much at the end of cooking, you can cover the dish with foil. My pudding cake was baked for exactly 40 minutes.
The pudding cake is ready
- When the pudding cake has cooled down (in the mold), put it in the refrigerator right in the mold until completely solidified (overnight or several hours).
- We store the cake in the refrigerator, and before serving, cut and leave at room temperature so that it is not cold. So much tastier. In the original, German sour cream pudding cakes are even warmed up a little before serving so that the filling flows.
pudding cake
P.S. If you liked the recipe, get email about new recipes!
Bon appetit!
Julia recipe author
So, we will need the following products for the cake.
Whisk the eggs at maximum speed, 1 minute, while adding 3 tbsp. hot water. Nothing will happen, the eggs will not boil. It turns out such a magnificent foam. Add sugar with vanilla sugar, beat for another 2 minutes. 
Next, mix flour with baking powder and cocoa. Add to eggs, stir at minimum speed. Let's prepare the form. I use a mold with a diameter of 26 cm. Line it with paper and oil it. Pour the dough and bake at 180 degrees for 25 minutes. 
This is how we get a biscuit, let it cool. 
While the biscuit is cooling, make a cream, or rather, cook the pudding as it is written on the package. That is, stir it with milk and put it on a slow fire, or you can do it in the microwave (cook for 2 minutes, 3 times). When it thickens, cover it with cling film and set to cool. 
For this cake, I also decided to make a layer of jelly. To do this, dilute a bag of dry jelly in a glass of any juice, cherry is used in my recipe. Put on fire, bring to a thickening, pour into a 26 cm mold (I had another free one). I lined the mold with paper to make it easier to remove later. Let's put it to cool. 
Our biscuit has already cooled down, cut it into 2 parts. I will soak them with impregnation. 
Our jelly has cooled down, turn it over onto the cake, remove the paper. 
We put our cake together with jelly in a mold. 
Now we are preparing the cream. We whip the cream. Any cream, I have 21% Rama. 
Now we just need to beat the butter and pudding. Attention: they must be the same temperature, otherwise the cream will exfoliate. Add our cream to the butter pudding. 
Gelatin should be poured with water, about 1/4 cup. Let it swell and put it on fire. Let's dissolve the gelatin and warm it into the cream, divide it in half and pour one half onto the cake. 
Cover our cream with another cake and pour the rest of the cream. Let's put it in the fridge. I had it overnight. 
Decorate the next day. We take chocolate and butter. We put in a water bath. 
Pour the body chocolate into a plastic bag, close it and cut off the tip. 
We draw them patterns or stripes, as in my photo. 
You can make mesh... 
I decorated the sides with chocolate ribbon, and the top with pistachios. Happy tea. 
I did the chocolate tape like this, take the finished tape, measure cake circumference, and height. Cut out the desired shape. Melt pure chocolate in a bath, spread a ribbon, wait a bit (about 7 minutes). Attach the tape to the sides of the cake, put in the refrigerator for a short time (30 minutes). Then remove the tape. If you do not have such a tape, you can cut it out of baking paper, glue it with tape, and do all the operations described above. You will get a smooth chocolate border.
The cake is very tasty. 
Another photo of chocolate pudding cake. 
Photo of a portion of the cake.
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