FIVE RECIPES FOR PERFECT SLAVA CAKES

With the start of the Slava season, the age-old question arises: which cake to make that everyone will enjoy?

PHOTO: Pixabay

From the abundance of both traditional and new recipes, here are five delicious options guaranteed to impress at any celebration!

CHOCOLATE HAZELNUT CAKE

INGREDIENTS:

14 eggs, 9 tablespoons sugar, 6 tablespoons ground hazelnuts, 3 tablespoons cocoa powder, 4 ½ tablespoons flour, 3 packets baking powder, 4 packets vanilla sugar, 150 g + 1 tablespoon powdered sugar, 250 g margarine, 200 g chocolate.

PREPARATION:

For each of the three cake layers, whisk three egg whites with three tablespoons of sugar and one packet of vanilla sugar, add three egg yolks, two tablespoons of ground hazelnuts, one tablespoon of cocoa powder, and finally, one and a half tablespoons of flour mixed with baking powder. Bake the layers. Cream the margarine with 150 g powdered sugar, add five egg yolks, and continue beating. Then, fold in the melted chocolate. Separately, beat five egg whites with vanilla sugar and one tablespoon of powdered sugar. Combine with the chocolate mixture and use to fill the cake layers and cover the entire cake. Optionally, moisten the layers with tea or milk before frosting. Drizzle with melted chocolate and sprinkle with hazelnuts.

DIPLOMAT CAKE

INGREDIENTS:

FOR THE CAKE: 6 eggs, 150 g sugar, 100 g walnuts, 60 g flour, a little oil, 1 packet vanilla sugar.

FOR THE FILLING: 1.5 liters whipped cream, 100 g sugar, fruit as desired.

PREPARATION:

Separate egg whites from yolks and beat the whites to stiff peaks, gradually adding sugar. Gently fold in the yolks, flour, walnuts, oil, and vanilla sugar. Bake in a 24 cm pan at 200°C. Once cooled, slice into three layers. Chill and whip the cream with sugar, then layer the cake with whipped cream and chopped fruit between layers. Refrigerate before serving. If desired, moisten the layers with fruit juice for a softer texture.

BAJADERA

INGREDIENTS:

FOR THE CAKE: 8 eggs, 8 tablespoons sugar, 3 tablespoons cocoa powder, 5 tablespoons flour.

FOR THE FILLING: 300 g ground biscuits (such as Plazma), 300 ml warm milk, 250 g butter, 250 g powdered sugar, 150 g ground hazelnuts, 2 packets vanilla sugar.

FOR THE GLAZE: 5 tablespoons sugar, 5 tablespoons milk, 5 tablespoons water, 1 tablespoon oil, 20 g butter, 4 tablespoons cocoa powder.

PREPARATION:

Beat egg whites with sugar until stiff, add beaten yolks, then gently fold in sifted flour and cocoa. Bake in a pan lined with parchment paper at 180°C until the cake pulls away from the edges. Cool and slice into three layers. For the filling, cream the butter with powdered sugar, add biscuits soaked in warm milk and vanilla sugar, then mix in ground hazelnuts, previously toasted. Spread between the layers and refrigerate. For the glaze, heat all ingredients until boiling, then pour over the cake and chill.

COCONUT CAKE

INGREDIENTS:

300 ml egg whites (about 8 large eggs), 200 g powdered sugar, 1 tablespoon cornstarch, 1 packet vanilla sugar, 1 tablespoon lemon juice, a pinch of salt, 100 g shredded coconut, 2 cups whipping cream.

PREPARATION:

Allow egg whites to reach room temperature. Preheat oven to 150°C. Add a pinch of salt and lemon juice to the egg whites, then beat on high speed until foamy. Gradually add sugar and beat until stiff peaks form. Gently fold in cornstarch. Pour into a greased pan and bake at a lower temperature, around 100°C, for 30 minutes. Once the layer cools, whip the cream until fluffy, then add coconut. Slice the cooled layer into three parts. Spread a third of the whipped cream on each layer, stacking them, and cover the whole cake with the remaining cream. Sprinkle with coconut flakes.

MINJON CAKE

FOR THE 1ST LAYER: 5 egg whites, 150 g sugar, 200 g ground walnuts, 1 tablespoon flour.

FOR THE 2ND LAYER: 5 egg whites, 150 g sugar, 200 g ground toasted hazelnuts, 1 tablespoon flour.

FOR THE 3RD LAYER: 5 egg whites, 150 g sugar, 200 g ground almonds, 1 tablespoon flour.

FOR THE FILLING: 15 egg yolks, 15 tablespoons sugar, 100 g chocolate, 300 g butter.

FOR THE GLAZE: 200 g white chocolate, 6 tablespoons oil.

PREPARATION:

Toast hazelnuts in the oven, peel and grind them. Blanch the almonds, peel, toast lightly, and grind. For each layer, beat egg whites to soft peaks, add sugar, then gently fold in walnuts, hazelnuts, or almonds with flour. Bake each layer in a 20x30 cm pan lined with parchment paper at 180°C for about 20 minutes. For the filling, cook egg yolks with sugar over a double boiler until thick, then add chocolate. Once cooled, mix with whipped butter and spread between layers: first with walnuts, then almonds, and finally hazelnuts. Thinly spread the remaining filling over the cake, refrigerate, then pour with chocolate glaze and allow to set in the fridge.

Source: zena.blic.rs