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Chocolate Spartak Cake

The document provides a recipe for a chocolate honey cake with cherries. It includes instructions for making the chocolate honey cake batter, chocolate creme patisserie filling, cherry filling, and chocolate ganache. It then provides directions for assembling the cake by layering the batter strips with fillings and rolling them into a log shape.

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alhilovictoria
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674 views4 pages

Chocolate Spartak Cake

The document provides a recipe for a chocolate honey cake with cherries. It includes instructions for making the chocolate honey cake batter, chocolate creme patisserie filling, cherry filling, and chocolate ganache. It then provides directions for assembling the cake by layering the batter strips with fillings and rolling them into a log shape.

Uploaded by

alhilovictoria
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CHOCOLATE

HONEY CAKE
w ith che r ries
3
4
re cip e a nd ingredie nts
CHOCOLATE HONEY CAKES (18 strips ~ 14 * 28 cm)

480 g honey
Place honey, sugar and butter in a saucepan. Put on a low heat and, constantly
90 g sugar
stirring, wait until sugar dissolve.
115 g butter
Add sour cream mixed with soda to the honey mixture, combine thoroughly and
165 g sour cream (15-25%)
remove from heat.
12 g baking soda
5 eggs M (~ 260 g) Pour the honey-sour cream mixture into the mixer bowl and start to beat at
medium speed. Add cold eggs one by one.
0.5 tsp salt
400 g all-purpose flour When the mass is homogeneous, whisk in the flour sifted together with cocoa
50 g cocoa powder powder in 2-3 steps. Add salt and mix well with a mixer.

Divide the batter into 9 equal portions (~ 175 g each). Pour each portion onto the
parchment, distribute in a thin even layer into a rectangle ~ 30*30 cm and bake in
a preheated oven at 170-180 °C for about 5-8 minutes. Be careful not to overdry,
the cakes should be soft after baking!

Cool and carefully cut each cake into two parts, slightly trim the edges. Thus, 18
strips of 14-15 * 28-30 cm in size are obtained.

CHOCOLATE CRÈME PÂTISSIÈRE

2 eggs L (~ 120 g)
Pour the milk into a saucepan, add vanilla seeds, vanilla pod, bring to a boil,
2 yolks L (~ 40 g)
remove from heat, cover and let it brew for 15 minutes.
30 g corn starch
Mix yolks, eggs, sugar and cornstarch in a mixer bowl until smooth. Constantly
150 g sugar
stirring, pour hot milk in a thin stream into the egg mixture. Pour the liquid back
600 g milk
into the saucepan and put on a low heat.
1 vanilla pod
Constantly stirring, cook the custard until thick, remove from heat, add butter
150 g dark chocolate
and dark chocolate and mix until smooth.
100 g butter
300 g heavy whipping cream Pour the custard into another container, preferably flat and wide, cover with a
cling film in contact and cool to 4 °C. If possible, put it in blast freezer for about
15 minutes.

Whip well-cooled heavy whipping cream until soft peaks are formed. Add the
whipped cream to the custard, mix gently with a spatula until completely
homogeneous.

5
re cip e a nd ingredie nts
CHERRY FILLING
Heat pitted cherries in a saucepan to ~30-45 °C. Constantly stirring,
sprinkle in pre-mixed sugar with pectin.
450 g pitted sour cherries
Bring to a boil, then remove from the heat cover with a cling film in
60 g sugar
contact and cool to the room temperature, then hide in a refrigerator
6 g pectin NH for further stabilization for 3-5 hours, preferably overnight.

CHOCOLATE GANACHE
Heat heavy whipping cream until very hot (~ 80-90 °C), but do not boil.

300 g dark chocolate Pour hot cream on chocolate callets and leave for a few minutes. Stir the
300 g whipping cream 33-36% emulsion into a homogeneous mass and then, if desired, blend using an
immersion blender until smooth. Cover with cling film in contact and
refrigerate to stabilize for 4-6 hours, preferably overnight.

Before coating the cake, get the ganache for 2-4 hours out from the fridge
to allow it to reach the operating temperature.

ASSEMBLY

Carefully separate the cakes from the parchment and arrange them in one or more rows on the table so that it is
convenient to cover them with cream. In order to evenly distribute the cream between the cakes, you need to divide its
weight (~ 1440 g) by the total number of strips: 1440 g cream / 18 stripes = 80 g cream per strip. Using a pastry
spatula evenly spread the cream over the cake layers, paying special attention to the edges, since they are the driest.

Mix the cherry filling well and scatter halves of berries in a chaotic manner over the top of the cream. You should
begin to assemble the cake immediately after applying the cream and cherry filling since the cakes are very soft.
Remember, you'd better start with a strip that was covered with cream the first and finish with that which was covered
the last.

Carefully start rolling strips into a roll, winding up each next cake on the previous one. The first cake should be rolled
up very carefully and as tightly as possible so that there would not be any voids in the center of the cake. At the same
time, it may crack a little, but this is totally okay, since after assembly and impregnation this would not be visible.

If you are afraid to collect a vertical cake in your hands, you can assemble it on the cake base board. To do this, roll
the first 3-4 strips into a tight roll, after that place it in the center of the cake base board and carefully wind all the
other strips onto the cake in a “standing” position.

Wrap the assembled cake in an acetate film, put on an adjustable cake ring and place in refrigerator for at least 4-6
hours, preferably overnight.

Get the cake out from the refrigerator, remove the ring and acetate film. Cover with a first layer of a coating, level and
refrigerate for 15-20 minutes. Then cover the cake with a second layer of ganache and level it well on the turntable
with a scraper. Decorate with cherries and chocolate.

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