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Latvian cake

Latvian cake


 In November we celebrate Latvia's birthday. At the white table, lighting red and white candles and commemorating the events that have made our nation and country strong. We invite you to celebrate this day - November 18 with a cake in red and white.


For biscuit:


115 g butter at room temperature

300 g sugar

 4 eggs

240 g of buttermilk

350 g of wheat flour

8 g of soda

8 g of white wine vinegar

10 g of cocoa powder

1 - 2 packs of food red coloring

For boiled cream:


3 egg yolks

250 g of sour cream

50 g sugar

20 g of corn starch

1/2 teaspoon of vanilla extract

50 g of cold butter

For cream cheese:


250 g of cream cheese from the refrigerator

100 g of sour cream

 50 g icing sugar

 seeds from 1/2 vanilla pod or 1/2 teaspoon of vanilla extract


Preparation


1. Prepare the cooked cream. In a heat - resistant bowl, place the egg yolks, sugar, vanilla, cornstarch and mix everything with a whisk. Heat the cream in a small saucepan until the first bubble appears. Stirring constantly, add the warm cream to the egg mass. Pour everything back into the pot and heat, stirring constantly, until the cream thickens. Transfer it to a bowl and add the butter from the refrigerator, stirring until melted. Then put the cream in the refrigerator to cool completely and freeze.


2. Make a biscuit. Put butter in a bowl, add sugar and mix with a mixer. Separate the egg whites from the yolks. The whites are set aside, the yolks together with the oil, flour, salt and cocoa are added to the butter mass. Stir everything well.


2. In another bowl, add the red dye to the buttermilk and mix to dissolve the color evenly, then add the buttermilk to the dough.


3. In a small bowl, mix the soda with the vinegar, add the frothing mixture to the dough and mix well.


4. Whisk the egg whites into a stiff foam, then mix them into the dough in portions until a smooth dough is obtained, stirring.


6. Divide the resulting dough into two parts, one part being poured in the form of 22 cm / dm lined with parchment paper. Bake in the oven at 180 ºC for 30 to 40 minutes. Then bake the second part of the dough. If there are two identical 22 cm / dm cake shapes, then both biscuits can be baked at the same time. Cool.


7. Make a cream cheese cream. In a bowl, mix the cream cheese with icing sugar and vanilla, whisk everything together with a mixer. At the end add sour cream and whipped cream, but the main thing is not to froth. Foam only until the cream has taken shape and become firm.


8. The biscuits are cut horizontally in half. Cut a little biscuit from the middle of the base, which will then be used to decorate the cake. Put 1/2 of the cooked cream on the base of the cake and smooth it out. Place a second layer of biscuit on top and spread 1/2 cream of cream on top. It is repeated in the next round, putting the boiled cream, then the cream cheese cream. The top is decorated with biscuit crumbs.