I asked for a recipe from the confectioner for an unusual cake "Negro in foam": a delicate dessert. Pie "African" on kefir with jam Negro cake on kefir

I just love different desserts. I like to experiment, cook something new and unusual. My neighbor is a pastry chef. When I was visiting her, I tried a very unusual cake. I had to beg for a recipe from her for a long time, but I got my way. Now I often cook this tender and tasty dessert for the holidays. It is called "Negro in foam". I'll be happy to teach you how to cook it.

Ingredients

In order to cook "Negra in the foam", we need the following ingredients:

• one glass of any jam;
• one glass of kefir;
• two large eggs;
• 200 grams of sugar;
• one tablespoon of soda;
• two glasses of wheat flour;
• one spoonful of cognac, if desired;
• nuts;
• vanillin.

For gentle cream:

• one glass of sugar;
• half a kilo of fat sour cream.

To sprinkle the cake, we need one handful of nuts. You can use the ones you like.

Recipe

Cognac is needed in order to give the cake a looser texture. It may not be added. But traditionally this dish is prepared with an alcoholic drink.

1. We take a deep container. We drive two large chicken eggs into it. Sprinkle them with sugar. Using a mixer or whisk, beat until thick and foamy.

2. After cooking the eggs, you need to add cognac, jam and kefir to them. Beat everything with a mixer until a homogeneous mass is obtained.

3. We take a separate dish deeper. Pour the sifted wheat flour, baking soda, baking powder into it. Baking soda and baking powder work much better than just using baking soda.

4. Gradually pour the flour into the liquid ingredients that we previously mixed. It is very important not to pour out immediately, but in parts so that lumps do not form. Mix everything well every time.

5. In a frying pan without oil, fry a handful of any nuts. I usually use walnuts. They are very healthy and tasty. Unlike other nuts, they are not as hard. Fry them for ten or fifteen minutes and chop. At the very end, add to the dough.

6. We take out the baking dish. To prevent cakes from sticking, we cover the form with parchment paper. If you don't have parchment on hand, you can grease the pan with oil. Pour all the batter into it. Distribute it evenly.

7. We heat the oven to 180 degrees and send the form with the baking dough into it. It is necessary to wait from half an hour to forty minutes so that the cakes are evenly baked. The time depends on how high your future cakes are.

8. To check readiness, you need to stick a wooden toothpick into the cake and pull it out. If the dough sticks, then you still need to wait a while, if not, you can pull it out.

9. Lay out a clean towel on the table. We take out the cake from the form. Leave it to cool down completely.

finishing touches

And at this time, you can prepare the cream. Beat with a mixer fat sour cream and slowly sprinkle it with sugar. Beat until the mass becomes thick and fluffy.

We cut the crust. We spread each half with plenty of cream. Then we smear the top and grease the sides. Sprinkle with chopped nuts for decoration. You can use fruits as a decoration. Our dessert is ready.

Add a glass of blackcurrant jam and kefir, and a teaspoon of baking soda.

Add flour and mix gently. Soda, having reacted with kefir, will make the dough airy and voluminous, as if it was kneaded with yeast. This dough is not thick.

Put the dough in a greased form with any oil and put in the oven.

Bake as usual at 180 degrees. After 25 minutes, pierce the cake with a match. A dry match means that it is ready and can be removed from the oven.

Let it cool down a bit.

Cut into pieces and enjoy a delicious pie with a cup of aromatic tea!

Enjoy your meal!

This cake called "African" was very popular in the difficult years of perestroika. Then there was a shortage of many goods and products. Not everything could be bought, and a little later - in the 90s - it was possible to buy, but not everyone had the opportunity. So resourceful housewives came up with this surprisingly simple and affordable recipe. It's so nice to warm up on a cold evening with a cup of tea with such a delicious dessert.

Today, many people began to use cocoa in order to achieve the desired color. The classic recipe uses jam. All the ingredients of this recipe are always at hand and are interchangeable.

You can use almost any jam. Perfect blackcurrant, blueberry, blackberry or plum. It is better to choose darker and thicker. If it is very liquid, then you can boil it over low heat with constant stirring (so as not to burn).

If there is no suitable jam at home, replace it with condensed milk with cocoa. The color will also turn out dark.

Cooking dough on kefir is very easy! To do this, it is important to know a few small secrets:

• kefir is better to take the most sour, it can be expired (so the dough will turn out softer and more airy);
• you can replace it with curdled milk, acidophilus, drinking yogurt;
• in order for a chemical reaction with soda to take place better, kefir must be slightly warmed up;
• the finished dough should be baked immediately to keep the maximum amount of air bubbles in it.

If the finished cake is cut in half and smeared with sour cream, then we will get the African Smile pie. If you don’t want to mess with the cream, you can simply smear the rest of the jam or shift with fruit. Banana, kiwi, orange, tangerine are well suited for these purposes. It is better if it is fruits with sourness. So you get a pleasant contrast of sweet cake and sour filling.

To make the cake look like a cake, you can cover it on top with chocolate icing. For decoration, use fresh or frozen fruits (cherries, raspberries, currants and others), nuts, white and pink marshmallows, colored marmalade, sweets. If you bake two cakes, cut each one, grease them with any cream, you get a real birthday cake.

Despite all the ease and simplicity of the recipe, it is not a shame to serve such pastries to guests. It will become a worthy decoration even for a festive table. And just to please your household is not difficult. Make an African pie and it will become your favorite recipe.

COMPOUND

DOUGH

2 eggs , 1 glass of sugar (200g), a pinch of salt , 1 cup jam (300~350g), 1 glass of kefir or sour cream (250g), 2 teaspoons of soda (~15g), 2~2.25 cups flour (320~360g), 1 tsp baking powder, optional - 0.5~1 cup walnuts (50~100g)

CREAM

500g rustic sour cream or 33~38% heavy cream, 1 cup powdered sugar (200g)

Dough
To prepare the dough, you need to take a large bowl, as the dough will rise a lot during the cooking process.
In a bowl, beat eggs with sugar and salt until white.

Put the jam and pour in the kefir.
If the jam is too sweet, then add 1~2 tablespoons of lemon juice.

Stir until the mass is evenly colored.

Pour soda into the mass and mix thoroughly.
The mixture will turn white, become bubbly and increase greatly in volume.

Stir in two cups of flour mixed with baking powder.
You should get a thick dough with a sloppy consistency.
If the dough is too liquid, and this depends on the density of kefir, add a little flour.
Coarsely crushed nuts can be mixed into the finished dough, if desired.
At the bottom of the form d=22~26cm put a circle of baking paper.
Pour dough into mold

Level the surface.

Cover the mold with a sheet of foil.
Preheat the oven to t = 220 ° C and put the form with the dough into it.
After 50 minutes, check the readiness of the cake by piercing it with a wooden stick directly through the foil.
If there is raw dough on a stick, bake the cake until cooked, testing every 10 minutes.
Remove the finished cake from the oven.

If the dough sticks to the foil, in no case tear it off, but leave the cake to cool for 20~40 minutes. During this time, moisture will condense on the foil, and it will easily separate from the cake.
Cool the finished cake to room temperature.
Cut the cold cake into 2 or 3 layers.

Lubricate the cake with cream.
The top of the cake can be decorated with nuts, berries or chocolate chips.

Cream
Whip the chilled cream until slightly thick.
Add powdered sugar and beat again.
The cream should not be hard. It should remain soft and plastic.

The cake with the unusual name "Negro in Foam" in the classic version is chocolate cakes smeared with creamy delicate cream. But resourceful housewives have long changed this recipe and prepare such pastries in different ways. So, today we have for dessert - "Negro in the foam." We have selected its recipes in our article.

Confectionery excursion

As already mentioned, the basis of the "Negro in foam" cake is a chocolate biscuit. Basically it is cooked on kefir or sour cream with cocoa. That is why the delicacy received such a name.

You can make any cream for the cake. The ideal choice would be sour cream, protein or cream filling. And on top of the pastry is covered with "foam". How to cook it, we will consider below.

Having decided to bake such a cake, listen to the advice of experienced confectioners:

• If the cream, in your opinion, turned out to be watery, add a little gelatin to it, previously dissolved in a water bath.
• Don't have baking powder on hand? Replace it with soda quenched in lemon juice. Only the amount of soda should be half as much as the baking powder, otherwise the cake will turn out with an unpleasant aftertaste.
• You can add a drop of cognac or vanilla essence to the impregnation for baking. Then it will be tastier and richer.
• The cake can be supplemented with your favorite berries and fruits, sprinkled with chopped nuts layer. Many also add dried fruits.

So, let's begin. Remove all foods from the refrigerator compartment beforehand so that they are approximately the same temperature mark. Vanilla can be omitted, if desired.

On a note! Kefir can be replaced with sour cream with a fat content of no more than 15.

Compound:

• ½ tsp salt;
• 220 g of granulated sugar;
• vanilla;
• 1 tsp soda;
• 2 tbsp. sifted flour;
• 1 st. l. powdered cocoa;
• 150 g softened cream margarine;
• 1 st. kefir with a fat content of 2.5%;
• 200 g of fruit;
• 3 eggs.

Attention! Do not be lazy and be sure to sift the flour. Then the dough will be saturated with oxygen, and the biscuit cakes will be airy.

Cooking:

Advice! You can decorate the top of the pastry with sprinkles, berries and chocolate chips.

Festive pastries with an incredibly delicate taste!

Thinking about your holiday menu? Bake a "Negro in Foam" cake for dessert. The recipe with jam is easy to perform and will not cause you much trouble. And your guests will forever remember the taste of this cake!

Compound:

• 2 eggs;
• 1 st. granulated sugar;
• 20 g vanilla;
• 1 st. jams;
• 1 st. kefir;
• 2 tbsp. sifted flour;
• 600 ml sour cream;
• 1 st. l. soda;
• chocolate shavings;
• 2-3 tsp powdered sugar.

Attention! You can choose any jam you like. The main thing is that it should be thick and pitted. An ideal choice would be blackberry, blueberry, raspberry and currant jam.

Cooking:

Advice! You can decorate the "Negro in Foam" cake with ready-made whipped cream on top. It will be beautiful and delicious! Just apply such cream just before serving baking to the table.

Very interesting and fast cake. For a festive table, in my opinion, it lacks sophistication, but relatives and friends will be eaten with gratitude.

Recipe 1: Negro in foam is simple

• 2 eggs
• one glass of sugar
• one glass of currant jam
• one glass of sour cream
• 2 cups of flour
• 1-1.5 tablespoons of soda

Sour Cream:

• 700 gr. sour cream
• one glass of sugar

Impregnation for Negro cake in foam:

• 0.5 cup currant syrup
• 2 tablespoons of sugar
• one glass of water

Beat eggs with sugar with a mixer. Add currant jam and soda.

Quickly fold in the sour cream and flour into the cake batter. It turns out the dough is very interesting color.

Grease a baking sheet thoroughly with butter. Pour all the dough into a baking sheet and place in an oven preheated to 220 degrees Celsius. Bake first 15 minutes. Reduce the temperature to 200 degrees, bake for another 20 minutes. And once again reduce the temperature to 160 degrees, dry for 10 minutes. You will get one large cake.
Let the cake cool down, at this time prepare the impregnation of currant jam. To do this, mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

Cut the cake into two parts, as shown in the photo and soak each part separately.

Make sour cream. Form a cake by smearing all parts of the cake with cream and coat the cake on the outside, it is because of the combination of the color of the cake and sour cream that the cake got its name “Negro in foam”. Decorate the cake with grated chocolate and lingonberries or cranberries.

Recipe 2: Negro in foam with nuts

• 2 eggs,
• 1 cup of sugar,
• 1 cup sour cream or kefir,
• 1 cup jam (preferably sour - raspberry, blackberry, currant ...),
• 2 cups of flour,
• 1 tbsp soda
• 0.5~1 cup walnuts, optionally raisins or chopped prunes or dried apricots

• 0.5 liters of homemade sour cream or cream,
• 1 cup sugar (ground into powder)

Mix eggs, sugar, jam and nuts. Stir in soda. The mixture will turn white and increase in volume several times.

Quickly stir in sour cream and flour.

Place in an oven preheated to t=220°C.

Bake for 15 minutes, reduce heat to t = 200 ° C and bake until tender

Cool the cake, cut into 2 parts and coat with cream.

The top of the cake can be decorated with nuts, berries or chocolate chips.

P.S. I took instead of home store sour cream 20% fat.
P.P.S. The cream should not be thick, but rather just liquid.
P.P.P.S. The recipe is remarkable in that it tolerates both candied jam and sour. They say that it turns out even better from sour. One word, if the jam has not yet completely molded, it can always be disposed of in such a cake.

Recipe 3. Negro in foam improved

This, I think, is a well-known cake. At least I've been baking it since childhood. I haven't baked for a long time until recently. Most of all, I liked it with blackcurrant jam, but with raspberries or strawberries, not very much - a rustic taste. But recently an idea came to my mind how to improve it. I tried it and was just pleasantly surprised!

So, what i changed:

• I made it with raspberry jam, adding 1 tsp cinnamon and 0.5 cup chopped walnuts.
• Cream - whipped cream and sour cream with sugar.
• Cakes need to be cooled and cut thinly so that there is enough cream and they are soaked.

The combination of all this gives amazing taste, freshness and softness! Don't break away! My husband said, "It's like a cheesecake!" And according to his gradation, this is the highest praise! :)))

So, recipe:

• 2 eggs,
• 1 cup of sugar,
• 1 cup sour cream or kefir,
• 1 glass of jam
• 2 cups of flour,
• 1 tablespoon soda
• 1 tsp cinnamon
• 0.5 cup walnuts.

Mix jam, kefir and soda. Do not be afraid of the volume of soda - it should be so, it will absolutely not be felt. When you mix it, the mass will double or even more. Add everything else, beat. We preheat the oven to 180 C and bake until cooked, check the readiness with a toothpick - if it comes out dry, then it's ready! We cool the cakes. To cut the cakes well, you can put them in the refrigerator or even briefly in the freezer.

Cream: I write approximate proportions, because I do everything by eye: whip 300 ml of cream from 33% or more fat. First at medium speed, as soon as they thicken, then at slow speed until peaks. Add whipping 200 ml of sour cream with 150 g of sugar. We coat the cakes well, let the cake soak for at least 4-5 hours in the refrigerator.

I don’t know what the taste will be like with currant jam, most likely I won’t add cinnamon to it, but I’ll make cream with cream and cut the cakes thinner. Good luck!