- Prep time: 4 hours
- Cooking time: 2 hours 30 minutes + 10-12 hours in the refrigerator
- Serves: 8
- Difficulty: difficult
- Course: baking
- Cookware: last straw silicone spatula, rolling pin, whisk, large saucepan, plate with a diameter of 24 cm, split form with a diameter of 24 cm
- Cuisine: Odessa
Ingredients
For the dough:
- 400 g flour
- 200 g sugar
- 100 g butter
- 100 g honey
- 2 eggs
- 10 g baking soda
For custard:
- 500 g milk
- 200 g sugar
- 150 g butter
- 3 yolks
- 50 g flour
- seeds of 1 vanilla stick or 1 tsp. vanilla paste
For sour cream filling:
- 400 g sour cream (at least 30% fat)
- 200 g powdered sugar
For cream “Iriska”:
- 300 g condensed milk
Cooking method
STEP 1
In a large bowl mix eggs, sugar, honey, butter and baking soda. Mix lightly with a whisk. Place the bowl over a steam bath and melt the dough until the sugar is completely dissolved, stirring constantly. The dough should be homogeneous, smooth and airy.
STEP 2
Sift the flour into the bowl with the dough. Stir with a wooden spoon. The dough should be dense, the color of the dough with a creamy caramel tint. Sprinkle the work surface with flour. Transfer the hot dough to it. Form into a ball, cover with a towel and leave to cool.
STEP 3
Divide the dough into 8 parts of 120 g. Roll out the cakes layers with a diameter of 24 cm. Bake at a temperature of 180 ° C on a silicone mat for 8-12 minutes. The rest of the dough and trimmings are also baked and crushed into crumbs.
STEP 4
Prepare custard. In a small bowl, mix sugar, vanilla seeds, yolks, flour. Add 200 g of cold milk, mix well with a whisk. Strain the mixture through a sieve so that there are no lumps.
Pour the remaining milk into a saucepan, put on fire and bring to a boil, stirring constantly. Slowly pour in the egg yolk mixture, stirring vigorously. Cook the cream, stirring constantly, until it thickens. Add cold butter cut into cubes to the hot cream. Stir until the cream and butter are completely combined. The consistency of the finished cream resembles thick sour cream. Cover the saucepan with the cream with cling film and set aside in the refrigerator until completely cooled.
Prepare sour cream filling. In a bowl, mix sour cream and powdered sugar until smooth.
Prepare buttercream. In a water bath, boil condensed milk in a jar until cooked for 3 hours. Transfer the condensed milk to a small bowl and let cool.
STEP 5
Collect cake. Place the first cake in a springform pan without a bottom and spread a layer of custard on it. Repeat the process with each cake, alternating custard, sour cream and buttercream. The last layer should be the custard. Cover the cake with cling film and refrigerate overnight.
STEP 6
Using a blender or manually chop the trimmings from the cakes. Remove the cake from the mold: carefully remove the detachable part and transfer to a dish. Sprinkle the cake with crumbs on all sides.
My tips and tricks:
For “Iriska” cream, of course, you can go to the store, buy a cooked cream and not bother. But this is not in Odessa cooking style. Cooking is a process and requires love for it and time, and a real Odessa’s Mummy will definitely cook condensed milk herself. And she will also make sure that the jar, while the condensed milk is being cooked, is completely covered with water, otherwise it may explode and it will add work in the kitchen.
- 400 g flour
- 200 g sugar
- 100 g butter
- 100 g honey
- 2 eggs
- 10 g baking soda
- 500 g milk
- 200 g sugar
- 150 g butter
- 3 yolks
- 50 g flour
- seeds of 1 vanilla stick or 1 tsp. vanilla paste
- 400 g sour cream (at least 30% fat)
- 200 g powdered sugar
- 300 g condensed milk
- In a large bowl mix eggs, sugar, honey, butter and baking soda. Mix lightly with a whisk. Place the bowl over a steam bath and melt the dough until the sugar is completely dissolved, stirring constantly. The dough should be homogeneous, smooth and airy.
- Sift the flour into the bowl with the dough. Stir with a wooden spoon. The dough should be dense, the color of the dough with a creamy caramel tint. Sprinkle the work surface with flour. Transfer the hot dough to it. Form into a ball, cover with a towel and leave to cool.
- Divide the dough into 8 parts of 120 g. Roll out the cakes layers with a diameter of 24 cm. Bake at a temperature of 180 ° C on a silicone mat for 8-12 minutes. The rest of the dough and trimmings are also baked and crushed into crumbs.
- Prepare custard. In a small bowl, mix sugar, vanilla seeds, yolks, flour. Add 200 g of cold milk, mix well with a whisk. Strain the mixture through a sieve so that there are no lumps.
- Pour the remaining milk into a saucepan, put on fire and bring to a boil, stirring constantly. Slowly pour in the egg yolk mixture, stirring vigorously. Cook the cream, stirring constantly, until it thickens. Add cold butter cut into cubes to the hot cream. Stir until the cream and butter are completely combined. The consistency of the finished cream resembles thick sour cream. Cover the saucepan with the cream with cling film and set aside in the refrigerator until completely cooled. Prepare sour cream filling. In a bowl, mix sour cream and powdered sugar until smooth. Prepare buttercream. In a water bath, boil condensed milk in a jar until cooked for 3 hours. Transfer the condensed milk to a small bowl and let cool.
- Collect cake. Place the first cake in a springform pan without a bottom and spread a layer of custard on it. Repeat the process with each cake, alternating custard, sour cream and buttercream. The last layer should be the custard. Cover the cake with cling film and refrigerate overnight.
- Using a blender or manually chop the trimmings from the cakes. Remove the cake from the mold: carefully remove the detachable part and transfer to a dish. Sprinkle the cake with crumbs on all sides.