Cake Nadin Nadin

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   We begin preparing our wonderful dessert by preparing everything necessary for the first layer. Take a suitable springform pan and line it with cling film.

2. STEP 2

   

   Since the components of our cake are liquid, the film will protect it from leaking.

3. STEP 3

   

   Soak gelatin (15 g) and 1 tablespoon of sugar in milk for 10 minutes

4. STEP 4

   

   Place pieces of biscuit roll on the bottom of the mold. If desired, it can be replaced with a simple biscuit sheet.

5. STEP 5

   

   Heat the gelatin mass in a water bath until the sugar is completely dissolved. Stir constantly and do not bring to a boil. Remove from heat and cool slightly.

6. STEP 6

   

   At this time, beat the yogurt with a mixer, beat for 10 minutes until the mass becomes more airy (it splashes heavily).

7. STEP 7

   

   Then pour in the warm gelatin mass in a thin stream, continuously whisking until smooth.

8. STEP 8

   

   Pour the yoghurt mixture onto the sponge cake.

9. STEP 9

   

   The first layer is ready. Place in the refrigerator to harden. For 3-4 hours.

10. STEP 10

    

    It's time to do the second layer. This is Bird's Milk Soufflé

11. STEP 11

    

    Pour gelatin over orange juice and leave to swell for 10-15 minutes.

12. STEP 12

    

    Beat condensed milk and butter with a mixer until a fluffy cream forms.

13. STEP 13

    

    Place the gelatin mass in a water bath, heat it until liquid and add 100 grams of sugar. While stirring, wait until the sugar is completely dissolved and remove from the heat without bringing to a boil. Let it cool a little.

14. STEP 14

    

    In the meantime, beat the whites with 100 grams of sugar and vanilla sugar (vanilla) into a strong foam.

15. STEP 15

    

    When the mass has risen sufficiently, add the warm gelatin mass in a thin stream, continuing to beat at high speed.

16. STEP 16

    

    Add the protein-gelatin mass to the whipped butter and condensed milk and mix gently.

17. STEP 17

    

    This mass thickens quickly, so don’t hesitate and quickly put it in the mold on the first layer.

18. STEP 18

    

    The second layer is ready. Place in the refrigerator for about 1 hour. The mixture hardens quickly, but you still need to check it.

19. STEP 19

    

    Now we've reached the third layer. Jelly made from natural orange juice. The presence of pulp fibers in the juice adds a certain charm and thickness.

20. STEP 20

    

    Pour 50 ml of juice over gelatin and leave to swell for 10 minutes.

21. STEP 21

    

    Pour 500 ml of juice into a ladle, add sugar and put on low heat until the sugar is completely dissolved

22. STEP 22

    

    Dissolve gelatin in a water bath

23. STEP 23

    

    Add gelatin to the juice and mix well. Cool until slightly warm.

24. STEP 24

    

    Carefully and carefully pour our amazing orange jelly into the mold

25. STEP 25

    

    Place back in the refrigerator until the jelly hardens completely. It's still 2 hours.

26. STEP 26

    

    While preparing the chocolate glaze, it was not possible to remove it step by step, so just the text: pour 12 g of gelatin into 60 ml of cold water and leave for 10 minutes. Pour 80 ml of water into a separate bowl, add sugar, mix and put on fire. Bring to a boil. Add sifted cocoa powder. Stir and cook for 1-2 minutes. In another bowl, bring the cream to a boil and add the gelatin dissolved in a water bath. Combine the cocoa with the cream.

27. STEP 27

    

    Mix until smooth with an immersion blender. Then pass the glaze through a sieve to avoid bubbles. Leave for a while, let the glaze cool to 30 degrees. After standing for a while, the glaze will become smoother and more uniform. We cover the cake with our amazing glaze, you will get a lot of it. We decorate the top as desired. My cake is dedicated to my daughter-in-law Nadya.

28. STEP 28

    

    Here we are visiting! Delight guaranteed!

Comments on the recipe

Maria

13.08.2023

5

Thank you for participating in the Best Recipe of the Week competition. What a delicious cake you made. And not the easiest to implement. Some tips on photography. The first thing that catches your eye is the composition. You have a piece of the cake and the edge of the cut lined up almost in one line and it seems that in the photo there is one huge piece that is divided in the middle. The cut piece should always be at an angle to the whole cake. This is how three-dimensionality appears in photography. There are too many dishes in the frame, some plates overlap others. And all from different sets. It creates a feeling of some kind of chaos on the table. While the composition must be clearly structured, in this case the dish itself will not be lost in the photo. Layered gelatin cakes are very tricky precisely because the layers often get dirty when cut, especially if there is icing or cocoa on top. What to do: you can take a white napkin (I use cotton swabs), lightly moisten it with water and remove the glaze from the soufflé. Then the photo will look neat. Well, as a last resort there is Photoshop. If the photo shoot is not spontaneous, but planned, you can put the cake in the freezer for 10 minutes. The glaze will harden and will not stain the layers when cutting. Two articles have been posted on Khrumka to help food photographers: How to photograph food. A guide for beginners. How to photograph food. Food photography for beginners.

Galina

13.08.2023

4.5

Now the cake is for my son. He likes more chocolate. That's why the cake "floats" in chocolate.

Galina

13.08.2023

5

Merry Christmas! Let your dreams come true! May life be as sweet as this cake!