Capercaillie Nest Cake

Step-by-step preparation

Cooking time: 7 hr 30 mins

1. STEP 1

   

   Prepare your ingredients.

2. STEP 2

   

   Break the eggs into a bowl and beat them with a whisk.

3. STEP 3

   

   Add sugar (200 g) to the eggs without stopping beating.

4. STEP 4

   

   Grate butter (200 g) on ​​a coarse grater and add to the egg-sugar mixture. Stir.

5. STEP 5

   

   Sift the flour, mix it with baking powder. Pour the mixture of eggs, butter and sugar into the flour.

6. STEP 6

   

   Knead the dough. Add a little more flour if necessary. The dough should be soft and non-sticky.

7. STEP 7

   

   Divide the dough into walnut-sized balls (about 30 in total). Place an almond inside each ball.

8. STEP 8

   

   Line a baking tray with baking paper and place the balls on it. Place the baking sheet in an oven preheated to 180 degrees for 25 minutes (they should become golden brown).

9. STEP 9

   

   At this time, prepare the cream. In a bowl, beat sour cream with powdered sugar.

10. STEP 10

    

    Dip the balls, 5-8 pieces at a time, into the cream, dip them, and keep them in it for 20 minutes.

11. STEP 11

    

    Place the cream-soaked balls on a wide dish in a circle around the edge, forming a nest.

12. STEP 12

    

    Cut three balls so that they look like eggs. We will soak them in cream last. Set the crumbs aside for now.

13. STEP 13

    

    Let's move on to the glaze. Heat a saucepan with milk, pour cocoa and sugar (80 g) into it, stir until completely dissolved.

14. STEP 14

    

    Add butter (50 g), stir well so that it melts faster. Heat the glaze for 2 minutes.

15. STEP 15

    

    Place a nest of all the balls, let it harden, placing the dish with it in the refrigerator.

16. STEP 16

    

    Drizzle glaze over the nest.

17. STEP 17

    

    Sprinkle with the reserved crumbs (two-thirds) and chopped chocolate.

18. STEP 18

    

    Add the remaining crumbs to the remaining cream and stir. This is necessary so that the “eggs” are speckled.

19. STEP 19

    

    Place the cut egg-shaped pieces to soak in the cream for 15-20 minutes. After this, let the cream harden, for which you put the “eggs” in the refrigerator.

20. STEP 20

    

    Place the capercaillie eggs in the center of the nest. The cake can be served, or you can let it soak for several hours in the refrigerator.

Comments on the recipe

Julia

21.08.2023

4.8

I make the classic sour cream Mishka cake with sour cream.

Galla

21.08.2023

4.7

Wow! Wonderful recipe! Worth a try! And then I only have this variation: