Elephant's Tear Cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   For the dough, mix flour and cocoa.

2. STEP 2

   

   Add baking powder and mix well.

3. STEP 3

   

   Sift the mixture.

4. STEP 4

   

   Separate the eggs into whites and yolks.

5. STEP 5

   

   Beat the yolks until fluffy.

6. STEP 6

   

   Without ceasing to beat, add the powder in portions.

7. STEP 7

   

   Without ceasing to beat, add one yolk at a time, mixing well each time.

8. STEP 8

   

   While whisking continuously, add the flour and cocoa mixture into the dough. The dough is ready.

9. STEP 9

   

   Line a baking sheet with parchment, grease it with butter if necessary and lay out the dough.

10. STEP 10

    

    Level the dough with a spatula and bake. Temperature 180 degrees. Time - from 10 to 15 minutes.

11. STEP 11

    

    Remove the parchment from the finished cake and fold the cake in half, placing a rolling pin wrapped in a damp towel inside.

12. STEP 12

    

    Press down slightly and leave to cool.

13. STEP 13

    

    To soak, pour water into the saucepan.

14. STEP 14

    

    Add sugar to the water.

15. STEP 15

    

    Let it boil. The syrup is ready.

16. STEP 16

    

    Add cognac when the syrup has cooled. You can take vodka, rum or other alcohol. Although children are advised not to use this impregnation, all GOST cakes contain it, we ate such cakes throughout our childhood. Therefore, mothers will decide for themselves whether to take alcohol for impregnation or not.

17. STEP 17

    

    To prepare the cream, place the milk on the stove and bring to a boil.

18. STEP 18

    

    Add nut crumbs to the milk and brew for 1-2 minutes. Leave some of the nuts to decorate the cake.

19. STEP 19

    

    Remove from heat and let cool.

20. STEP 20

    

    Add powdered sugar to soft butter.

21. STEP 21

    

    Beat the butter and powder.

22. STEP 22

    

    Add the nut mixture to the butter in portions.

23. STEP 23

    

    Beat well each time. Place the finished cream in the refrigerator for half an hour.

24. STEP 24

    

    Coat the cake with impregnation.

25. STEP 25

    

    Spread all the cream onto the crust.

26. STEP 26

    

    Spread the cream evenly over the crust, leaving the long edges free.

27. STEP 27

    

    Place a banana in the center.

28. STEP 28

    

    Fold the cake in half.

29. STEP 29

    

    For the glaze, break the chocolate into a bowl.

30. STEP 30

    

    Add soft butter to chocolate.

31. STEP 31

    

    Add hot cream.

32. STEP 32

    

    Place in a steam bath and stir constantly.

33. STEP 33

    

    Bring the mixture until smooth.

34. STEP 34

    

    The glaze is ready.

35. STEP 35

    

    Cover the cake with frosting.

36. STEP 36

    

    Decorate the cake with nut crumbs or whatever you like.

Comments on the recipe

Bun

01.10.2023

5

Cool cake! I’ll share a link to a recipe for another wonderful cake with buttercream.

Dich'ka

01.10.2023

4.9

the video says 60 grams of flour and 40 grams of cocoa, but the recipe says 40 grams of flour and 150 grams of cocoa. So what's the right recipe?

Elena

01.10.2023

4.7

Thanks for the recipe. I haven’t made it according to your recipe, but I want to say... If the banana is not quite ripe, it’s better to freeze it first, or the whole cake then everything will be equally tender. But wrapping a rolling pin in a towel and then wrapping it all in a biscuit? I didn't understand this! Then, in order to spread and soak the cake, does it lie all spread out? or does the cake remember this shape and then embody it?