This simple recipe will appeal to anyone who loves condensed milk and cocoa. To prepare a cake on kefir is not at all difficult, and the result is not ashamed to serve for a great holiday. View our photos!
But be reserved time, the dessert reveals the flavoring qualities only after high-grade impregnation by cream. At least 6-8 hours in the fridge for amazing results!
Delicious cake on kefir with cocoa
- 1 egg;
- 200 grams of sugar;
- 300 milligrams of kefir;
- 100 grams of condensed milk;
- 2 tablespoons of cocoa powder;
- a pinch of salt;
- 1 teaspoon soda;
- 600 grams of flour.
- 150 grams of butter.
Heat the oven to 200 degrees and prepare the products. Break the egg into a deep bowl. Beat with a whisk, gradually adding sugar.
Do not forget about a pinch of salt. Add kefir and condensed milk.
In a spoon with kefir, pour soda (half the norm indicated in the recipe), mix, add to the mixture.
Stir the ingredients properly, ideally you need to achieve complete dissolution of the sugar grains. Mix a tablespoon of flour with cocoa powder, this will prevent the formation of lumps.
Add the remaining soda to the mixture of cocoa and flour. Pour out what happened in the sugar-egg mixture.
Gradually add the remaining flour to the large bowl. Thoroughly knead.
Your task is to get the dough consistency of thick cream. Do not try to use all the flour according to the recipe, the main thing is not to make the dough too thick.
Baking dough in the oven:
Prepare a medium sized split form. Oil with butter, sprinkle with breadcrumbs or semolina.
Divide the dough into three portions, bake each portion separately. The approximate cooking time is 15–20 minutes.
Focus on the color of the cake. It should turn chocolate brown.
Preparation of cream:
While the cakes are in the oven, prepare the cream. Beat 0.2 liters of condensed milk with 0.2 kilograms of softened butter.
The quickest way to soften butter in the microwave. To do this, cut it into pieces and send to warm up for 20-30 seconds in defrosting mode.
Instead of the usual condensed milk in the cream, you can put boiled.
Carefully remove cakes and cool on a wire rack. After that, coat the cream.
Cream of the specified number of ingredients is only enough to soak the cakes. If you want to smear the cake with cream on top, then put more condensed milk and butter in the cream, observing the proportion: 1: 1.
Let the cake stand in the fridge for 6-8 hours. The dish is ready.
Enjoy your tea and interesting conversation!
Cake on kefir without eggs
What to do if you want to cook a cake for evening tea, and in the family — a vegetarian who flatly refuses to eat eggs? There is a way out — cook a cake without eggs, on kefir.
Use our simple and quick recipe from a minimum of products. To taste, baking reminds biscuit, but it is done differently. No whipping!
You can do without a mixer and combine. Everything is kneaded by an ordinary whisk.
- 80 grams of butter;
- 230 grams of flour;
- 250 grams of kefir;
- 125 grams of sugar;
- 1 teaspoon soda;
- 100 grams of sour cream;
- 2 tablespoons of sugar (for cream).
Melt the butter over low heat. Do not allow boiling, we just need to achieve a liquid consistency. Remove from heat when two thirds of the oil melts.
The rest will melt without fire, in the process of cooling.
In a large bowl, pour kefir. Pour sugar and soda. Pour in slightly cooled butter.
The liquid base is ready.
We measure the desired amount of flour in a mug for sifting. We will enrich flour with oxygen and simultaneously knead the dough.
The finished dough on the density should resemble a good sour cream.
Baking charlottes in the oven:
Let the oven warm up to 180-190 degrees. Prepare the dishes in which you will bake.
Testoaccauda to renew in small loose forms with a diameter of 22-23 centimeters.
Frying pans without a wooden handle will do, everything that is at hand. Grease the form with butter. If there is no cream, suitable vegetable.
To make it easier to remove the finished product, sprinkle the bottom and sides of the semolina or breadcrumbs.
Pour the mixture into the prepared dish and bake in the oven for 40–50 minutes. Readiness is determined by piercing the cake with a wooden toothpick.
If the dessert is ready — the stick will be completely dry, if there is moisture on the stick, hold for another 5-7 minutes, then repeat the check.
Preparation of cream:
The finished cake should be a beautiful intense golden color. Remove from the oven, cover with a towel and leave to cool directly in the form.
In the meantime, prepare the cream. Mix sour cream with sugar until the sugar grains disappear.
Cake, which is in the form, pour sour cream over.
Refrigerate to room temperature, then refrigerate. Keep in the fridge for 4-6 hours.
Remove the delicacy cooled and soaked with sour cream. Cut into pieces and serve.
- Bake cakes on kefir need on the middle shelf of the oven. Never turn on the blowing mode!
- Try not to open the oven until the cake is baked until golden brown. Do not slam the oven door. From the flow of cold air, the cake may fall off.
- The readiness of the cake is determined using a wooden toothpick. Pierce pastries in the thickest place. If the wand is dry, you can take it out. If the stick is wet, with grains of dough — leave to bake another 5-10 minutes and repeat the check.
- Pay special attention to the freshness of kefir and sour cream. Kefir with expiry date is not suitable. Sour cream should also be as fresh as possible, otherwise souring it can ruin the taste of the whole dish.