Turtle Cake
In the coming weeks, we'll be celebrating two holidays: February 23rd and March 8th. For those looking to surprise loved ones with a delicious gift, we suggest making a "Turtle" cake. This recipe has been around since the '90s, when almost all birthday treats were homemade. The ingredients are simple, the technique is straightforward. And the end result is a cake that looks interesting and tastes delicious.
1. Ingredients
For the dough:
- 6 eggs
- 1,5 cup sugar
- 1 tsp Soda
- 0,5 hours. L. Vanillin
- 2 cups flour
For the cream:
- 3 cups of sour cream
- 1 cup sugar
- 200 g butter
For the glaze:
- 20-30 g of sugar
- 20-30 g cocoa
- 70 g butter
- 1/3 – 1/4 cup milk
2. Let's start by preparing the dough. Beat the eggs with sugar until lightly foamy, add a little flour, then add vanilla and baking soda, and mix.
3. While stirring constantly, continue adding flour little by little. The batter should be not very thick, like pancake batter.
4. Grease a baking sheet with vegetable oil or place a non-stick mat on it. Using a small spoon, scoop out some dough and form circles on the baking surface. It's okay if they're different sizes—the larger ones can be used for the shell, and the smaller ones for the tail and legs.
5. Bake in a preheated oven at 180 degrees Celsius for 7-10 minutes, depending on the power of your oven. We used to bake the flatbreads in a miracle oven, so if you have one left, feel free to use one. The flatbreads should be lightly browned, but not burnt.
6. You'll have to repeat this process several times until you've used up the dough. It's best to let the hot flatbreads cool individually first, and then stack them one on top of the other.
7. While the flatbreads are baking, let's make the cream: mix the sour cream and sugar. Add plantCream the butter until it reaches a uniform consistency.
8. Let's start assembling the cake. Dip each cake into the cream and arrange it into a turtle shape, which we'll then build upwards.
9. Continue sculpting the turtle, using a generous amount of cream and tightly packing the cakes together. The tail can be shaped into a triangle. The paws can also be cut out with a knife or drawn on. You can top the cake with sour cream and sprinkle with cocoa or grated chocolate. But we prefer the glaze option. We'll be making it ourselves.
10. In a small saucepan, melt the butter over medium heat. Pour in the milk and gradually add the pre-mixed sugar and cocoa, stirring constantly to avoid lumps. If it starts to boil, reduce the heat further. Cook for 3-4 minutes until smooth. Pour the hot glaze over the cake immediately.
11. The amounts of ingredients for the glaze are approximate. Depending on your preferences, you can add more or less of some ingredients: if you slightly reduce the sugar and add cocoa, you'll get a dark chocolate-like texture. If it's too thick, add more milk. However, we don't recommend reducing the butter, as it adds shine to the glaze.
After you've glazed the cake, make eyes and decorate the plate as desired.
12. The cakes are very thin and delicate, and they soak up the moisture very quickly. So, if you prefer, you can put the kettle on right away. But leaving the cake in the refrigerator for a couple of hours will make it even more delicious.
Bon appetit!
