The formula for success is pie paul robson. Chocolate cake with sour cream Paul Robeson. Cooking a dish step by step with a photo
Homemade chocolate cake with sour cream and walnuts - this is Paul Robeson. The cake recipe is very simple and quite quick, the ingredients are quite affordable, so you can make it with your children for a family tea party. You will definitely like the combination of delicate and airy chocolate cakes on kefir, juicy sour cream with powdered sugar and crunchy nuts, I promise!
You can bake cakes for Paul Robeson chocolate cake both in the oven and in the slow cooker (on the Baking mode, approximately 45-60 minutes - be guided by the power and volume of the bowl of your assistant). As part of the test for air biscuit premium wheat flour is used, kefir of any fat content (in my case 2.5%), chicken eggs medium size (45-50 grams each), butter with at least 72% fat and quality unsweetened cocoa powder. The amount of sugar can be varied according to your taste, but keep in mind that according to this recipe The crust is moderately sweet.
Cream for cake Paul Robeson is prepared on sour cream - it should be fat. I use sour cream with a fat content of 26%, but higher is possible. Remember that low-fat sour cream will not whip with powdered sugar to a stable state, that is, it will remain liquid. Walnuts can be replaced with any other to your taste - almonds, peanuts, hazelnuts, cashews will do. finished cake It turns out weighing about 1 kilogram 700 grams.
Ingredients:
Chocolate biscuit:
(300 grams) (250 milliliters) (200 grams) (80 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon)
Sour Cream:
Cooking step by step with photos:
Immediately turn on the oven to 180 degrees. I have a regular gas stove Hephaestus, lower heating. All products for chocolate biscuit should be at room temperature, so take them out of the refrigerator for a couple of hours. Sift 300 grams into a separate bowl wheat flour, add 2 tablespoons (with a slide) of quality cocoa powder and 1 teaspoon (without a slide) of baking soda.
Beat everything with a mixer at high speed for about 5-7 minutes until the sugar crystals are completely dissolved. Eggs with sugar should greatly increase in volume, and the mass itself should become airy and fluffy. On the surface of well-beaten eggs, there is always a relief that does not spread within 5-6 seconds. The splendor of the future biscuit depends on the quality of whipping. Add to beaten eggs 80 grams of melted and cooled butter, then beat for another 20 seconds at low speed.
At the end we pour flour mixture, which is simply manually mixed with a whisk or spatula. Alternatively, you can mix everything for a short time with a mixer at the lowest speed.
As soon as there are no dry lumps of flour with cocoa left, stop mixing. In terms of density, the dough for chocolate biscuit on kefir turns out like dough for pancakes - it is not very thick, but not liquid either.
I use a detachable baking dish, with a diameter of 20 centimeters (+ _ 1-2 centimeters do not play a role), it is not necessary to lubricate it with oil, but this is optional. Metal forms, as a rule, I lay with parchment paper. To do this, the inner surface is lubricated with a thin layer of refined vegetable oil- it helps the paper stick and hold well. A circle of paper is placed at the bottom, the diameter of which is measured in advance. Well, the walls are just a cut (a couple of centimeters above the sides) of baking paper, which is folded and inserted into the mold. We press the paper to the walls - thanks to the oil, they stick and do not deform. We shift the chocolate biscuit dough into the form, level it with a spoon or spatula and put in a preheated oven on an average level. Let me remind you that I have a gas stove and heats only from below.
We bake a biscuit at 180 degrees for about 1 hour (the time depends on the characteristics of each oven). Ready baked goods we check for a dry splinter - we pierce it with a wooden skewer or a toothpick in the highest place and, if it comes out dry, the biscuit is ready.
We remove the walls of the form and paper walls. Myself chocolate biscuit cool completely - it is best to do this on a wire rack (then the bottom will not become damp).
When the chocolate biscuit on kefir has completely cooled down, it will need to be cut into 4 cakes. To do this, carefully cut off the convex cap with a nail file - it will be used to prepare crumbs. We cut the biscuit into 3 identical cakes. I do it this way: first I make shallow cuts around the circumference with a nail file, after which I cut the biscuit with a regular thread. Since Paul Robeson cake cream will be sour cream, there is no need to additionally impregnate the cakes.
The top cake needs to be turned into a crumb, which will subsequently serve as a decoration for the cake. It is best to grind the biscuit in a food processor with a metal knife attachment. Break the biscuit into small pieces and put in a bowl.
Before making sour cream, you need to prepare walnuts. We sort them out, we throw out the spoiled ones. By the way, I strongly advise you to always try nuts when you buy them - rancid ones are not just tasteless, but dangerous to health. In addition, carefully examine them for the presence of shell fragments - literally a small piece can seriously damage the tooth. 100 grams of quality walnuts fry in a dry frying pan or in the oven until a light blush, pleasant aroma and crunch.
Roasted walnuts easily peel off the skin, so you can easily peel it off if you like. We chop the nuts themselves with a knife into large crumbs.
We put 600 grams of fat sour cream in a whipping container - it should be cold. Add 80 grams of powdered sugar (if desired, you can use more or less). I recommend using powdered sugar, since even with prolonged whipping in cold sour cream, not all sugar crystals can dissolve. A few more words about the sour cream itself: for the Paul Robeson cake and the like, always choose an exclusively fatty product. I read on many culinary sites that, they say, lovers of all kinds of diets can easily use at least 10% sour cream if they are afraid of extra calories. No, it's not true! Low-fat sour cream will never whip in life, but will remain liquid kefir (sugar will make it even thinner). Whether it's a fat thing - it whips into an airy, light and relatively (not enough to deposit it with a pastry bag) stable cream.
Chocolate cake"Paul Robeson" will appeal to all lovers. It is very easy to prepare, quickly and with great pleasure is eaten. There are few products, all affordable, budget, so to speak. But the cake turns out to be really very tasty and I can’t even believe that this is such a simple and affordable recipe for everyone. For you need in general only two ingredients: sour cream and powdered sugar. I always weigh out sour cream to make the cream thick. FROM liquid sour cream do not expect delight from the cake, and besides, take a look at the photo: even on the top layer of the cake there is a lot of cream (but more on that later). Paul Robeson chocolate cake is decorated very simply - with chopped cake from the top. Let's cook some delicious food! Below, after the description of the preparation, you can watch the shortest possible video. I cooked it not so long ago, and amazing - a fabulous recipe, do not miss it!
- 3 eggs
- 200 g sugar
- 100 g butter
- 250 ml of kefir of any fat content
- 2 tbsp. l. cocoa
- 1 tsp soda without a slide
- 300-320 g flour
CREAM:
- 1 l weighed or thick sour cream (which does not need to be weighed) or 1.2 unweighed
- 150-200 g powdered sugar
RECIPE for a 20 cm mold
Cooking process:
Let's get back to sour cream. Thick sour cream is the key to a delicious thick cream. For a long time I have not seen such sour cream on sale, which, when whipped, would not become liquid, like kefir. Therefore, I always weigh out any sour cream (as if 15 or 25%) for a day, at least for 8 hours (on gauze in 4 layers on a colander and on a bowl).
- First of all, prepare the form and turn on the oven at 180. Cover the bottom of the form and the sides with parchment. The sides can be lightly greased with any oil so that the paper sticks well.
- Mix dry ingredients: flour, cocoa, soda. Stir with a whisk until the color is uniform.
- Beat the eggs with sugar using the aggregate for 7-10 minutes as for a biscuit. That is, a trace should remain behind the spoon - a sign that the eggs have beaten enough.
- Pour in the melted chilled butter, as well as kefir. Lightly mix with a mixer or whisk on low speed.
- Sift the flour mixture with cocoa, stir briefly until smooth. The dough should turn out like pancakes or a little thicker.
- Pour the dough into a mold, place in the oven, bake at t 180 - about an hour in conventional oven with bottom heat.
Check readiness with a wooden skewer at the highest point of the biscuit. 
- Remove the finished cake from the mold, transfer to a dish or wire rack, let cool completely for at least 2 hours. And you can already cut (no need to wait 8 hours of cooling as for). Mine rose very well, especially the top - very straight, but this is not a reason to be upset: we cut off the top after cooling and grind it with a blender into crumbs for sprinkling the cake.
- We cut the biscuit into three equal parts, first I make cuts, then I go through with a long knife - the cakes turn out to be quite even.
- Let's cook delicious: you just need to mix thick sour cream and powdered sugar with a grinder, it's powder, because ordinary sugar dilutes sour cream (as well as). The amount of powder is at your discretion: 150-200 g - be guided by your taste, someone likes it sweeter, someone - moderately sweet.
- We divide the cream into 4 parts, the fourth is the smallest for the sides of the cake. The rest of the cream is evenly divided into 3 parts for three layers. We coat the cake, we form the cake. I didn’t smear the cakes, because sour cream soaks well, but if you like very wet cakes, then you can soak them a little.
The cream should go all into the cake, there is a lot of cream here, but some of it will be absorbed, and in a day the layer will become a little thinner. Sprinkle the missed cake with crushed crumbs and send it to the refrigerator for 20-24 hours, in extreme cases - for 10 hours. 
The cake is not stored for a long time due to sour cream - 3-4 days. 
Chocolate "Paul Robeson" with sour cream is ready! 
Happy drinking and good mood!
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Irina was with you
Video recipe
Cake "Paul Robeson" - simple, but very delicious dessert which is perfect for a cozy family tea party. The cake is not difficult to prepare, it consists of three juicy chocolate cakes and gentle cream from sour cream with the addition of powdered sugar and crispy walnuts. A little about the intricacies of its preparation. It is better to take sour cream for cream more fat, at least 25%, since low-fat sour cream will not be whipped with powdered sugar to a stable state and will remain liquid. Kefir is suitable for any fat content, I had 2.5%. Nuts can be used not only walnuts, but any other to your taste, for example, almonds, peanuts or hazelnuts. The biscuit for this delicious homemade cake can be baked both in the oven and in the slow cooker on the “Baking” mode.
For the chocolate biscuit:
- Wheat flour - 300 g
- Chicken eggs - 2 pcs
- Sugar - 200 g
- Kefir - 250 ml
- Butter - 80 g
- Cocoa powder - 2 tbsp.
- Baking soda - 1 tsp
- Vanillin
For sour cream:
- Sour cream - 600 g
- Powdered sugar - 80 g
- Walnuts - 100 g
How to make Paul Robeson cake
First, let's prepare the chocolate biscuit. All products for him should be at room temperature, so we take them out of the refrigerator in advance.
In the bowl in which we will make the dough for the biscuit, we break two chicken eggs and add 200 grams of granulated sugar.
Beat the eggs with sugar with a mixer at high speed for about 5-7 minutes, so that the sugar crystals are completely dissolved. The mass will become airy and increase in volume. In general, the splendor of the biscuit depends on how well you beat the eggs, there should be a slight relief on their surface that does not spread within 5-6 seconds.
Melt the butter in advance, cool and add to the beaten eggs. Continue beating at low speed for 15-20 seconds.
Then pour 250 milliliters of kefir of any fat content (I have 2.5%) and beat with a mixer for a few more seconds or just mix with a whisk.
In a separate bowl, combine 300 grams of premium wheat flour, 2 tablespoons of high-quality cocoa powder and 1 teaspoon of soda (without a slide).
Mix thoroughly so that all the ingredients are evenly combined in the mixture, and sift through a sieve.
Add the flour mixture to beaten eggs with kefir and butter.
We mix everything with a spatula or a whisk, but not for long, only so that there are no lumps of flour left. In terms of density, the dough for a biscuit should turn out like dough for pancakes, not very thick, and not liquid.
For baking, I use a detachable form with a diameter of 20 centimeters. At the bottom we put a circle of parchment paper along the diameter of the form, and for the walls we cut out a small strip, 1-2 centimeters wide above the sides. We pre-lubricate the walls of the mold with a thin layer of refined vegetable or butter. We insert the paper into the mold and press it against the walls - thanks to the oil, it sticks to them and holds well. If you have a regular form, you can grease it with oil and lightly sprinkle with flour.
Then we shift chocolate dough into the mold and level it with a spatula or spoon.
Set up a form with biscuit dough in a preheated oven at 180 degrees and bake for about an hour. This is an approximate time and depends on the characteristics of your oven. We check the readiness of baking with a wooden stick, for example, a toothpick or a skewer, if it comes out dry, our chocolate biscuit is ready.
The top of the biscuit cracked a little, but it's okay, it will still be cut off and used to prepare crumbs for decorating the cake.
We take out the biscuit from the oven, remove the walls of the form, parchment paper and cool, preferably on a wire rack so that the bottom does not get damp.
Once the chocolate biscuit has completely cooled, cut it into 4 cakes. To do this, first we outline the height of the cakes (we will have three identical cakes and one thin top cake). With a notched knife, we make shallow cuts around the entire circumference of the biscuit, insert an ordinary thin thread into the cuts, cross the ends and slowly pull in different directions - the thread passes inside the biscuit and cuts it into even cakes.
We break the upper convex cake into small pieces and put it in the bowl of a chopper or blender.
We turn on the chopper, and literally in half a minute the pieces of biscuit turn into a homogeneous chocolate crumb.
Now we will make sour cream, but first we will prepare the walnuts. We clean them from the shell, sort out, throw out spoiled and rancid nuts, and fry in a dry frying pan until a light blush.
Cool the roasted nuts and chop with a knife into large crumbs. You can first remove the skin from them, it easily leaves.
We combine in a bowl suitable for whipping 600 grams of cold sour cream and 80 grams of powdered sugar. To prepare the cream, I advise you to use powdered sugar, and not granulated sugar, since when whipping with cold sour cream, not all sugar crystals can dissolve. And it is better to take sour cream more fat, at least 25%, since low-fat sour cream will not be beaten with powdered sugar to a stable state and will remain liquid.
Tip: To thicken the sour cream, you need to put a colander or sieve on the pan, line the bottom with 2-4 layers of clean gauze, pour the sour cream and refrigerate for 3-4 hours. During this time, excess liquid will drain, and thick sour cream will remain in the sieve. This method, although not fast, is quite simple. Also, you can use a thickener for sour cream, it consists of modified starch and powdered sugar. With its help, you get thick cream, which does not spread and does not soften the cake layers.
Beat sour cream with powdered sugar with a mixer at high speed for about 10-12 minutes, the mass should increase in volume.
Add chopped walnuts to the sour cream and mix gently.
Let's start assembling our cake. We put the bottom cake on a flat plate and grease it with sour cream. The cream should be enough for a layer of 3 cakes, on the sides and top of the cake, so calculate its amount. It remains only to sprinkle our cake on all sides with chocolate chips, which we made earlier, and decorate with chopped nuts on top (optional).
We send it to soak in the refrigerator for several hours. But it should be remembered that cakes with sour cream are not stored for a long time, about a day and a half.
Paul Robeson chocolate cake is ready! It was soaked and turned out tender, juicy and very tasty. As you can see, it is not at all difficult to cook it at home.
On my site there is a recipe for another delicious chocolate gingerbread cake. It cooks very quickly, without baking, from such simple products like chocolate gingerbread, sour cream, powdered sugar and bananas with nuts. It is similar in texture to "tiramisu", very tasty and tender.
Happy baking and happy drinking everyone!
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Paul Robeson cake is a simple but delicious dessert that is perfect for a cozy family tea party. The cake is not difficult to prepare, it consists of three juicy chocolate cakes and a delicate cream of sour cream with the addition of powdered sugar and crispy walnuts. A little about the intricacies of its preparation. It is better to take sour cream for cream more fat, at least 25%, since low-fat sour cream will not be whipped with powdered sugar to a stable state and will remain liquid. Kefir is suitable for any fat content, I had 2.5%. Nuts can be used not only walnuts, but any other to your taste, for example, almonds, peanuts or hazelnuts. The biscuit for this delicious homemade cake can be baked both in the oven and in the slow cooker on the “Baking” mode.
For the chocolate biscuit:
- Wheat flour - 300 g
- Chicken eggs - 2 pcs
- Sugar - 200 g
- Kefir - 250 ml
- Butter - 80 g
- Cocoa powder - 2 tbsp.
- Baking soda - 1 tsp
- Vanillin
For sour cream:
- Sour cream - 600 g
- Powdered sugar - 80 g
- Walnuts - 100 g
How to make Paul Robeson cake
First, let's prepare the chocolate biscuit. All products for him should be at room temperature, so we take them out of the refrigerator in advance.
In the bowl in which we will make the dough for the biscuit, we break two chicken eggs and add 200 grams of granulated sugar.
Beat the eggs with sugar with a mixer at high speed for about 5-7 minutes, so that the sugar crystals are completely dissolved. The mass will become airy and increase in volume. In general, the splendor of the biscuit depends on how well you beat the eggs, there should be a slight relief on their surface that does not spread within 5-6 seconds.
Melt the butter in advance, cool and add to the beaten eggs. Continue beating at low speed for 15-20 seconds.
Then pour 250 milliliters of kefir of any fat content (I have 2.5%) and beat with a mixer for a few more seconds or just mix with a whisk.
In a separate bowl, combine 300 grams of premium wheat flour, 2 tablespoons of high-quality cocoa powder and 1 teaspoon of soda (without a slide).
Mix thoroughly so that all the ingredients are evenly combined in the mixture, and sift through a sieve.
Add the flour mixture to beaten eggs with kefir and butter.
We mix everything with a spatula or a whisk, but not for long, only so that there are no lumps of flour left. In terms of density, the dough for a biscuit should turn out like dough for pancakes, not very thick, and not liquid.
For baking, I use a detachable form with a diameter of 20 centimeters. At the bottom we put a circle of parchment paper along the diameter of the form, and for the walls we cut out a small strip, 1-2 centimeters wide above the sides. We pre-lubricate the walls of the mold with a thin layer of refined vegetable or butter. We insert the paper into the mold and press it against the walls - thanks to the oil, it sticks to them and holds well. If you have a regular form, you can grease it with oil and lightly sprinkle with flour.
Then we shift the chocolate dough into the form and level it with a spatula or spoon.
We put the form with biscuit dough in a preheated oven at 180 degrees and bake for about an hour. This is an approximate time and depends on the characteristics of your oven. We check the readiness of baking with a wooden stick, for example, a toothpick or a skewer, if it comes out dry, our chocolate biscuit is ready.
The top of the biscuit cracked a little, but it's okay, it will still be cut off and used to prepare crumbs for decorating the cake.
We take out the biscuit from the oven, remove the walls of the form, parchment paper and cool, preferably on a wire rack so that the bottom does not get damp.
Once the chocolate biscuit has completely cooled, cut it into 4 cakes. To do this, first we outline the height of the cakes (we will have three identical cakes and one thin top cake). With a notched knife, we make shallow cuts around the entire circumference of the biscuit, insert an ordinary thin thread into the cuts, cross the ends and slowly pull in different directions - the thread passes inside the biscuit and cuts it into even cakes.
We break the upper convex cake into small pieces and put it in the bowl of a chopper or blender.
We turn on the chopper, and literally in half a minute the pieces of biscuit turn into a homogeneous chocolate crumb.
Now we will make sour cream, but first we will prepare the walnuts. We clean them from the shell, sort out, throw out spoiled and rancid nuts, and fry in a dry frying pan until a light blush.
Cool the roasted nuts and chop with a knife into large crumbs. You can first remove the skin from them, it easily leaves.
We combine in a bowl suitable for whipping 600 grams of cold sour cream and 80 grams of powdered sugar. To prepare the cream, I advise you to use powdered sugar, and not granulated sugar, since when whipping with cold sour cream, not all sugar crystals can dissolve. And it is better to take sour cream more fat, at least 25%, since low-fat sour cream will not be beaten with powdered sugar to a stable state and will remain liquid.
Tip: To thicken the sour cream, you need to put a colander or sieve on the pan, line the bottom with 2-4 layers of clean gauze, pour the sour cream and refrigerate for 3-4 hours. During this time, excess liquid will drain, and thick sour cream will remain in the sieve. This method, although not fast, is quite simple. Also, you can use a thickener for sour cream, it consists of modified starch and powdered sugar. With its help, a thick cream is obtained that does not spread and does not soften the cake layers.
Beat sour cream with powdered sugar with a mixer at high speed for about 10-12 minutes, the mass should increase in volume.
Add chopped walnuts to the sour cream and mix gently.
Let's start assembling our cake. We put the bottom cake on a flat plate and grease it with sour cream. The cream should be enough for a layer of 3 cakes, on the sides and top of the cake, so calculate its amount. It remains only to sprinkle our cake on all sides with chocolate chips, which we made earlier, and decorate with chopped nuts on top (optional).
We send it to soak in the refrigerator for several hours. But it should be remembered that cakes with sour cream are not stored for a long time, about a day and a half.
Paul Robeson chocolate cake is ready! It was soaked and turned out tender, juicy and very tasty. As you can see, it is not at all difficult to cook it at home.
On my site there is a recipe for another delicious chocolate gingerbread cake. It is prepared very quickly, without baking, from simple ingredients such as chocolate gingerbread, sour cream, powdered sugar and bananas with nuts. It is similar in texture to "tiramisu", very tasty and tender.
Happy baking and happy drinking everyone!
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I understand that the Paul Robeson cake recipe comes from the Soviet home cooking?.. Unpretentious home cake easy to prepare and from the usual products. The cakes are simple kefir, but chocolate, and therefore dark, and the cream is based on sour cream with the addition of something sweet (sugar, powdered sugar, jam or jam syrup, condensed milk, etc.).
My version will be practically based on the classic one, but carob will go into cakes instead of cocoa, and boiled condensed milk and baileys will go into sour cream.
I took necessary ingredients 1.5 times more and prepared 1.5 cakes, that is, one large and the second smaller.
To prepare the Paul Robeson cake on kefir, we need.
To make sour cream thicker, hang it in cheesecloth. After a while, some liquid will drain from it.
For the dough, first combine the dry ingredients: flour, half the sugar, cocoa or carob, soda and dry citric acid.
Mix them up.
Separately, mix kefir with the second half of sugar and eggs.
Combine both masses together and mix quickly. Get a lush dark dough.
Pour the dough in a thin layer into a mold or onto a suitable baking sheet. Grease with oil or line with parchment paper.
You need to bake 2 or 3 cakes for one cake, but there are recipes where one blank is baked, which is then cut into 2-3 cakes.
Bake the workpiece at 180-200 degrees for 15-20 minutes. Check readiness with a match or a wooden toothpick.
My blank will be cut into two square cakes and two rectangular ones. The convex part on top of the cakes must be cut off and dried in the oven that has already been turned off. From these scraps, crumbs are then made for sprinkling the cake.
For cream, simply mix the prepared sour cream with boiled condensed milk and, if desired, with baileys.
Boil syrup from water and sugar, add alcohol to it if desired.
Dip cakes in a serving of syrup for impregnation.
Spreading the cakes with cream, collect the cake.
Coat the sides of the cake with cream, and then sprinkle with crumbs from the scraps of cakes, to which you can still add ground nuts or gingerbread.
Cake "Paul Robeson" is ready.