The most original cake "kilimanjaro"

The most original cake

Dear friends, I want to tell you how to prepare the most original cake "Kilimanjaro". Homemade cake is very delicious, incredibly tender, awesomely beautiful: and it's not difficult to prepare at all. Stunningly delicate cakes, impregnated with peach syrup, combined with a spicy cream - this is something. And canned peaches give sweets a special piquancy. Such a delicious dessert you have not tried, I assure you - it does not convey in words.


  • Wheat flour - 130 grams;
  • sugar - 180 grams;
  • chicken eggs (medium size) - 5 pieces;
  • butter - 50 grams;
  • cocoa powder - 30 grams;
  • baking powder for dough - 5 grams;
  • vanilla sugar - 8 grams.

For cream:

  • yogurt - 400 grams;
  • cream (35%) - 400 grams;
  • canned peaches (peaches + syrup) - 800-850 grams;
  • powdered gelatin - 15 grams;
  • powdered sugar - 50 grams.

For decoration:

  • chocolate - 50 grams;
  • powdered sugar.

The most original cake is Kilimanjaro. Step-by-step recipe

  1. To prepare the dough: butter melted and leave to cool.
  2. In a separate container, combine wheat flour, cocoa powder, baking powder, and mix everything well so that the baking powder is distributed throughout the volume (then the biscuit will be well and uniformly raised during baking).
  3. Dry ingredients for the dough are sieved through a sieve.
  4. In the bowl of the mixer, break the chicken eggs (I use medium-sized eggs) and add the vanilla sugar.
  5. On the mixer, install the whisk and, gradually pouring the sugar, whisk the eggs into a light, airy, light mass.
  6. Tip: I beat the egg mass for a long time, it should increase in volume by 2-3 times and become so dense that the egg mass can be painted.
  7. And only now, in the egg mass, we introduce in four meals a mixture of flour and cocoa, very gently stirring (with a scapula moving from the bottom up, from the edges to the center). Thus, we will keep as much as possible the volume that was reached during whipping with a mixer.
  8. In the cooled butter, add 2-3 tablespoons of the finished dough and mix well until a homogeneous mass is obtained.
  9. Then carefully insert the butter in the main biscuit dough.
  10. To bake a biscuit we need a detachable shape for a cake with a diameter of 24 centimeters.
  11. The bottom of the prepared form is covered with parchment paper, and it is not necessary to lubricate the sides of the mold.
  12. Biscuit dough we send to the form (the form can be scrolled several times, so that the biscuit was even).
  13. We bake a biscuit in a preheated to 180 degree oven for 35-40 minutes.
  14. Tip: the first 20 minutes the oven door is not opened, otherwise the biscuit can settle. We check the preparedness of the biscuit with a wooden stick.
  15. The baked biscuit in the form is turned over on a lattice and we leave to cool down.
  16. The cooled biscuit is taken from the mold and we cut it into three cakes.
  17. Tip: it is very good to cut the sponge cake not earlier than 4-5 hours after baking. The upper cake should be a little thinner, because I will cut it into 12 pieces.
  18. Place the first cake on the serving plate.
  19. From the middle crust we cut out the middle (with the help of a plate) so that the walls remain: approximately 1.5 centimeters thick.
  20. The middle of the middle crust is laid aside, and the stenochards are shifted to the lower cake, to the serving plate.
  21. On the serving plate with cake we install a confectionery ring.
  22. The cake, which will be on top, is divided into 12 equal parts.
  23. To prepare the cream for the most original cake "Kilimanjaro" from tinned peaches, drain the syrup (into a separate container) and cut them into small pieces.
  24. In a separate container, pour 150 milliliters of peach syrup, add gelatin (according to the recipe), mix well and leave for a while, so that the gelatin is swollen.
  25. The bottom cake in the confectionery ring is impregnated with the remaining peach syrup (I, as a rule, soak the bottom cake very well). Then we impregnate the average cake of the Kilimanjaro cake, and the cut cake is impregnated only at the base.
  26. We get the cream out of the refrigerator (only very fatty and very cold creams are beaten) and beat them with sugar powder to a steady state.
  27. Advice: very important cream during whipping does not recycle, they should keep the shape well, but at the same time be soft.
  28. Swell the gelatin warmly (but do not boil), so that it completely dissolved.
  29. In a separate container, we combine yogurt, gelatin, and mix everything well.
  30. Then, add the whipped cream (I do this with a mixer, but briefly, quickly and at low speed). The result is a very light, airy and very tasty cream.
  31. In the finished cream, add ⅔ all the sliced ​​peaches and mix.
  32. Spread a third of the cream in the confectionery ring (so that the cream filled the bowl and towered a pea).
  33. Then we lay half of the cut corn (we put it tightly enough that all the pieces fit) and squeeze the cream a little.
  34. On top, carefully place the cut out middle of the biscuit and continue to install the remaining pieces of biscuit.
  35. Now gently, slide, spread the remaining cream.
  36. From the top to the middle of the original cake "Kilimanjaro" we put pent-peaches. More details of the process of forming a cake you can on my video under the recipe.
  37. Cake in the ring is sent to the refrigerator for several hours, so that the cream is completely frozen.
  38. 25 grams of chocolate chopped with a knife, and the remaining 25 grams - melt.
  39. Melted chocolate spread the bottom of the cake and sprinkle with chopped chocolate.
  40. Before serving, top the original cake "Kilimanjaro" at home with sugar powder.

Incredibly tender, awesome delicious, homemade cake is very beautiful - it will simply surprise you with its taste. I wish everyone a pleasant appetite. Even more of my video recipes are waiting for you on the site "Very tasty."

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