Ingredients:
- Flour 2.5 cups
- Sugar 7 tbsp. spoons
- Butter (or margarine) 200 grams
- 4 eggs
- Cocoa 3 tbsp. spoons
- Soda 1 tsp
- Vinegar 1 tbsp. a spoon
- Kissel red 1 briquette (200 g.)
- Jam, jam or jam 150-200 grams
- Powdered sugar 1-2 teaspoons
Cooking method:
Step 1. Separate the squirrels from the yolks.
Step 2 In a bowl, beat the yolks with two tablespoons of sugar.
Step 3 In soft whipped yolks, add soft margarine slices. Continue to beat into a homogeneous mass.
Step 4 Add slaked soda to the whipped mass and gradually add the sifted flour.
Step 5 Knead the dough.
Step 6 Divide the finished dough into three equal parts. Add cocoa to one part.
Step 7 Knead the dough with cocoa. Wrap all three parts of the dough separately in a cling film and put in the freezer for 30-40 minutes.
Step 8 Kissel crumble into crumbs.
Step 9 Beat egg whites with five tablespoons of sugar in a clean and dry bowl. Beat until resistant foam.
Step 10Continuing to whisk, gradually add jelly. Add all the jelly, beat and get a ready-made, persistent cream.
Step 11Take a baking dish (preferably detachable). Lubricate the mold with vegetable oil. Take one slice of light dough from the freezer and grate it directly into the coarse grater, smooth it.
Step 12Cover the grated dough with jam or jam.
Step 13Remove the dark portion of the dough from the freezer and grate it directly on the coarse grater. Spread over the entire surface.
Step 14 On top of the dark dough, put the whipped whites with jelly - cream.
Step 15 Cream smooth over the entire surface with an even layer.
Step 16 Take out the last part of the dough and grate it on a coarse grater not in a mold, but on a plate.
Step 17Now take the grated dough and gently sprinkle on top of the cream. Put Gagarin's cake in an oven preheated to t 180 degrees for 50-60 minutes. Remove from the oven and check readiness with a wooden splinter.
Step 18 Cool Gagarin's cake and remove from the mold.
Step 19 Sprinkle the finished cake with powdered sugar.
Bon Appetit!
